I need easy recipes for finger foods for a Hawaiian themed wedding?!
I need easy recipes for finger foods for a Hawaiian themed wedding?
Answers:
One good one might be for Spam Musubi. Shape cooked short grain rice into oblong shape, cut spam to size and put on top. I've seen a piece of dried nori (seaweed) tied around the musubi. Very popular in Hawaii. Aloha!
depends on the budget but here are a few ideas:
fruit kabobs (strawberries, cherries, pineapple, and melon on skews)
chicken tenders with Polynesian sauce
sandwiches with ham, swiss cheese and a mayonnaise/ crushed pineapple/ diced walnut spread.
Grilled Pineapple kebabs....cut fresh pineapple into chunks, place chunks on wooden skewers that have been soaked in water for at least 10 minutes then brush with a mixture of brown sugar and hazelnut liquor. Grill until the pineapple is hot and has nice grill marks.
Serve pulled pork (buy boston butt), boil for 30 minutes then season and grill for 30 minutes. Place the grilled meat into the crock pot and cook for 8 - 12 hours until tender. Serve with a sweet and sour sauce and small rolls.
Spinach dip in Hawaiian bread round. Make the Lipton Vegetable Dip Mix Recipe and serve with chunks of bread and tortilla chips.
Teriyaki Chicken. Grill boneless chicken breast and baste with teriyaki sauce while grilling. Cut in chunks and have teriyaki sauce available for extra dunking. If the teriyaki sauce doesn't adhere well to the chicken you can add a little molasses to thicken the sauce a little.
Serve a homemade coconut layer cake for the wedding cake.
*Awesome Hawaiian Dip
3/4 cup milk
1/2 cup sour cream
1 (3 1/2 ounce) package instant vanilla pudding
1 (8 ounce) can crushed pineapple with juice, undrained
1/3 cup sweetened flaked coconut, toasted
1 lime
Combine milk, sour cream, and pudding mix; whisk until smooth.
Stir in pineapple and coconut.
Zest lime to measure 1 teaspoon zest; juice lime to measure 1 teaspoon juice.
Stir both into dip.
Cover and refrigerate at least 30 minutes before serving.
To toast coconut, preheat oven to 350o; spread coconut onto cookie sheet and bake for 10-12 minutes until light golden brown.
Serve with fresh sliced fruits. Very Yummy!!
*Homemade Finger Lickin' Kabobs
1/2 cup ketchup
1 teaspoon salt
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons HP steak sauce
2 tablespoons sugar
2 tablespoons oil
1/4 cup water
(skewer your kabobs-using chicken, beef, vegies of choice.).
put all the ingrediants in a saucepan.
over medium heat bring to a boil.
pour overtop of your kabobs.
marinate in the fridge (a couple of hours is ideal).
*Baked Chicken Wings Hawaiian
2 lbs chicken wings
1/2 cup soy sauce
1/4 cup melted butter, melted
1/4 cup water (The water can be substituted for Pineapple juice or other fruit juices that will give it a kick.)
2 cloves garlic, minced (Add more if you are a garlic lover)
1/2 cup onions, minced
3 tablespoons brown sugar
1 teaspoon dry mustard
1 tablespoon ginger, minced
Combine all ingredients
Marinate chicken wings overnight.
Bake at 350 degrees for 45 minutes.
*Hawaiian Ham & Swiss Wraps
1 lb deli ham, chipped or sliced
1 lb swiss cheese, sliced
1 head lettuce, shredded fine
1 (16 ounce) container cream cheese, whipped style is softer
1 jar pineapple preserves
8 honey wheat flour tortillas
Combine cream cheese and pineapple preserves; spread about 1-2 ounces on each tortilla.
You can also spread tortilla with cream cheese and gently pour on the preserves.
Place 2 oz ham and 2 oz cheese on a wrap.
Top with shredded lettuce and roll to tightness.
Cut wrap into thirds, if serving as a finger sandwich or as an appetizer.
*Hawaiian Lemonade
6 ounces frozen lemonade concentrate, thawed
3/4 cup water
1 (12 ounce) can apricot nectar, chilled
1 (12 ounce) can unsweetened pineapple juice, chilled
ice cubes
1 1/4 cups ginger ale, chilled
lemon slices (optional)
In a pitcher combine lemonade concentrate and water; add apricot nectar and pineapple juice.
Stir well.
Add ice cubes, ginger ale and lemon slices to garnish and give another quick stir.
Serve immediately.
These were used for a Hawaiian Graduation Party and the group loved them.
Hawaiian rolls,pkg of 12, sliced
Ham Slices
Swiss Cheese Slices
Mustard and Mayo mixed with small amount of sugar,spread between the sliced rolls and then layed with ham, and cheese slices
Butter ,spread on top of rolls
and poppy seeds sprinkled on top
bake until cheese melts
Also, add cocktail weinees, small meatballs in a sweet and sour sauce , chicken wingswith bbq sauce, chicken skewers,
lettuce wraps with shredded pork and small amounts of hoisin sauce.
