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Hawaiʻi-Inspired Holiday Recipes

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Hawaiʻi-Inspired Holiday Recipes

'Tis the season to enjoy delicious dishes with family and friends. Enjoy these Hawaiʻi-inspired recipes submitted by keiki to kūpuna and every one in between!

Digital Extras: Student-Submitted Local Recipes

HIKI NŌ
We reached into our collection of HIKI NŌ stories created by Hawaiʻi’s elementary, middle and high school students to share ʻono recipes of local culture and family traditions.

How to Make Paʻiai | Halau Kumana Public Charter School

How to Make Banana Lumpia  | Kihei Public Charter School

How to Make Pickled Mango  | Waimea Elementary School

Musubi Makers | Pomaikai Elementary School

Goteborg Musubi  | Kapaa High School

Toasted Pumpkin Seeds | Lokelani Intermediate School

Go Green Smoothies | Lokelani Intermediate School

How to Make Pohole Salad | Hana School

The Making of Otai | Lahaina Intermediate School

How to Make Cone Sushi | Kauai High School

Party-Pleasing Dishes: Staff-Submitted Recipes

PBS Hawaiʻi
Enjoy these family favorites and go-to party pleasing dishes submitted by our PBS Hawaiʻi staff.

Bestemor’s Chip or Veggie Dip

Ingredients
8-oz block cream cheese, softened
8-oz mayo
Crushed or minced garlic cloves (about 5 large)
Worcestershire sauce to taste.

Instructions

  • Mix all together and mix well.
  • Let stand for at least half hour.
  • Serve.

    Arugula Salad

    Ingredients
    Baby Arugula
    Shaved Parmesan
    Butternut Squash
    Salt / Pepper / Holiday Seasoning Blend
    Olive Oil
    Candied Pecans or Walnuts
    Dried Cranberries
    Blush Wine Vinaigrette

    Instructions

  • Cut strips of butternut squash coat in olive oil and season with favorite holiday seasoning blend.
  • Roast in oven on sheet pan till browned. Let Cool.
  • Toss Greens, Parmesan, Butternut Squash, Candied Nuts, Dried Cranberries with some salt and/or other seasoning.
  • Dress with blush wine vinaigrette when ready to serve.

    • No Fail Soft Gingerbread Cookies

    Ingredients
    1 cup butter (2 sticks) softened
    1 cup white sugar
    1 egg
    1 cup light or dark molasses (no blackstrap/cooking molasses…your cookies will be too bitter)
    2T white vinegar
    5 cups all-purpose flour
    1 ½ teaspoons baking soda
    ½ teaspoon salt
    2 teaspoons ground ginger
    1 teaspoon ground cinnamon
    1 teaspoon ground cloves

    Instructions

  • Add butter and sugar to a bowl (or your mixer) and beat until the mixture is light and fluffy. Around 2 to 3 minutes
  • Add the egg, molasses and vinegar. Don’t worry if it looks curdled.
  • Add the flour, baking soda, salt, ginger, cinnamon and cloves and mix to combine.
  • Divide the dough into two even pieces, wrap each piece in plastic wrap and refrigerate for an hour.
  • When dough has chilled, preheat oven to 350 degrees.
  • Roll the dough to ½ inch thick on a floured surface. Cut out shapes.
  • Place cut out cookies on a baking sheet lined with parchment.
  • Bake at 350 degrees for 10 minutes. Let cookies cool on the baking sheet for 5 minutes.  Cool the rest of the way on a baking rack.
  • Decorate with icing. That’s the fun part.
  • If you need it, here’s the recipe I use for royal icing.  I don’t trust myself with raw egg whites so I use meringue powder.Royal Icing4 cups Powdered Sugar5T Meringue PowderUp to ½ cup of warm water.
  • Mix the powdered sugar with the meringue powder in a bowl.
  • Add warm water, a tablespoon at a time until you have the consistency of Royal Icing that you desire.
  • Add food coloring and mix until combined. I use gel colors so the icing doesn’t get too liquidly.