July 4, 2009
As I’ve already mentioned, the theme for our 4th of July party on our boat dock is Hawaiian Luau, which I’m so excited about! Hawaii is one of my most favorite spots on this entire planet.
I just read an article about a woman who went to Maui on vacation and never returned to her home in NYC. I’ve actually met a couple of people who live in Maui and have told me similar stories. If I went there right now, that’s exactly what I would want to do.
One of my friends is leaving for Hawaii on Sunday and I’m so envious. (I know envy isn’t a good trait, but I’m just keepin’ it real.)
I talked earlier about sharing our Luau menu. Since I’ve got a broken camera, just like BigSis, I won’t be able to take my own photos, but I still wanted to share the recipes. So, without any further rambling, here’s what we’ll be serving to all our ‘grass skirt wearing’ friends today.
Caramelized Maui Onion Dip
To start off, we’ll be munching on this Caramelized Maui Onion Dip and Maui Chips. This recipe is from the June, 2009 issue of Sunset.
Lemon Shrimp Crackers
These Lemon Shrimp Crackers from Kraft may not technically be Hawaiian, but I thought they looked festive and very easy to make! (And SirHoney loves Ritz crackers, so this is a little treat for him.)
I also have one friend bringing the rice and some sweet and sour meatballs to go along with the appetizers.
Char siu-glazed pork (photo by Evil Chef Mom)
For the main course, we’ll be having this char siu-glazed pork. I first saw this recipe on Evil Chef Mom way before I saw it this week when flipping through all of Bo’s past issues of Sunset. It’s from the same June 2009 issue that featured a great article on hosting a modern-day Hawaiian Luau.
Pineapple Upside Down Cupcakes (Flickr Photo by Ami Sue)
For dessert, I’m making these fantastic Pineapple Upside Down Cupcakes that Bo made this past weekend while we were in Chicago. This photo is very similar to how hers turned out, except that she put whipped cream on top before the cherry! A lot of the cupcake recipes that I found used the pineapple rings, but Bo used the chunks instead. These were so good!
Basically, there are no real measurements needed.
- Make a yellow cake mix according to directions.
- Pour a little melted butter directly into the cupcake pan.
- Brush a little butter on the sides also.
- Sprinkle a little brown sugar on top of the butter.
- Add the pineapple, and pour the cake batter on top.
- Bake according to cupcake directions on cake mix.
- Let cool for a few minutes.
- Turn upside down.
- Top with whipped cream and a cherry.
Gratineed Pineapple (Photo by Noble Pig)
And, for the finale, I’m serving this Gratineed Pineapple from Noble Pig. Isn’t it beautiful?
I hope you enjoy your 4th of July Celebration as much as we will.