Christmas Office Party Ideas?!
We need something fresh and new this year. Any ideas?
Answers: I work in a small office and every year we have a luncheon/Christmas party. In regards to food, we always have a theme. Last year it was Brunch and everyone brings food in association with the theme. Soup and Salads, Mexican and Pot Luck are some other themes we have done.
We need something fresh and new this year. Any ideas?
Hawaiian luau
recommended menu:
Kalua Pig
Poi
Sweet potatoes
Luau or laulau
Lomi salmon
Tropical fruit- pineapple, mango and papaya
Haupia
Mai Tais to drink
The Recipes
Oven Kalua Pig & Sweet Potatoes
5 lb Pork butt
Bar-B-Q- Smoke Liquid
Sweet potatoes
Preheat your oven to 325°F. Score the fat of the port butt into 1 inch squares and rub with Hawaiian or plain salt. Sprinkle Bar-B-Q Smoke Liquid over all sides of the meat and into the fat. Wrap securely in tin foil and bake in oven for at least 4 hours. Shred the meat off the bones as they do for kalua pig.
Add sweet potatoes for the last 1 and 1/2 hours.
Chicken Luau
2 lbs Chicken thighs
2 packages thawed chopped spinach
1 can coconut milk
1 teaspoon sugar
Onion chips
Preheat oven to 375°F. Combine the ingredients in a baking dish, pouring the coconut milk over the top. Bake about 1 hour till the chicken is done. Thicken with a paste of cornstarch and water. Season with salt as needed.
Lomi Salmon
1 lb Salt salmon or canned red sockeye salmon
6 large ripe tomatoes
1/2 Maui onion (mild white onion)
Green onions for garnish
Skin salt salmon, cut into small chunks and soak in several changes of water so it's not too salty. Skin tomatoes and crush with fingers, add shredded salmon and diced Maui onion. Serve icy cold topped with a sprinkling of chopped green onions.
Laulau
1 lb oven-ready cured pork* or chicken thighs
1/2 lb butterfish or salt salmon
2 lb luau (Hawaiian taro) leaves
Hawaiian salt
8 large ti leaves
Wash luau and ti leaves, removing stems and fibrous veins. Cut port into 1-inch cubes. Lay 2 ti leaves in a cross. Put several taro leaves on top of ti leaves. Place 1/4 of the pork and butterfish in center and sprinkle with Hawaiian salt. Fold ti leaves up and tie ends together to form a secure "puolu" or package. Wrap this with tin foil. Steam over simmering water for at least 4 hours. To bake, place foil packages in a baking pan with 3 cups water, bake at 350°F for 3 hours. Makes 4 laulau.
The Mai Tai
1 ounce Light Rum
1 ounce Coruba or Red Heart Jamaican Rum
1/2 ounce French Orgeat
1/2 ounce Orange Curacao
1/4 ounce Rock Candy Syrup
Juice of one fresh lime
Orange juice
Fill a large 15 ounce glass with ingredients, then add crushed ice and splash of orange juice. Garnish with mint leaves, pineapple slice and for a real tropical look add an orchid and a miniature paper parasol!
OVEN KALUA PIG
Ingredients:
3 lb pork butt
1 1/2 teaspoons liquid smoke
2 1/4 teaspoons Hawaiian salt, or sea salt, or kosher salt
Preheat oven to 350-400 degrees F. Pierce pork butt all over with carving fork or score with a knife. Rub salt and liquid smoke into meat. Place pork fat side up in a roasting pan or deep casserole dish. Cover and roast in oven for 2 1/2-3 hours. Remove the pork from pan and shred with two forks. Makes six servings.
SLOW COOKER KALUA PIG
Ingredients:
3 lb pork butt
1 1/2 teaspoons liquid smoke
2 1/4 teaspoons Hawaiian salt, or sea salt, or kosher salt
Pierce pork butt all over with carving fork. Rub salt and liquid smoke into meat. Cook in slow cooker on low for 16-20 hours turning once. Remove meat, shred, and then add juices from slow cooker to shredded meat. Makes six servings.
