Magazine article Sunset

Island-Style Morning

Magazine article Sunset

Island-Style Morning

Article excerpt

On Christmas Day, wake up to a holiday scene permeated with Islands flavor. Accompany the tropical flowers and fabrics with a potted Norfolk Island pine (Araucaria beterophylla) and Hawailan-themed ornaments (try Ornamen s to Remember: 800/330-3382 or www.ornaments2remember.com). A brunch of favorite Hawaiian foods will set the mood for a Mele Kalikimaka (Merry Christmas).

WREATH The lush tropical wreath features anthuriums in shades of red and green, accented with bunches of bear grass and horsetail sections tied together with wood-covered wire. For details, see page 112.

MANTEL Tropical flowers set in blocks of moist florist's foam nestle in a plastic-lined plywood box, assembled and set atop the mantel just for the occasion; palm bark conceals the box. The lights are tiki torches, their cutoff poles secured in holes drilled into blocks of wood. Below hang stockings made from Hawaiian-print cotton fabric.

GIFT WRAPPING Large squares of boldly patterned cotton make bright package wraps. Just set the gift in the center, then tie the corners kerchief style.

Text by Kathleen N. Brenzel Decor by Kathleen N. Brenzel, Jill Slater, and Peter O. Whiteley

Guava Bellinis

PREP TIME: About 5 minutes

NOTES: Mix Bellinis just before serving. For a nonalcoholic version, use sparkling water instead of sparkling wine.

MAKES: 1 serving

In a 6-ounce champagne flute or wine glass, combine 1/4 cup each refrigerated guava nectar and chilled sparkling wine such as Italian prosecco (or spumante) or Champagne. If desired, garnish rim of glass with a thin slice of star fruit.

Per serving: 78 cal., 0% (0 cal.) from fat; 0.1 g protein; 0 g fat; 9.9 g carbo (0 g fiber); 4.7 mg sodium; 0 mg chol.

Pineapple-Mango Platter with Ginger

PREP TIME: About 20 minutes

NOTES: If preparing through step 2 up to 2 hours ahead, cover and chill.

MAKES: 8 servings

2 1/2 pounds peeled, cored pineapple

2 firm-ripe mangoes (3/4 to 1 lb. each)

1 or 2 limes (3 oz. each), rinsed

3 tablespoons minced crystallized ginger

1. Cut pineapple crosswise into 1/2 inch-thick rings; arrange on a platter.

2. Peel mangoes. Slice fruit off pits and cut into 1/2-inch chunks; discard pits. Arrange mangoes over and around pineapple. Cut limes into wedges and place on platter.

3. Sprinkle ginger evenly over fruit. Squeeze lime juice from wedges over fruit to taste.

Per serving: 131 cal., 5.5% (7.2 cal.) from fat; 0.9 g protein; 0.8 g fat (0.1 g sat.); 34 g carbo (2.5 g fiber); 7.4 mg sodium; 0 mg chol.

Coconut-Orange Bread Pudding

PREP AND COOK TIME: About 1 1/4 hours, plus at least 2 hours to chill

NOTES: A soft, mildly sweet bread such as challah could be used. You can assemble this dish through step 3 up to 1 day ahead; chill. …

Search by... Author
Show... All Results Primary Sources Peer-reviewed

Oops!

An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.