Recipe: Luau Wedding Reception Ideas and Recipes for Kim...

Dear Kim,

Here are some fabulous and fun music, menu, recipes and decorations ideas for a wedding luau themed reception. If you can get several family members and friends who love to cook, y'all can do this and have it come out stupendously. Someone has to be in charge of the music by putting in the CD's, if not, a DJ can be hired to play the music. If friends and family can't do the dishes, I would have it catered from a company that can do a luau and also supply all the dishes and hot trays. They set it up and clean it up afterwards.

Good Luck and congratulations to the bride and groom!

Hors D'Oeuvres:

Cherry Tomatoes stuffed with smoked Salmon
Miniature Crab Cakes with Zesty Sauce
Smoked Salmon and Havarti Cheese Quesadillas
Grilled Coconut Shrimp with Orange Lime Sauce or Macadamia Crusted Coconut Shrimp
Spinach Dip Served in Hawaiian Round Bread
Fresh Tropical Fruit Chunks Served in a carved Watermelon Bowl Garnished with sliced Star Fruit
Fresh Pineapple Slices Served in carved Pineapple Boats
Tropical Fruit Dip


Salad: Mesclune Greens lightly coated with Raspberry Vinaigrette and garnished with mandarin orange sections and pine nuts

Entr e:

Hawaiian Teriyaki Chicken Kebabs and Teriyaki Beef Kebabs
Skewered with bell peppers, pineapple, mushrooms and onions (recipe below)

or Mochiko Chicken (recipe below)

Baked Mahi Mahi or Lomi Lomi Salmon (recipes below)

Oven Kaluah Pulled Pork (recipe below)
Served with and without Barbeque Sauce
Served with Buns

Hawaiian Lau Lau (recipe below)

Aloha Sweet Potatoes Chunks with Pineapple

Chicken Long Rice (recipe below)

Hawaiian Sesame Cabbage Salad (recipe below)

Marinated Grilled Vegetable Display
To include eggplant, zucchini, yellow squash, red onions, assorted peppers, Portobello mushrooms, new potatoes and fennel

Assorted Hawaiian Tropical Beverages (recipes below)

Fruit Punch

Coffee

Iced Tea

Assorted Domestic Beers


Desserts:

Coconut Sorbet served in individual Coconut Halves
Sprinkled with toasted coconut

Some delightful Hawaiian treats, including: Haupia (sweet custard cubes made with rich coconut cream), Guava Cake, Coconut Cake, and Chocolate Macadamia Nut Cake. Also some other ideas would be:
Hawaiian Ambrocia
Macadamia Nut Cream Pie
Pineapple Macadamia Nut Loaf
Banana Guava Pie
Banana Pineapple Upside Down Cake

and for the Wedding Cake...a layered Lilikoi Wedding Cake with Chiffon Frosting (recipe below)

Recipes:

Hawaiian Chicken Kebabs
Serves: 4-6

3 Tbls. soy sauce
3 Tbls. brown sugar
2 Tbls. sherry
1 Tbls. sesame oil
1 1/2 tsp. minced ginger
1 1/2 tsp. minced garlic
1 lb. boned and skinned chicken meat - cut in 1" cubes
8 oz. can whole water chestnuts - drained
(1/2) 20 oz. can pineapple chunks - drained
1 med. green bell pepper - cored, seeded, cut in 1" cubes
1 sm. red onion - cut in 1" cubes
1 cup bottled teriyaki sauce

-Combine first 6 ingredients in a 9" X 9" X 2" pan.
-Place chicken cubes in marinade and press down into pan.
-Place water chestnuts in pan and press down.
-Place pineapple into pan and press down.
-Cover pan and marinade 4 hours or overnight in the refrigerator.
-Alternate skewering chicken, pineapple, water chestnuts, green pepper, and onion onto bamboo skewers; reserve marinade.
-Grill skewers over medium-high heat until chicken is cooked though; remove from heat; set aside.
-In a saucepan over medium heat, bring reserved marinade and teriyaki sauce to a boil; reduce heat and simmer for 10 minutes.
-Brush prepared sauce over kebabs.
-Serve kebabs with a side of remaining prepared sauce.