AUTHENTIC HAWAIIAN LAULAU
30 luau leaves
6 large ti leaves
6 boneless chicken thighs
1 lb belly pork boneless pork chops, cut into 6 pieces
1/4 lb salted butterfish, cut into 6 pieces
1 1/2 teaspoons Hawaiian sea salt
toothpicks or rubber bands
Wash luau and ti leaves removing stems and fibrous parts of the veins. Layer 5 luau leaves then place one piece each of chicken, pork, and fish on luau. Sprinkle with 1/4 teaspoon Hawaiian salt. Wrap to form a bundle. Place the bundle on the end of a ti leaf and wrap tightly; fasten with toothpicks or rubber bands. Wrap remaining bundles. Bring water to a boil in a steamer. Place laulaus in steamer; lower heat and simmer for 6 hours or until done. Makes 6 servings.
MAINLAND LAULAU
24 dried banana leaves (usually available in an oriental market)
? lb salted cod or butter fish cut into 6 pieces
6 boneless chicken thighs
1 lb belly pork or boneless pork chops, cut into 6 pieces
2 lbs Spinach
Sea salt or Kosher salt
Soak the dry banana leaves in water 10-15 min until they are soft. Take 2 and 2, make like tick tack toe. Add handful raw spinach in middle then top with chicken, pork, fish, and a sprinkle of sea/Kosher salt. (if using salt cod, you do not need too much extra salt.) Cover meats with more spinach. Fold the banana leaves crisscross, like weaving, and tie up with a rubber band. Wrap remaining bundles. Bring water to a boil in a steamer. Place laulaus in steamer; lower heat and simmer for 6 hours or until done. Makes 6 servings.
OVEN KALUA TURKEY (ideal for Thanksgiving get togethers)
1 twelve pound turkey
16 large ti leaves
1/2 cup softened butter or margarine
3 tablespoons Hawaiian salt
2 teaspoons liquid smoke
Rinse and drain turkey. Line a large baking pan with foil. Wash ti leaves in a sink of cold water with a few drops of dish soap then rinse. Remove fibrous part of the veins. Line baking pan with ti leaves radiating from center. Place two additional ti leaves across the middle of the pan. Place turkey on the ti leaves. Rub butter, salt, then liquid smoke on inside and outside of turkey. Place 4-6 ti leaves over the turkey. Fold leaves around the turkey.Crimp foil around turkey and cover pan tightly with additional foil. Roast in electric oven at 375 degrees F for 6 hours. Shred turkey and add in pan liquid to moisten meat. Makes 8-10 servings.
MOCHIKO CHICKEN
10 pounds boneless skinless Chicken Breasts
1/2 cup Mochiko Sweet Rice Flour
1/2 cup Cornstarch
1/2 cup Sugar
1 teaspoon Salt
4 Eggs
10 teaspoon Soy Sauce or Huli Huli Sauce
8 cloves garlic, minced
1 cup green onions, chopped
4 tablespoon Sesame Seeds (optional)
Cut up chicken into serving size pieces and set aside. In a large container combine all ingredients except the chicken and mix well. Once the batter is mixed add the chicken and stir until all pieces are coated. Cover and let set in the batter overnight in the refrigerator. The following morning stir the batter and put it back in the refrigerator until you are ready to cook. Ten minutes prior to cooking take the container out of the refrigerator. Fill a wok or frying pan with enough oil to cover the chicken pieces and heat. Test hotness of oil by dropping some batter in it. If the oil is hot enough the batter will begin to cook on contact. If it does not wait until it gets hot. Deep fry the Mochiko batter chicken until golden brown. Let the cooked chicken drain on wire rack over some paper towels or newspaper then serve. Makes about 8-10 servings.
SHOYU CHICKEN
3 lb. fryer chicken
Shoyu Sauce
1 cup shoyu (Asian soy sauce)
1/2 cup sugar
2 Tablespoon honey
1/2 cup chicken broth
1 teaspoon hoisin sauce (can be found in the Asian food section in your local market)
1 whole star anise (mashed)
Garnish: Chinese parsley and green onions
Steam chicken for 30 minutes. In a frying pan combine ingredients for sauce and let simmer for 15 minutes. Place chicken in sauce and simmer chicken for 5 minutes on each side till chicken is well coated with sauce. Chop chicken and arrange on platter. Garnish with Chinese parsley and green onions. Makes about 6 servings.
