Recipes provided by KHON Fox 2

BROADCAST DATE:   12/17/00

RE-BROADCAST FROM 12/20/98

GINGERBREAD HOUSE

From the Kitchen of: Chef Gale O'Malley, Hilton Hawaiian Village 
and Chef Ed Andersen of Bali By-the-Sea

• 3 lbs. honey
• 3 1/3 c. granulated sugar
• 18 c. bread flour (4 lbs., 8 oz.)
• 2 1/4 Tbs. baking powder
• 2 1/4 Tbs. baking soda
• 4 1/2 tsp. ground cinnamon
• 1 1/2 tsp. ground cloves
• 1 tsp. nutmeg
• 1 1/2 tsp. ground ginger

1. Bring the honey and sugar to a boil. Stirring constantly to avoid burning.

2. Sift the dry ingredients together.

3. Add the honey mixture to the dry ingredients on slow speed for approximately 5-6 minutes. Stir until the dough becomes dry and firm. Cover the dough with a towel and let the dough "rest" for 10 minutes.

4. Divide the dough for (2) cookie sheets. Roll the dough 1/4 inch thick onto a flour dusted parchment paper.

5. Prick the dough with a fork to avoid blistering during baking

6. Brush the dough surface with milk.

7. Bake at 375 degrees for 15-18 minutes, check occasionally for blisters.

8. While still hot, brush the baked dough with water icing.

NOTES:

Prepare cardboard patterns that will utilize the allotted dough mixture. Roof patterns must extend beyond all sides of the buildings. Larger houses require interior supports. Excess dough may be used for fences, sidewalks, etc.

The consistency of the raw dough should be near that of pie dough. If it is dry, adjust the mix with some cold milk.

Decorations and assembly requires a thick royal icing. Be sure to pint the interior side of the roof with icing thinned with rum or suitable liquor. The alcohol dries the icing and keeps it dry. A moderate royal icing may be used for icicles. Other decorations may include candies, nuts, etc.

ROYAL ICING

• 1 lb. confectioners sugar (sifted)
• 3 each egg whites
• 1/2 tsp. cream of tartar

Combine the sifted sugar and the cream of tartar. Gradually add the egg whites until you reach the desired consistency.

BOILED ICING

Water Icing:

• 1 3/4 c. granulated sugar
• 3/4 c. water
• Meringue Mixture:
• 1 3/4 c. granulated sugar
• 3/4 c. water
• 4 1/2 Tbs. meringue powder

Boil the sugar and water to 245 degrees. Beat the meringue powder, sugar and water to a soft peak. Gradually add the sugar mixture to the meringue until you reach a "marshmallow fluff" consistency. Apply IMMEDIATELY.

MISO TAKO

From the Kitchen of: Chef Guido Ulmann of the Hilton Hawaiian Village

Serve as a pupu with sweet potato chips

Ingredients:

• 1 lbs. tako, cooked, sliced thin
• 3 pcs. green onion, cut in angles, 1/2" long

Place ingredients in a bowl.

Miso Dressing:

• 1/2 cup mirin
• 1/2 c. white vinegar
• 1 Tbs. red miso paste
• 1 Tbs. white miso paste
• 1 tsp. Coleman mustard
• 1 each lemon juice

1. Bring mirin and vinegar to a boil.

2. With wire whip, whisk all other ingredients until smooth. Add a little water if too strong.

3. Toss the tako and green onions with the dressing.