OVEN KALUA PIG

3 lb pork butt
1 1/2 teaspoons liquid smoke
2 1/4 teaspoons Hawaiian salt, or sea salt, or kosher salt

Preheat oven to 350-400 degrees F. Pierce pork butt all over with carving fork or score with a knife. Rub salt and liquid smoke into meat. Place pork fat side up in a roasting pan or deep casserole dish. Cover and roast in oven for 2 1/2-3 hours. Remove the pork from pan and shred with two forks. Makes six servings.

SLOW COOKER KALUA PIG

3 lb pork butt
1 1/2 teaspoons liquid smoke
2 1/4 teaspoons Hawaiian salt, or sea salt, or kosher salt

Pierce pork butt all over with carving fork. Rub salt and liquid smoke into meat. Cook in slow cooker on low for 16-20 hours turning once. Remove meat, shred, and then add juices from slow cooker to shredded meat. Makes six servings.

AUTHENTIC HAWAIIAN LAULAU

30 luau leaves
6 large ti leaves
6 boneless chicken thighs
1 lb belly pork boneless pork chops, cut into 6 pieces
1/4 lb salted butterfish, cut into 6 pieces
1 1/2 teaspoons Hawaiian sea salt
toothpicks or rubber bands

Wash luau and ti leaves removing stems and fibrous parts of the veins. Layer 5 luau leaves then place one piece each of chicken, pork, and fish on luau. Sprinkle with 1/4 teaspoon Hawaiian salt. Wrap to form a bundle. Place the bundle on the end of a ti leaf and wrap tightly; fasten with toothpicks or rubber bands. Wrap remaining bundles. Bring water to a boil in a steamer. Place laulaus in steamer; lower heat and simmer for 6 hours or until done. Makes 6 servings.

MAINLAND LAULAU

24 dried banana leaves (usually available in an oriental market)
1/4 lb salted cod or butter fish cut into 6 pieces
6 boneless chicken thighs
1 lb belly pork or boneless pork chops, cut into 6 pieces
2 lbs Spinach
Sea salt or Kosher salt

Soak the dry banana leaves in water 10-15 min until they are soft. Take 2 and 2, make like tick tack toe. Add handful raw spinach in middle then top with chicken, pork, fish, and a sprinkle of sea/Kosher salt. (if using salt cod, you do not need too much extra salt.) Cover meats with more spinach. Fold the banana leaves crisscross, like weaving, and tie up with a rubber band. Wrap remaining bundles. Bring water to a boil in a steamer. Place laulaus in steamer; lower heat and simmer for 6 hours or until done. Makes 6 servings.

MOCHIKO CHICKEN

4 lbs boneless chicken breasts or 5 lbs chicken thighs (if using chicken thighs debone and cut in half)
4 Tablespoons flour
4 Tablespoons cornstarch
4 Tablespoons sugar
5 Tablespoons shoyu (Asian soy sauce)
5 cloves of garlic, crushed and minced
8 Tablespoons Mochiko flour (can be found in the Asian food section in your local market)
4 teaspoon salt
4 teaspoon MSG (optional)
4 stalks green onion, finely chopped
4 eggs
4 Tablespoons oyster sauce (can be found in the Asian food section in your local market)
vegetable oil

Cut up chicken into serving size pieces and set aside. In a large container combine all ingredients except the chicken and mix well. Once the batter is mixed add the chicken and stir until all pieces are coated. Cover and let set in the batter overnight in the refrigerator. The following morning stir the batter and put it back in the refrigerator until you are ready to cook. Ten minutes prior to cooking take the container out of the refrigerator. Fill a wok or frying pan with enough oil to cover the chicken pieces and heat. Test hotness of oil by dropping some batter in it. If the oil is hot enough the batter will begin to cook on contact. If it does not wait until it gets hot. Deep fry the Mochiko batter chicken until golden brown. Let the cooked chicken drain on wire rack over some paper towels or newspaper then serve. Makes about 6 servings.

SHOYU CHICKEN

3 lb. fryer chicken
Shoyu Sauce
1 cup shoyu (Asian soy sauce)
1/2 cup sugar
2 Tablespoon honey
1/2 cup chicken broth
1 teaspoon hoisin sauce (can be found in the Asian food section in your local market)
1 whole star anise (mashed)
Garnish: Chinese parsley and green onions

Steam chicken for 30 minutes. In a frying pan combine ingredients for sauce and let simmer for 15 minutes. Place chicken in sauce and simmer chicken for 5 minutes on each side till chicken is well coated with sauce. Chop chicken and arrange on platter. Garnish with Chinese parsley and green onions. Makes about 6 servings.

