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FOOD FOR THOUGHT By
Wanda A. Adams
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| • | Kids in the kitchen |
The summer after my first year of college, a dorm mate came to spend the summer with us. I had a sales job at a clothing store, but she wasn't able to find anything so cushy — she ended up "working pine" at the Maui Pineapple Co. cannery in Kahului. She lasted, I think, two weeks. The work was just too hard, and her hands couldn't take the steady bath of acidic pineapple juice. The ladies were kind but they'd seen 'em come and go and knew this Mainland girl wasn't going to make it. She still doesn't care much for pineapple.
I'm sure that, on Saturday, when the Maui Pineapple Co. hosts its inaugural homecoming and festival, there'll be lots of stories like that making the rounds.
The all-day event incorporates entertainment by Raiatea Helm and Auntie Genoa Keawe with Kimo Kahoano as emcee, tours of the new pineapple packing system, food booths and vendors, keiki games, a chocolate dipping station featuring low-acid Maui Gold pineapple, a Keiki Iron Chef competition hosted by Barry Cutler of the TV Show "Cooking with Cutty" and lots and lots and lots of pineapple, of course. Past employees are particularly invited to attend.
The event is from 10 a.m. to 3 p.m. Saturday at the cannery off Wakea Avenue, Kahului. Information: (808) 878-1888.
In honor of my friend's pineapple days, I got this recipe from Maui Pineapple Co. This is best made with fresh, ultra-sweet Hawaiian Gold pineapple, but you can use canned pineapple rings if you prefer.
ROASTED PINEAPPLE BREAD PUDDING
In a medium saucepan, combine cream, sugar and vanilla and heat gently until heated through. Cut the bread into cubes and place in a large bowl. In a medium bowl, combine egg yolks and eggs and whisk; add a little heated cream mixture to the egg to warm it. Pour the cream mixture into the eggs and stir to combine. Pour this mixture through a sieve onto the bread cubes. Add the banana puree and pineapple. Gently mix and let sit for 15 minutes. Grease a 9-by-13 pan, line with parchment paper and grease again. Pour bread pudding into pan and bake at 300 degrees for 40 minutes; turn pan to face a different direction and bake 10 more minutes. Cool on rack; turn out when cooled and cut into squares.
Makes 8 servings.
* To roast pineapple, place pineapple slices or rings in a shallow baking pan that has been lined with lightly oiled foil. Bake at 350 degrees until pineapple is bubbly and beginning to brown, about 20-30 minutes, periodically basting pineapple with pan juices.
Send recipes and queries to Wanda A. Adams, Food Editor, Honolulu Advertiser, P.O. Box 3110, Honolulu, HI 96802. Fax: 525-8055. E-mail: wadams@honoluluadvertiser.com.
For more information about our 150th anniversary cookbook, call 535-8189 (message phone; your call will be returned). You can pre-order the cookbook online.
