(ARA) – The graduation season is a time
of year when families from all over the country celebrate both the academic success and beginning of a loved one’s long journey. On the islands of Hawaii, this time of year is extremely significant for native families, with several traditions that play a significant role.
In Hawaiian culture, giving a flower lei is a rich part of the graduation tradition as it represents love, friendship and celebration. With leis being made with as many as 500 flowers each, it is not uncommon to see a graduate with so many leis that their neck is barely visible.
In ancient Hawaii, leis were constructed of flowers, leaves, shells, feathers and even bone and teeth of various animals and represented wealth, royalty, and rank. Today, there are eight different types of Hawaiian leis, one symbolically for each major island. Although there are a myriad of methods to create them, there is one purpose intended…to spread the “Aloha Spirit.”
To help provide the perfect “island paradise” setting for your graduation gathering and allow you to stay as calm and cool as the island breeze, the following are some tips and recipes developed by King’s Hawaiian to create the aloha-style experience:
Invite early -- With graduation season upon us, many will have competing parties at the same time before the ceremony. Be sure to send your invitations out 4 to 5 weeks in advance to allow those that need to travel long distances to be able to plan accordingly.
Add fruit -- Hawaii is renowned for their pineapples. Sliced, diced or as a table decoration, this fruit is sure to add the island flair to your party.
Say aloha -- As if they had just set foot on the island of Oahu, welcome each guest with a traditional Aloha greeting, a lei and kiss on the cheek or a big Hawaiian hug.
Take a dip -- Bread bowl dip appetizers provide a hearty buffet recipe that requires minimal preparation and is a constant crowd pleaser.
King’s Hawaiian offers two varieties of “round loaves” -- Hawaiian Sweet Bread and Honey Wheat -- which prove ideal for this offering.
Island music -- Hawaii has a rich array of both traditional and popular music. Make sure to add a few “Hawaiian” style songs to your playlist for the perfect background music for your party.
Party under the stars -- Utilizing various sized tiki torches on the tables and around the perimeter is an inexpensive lighting alternative for any occasion. Place appetizers and refreshments outside and let your guests enjoy the breeze of the “island” night.
Tropical Bruschetta
6 King’s Hawaiian Sweet Rolls
Olive oil
1 mango, 1/2-inch dice (about 1 cup)*
1/2 cup sliced strawberries
1/2 cup finely chopped red onion
1/2 tablespoon minced jalapeno pepper
1 avocado, 1/2-inch dice (about 1 cup)*
1 lime
* select mango and avocado that are ripe but firm
Trim off dome of each roll then cut horizontally into 4 equal layers. Brush one side of each piece of with olive oil. Bake in a preheated 350 F oven for 7 to 8 minutes, or until golden brown. Cool.
Combine next 5 ingredients in bowl. Squeeze juice of 1 lime over ingredients. Toss to coat well. Chill about 1 hour.
Spoon about 1 tablespoon of salsa on each toasted bread square. Serve immediately.
Makes 24 servings.
Courtesy of ARAcontent
Bread Bowl and Paddles
1 16-ounce loaf King’s Hawaiian Sweet Bread
Olive oil
Carve out center core of bread within 1-inch of bottom and sides keeping
bread intact; set aside.
Cut reserved bread horizontally into 1/2-inch layers. Brush both sides
lightly with olive oil. Cut each layer into “paddles” about 3 x 1-1/2 x
1/2-inches (about 18).
Brush inside of bowl lightly with olive oil. Place bowl and paddles on
separate baking sheets. Bake both in a preheated 350 F oven: 11 to 13
minutes for bowl, 8 to 9 minutes for paddles, until golden brown.
*Spicy Cheese Fondue
1 – 16 ounce package Mexican-flavored American processed cheese, cut
into 1/2-inch cubes
8 ounces Pepper Jack cheese, shredded
1/4 cup prepared salsa
Choose a selection of vegetables for dipping, optional
Melt processed cheese in saucepan over medium heat until melted. Stir in
jack cheese, fold in salsa. Pour into bread bowl.
Arrange bread paddles and vegetables around base. Serve immediately.
Make about 3 cups.
* Tropical Bread Pudding
Preheat oven to 350 F.
2 – 1/2 cups King’s Hawaiian Sweet Bread crumbs (about 8 ounces)
1 - 8-ounce can crushed pineapple, packed in juice, drained
1/3 cup flaked coconut
1 – 12-ounce can evaporated skim milk
1/4 cup granulated sugar
1/2 teaspoon vanilla
3 egg whites
Preparation time: 20 minutes.
Prepare bread crumbs by placing bread into food processor bowl fit with
steel blade attachment (use “pulse” setting until desired crumb size is
reached). Or, use a blender to crumb bread.
Lightly coat an 8-inch pan with non-stick spray. Spread crumbs on bottom
of pan; do not press into place. Spoon crushed pineapple evenly over
bread crumbs and sprinkle with coconut. Whisk together milk, sugar,
vanilla and egg whites.
Pour mixture into pan. Bake for 40 to 45 minutes or until firm in
center. Allow to cool. Serve with non-dairy whipped topping.
Makes 6 servings.
* Islander Artichoke and Spinach Dip
2 – 16-ounce loaves King’s Hawaiian Sweet Bread
1 cup mayonnaise
1 cup sour cream
1 package – 1-ounce Ranch-style dip mix
1 can – 13- to 15-ounce artichoke hearts, drained and chopped
1 package – 10-ounce frozen chopped spinach thawed and well drained
1 can – 8-ounce sliced water chestnuts, drained and chopped
Carefully hollow 1 loaf, leaving one inch on sides and bottom. Cube
removed bread and additional loaf. Place bowl and cubes on baking sheet
and bake in pre-heated 350 F oven for 10 minutes or until golden brown.
Blend mayo, sour cream and dip; mix together in a large bowl. Add
artichoke hearts, spinach and water chestnuts; mix well. Cover and
refrigerate until well chilled.
Transfer to bread bowl and serve with toasted bread cubes.
To serve hot: Stir in one cup grated parmesan cheese; microwave on high
4 to 5 minutes or until hot, stirring occasionally.
Transfer dip to bread bowl and serve with toasted bread cubes.