HULI HULI CHICKEN
9-12 pounds chicken wings, thighs, and breasts pieces
Sauce Ingredients:
? cup Frozen pineapple juice concentrate
1/3 cup White wine
? cup Chicken broth
? cup Shoyu/Soy Sauce
? cup Katsup
? Teaspoon powdered ginger or a pinch of fresh ginger
1-2 drops Worcestershire sauce
Wash chicken parts and pat dry with paper towels. Mix all sauce ingredients in bowl. Brush over chicken parts. Grill over barbecue for about 40 minutes. Turn and baste with sauce until chicken is done. Serves 10-12 people as a main course.
TERIYAKI BEEF OR CHICKEN
3 to 4 pounds of beef or chicken
Teriyaki Sauce:
2/3 cup shoyu (Asian soy sauce)
1/2 cup sugar
2 Tablespoons sherry or white wine
3 clove garlic, minced
1 inch piece ginger, crushed
3 stalks green onion chopped fine
1 teaspoon Chinese 5 spice (optional)
Mix all ingredients. Soak beef 4 hours or overnight in sauce. Bake in shallow pan. Turn pieces over and marinate with sauce. Ten minutes before turning heat off, pour rest of shoyu mixture. Serve with chopped green onions and Chinese parsley. Bake 325 degrees for 1 hour or less depending on how well you like your meat. Medium is best. This is also a great for grilling on the BBQ. Makes about 6 servings.
Grilled Teri-Beef and Teri-Chicken Sticks: A great way to make teriyaki beef or chicken when grilling is to slice the meat into thin strips before marinating. Then put on bamboo skewers and grill for 2-3 minutes per side. The meat comes out tender tasty and is easy to eat right off the stick.
MACADAMIA NUT CRUSTED COCONUT SHRIMP
1/4 cup all-purpose flour 1 pound cleaned and deveined shrimp
1/2 cup coconut milk
1/4 cup crushed macadamia nuts
Preheat oven to 400 degrees Fahrenheit. Lightly coat a baking dish with olive oil. Place flour in a small bowl. Dredge shrimp in flour, then dip into coconut milk and roll in crushed macadamia nuts. Place in baking dish and bake for 10 to 15 minutes, or until shrimp is cooked through. Serve 3 shrimp on a bed of rice topped with orange lime sauce. Makes 4 servings COCONUT FRIED SHRIMP
1/4 cup all-purpose flour
1 pound cleaned and deveined shrimp
1 beer
? cup coconut flakes
Place flour in a small bowl. Dredge shrimp in flour, then dip into beer and roll in coconut flakes. Deep fry for 1 ? minutes. Serve 3 shrimp on a bed of rice topped with orange lime sauce. Makes 4 servings ORANGE LIME SAUCE
10oz jar orange marmalade
3 tablespoons tangy mustard
1 tablespoon lime juice
To create orange lime sauce combine all sauce ingredients in a sauce pan and warm.
BAKED FISH
2lbs fish fillets (mahi mahi is an island favorite or choose your favorite fish)
juice of 1 lemon
dash of garlic salt
dash of pepper
1 cup mayonnaise
1/4 cup finely chopped onions
bread crumbs
Preheat oven to 425 degrees Fahrenheit. Rinse fish and put in a baking dish. Squeeze lemon juice on fish. Sprinkle with garlic salt and pepper. Mix mayonnaise and chopped onions then spread mixture on fish. Sprinkle with bread crumbs. Bake at 425 for 20-25 minutes. Makes about 6 servings.