TERIYAKI BEEF OR CHICKEN

3 to 4 pounds of beef or chicken
Teriyaki Sauce:
2/3 cup shoyu (Asian soy sauce)
1/2 cup sugar
2 Tablespoons sherry or white wine
3 clove garlic, minced
1 inch piece ginger, crushed
3 stalks green onion chopped fine
1 teaspoon Chinese 5 spice (optional)

Mix all ingredients. Soak beef 4 hours or overnight in sauce. Bake in shallow pan. Turn pieces over and marinate with sauce. Ten minutes before turning heat off, pour rest of shoyu mixture. Serve with chopped green onions and Chinese parsley. Bake 325 degrees for 1 hour or less depending on how well you like your meat. Medium is best. This is also a great for grilling on the BBQ. Makes about 6 servings.

MACADAMIA NUT CRUSTED COCONUT SHRIMP

1/4 cup all-purpose flour 1 pound cleaned and deveined shrimp
1/2 cup coconut milk
1/4 cup crushed macadamia nuts
Preheat oven to 400 degrees Fahrenheit. Lightly coat a baking dish with olive oil. Place flour in a small bowl. Dredge shrimp in flour, then dip into coconut milk and roll in crushed macadamia nuts. Place in baking dish and bake for 10 to 15 minutes, or until shrimp is cooked through. Serve 3 shrimp on a bed of rice topped with orange lime sauce. Makes 4 servings

COCONUT FRIED SHRIMP

1/4 cup all-purpose flour
1 pound cleaned and deveined shrimp
1 beer
1/4 cup coconut flakes
Place flour in a small bowl. Dredge shrimp in flour, then dip into beer and roll in coconut flakes. Deep fry for 1 1/2 minutes. Serve 3 shrimp on a bed of rice topped with orange lime sauce. Makes 4 servings ORANGE LIME SAUCE
10oz jar orange marmalade
3 tablespoons tangy mustard
1 tablespoon lime juice

To create orange lime sauce combine all sauce ingredients in a sauce pan and warm.

BAKED FISH

2lbs fish fillets (mahi mahi is an island favorite or choose your favorite fish)
juice of 1 lemon
dash of garlic salt
dash of pepper
1 cup mayonnaise
1/4 cup finely chopped onions
bread crumbs

Preheat oven to 425 degrees Fahrenheit. Rinse fish and put in a baking dish. Squeeze lemon juice on fish. Sprinkle with garlic salt and pepper. Mix mayonnaise and chopped onions then spread mixture on fish. Sprinkle with bread crumbs. Bake at 425 for 20-25 minutes. Makes about 6 servings.

SIDE DISHES

CHICKEN LONG RICE

2-3 pounds chicken thighs
3 cups water
3 cups chicken broth
1 can sliced mushrooms
1" piece of fresh ginger (crushed)
1 teaspoon Hawaiian salt, sea salt, or Kosher salt
1 clove crushed garlic
4 bundles long rice (soak in warm water till soft)
2 cubes chicken bouillon

Place chicken thighs in a soup pot then cover with water and canned chicken broth. Add crushed ginger, salt, crushed garlic, mushrooms and chicken bouillon. Bring to a boil then simmer 45minutes or until tender. Allow to cool, then bone and shred chicken. Reserve broth. Cut long rice in 4 inch lengths, add to broth then boil for 15 minutes. Add shredded chicken. Adjust seasoning to taste with salt, pepper, or soy sauce. Makes about 12 servings.

SESAME CABBAGE SALAD

1 head cabbage chopped
1 bunch green onions chopped
1/2 cup chopped celery or peppers
3 packages Ramen chicken soup (dry soup pks)
1 bag frozen peas
1/2 cup vegetable oil
1/4 cup cider vinegar
2 Tablespoon sugar
8oz chunk almonds, toasted
4 Tablespoons sesame seeds, toasted

Mix cabbage, green onions, and celery. Break up dry Ramen noodles and toss in. Mix dressing of vinegar, oil, and soup mix. Toss dressing and toasted almonds and sesame seeds with salad mix. This yields a lot of salad and is best served same day. Serves 15-20 people.

