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Spirit
of Aloha | Articles
| Recipe Roundup | January/February
2004
Recipes
with Aloha
Aloha Airlines' first-class menu from Chef Alan
Wong's Restaurant.
Apple
Raisin Granola
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Aloha
Proudly Presents
ALAN WONG
Chef
Alan Wong, the classically trained master of Hawai'i
Regional Cuisine, has been Consulting Chef for Aloha
Airlines' first-class service since February 2000.
More recently, Chef Wong has agreed to serve as
Consulting Chef for Aloha's Enhanced Coach Class,
taking coach-class cuisine to new heights. Now,
passengers throughout the cabin can experience delicious
meals inspired by the Hawai'i Regional Cuisine movement,
which relies on fresh, high-quality, locally grown
ingredients to present "a true slice of Hawai'i."
Chef Wong's inflight meals combine his Japanese-Chinese-Hawaiian
ancestry and his Island roots with his classical
French training under famed Chef Andre Soltner.
His numerous accolades include 1996 Best Chef of
the Pacific Northwest by the James Beard Foundation.
Alan Wong's Restaurant is a five-time winner of
Honolulu magazine's Hale 'Aina Restaurant of the
Year award, and it was voted Hawai'i's top dining
spot in the 2003 Zagat Survey. Gourmet magazine
rated Alan Wong's Restaurant No. 6 on its list of
the Top 50 Restaurants in America in October 2001,
and, in September 2003, Bon Appetit recognized Alan
Wong as an American "legend." Alan Wong's
Restaurant in Honolulu has been inducted into the
Nation's Restaurant News Fine Dining Hall of Fame.
While in Honolulu, you can dine at Alan Wong's Restaurant
at 1857 S. King St., or savor Alan Wong's style
at The Pineapple Room Restaurant in Macy's at Ala
Moana Center, where Chef de Cuisine Steven Ariel
carries on the "Wong Way" of cooking.
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8 oz.
Granny Smith apples, peeled, cored and diced into 1/4-inch
cubes
2 Tbsp or 1 oz. lemon juice
2 oz. sugar
1 tsp. cinnamon
2 tsp. grated orange peel
12 oz. low-fat granola with raisins
2 oz. all-purpose flour
2 oz. brown sugar, firmly packed
2 oz. softened butter
Instructions:
1. Preheat the oven to 375 degrees.
2. In a large bowl, place the diced apples,
sprinkle with lemon juice, sugar, cinnamon and grated orange
peel, then toss together.
3. In a separate bowl, combine all the dry
ingredients (granola, flour, brown sugar and butter); stir
together until crumbly.
4. Combine the two bowls together and mix
well to create an apple granola mixture.
5. You can divide the apple granola mixture
into individual portions or leave as one large serving, which
you can cut into breakfast bars. You can use individual foil
cups or a muffin pan; firmly pack 4 oz. of the mixture in
a well-buttered cup. Yield will be 12 muffins. If you are
using the one-batch portion, pour the mixture into a well-buttered,
9-inch-by-11-inch pan, then cut into desired portions.
6. Place the pan in the oven for 30 minutes.
7. Remove from the oven and let cool.
8. If you decide to cut the granola into
individual bars, do so while it is still warm.
9. This item can be eaten immediately or
set aside to eat later.
10. Excellent as a warm breakfast starter.
Reheat for five minutes at 250 degrees. It also makes a great
afternoon snack served chilled; refrigerate until ready to
serve.
Honey Strawberry Sauce
4 oz.
honey
4 oz. strawberries, fresh, if available, or frozen
1 tsp. lemon juice
Instructions:
1. Place strawberries in upright blender
and puree until fine.
2. Place blended strawberries in saucepot;
bring to a boil and turn down to simmer.
3. Add the honey and lemon juice and simmer
for 10 minutes.
4. Remove from the heat and let cool until
ready to use.
5. This sauce can be served either cold or
hot.
Garnish for the Granola (one serving)
We recommend
the following:
Fresh kiwi, peeled, sliced into half-inch thickness and then
quartered.
3 pieces blueberries
1 orange segment
1 strawberry fan
1 mint leaf
Plating
instructions:
1. Place warmed apple granola in the center
of a five-inch (or small) serving plate.
2. Place sauce around the outer rim of the
granola with a serving spoon.
3. Place fruits on top of the muffin in this
order, which will help keep them from falling off: orange
segment, kiwi wedges on the opposite side (this will hold
the blueberries in the center). Place the strawberry fan on
top, and the mint leaf in the center.
Recipes with Aloha Archives
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