— 4 servings (multiply recipe as needed to accommodate the number in your party)
- 2 tablespoons olive oil
- 2 tablespoons chopped onion
- 1 tablespoon sliced garlic
- 1 bay leaf
- 1 1/2 cups dry jasmin rice
- 3 cups water
- salt to taste
1. In a large saucepan over a medium-low heat, warm the oil. Add onion and sauté for 3 to 5 minutes. Mix in garlic, bay leaf, and jasmine rice. Stir to coat the rice.
2. Pour 3 cups water into the saucepan and add the salt. Increase the heat to medium and let the rice come to a quick simmer. Reduce heat to low and let rice simmer lightly and sit uncovered until all of the liquid is absorbed. Cover the rice and remove from heat, let sit approximately 40 minutes
Sweet Coleslaw with Apples and Almonds
— 8 servings
- 1 small head (2 lb) green cabbage, quartered, cored and finely shredded (about 10 cups)
- 1 cup sugar
- 1 1/2 teaspoon(s) salt
- 1 cup cider vinegar
- 3 tablespoon(s) oil
- 2 large carrots, shredded
- 2 red apples, quartered, cored and thinly sliced
- 1/2 cup(s) golden raisins
- 1/2 cup(s) raw, sliced almonds
1. Toss cabbage with sugar and 1 tsp salt in a large colander set over a bowl. Let stand 1 to 2 hours to release cabbage liquid. Pat cabbage dry with paper towels and discard any liquid in bowl.
2. Whisk remaining 1⁄2 tsp salt, the vinegar and oil in a serving bowl to blend. Add cabbage and carrots; toss to coat. Cover and refrigerate at least 2 hours for flavors to blend, or overnight.
3. Add apples, raisins and peanuts; toss to mix.
Sweet Corn Dip
— makes 10 servings
- 3 (11 ounce) cans Mexican-style corn
- 1 (4 ounce) can diced green chiles, drained
- 5 green onions, chopped
- 1 (8 ounce) container sour cream
- 1 jalapeno pepper, chopped
- 3/4 cup mayonnaise
- 10 ounces shredded Cheddar cheese
1. In a medium-size mixing bowl, combine Mexican-style corn, green chilis, green onions, sour cream, jalapeno pepper, mayonnaise, and cheddar cheese. Mix well. Cover and refrigerate until ready to serve.
2. As a festive starter, serve dip inside Hawaiian Bread Bowl, and lightly toast removed bread to make flavorful toast points.
Hawaiian Mango Bread
— Makes 2, 9.5” loaves
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 cup butter, softened
- 1/2 cup vegetable oil
- 1 1/2 cups white sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 3 cups peeled, seeded and chopped mango
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 1/2 cup shredded coconut
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9×5 inch loaf pans.
In a large bowl, sift together flour, baking soda, salt and cinnamon. In a large bowl, beat together the butter, oil and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. Blend this mixture into the flour mixture; just to combine. Fold in the mango, raisins, walnuts and coconut; mixing just enough to evenly combine.
Let stand for 20 minutes then bake in preheated oven for 50 to 60 minutes or until a toothpick inserted into center of the loaf comes out clean.
The Perfect Mai Tai
- 1 (1.5 fluid ounce) jigger spiced rum
- 1/2 (1.5 fluid ounce) jigger coconut-flavored rum
- 1 teaspoon grenadine syrup
- 3 fluid ounces pineapple juice
- 2 fluid ounces orange juice
- 1 cup ice cubes
Dark and Stormy
- 1/4 lime, cut into two thick slices, one for garnish, one to squeeze over the ice
- 2 ounces Gosling’s Black Seal Bermuda black rum
- 4 ounces ginger beer (Gosling’s makes one just for this purpose)