Don't forget the chocolate fountain or fondue with marshmellows , strawberries, pineapple chunks, apple slices,
and grapes. Have plenty of picks...Yummy!
Here are some that we have used over the years with our family get togethers. I also will add two links to get other recipes incase none of these are what you are looking for. Good luck!
No-Imu Kalua Pig Recipe
8 pounds pork butt
4 tablespoons Hawaiian salt
4 tablespoons liquid smoke
8 to 12 large ti leaves, ribs removed
Preheat oven to 350 degrees. After scoring pork on all sides with quarter-inch deep slits about an inch apart, rub with salt, then liquid smoke. Wrap the pork completely in ti leaves, tie with string and wrap in foil.
Place meat in a shallow roasting pan with 2 cups water and roast for 4 hours. Dissolve 1 tablespoon Hawaiian salt in 2 cups boiling water and add a few drops of liquid smoke. Shred the cooked pork and let stand in this solution for a few minutes before serving.
Laulau
1 1/4 lb pork butt, cut into large chunks
2 tablespoons Hawaiian or kosher salt
1 lb salted butterfish or salmon, soaked in cold water for 3 hours and drained (see note)
1 lb lu'au or fresh spinach leaves
12 ti leaves (you may substitute corn husks or banana leaves)
Wash and drain lu'au and ti leaves, removing stem and fibrous part of vein. Rub salt over pork chunks and divide into six parts. Cut fish into small chunks and divide into 6 parts.
Place 6-8 lu'au at one end of ti leaf. Top with one part of pork and one part of fish, then cover with 6-8 more lu'au until meat and fish are completely wrapped. Roll ti leaf up tightly. Wrap another ti leaf in the opposite direction to form a flat bundle, and tie with string. Repeat with the other five parts of pork and fish until you have six laulaus. Steam 3-4 hours, making sure to add more water when needed.
Note: To make your own salted fish, rub 2 tbsp Hawaiian or kosher salt over 1 lb of fish fillets and let stand for 1 hour before using (no need to soak it in cold water afterwards).
Hawaiian Roasted Pork
2 boneless pork rump roasts, about 3 pounds each
3 tablespoons Hawaiian or coarse salt
2 tablespoons ground black pepper
1/2 cup guava jam, prepared
2 tablespoons Macadamia nut oil
1 teaspoon of water, plus 1/2 cup
10 banana leaves, wet
1 stalk sugar cane, split in half lengthwise
1 tablespoon all-natural liquid smoke flavoring
Season the pork roasts all over with salt and pepper. Prepare an outdoor barbecue by soaking mesquite wood chips in water and adding to the coals for added flavor. Sear the pork on the hot grill to lock in the natural juices. Whisk together guava jam, oil, and 1 teaspoon of water. Season with fresh cracked pepper. Rub the pork with guava paste. Set 2 wide pieces of heavy-duty aluminum foil on a flat surface. Lay 5 banana leaves on each piece of foil in a crisscross pattern, then place the pork roasts on top. Fold the banana leaves up around the roasts to make a bundle. Insert a sugar cane spear through the banana leaves and into the pork to secure. Tent the foil over the roasts and seal 3 of the sides to form a pouch. Mix liquid smoke and remaining water together in a small bowl, pour it into the pouch. Close up the remaining edge of foil to lock in the moisture and flavor. Transfer back to the hot grill. Roast for 2 1/2 to 3 hours with the grill cover down. When the pork is cool enough to handle, shred using 2 forks.
Hawaiian Cheese Pie
2 1/2 cups flaked coconut
1/3 cup butter
1/3 cup frozen orange juice
8 oz cream cheese
1-14 oz can sweetened condensed milk
1-8 oz can crushed pineapple, well drained
2 teaspoon grated orange rind
1-8 oz whipped topping, thawed
Preheat oven to 400 degrees F.
Combine coconut and butter and press in 9-inch pie pan. Bake for 4-5 minutes. Set aside to cool.
Beat cream cheese till fluffy. Gradually add condensed milk, and mix well.
Add frozen juice concentrate and mix well. Stir in pineapple and orange rind. Fold in whipped topping. Pour into pie shell and chill at least 3 hours.
Tropical Hawaiian Salsa
2 ounces cranberry-raspberry concentrate
4 ounces orange juice
2 ounces pink lemonade concentrate
1-ounce white vinegar
3 ounces seedless green grapes, cut in halves
2 nectarines, pitted and sliced
2 oranges, cut in sections
12 leaves fresh basil
In a saucepan heat the cranberry-raspberry concentrate, orange juice, pink lemonade concentrate and the white vinegar. Finish the sauce by poaching the fruit in the sauce for 2 or 3 minutes until fruit is soft but not overcooked. Add salt and pepper to taste and garnish with fresh basil.
