Baked Hawaiian Islands Recipes

27+ EASY HAWAIIAN RECIPES (+MAI TAI COCKTAIL)

Steps:

• Shake all of the ingredients lightly in a cocktail shaker using crushed ice.
• Garnish with mint leaves and lime.

BAKED HAWAIIAN SANDWICHES

Steps:

• Place a rack into lower half of oven and preheat oven to 400 degrees F (200 degrees C).
• Arrange bottom halves of Hawaiian rolls on a baking sheet. Place a half slice each of ham, Swiss cheese, smoked turkey, and provolone cheese onto each roll bottom. Place top halves onto each bottom to make sandwiches.
• Melt butter in a saucepan over low heat and stir in sugar, dried onion flakes, poppy seeds, and honey mustard until mixture is smoothly combined, creamy, and the sugar has dissolved, about 2 minutes; brush over the tops of each sandwich.
• Bake sandwiches on the preheated oven's lower rack until tops are golden brown and fillings are hot, about 15 minutes.

MALASADAS (PLAIN OR HAUPIA FILLED)

Steps:

• Heat the milk in a glass liquid measuring cup in the microwave for 1 minute. In the bowl of a stand mixer*, combine the hot milk with the yeast and 1 tablespoon sugar. Stir lightly, and let sit until the mixture is foamy*, about 5 minutes (*see "tips" above).
• Using the dough hook and beat the eggs, butter, 1/4 cup sugar and salt into the yeast mixture. Add half of the flour (2 cups plus 1/4 cup), and mix until combined, then mix in the rest of the flour until the dough pulls away from the sides of the bowl. It's ok if it is still a little tacky (see picture above). Add more flour, about 2 tablespoons at a time, if the dough is still too sticky.
• Grease a large bowl with a little oil. Transfer the dough to the bowl, and cover with plastic wrap sprayed with cooking spray (so the dough won't stick to it if it rises a lot). Let rise at room temperature until it doubles in size, about 1 hour.
• Turn the dough out onto a well-floured surface, and cut into 16 equal pieces. Take each piece and pinch into a ball shape being careful not to overwork. Once it's nice and round, pat each piece between your hands, flattening it out a little so it looks like a fat disc. Optional: Place each dough piece on a 4" square of parchment paper, this will make it easier to handle gently and put in the oil after they rise. Cover dough pieces with a kitchen towel, and let rise in a warm place until they puff up, about 45 minutes.
• About 10 minutes before the doughnuts are done rising, heat oil to 350-degrees in a deep fryer or Dutch oven (I actually used my electirc fondue pot and it worked perfectly). Carefully add the malasadas to the oil, a few at a time. Be careful not to crowd them. When the bottoms are deep golden, after 45 seconds to a minute, use a metal slotted spoon or wooden chopstick to flip; cook until they're deep golden all over.
• Use a slotted spoon or oil strainer to carefully remove malasadas to a plate or cooling rack lined with paper towels.
• Once the malasadas are cool enough to handle (but still very warm), roll in sugar until well coated and set aside. Serve immediately.

ISLAND-STYLE BAKED MAHI MAHI

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Heat olive oil and butter in an oven-proof pan over low heat until butter is melted. Remove from the heat.
• Beat eggs in a small, shallow dish. Mix Parmesan and flour in a second shallow dish.
• Season mahi mahi fillets with salt and pepper. Dip into beaten egg. Lift up so excess egg drips back in the bowl. Press into Parmesan mixture to coat both sides. Lay each fillet into the melted butter mixture, then turn each piece over to coat. Sprinkle macadamia nuts evenly over each fillet.
• Bake, uncovered, in the preheated oven until fish is opaque and flakes easily with a fork, 7 to 11 minutes, depending on the thickness of the fillets.
• Place each fillet on a serving plate and top with 1/4 cup mango salsa.

BAKED HAWAII

Steps:

• Process cookies into fine crumbs in a food processor, about 45 seconds; you will need 1 cup crumbs. Line a 2-quart straight-sided plastic pitcher with plastic wrap, leaving a 6-inch overhang; chill in freezer. Let sorbets soften slightly in refrigerator.
• Layer sorbets into pitcher 1 pint at a time, pressing down with a ladle. Smooth each layer with a rubber spatula, and sprinkle with 1/4-cup cookie crumbs. Continue layering until pitcher is full. Cover; freeze overnight.
• Remove pitcher from freezer. Briefly run warm water over outside of pitcher to loosen sorbet. Using edges of plastic wrap, lift sorbet out of the pitcher; invert molded sorbet onto a freezer-safe serving platter, and remove the plastic wrap. Return to freezer.
• Combine sugar and 1/2 cup water in a small saucepan, stirring gently with a metal spoon. Cover, and cook over medium-high heat until sugar dissolves, 5 to 6 minutes. Uncover, and place a candy thermometer in syrup. Raise heat to high; boil rapidly until temperature reaches 248 degrees.(firm-ball stage), 1 to 2 minutes.
• While sugar is heating, beat egg whites in bowl of an electric mixer with whisk attachment at low speed until foamy, about 2 minutes. Gradually increase speed to medium high, and beat until soft peaks begin to form, 2 to 2 1/2 minutes. Reduce speed to low, and add hot syrup in a steady stream. Increase speed to medium high, and continue beating until whites are shiny, stiff, and hold a peak, about 2 minutes. Do not overbeat. Increase speed to high, add vanilla, and beat for 15 seconds more. Transfer to another bowl, and let cool for about 5 minutes, folding gently 1 or 2 times.
• Remove sorbet from freezer. Working quickly, cover entire surface with meringue. Freeze for at least 1 hour and up to 1 day.
• When ready to serve dessert, place strips of aluminum foil around base of sorbet to protect serving platter. Using a kitchen torch, brown meringue all over. Remove aluminum strips, and drizzle blue curacao around base, if desired.