SIDE DISHES
CHICKEN LONG RICE
2-3 pounds chicken thighs
3 cups water
3 cups chicken broth
1 can sliced mushrooms
1" piece of fresh ginger (crushed)
1 teaspoon Hawaiian salt, sea salt, or Kosher salt
1 clove crushed garlic
4 bundles long rice (soak in warm water till soft)
2 cubes chicken bouillon
Place chicken thighs in a soup pot then cover with water and canned chicken broth. Add crushed ginger, salt, crushed garlic, mushrooms and chicken bouillon. Bring to a boil then simmer 45minutes or until tender. Allow to cool, then bone and shred chicken. Reserve broth. Cut long rice in 4 inch lengths, add to broth then boil for 15 minutes. Add shredded chicken. Adjust seasoning to taste with salt, pepper, or soy sauce. Makes about 12 servings. POTATO-MAC SALAD
4 large red and/or yellow potatoes cut into cubes
1-1/2 cups shell or elbow macaroni-dry
1/4 cup thinly sliced and chopped red onion
2-3 pickles chopped
2-3 green onion chopped
3 hard boiled eggs (whites chopped, set aside yolks)
1 cup frozen peas (optional)
2 celery stalks chopped (optional)
1-2 carrots chopped (optional)
Dressing:
1-1/4 to 2 cups mayonnaise
1/2 cup Zesty Italian dressing
1 tablespoon prepared mustard
3 yolks from the boiled eggs
1 teaspoon garlic salt
Ground pepper to taste
2 T or less pickle juice (optional)
Optional Herbs to taste (dill, parsley, curry powder)
Boil cubed potatoes until tender then drain and rinse with cold water. Set aside to allow to fully cool. Cook the macaroni according to the directions on the macaroni package. Then rinse with cold water and set aside to allow to fully cool.
While the macaroni is cooking mix the dressing in a small bowl and set aside.
Once the cooked macaroni and potatoes are cool lightly toss with the remaining ingredients. Once tossed mix in dressing. Serves 8-10 people.
SESAME CABBAGE SALAD
1 head cabbage chopped
1 bunch green onions chopped
1/2 cup chopped celery or peppers
3 packages Ramen chicken soup (dry soup pks)
1 bag frozen peas
1/2 cup vegetable oil
1/4 cup cider vinegar
2 Tablespoon sugar
8oz chunk almonds, toasted
4 Tablespoons sesame seeds, toasted
Mix cabbage, green onions, and celery. Break up dry Ramen noodles and toss in. Mix dressing of vinegar, oil, and soup mix. Toss dressing and toasted almonds and sesame seeds with salad mix. This yields a lot of salad and is best served same day. Serves 15-20 people. LOMI LOMI SALMON
Ingredients: (part 1)
1 1/2 lb salmon fillets
sea salt or Kosher salt
Lay salmon on bed of salt in glass dish, cover with more salt. Cover with plastic wrap and refrigerate overnight. The following day rinse off the salt and dice the salmon.
Ingredients: (part 2)
3 tomatoes diced
1 small onion diced
3/4 tablespoon lime juice
1/8 teaspoon Tabasco sauce
1 teaspoon sugar
1 teaspoon pepper
Mix tomatoes and onions with salmon then add in other ingredients. Chill until ready to serve. Serves 10-15 people.
TOSS GREEN SALAD
lettuce
tomato slices
cucumbers slices
red and green peppers slices
any other salad favorites you may have
In a salad bowl toss a variety of fresh greens and vegetable. Offer side bowls with a variety of salad dressings and salad toppings like croutons, bacon bits, grated cheese. FRESH FRUIT PLATE
Pineapple chunks
Papaya slices
Fresh pineapple and papaya help to aide digestion and are an excellent side dish. Other fresh fruit options you can also offer are fresh strawberries, grapes, watermelon, and bananas.
DESSERTS
HAUPIA (coconut pudding desert)
12 ounces chilled coconut milk
1 1/2 cups water
1/2 cup + 2 T. sugar
1/2 cup + 2 T. cornstarch
Combine all ingredients in saucepan and stir over medium heat until thickened. Lower heat and cook for ten minutes, stirring constantly to avoid lumping or burning. Pout into 8x8 inch dish and chill until set. Cut haupia into squares & serve. Serves 8-10 people.
Easy Coconut Pie
4 tablespoons (1/2 stick) butter, melted
2 eggs, beaten
1 tablespoon all-purpose flour
3/4 cup sugar
1 cup shredded sweetened coconut
1 cup milk
1 9-inch unbaked pie shell
Preheat oven to 350 degrees F. In a large bowl, combine melted butter, eggs, flour, sugar, coconut, and milk. Pour into pie shell. Bake until firm, about 45 to 60 minutes.