Island Bread Pudding
1 pound Hawaiian Bread, cut into 1-inch cubes (recommended: King's)
1 cup pineapple chunks (recommended: Dole)
1 (7-ounce) bag dried tropical fruit trio (recommended: Sun Maid)
1 (12-ounce) can coconut milk (recommended: Thai Kitchen)
1/4 cup dark rum (recommended: Myers's)
1 cup pineapple-coconut nectar (recommended: Kern's)
1 cup brown sugar (recommended: C and H)
3 large eggs
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 tablespoons butter, cut into small pieces
Spray the inside of a 4 or 5-quart slow cooker with butter-flavored cooking spray.
In a large bowl, combine bread cubes, pineapple, and dried tropical mix.
In a medium bowl, whisk together coconut milk, rum, nectar, sugar, eggs, cinnamon, and salt. Pour over bread mixture. Stir until well combined and bread is saturated.
Transfer to slow cooker. Dot with butter. Cover and cook on low setting for 3 to 4 hours.
Tropical Fruit Kebabs
1/4 cup unsalted butter, at room temperature
1 vanilla bean
1/4 cup pina colada-style sweetened coconut cream
1/4 cup heavy cream
4 ounces good quality white chocolate, chopped
1 teaspoon grated lime zest
2 large red-skinned mangoes, peeled, seed discarded
1 large Hawaiian papaya (about 1 pound), seeds discarded
8 (8-inch) skewers
Place the butter in a small skillet. Split the vanilla bean and scrape the seeds onto the butter. Mash seeds into the butter with the back of a spoon. Add the scraped pod and melt the butter over low heat. Remove from heat and set aside to steep.
Heat the coconut cream and heavy cream in a small saucepan over medium heat until simmering. Remove from heat and stir in chocolate until melted and smooth. Stir in the lime zest. Set aside. (The vanilla butter and chocolate sauce can be made up to 3 days ahead, refrigerated, and reheated before grilling.)
If using wooden skewers, soak them in water for 30 minutes before grilling. Prepare an outdoor grill with a low-medium fire.
Prepare the fruit for the skewers, cutting the fruit into 2-inch chunks. Thread the fruit onto 8 (8-inch) skewers, alternating the mango and papaya. Brush lightly with some of the vanilla butter. Grill the fruit until lightly charred but not mushy, turning as needed, about 5 minutes per side. Pool about 2 tablespoons chocolate sauce on each of 4 plates, arrange 2 skewers on each plate, and drizzle with a bit of vanilla butter.
Duck Chow Mein
2 duck breasts
1 tablespoon Hawaiian salt
Freshly ground black pepper
8 ounces fresh or dried Chinese egg noodles
3 tablespoons chopped green onions
1 tablespoon minced ginger
2 teaspoons minced garlic
1/2 cup julienned bok choy
1/2 cup julienned carrots
1/2 cup mung bean sprouts
1/2 cup brewed Hawaiian coffee
2 tablespoons soy sauce
1 tablespoon oyster sauce
1/2 cup chopped macadamia nuts
Season the duck breasts with Hawaiian salt and pepper. Score the fat of the skin in a criss-cross pattern. Heat a large saute pan over high heat. Add the seasoned duck breast, skin side down, and cook until the fat is golden brown and a lot of the fat is rendered. Turn over and cook until the meat is medium rare. Remove the duck from the pan. Reserve 3 tablespoons of the duck fat.
Bring a large pot of salted water to a boil. Add the noodles and cook until just al dente. Drain and rinse under cold running water. Drain well.
Heat a wok over high heat. When hot, add 2 tablespoons of the duck fat and swirl to coat the sides and bottom of the wok. Add the green onions, ginger and garlic and stir-fry until aromatic, 30 seconds. Add the bok choy, carrots, and bean sprouts and stir-fry until tender, 1 to 2 minutes. Deglaze the pan with the coffee and add the soy sauce and oyster sauce. Add the noodles and macadamia nuts and toss well. Place the noodles in a large platter or bowl. Slice the duck breasts on the bias into thin slices. Fan the duck over the noodles.
EASY HAWAIIAN DELIGHT
1 (32 oz.) non fat plain yogurt
1 sm. pkg. vanilla sugar free instant pudding
1 lg. can crushed pineapple with juice
Mix together. Chill. Serve. 8 to 10 servings.
QUICK-N-EASY HAWAIIAN CHICKEN
2 chicken breasts
1/2 c. pineapple chunks
2 tbsp. catsup
2 tbsp. teriyaki sauce
2 tbsp. lemon juice
Dash black pepper
Dash garlic powder
Dash paprika
Remove and reserve chicken skin. Dash each breast with pepper, garlic powder and paprika. Replace the skins and bake at 375 degrees for 30 minutes.
In small saucepan combine remaining ingredients, bring to a boil. Add 1 teaspoon cornstarch stirring constantly until thickened. Place cooked chicken on separate plates, discard skins if desired. Pour sauce over each portion and serve.
How about some Spam and pineapple skewers? Spam is such a big item in Hawaii that you have to add it to your menu.
I have to agree with some of the other people, include some Spam.
The number one finger food in Hawaii is Poi. To me it tastes like what I would think mud would taste like.