LOMI LOMI SALMON

Ingredients: (part 1)
1 1/2 lb salmon fillets
sea salt or Kosher salt

Lay salmon on bed of salt in glass dish, cover with more salt. Cover with plastic wrap and refrigerate overnight. The following day rinse off the salt and dice the salmon.

Ingredients: (part 2)
3 tomatoes diced
1 small onion diced
3/4 tablespoon lime juice
1/8 teaspoon Tabasco sauce
1 teaspoon sugar
1 teaspoon pepper

Mix tomatoes and onions with salmon then add in other ingredients. Chill until ready to serve. Serves 10-15 people.

DESSERTS

HAUPIA (coconut pudding dessert)

12 ounces chilled coconut milk
1 1/2 cups water
1/2 cup + 2 T. sugar
1/2 cup + 2 T. cornstarch

Combine all ingredients in saucepan and stir over medium heat until thickened. Lower heat and cook for ten minutes, stirring constantly to avoid lumping or burning. Pout into 8x8 inch dish and chill until set. Cut haupia into squares & serve. Serves 8-10 people.

HAWAIIAN AMBROSIA

8 ounce can of crushed pineapple, drained
1 can lychee pitted and drained or 11 ounce can mandarin oranges drained
3 1/2 cups cool whip
2 cups shredded coconut
2 cups mini marshmallows
1/2 cup milk
1 cup maraschino cherries

In a large bowl pineapple, lychee or mandarin oranges, whipped topping, coconut, marshmallows and milk. Chill 1 hour. Garnish with cherries before serving. Serves 12.

MACADAMIA NUT CREAM PIE

1 1/3 cups milk
3/4 cup sugar
1/2 cup chopped macadamia nuts
Dash salt
1 teaspoon vanilla
1 egg
5 teaspoons cornstarch
2 egg whites
1 9 inch baking pie shell
1 cup heavy cream, sweetened and whipped, or use a container of real whipped cream in a can

In a saucepan combine 1 cup of the milk, 1/4 cup of the sugar, 1/4 cup of the nuts, the salt and the vanilla; scald. Mix the remaining 1/3 cup milk with egg and cornstarch. Thoroughly stir some of hot mixture into egg mixture; return all to saucepan. Cook 5 more minutes, stirring constantly, until mixture thickens. Cool 1 hour. Beat egg whites until soft peaks form then fold carefully into cooled mixture. Pour into pie shell and chill. Before serving top with sweetened whipped cream or can of whipped cream and remaining 1/4 cup nuts. Makes 8 servings.

BUTTER MOCHI

1lb butter
2 1/2 C. sugar
5 eggs
1 1/2 cup evaporated milk
1lb Mochiko flour (can be found in the Asian food section in your local market)
2 t. baking powder
12 oz. coconut milk
1 t. vanilla

Mix all ingredients in a bowl. Bake in oven preheated to 350 degrees for 1 hour in a 9x13 pan or 325 degrees in a Pyrex pan. Use plastic knife to cut. Makes about 30 pieces.

MICROWAVE MOCHI

2 cups Mochiko flour (can be found in the Asian food section in your local market)
1 cup sugar
2 cups water
1/2 teaspoon vanilla
1/4 teaspoon red or green food coloring
corn starch or potato starch

Grease or spray a 5 cup microwave tube pan. In a medium bowl, combine all ingredients except corn/potato starch. Mix until smooth. Pour mixture into prepared pan and cover with plastic wrap. Microwave on high for 10 minutes rotating the pan several times. Let the mochi stand a few minutes. Run a knife along the edges of the mochi to pull it away from the sides. Invert onto a board dusted with corn/potato starch. Cut mochi into bite size pieces with plastic knife and roll in starch. Makes about 36 pieces.

PINEAPPLE MACADAMIA NUT LOAF

3/4 cup chopped macadamia nuts
4 eggs
1/2 cup vegetable oil
3/4 cup pineapple juice
1/2 cup crushed canned pineapple
1 tablespoon baking powder
3 cups all-purpose flour
1 cup white sugar

Preheat oven to 350 degrees F. Lightly grease a 9x5 inch loaf pan and line with wax paper. In a large bowl combine sugar, eggs, vegetable oil, pineapple juice and pineapple and mix well. In a separate bowl, sift together baking powder and flour. Stir flour mixture into pineapple mixture. Fold in macadamia nuts. Pour batter into greased pan. Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into center of loaf comes out clean. Makes one 9" X5" bread. Serves 8-10.