HAWAIIAN AMBROSIA
8 ounce can of crushed pineapple, drained
1 can lychee pitted and drained or 11 ounce can mandarin oranges drained
3 ? cups cool whip
2 cups shredded coconut
2 cups mini marshmallows
? cup milk
1 cup maraschino cherries
In a large bowl pineapple, lychee or mandarin oranges, whipped topping, coconut, marshmallows and milk. Chill 1 hour. Garnish with cherries before serving. Serves 12.
MACADAMIA NUT CREAM PIE
1 1/3 cups milk
3/4 cup sugar
1/2 cup chopped macadamia nuts
Dash salt
1 teaspoon vanilla
1 egg
5 teaspoons cornstarch
2 egg whites
1 9 inch baking pie shell
1 cup heavy cream, sweetened and whipped, or use a container of real whipped cream in a can
In a saucepan combine 1 cup of the milk, 1/4 cup of the sugar, 1/4 cup of the nuts, the salt and the vanilla; scald. Mix the remaining 1/3 cup milk with egg and cornstarch. Thoroughly stir some of hot mixture into egg mixture; return all to saucepan. Cook 5 more minutes, stirring constantly, until mixture thickens. Cool 1 hour. Beat egg whites until soft peaks form then fold carefully into cooled mixture. Pour into pie shell and chill. Before serving top with sweetened whipped cream or can of whipped cream and remaining 1/4 cup nuts. Makes 8 servings.
BUTTER MOCHI
1lb butter
2 1/2 C. sugar
5 eggs
1 1/2 cup evaporated milk
1lb Mochiko flour (can be found in the Asian food section in your local market)
2 t. baking powder
12 oz. coconut milk
1 t. vanilla
Mix all ingredients in a bowl. Bake in oven preheated to 350 degrees for 1 hour in a 9x13 pan or 325 degrees in a Pyrex pan. Use plastic knife to cut. Makes about 30 pieces.
MICROWAVE MOCHI
2 cups Mochiko flour (can be found in the Asian food section in your local market)
1 cup sugar
2 cups water
1/2 teaspoon vanilla
1/4 teaspoon red or green food coloring
corn starch or potato starch
Grease or spray a 5 cup microwave tube pan. In a medium bowl, combine all ingredients except corn/potato starch. Mix until smooth. Pour mixture into prepared pan and cover with plastic wrap. Microwave on high for 10 minutes rotating the pan several times. Let the mochi stand a few minutes. Run a knife along the edges of the mochi to pull it away from the sides. Invert onto a board dusted with corn/potato starch. Cut mochi into bite size pieces with plastic knife and roll in starch. Makes about 36 pieces.
PINEAPPLE MACADAMIA NUT LOAF
3/4 cup chopped macadamia nuts
4 eggs
1/2 cup vegetable oil
3/4 cup pineapple juice
1/2 cup crushed canned pineapple
1 tablespoon baking powder
3 cups all-purpose flour
1 cup white sugar
Preheat oven to 350 degrees F. Lightly grease a 9x5 inch loaf pan and line with wax paper. In a large bowl combine sugar, eggs, vegetable oil, pineapple juice and pineapple and mix well. In a separate bowl, sift together baking powder and flour. Stir flour mixture into pineapple mixture. Fold in macadamia nuts. Pour batter into greased pan. Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into center of loaf comes out clean. Makes one 9" X5" bread. Serves 8-10. HAWAIIAN SWEET POTATO PIE
2 large peeled sweet potatoes (baked or boiled)
1/2 stick salted butter
1/2 c. brown sugar
1/2 c. white sugar
2 large eggs, beaten
1/2 tsp. cinnamon
pinch of nutmeg
1/2 Tbs. pure vanilla extract
1 5 ounce can evaporated milk
1/4 cup crème of coconut
1/2 tsp. salt
Mix all ingredients except eggs with whisk or mixer until cream texture. Next add beaten eggs to mixture. Stir. Pour into an unbaked 9 inch pie shell. Bake at 350 degrees for 1 hour to 1 hour, 15 minutes. Cool thoroughly before slicing. Makes 1 pie.
