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Spirit
of Aloha | Articles
| Recipes with Aloha | March/April
2005
Recipes
with Aloha
Aloha Airlines' first-class menu from Chef Alan
Wong's Restaurant.
SOUR CREAM
COFFEE CAKE
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| Photo: Brett Uprichard |
11/2 cups butter
21/4 cups sugar
3 whole eggs
11/2 cups sour cream
3 cups flour
3/4 tsp. baking soda
21/2 tsp. baking powder
1 tsp. vanilla
Instructions:
1. Place sugar, eggs and butter in a mixing bowl.
2. Mix on medium-high until creamed thoroughly, about 8 to
10 minutes.
3. Continue to mix and add the sour cream.
4. Slowly add in the dry ingredients until everything is incorporated.
5. In a well-oiled 9-inch-by-11-inch baking pan, spread half of the
batter in an even layer.
6. Place half of the cinnamon-sugar topping mixture in an even layer over the batter.
7. Place the remaining batter on top of the cinnamon-sugar mixture.
8. Sprinkle the remaining cinnamon-sugar mixture on the top layer of batter.
9. Bake at 350 degrees for 40 to 45 minutes or until toothpick comes out clean.
10. Cool at room temperature, cut and serve while still warm.
This coffee cake can be made ahead of time and reheated at 250 degrees for 7 to10 minutes.
TOPPING
1 cup sugar
1/4 cup cinnamon
Optional—chopped nuts of your choice
Instructions:
1. Mix all ingredients together and set aside until ready to use.
PASSION FRUIT SAUCE
4 oz. passion fruit pur´ee
2 oz. water
8 oz. sugar
Instructions:
1. Place the ingredients in a sauce pot and bring to a boil.
2. Thicken the sauce with equal parts cornstarch and water slurry.
3. Cook for five more minutes on medium heat and remove.
4. Chill until ready to use.
Serve with fresh assorted fruits of
your choice.
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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 Neil Nakasone
carries on the "Wong Way" of cooking.
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