BANANA GUAVA PIE

1 1/2 cups sliced bananas
1 1/4 cups guava nectar
1/2 cup sugar
1 T. lemon juice
1/4 t. salt
3 T cornstarch
3 T cold water
baked pie shell or graham cracker crust

Combine guava nectar, lemon juice, sugar and salt in a saucepan and bring to boil over low heat. In a small bowl mix cornstarch and water to a smooth paste then stir into saucepan mixture. Stir mixture until thickened and clear then remove from heat and allow to cool. Combine cooled mixture with bananas and pour into baked pie shell or graham cracker crust. Serve with whipped cream. Serves 8.

BANANA-PINEAPPLE UPSIDE DOWN CAKE

3/8 cup butter
3/4 cup sugar
1 egg
3/4 cup milk
2 cups flower
2 t. baking powder
1/2 t. salt
1 mashed banana
1 cup crushed pineapple
1/2 cup chopped macadamia nuts
1/3 cup butter
2/3 cup brown sugar

Cream together butter and sugar. Gradually add beaten egg, sift flower, baking powder and salt. Fold in mashed banana. Melt butter and sprinkle brown sugar through it on bottom of pan, 8 inches square or small angel food pan. Add well drained crushed pineapple and chopped macadamia nuts. Pour batter over this mixture and bake in pre-heated oven of 350 degrees for 20-30 minutes. Serves 8-10.

If you are looking for a special cake for an upcoming celebration below are two excellent island cake recipes. The cakes below are listed as lilikoi cakes. You are able to substitute the lilikoi pulp and juice with that of orange, pineapple, guava, strawberry guava, or orange-pineapple.

LAYERED LILIKOI CAKE (this makes a fabulous wedding cake)

For cake:
1 package moist Yellow Cake Mix
1 1/3 cups lilikoi juice
3 eggs
1/3 cup vegetable oil

To make the cake: Bake cake according to package directions substituting lilikoi juice for water. See below for frosting recipes.
To assemble cooled cake: Thickly frost the cake with all of the Chiffon frosting mixture. Glaze the top of the cake with lilikoi gel. Refrigerate until ready to serve.

Lilikoi Chiffon Frosting

4 egg yolks
1/2 cup sugar
3/4 cup Lilikoi juice concentrate, thawed, undiluted
1 cup whipping cream
1/4 teaspoon vanilla

Beat egg yolks and sugar until lemon-colored; add Lilikoi juice, place in saucepan and cook over low-to-medium heat until thick, about 8 minutes. Remove from heat and chill. Whip cream and vanilla, then fold into Lilikoi mixture. Frost sides of cake; cover top with Lilikoi topping. Makes enough to frost one cake. If layering an 11-by-13-inch cake, double this recipe.

Lilikoi Gel Topping
2 tablespoons cornstarch
1/2 cup water
Pinch salt
12-ounce can Lilikoi juice
1 teaspoon lemon juice
1 slightly beaten egg yolk
1 tablespoon butter

Mix cornstarch with water to dissolve all lumps. Add salt, Lilikoi and lemon juices and egg yolk. Cook over low heat until thick, stirring constantly. Remove from heat and add butter. Spread when slightly cooled but still warm.

LILIKOI PARTY SHEET CAKE

1 cup butter
2 cups sugar
4 eggs
3 cups flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1 cup lilikoi pulp (fresh or frozen concentrate)
1/2 cup lilikoi juice
red coloring to tint the cake pink

Preheat oven to 350 degrees. Cream butter and sugar together and add eggs one by one, beating well. Stir the baking powder into the flour. Mix the lilikoi pulp and juice. Add flour and liquids in alternate portions to the creamed mixture and stir until blended. Pour into a greased and floured 13 by 9 inch cake pan. Bake for 30 minutes or until top of cake spring back when lightly pressed with finger.

Frost with a butter cream frosting: Mix 1 cup softened butter, 2-1/2 cups powdered sugar, and just enough milk to make a creamy consistency.