BANANA GUAVA PIE
1 1/2 cups sliced bananas
1 1/4 cups guava nectar
1/2 cup sugar
1 T. lemon juice
1/4 t. salt
3 T cornstarch
3 T cold water
baked pie shell or graham cracker crust
Combine guava nectar, lemon juice, sugar and salt in a saucepan and bring to boil over low heat. In a small bowl mix cornstarch and water to a smooth paste then stir into saucepan mixture. Stir mixture until thickened and clear then remove from heat and allow to cool. Combine cooled mixture with bananas and pour into baked pie shell or graham cracker crust. Serve with whipped cream. Serves 8. BANANA-PINEAPPLE UPSIDE DOWN CAKE
3/8 cup butter
3/4 cup sugar
1 egg
3/4 cup milk
2 cups flower
2 t. baking powder
1/2 t. salt
1 mashed banana
1 cup crushed pineapple
1/2 cup chopped macadamia nuts
1/3 cup butter
2/3 cup brown sugar
Cream together butter and sugar. Gradually add beaten egg, sift flower, baking powder and salt. Fold in mashed banana. Melt butter and sprinkle brown sugar through it on bottom of pan, 8 inches square or small angel food pan. Add well drained crushed pineapple and chopped macadamia nuts. Pour batter over this mixture and bake in pre-heated oven of 350 degrees for 20-30 minutes. Serves 8-10.
If you are looking for a special cake for an upcoming celebration below are two excellent island cake recipes. The cakes below are listed as lilikoi cakes. You are able to substitute the lilikoi pulp and juice with that of orange, pineapple, guava, strawberry guava, or orange-pineapple.
LAYERED LILIKOI CAKE (this makes a fabulous wedding cake)
For cake:
1 package moist Yellow Cake Mix
1 1/3 cups lilikoi juice
3 eggs
1/3 cup vegetable oil
To make the cake: Bake cake according to package directions substituting lilikoi juice for water. See below for frosting recipes.
To assemble cooled cake: Thickly frost the cake with all of the Chiffon frosting mixture. Glaze the top of the cake with lilikoi gel. Refrigerate until ready to serve.
LILIKOI PARTY SHEET CAKE
1 cup butter
2 cups sugar
4 eggs
3 cups flour
1 teaspoon baking powder
? teaspoon cinnamon
1 cup lilikoi pulp (fresh or frozen concentrate)
? cup lilikoi juice
red coloring to tint the cake pink
Preheat oven to 350 degrees. Cream butter and sugar together and add eggs one by one, beating well. Stir the baking powder into the flour. Mix the lilikoi pulp and juice. Add flour and liquids in alternate portions to the creamed mixture and stir until blended. Pour into a greased and floured 13 by 9 inch cake pan. Bake for 30 minutes or until top of cake spring back when lightly pressed with finger.
Frost with a butter cream frosting: Mix 1 cup softened butter, 2-? cups powdered sugar, and just enough milk to make a creamy consistency.
Lilikoi Chiffon Frosting
4 egg yolks
1/2 cup sugar
3/4 cup Lilikoi juice concentrate, thawed, undiluted
1 cup whipping cream
1/4 teaspoon vanilla
Beat egg yolks and sugar until lemon-colored; add Lilikoi juice, place in saucepan and cook over low-to-medium heat until thick, about 8 minutes. Remove from heat and chill. Whip cream and vanilla, then fold into Lilikoi mixture. Frost sides of cake; cover top with Lilikoi topping. Makes enough to frost one cake. If layering an 11-by-13-inch cake, double this recipe.
Lilikoi Gel Topping
2 tablespoons cornstarch
1/2 cup water
Pinch salt
12-ounce can Lilikoi juice
1 teaspoon lemon juice
1 slightly beaten egg yolk
1 tablespoon butter
Mix cornstarch with water to dissolve all lumps. Add salt, Lilikoi and lemon juices and egg yolk. Cook over low heat until thick, stirring constantly. Remove from heat and add butter. Spread when slightly cooled but still warm.
BEVERAGES
BANANA PINEAPPLE PUNCH
6 cups boiling water
5 cups sugar
Juice of 6 lemons
1 quart orange juice
2 cups pineapple juice
6 mashed bananas
2 quarts ginger ale
Add sugar to boiling water. Once sugar dissolved mix in the lemon, orange, and pineapple juices as well as the banana mash. Mix well then freeze mixture. Take out of freezer shortly before needing and add 2 quarts bottle of ginger ale to the frozen mixture in punch bowl.
