Airdate: December 20, 1998
Chef Guido Ulman | Executive Chef Hilton Hawaiian Village | Gingerbread House: Gale O'Malley | Executive Pastry Chef Hilton Hawaiian Village
Serve as Pupu with Sweet Potato Chips 1 lb Tako, cooked, sliced thin 3 pcs. green onion, cut in angle 1/2" long Place in a bowl Miso Dressing: 1/2 cup mirin 1/2 cup white vinegar 1 Tbs red miso paste 1 Tbs white miso paste 1 tsp coleman mustard 1 ea. lemon juice Bring mirin and vinegar to a boil. With wire whip, wisk in all other ingredients until smooth. Add little water if too strong. Toss the tako and green onions with the dressing.
Scallops Ceviche1 lb U-30-40 scallops or bay scallops 1/2 cup bell peppers (red, green, yellow) diced 1/2 cup Maui onions, diced 1 sprig fresh mint, chopped 1/2 bun fresh Chinese parsley, chopped 1/4 cup lime juice 1/2 cup vegetable oil salt & pepper to taste Boil 1 quart water, seasoned with salt. Add the scallops in the boiling water, quickly drain after 15 seconds into a bowl. Add all the remaining ingredients and toss together.
Royal Icing1 lb confectioners sugar (sifted) 3 each egg whites 1/2 tsp cream of tartar Combine the sifted confectioners sugar and the cream of tartar. Gradually add the egg whites until you reach the desired consistency.
Boiled IcingWater Icing 1 3/4 cup granulated sugar 3/4 cup water Merinque Mixture 1 3/4 cup granulated sugar 3/4 cup water 4 1/2 meringue powder Boil the sugar and water to 245degrees. 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.
Gingerbread Houseyield 1 house 3 lbs honey 3 1/3 cup granulated sugar 18 cups 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 Bring the honey and sugar to a boil. Stirring constantly to avoid burning. Sift the dry ingredients together. 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. Divide the dough for (2) cookie sheet. Roll the dough 1/4 inch thick onto a four dusted parchment paper. Prick the dough with a fork to avoid blistering during baking. Brush the dough surface with milk. Bake at 375 degrees for 15 - 18 minutes. Check occasionally for blisters. 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 building. Larger houses require interior supports. Excess dough may be used for fences, sidewalks, ets. 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 paint 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.
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