BEVERAGES

VOLCANIC PUNCH

3 cans frozen fruit punch concentrate
1 64oz-can pineapple juice
1 can cream of coconut
2 2-Liters ginger ale
ice cubes
Optional: vodka

In a large punch bowl add the 3 cans of frozen fruit punch concentrate. Keep one of the empty frozen juice cans. Fill the can with water 6 times and add to punch bowl. Add pineapple juice, one bottle of ginger ale, and ice cubes then stir. Then add as much of the 2nd bottle of ginger ale as possible leaving at least 3 inches from the rim of the punch bowl and stir again. Pour in the can of cream of coconut on top. If you want the punch to be alcoholic add vodka. Will serve 40-70 people.

MAI TAI

There are a lot of variations on this basic recipe for a Hawaiian favorite. A word to the wise, don't have one mai tai after another, with almost 4oz. of liquor and that fruity flavor you might be dancing a hula to the pounding in your head!

2 oz. light rum
1 oz. Triple sec orange liquor
1 tbsp. Orgest almond liquor or almond flavored syrup
1 tbsp. Grenadine
1 tbsp. lime juice
1 dash 151prf. rum or dark rum (optional)

Shake ingredients (except the dark rum) and strain into a large glass about 1/3 full with crushed ice. Decorate with a maraschino cherry speared to a wedge of fresh pineapple. Top with a dash of dark rum for that reddish color, or for sure inebriation 151 proof rum. Put an orchid in each drink for the full Hawaiian effect.

BLUE HAWAII

1 oz light rum
2 oz pineapple juice
1 oz Blue Curacao
1 oz Cream of coconut
1 slice pineapple
1 cherry

Blend light rum, blue curacao, pineapple juice, and cream of coconut with one cup of ice in an electric blender at high speed. Pour contents into a highball glass. Decorate with the slice of pineapple and a cherry.

CHI-CHI

1 1/2 oz vodka (non-alcoholic chi-chi omit the vodka)
4 oz pineapple juice
1 oz cream of coconut
1 slice pineapple
1 cherry

Blend vodka, pineapple juice, and cream of coconut with one cup of ice in an electric blender at a high speed. Pour into a wineglass, decorate with the slice of pineapple and the cherry, and serve.

Music:

for Guest's Arrival
Music from the CD 2 Pan Paradise
Greg MacDonald

Processional:

Hawaiian Wedding Song
Greg MacDonald

Recessional:
Orinoco Flow
Enya

Bride & Groom's First Dance:
Kissing You Des'ree (Romeo + Juliet Soundtrack)

Father/Bride & Mother/Groom Dance:
There You'll Be Faith Hill

Cake Cutting:
Sweetest Thing U2

Novelty Music:
Limbo Rock Chubby Checker
Cha Cha Slide Mr. C The Slide Man
Macarena Los Del Mar
Electric Slide Marcia Griffiths

Luau Themed Songs:
Copacabana Barry Manilow
Kokomo Beach Boys
Surfin' USA Beach Boys
Fun Fun Fun Beach Boys
Hot Hot Hot Buster Poindexter
Sunglasses At Night Corey Hart
Summertime Fresh Prince
Jump In Line Harry Belafonte
Banana Boat Harry Belafonte
Cheeseburger In Paradise Jimmy Buffet
Volcano Jimmy Buffet
Margaritaville Jimmy Buffet
Walking On Sunshine Katrina and the Waves
Conga Miami Sound Machine
Hawaii Five-O Ventures
Miami Will Smith

Last Song of the Night:
Sweet Dreams Marilyn Manson

Table Decorations:

Layer the tables with white tablecloths and fishnets. Scatter starfish and sand around each centerpiece of a potted orchid. Stick a star or sticker underneath one chair at each table so that at the end of the evening the person sitting on the designated chair gets the plant. Have the DJ announce this. Have white tables and chairs.

The bride and groom table should be decorated with Hawaiian flowers like frangipani and banana leaves and ferns. Lots of potted palms with white twinkle lights complete the look. I would also put a fringe of grass hula skirting all around the bride and groom table as well as the buffet tables and cake table. Lot of Tiki Hut Bamboo Torch burners around also.

Get decorations with a Hawaiian theme from Oriental Trading company. They are fabulous and have super prices.