LUAU PUNCH
1 gallon pineapple juice
6 ounces lime juice
2 quarts vodka
2 quarts 7UP or Sierra Mist
1 quart brandy
1 quart tonic
Ice cubes to chill
Mix all ingredients in a large punch bowl.
VOLCANIC PUNCH
3 cans frozen fruit punch concentrate
1 64oz-can pineapple juice
1 can cream of coconut
2 2-Liters ginger ale
ice cubes
To make alcoholic add the optional: vodka
In a large punch bowl add the 3 cans of frozen fruit punch concentrate. Keep one of the empty frozen juice cans. Fill the can with water 6 times and add to punch bowl. Add pineapple juice, one bottle of ginger ale, and ice cubes then stir. Then add as much of the 2nd bottle of ginger ale as possible leaving at least 3 inches from the rim of the punch bowl and stir again. Pour in the can of cream of coconut on top. If you want the punch to be alcoholic add vodka. Will serve 40-70 people.
MAI TAI
There are a lot of variations on this basic recipe for a Hawaiian favorite. A word to the wise, don’t have one mai tai after another, with almost 4oz. of liquor and that fruity flavor you might be dancing a hula to the pounding in your head!
2 oz. light rum
1 oz. Triple sec orange liquor
1 tbsp. Orgest almond liquor or almond flavored syrup
1 tbsp. Grenadine
1 tbsp. lime juice
1 dash 151prf. rum or dark rum (optional)
Shake ingredients (except the dark rum) and strain into a large glass about 1/3 full with crushed ice. Decorate with a maraschino cherry speared to a wedge of fresh pineapple. Top with a dash of dark rum for that reddish color, or for sure inebriation 151 proof rum. Put an orchid in each drink for the full Hawaiian effect.
BLUE HAWAII
1 oz light rum
2 oz pineapple juice
1 oz Blue Curacao
1 oz Cream of coconut
1 slice pineapple
1 cherry
Blend light rum, blue curacao, pineapple juice, and cream of coconut with one cup of ice in an electric blender at high speed. Pour contents into a highball glass. Decorate with the slice of pineapple and a cherry.
CHI-CHI
1 1/2 oz vodka (non-alcoholic chi-chi omit the vodka)
4 oz pineapple juice
1 oz cream of coconut
1 slice pineapple
1 cherry
Blend vodka, pineapple juice, and cream of coconut with one cup of ice in an electric blender at a high speed. Pour into a wineglass, decorate with the slice of pineapple and the cherry, and serve.
How about 'internationalism'
everyone brings in a type of ethnic food...
You can print out a bunch of Flags of the world etc...
Be creative or...
Bring any food you like or have it already bought by the company and have a winter wonderland theme... wear antler ears or Santa hats etc... and do a Kris Kringle as well!!!
ENJOY!
Christmas around the world. Have everyone bring a traditional christmas dish from a different country. Have fun.
Have a Vegas Night! With all the trimmings! LOL! I mean have a poker table, craps table, ect. Give out Fake money or tickets, win play all you want and eat, drink, socialize and have fun! At the end of the night get all your tickets or money, for door prizes drawings. As for the fake money, use the monopoly money, and for every five dollars when you cash in you get one ticket! We did this at our school for staff and faculty party, it was a blast and everyone got along!
This may sound a little odd, but people don't usually have Cook-Outs in December. Why not do a summer-food theme! You can do hot dogs & hamburgers (super cheap), someone can bring a fruit tray, pasta salad, cole slaw, etc. You can serve it with frozen virgin daiquiri's (unless it's after hours) and other fun fruity drinks. Serve ice cream for dessert and you're all set!
Here are a few:
St. Patrick's Day at Christmas.
4th of July at Christmas.
Halloween at Christmas.
A Day at the Races [or Derby Day]: with Southern Fried Chicken, corn dogs, funnel cake, cotton candy, hot dogs, hamburgers, potato salad, cole slaw, macaroni salad, etc.
Thanks for asking your Q! I enjoyed answering it!
VTY,
Ron Berue
Yes, that is my real last name!