Island-Style Morning - Brief Article

Sunset, Dec, 2001

On Christmas Day, wake up to a holiday scene permeated with Islands flavor. Accompany the tropical flowers and fabrics with a potted Norfolk Island pine (Araucaria beterophylla) and Hawailan-themed ornaments (try Ornamen s to Remember: 800/330-3382 or www.ornaments2remember.com). A brunch of favorite Hawaiian foods will set the mood for a Mele Kalikimaka (Merry Christmas).

WREATH The lush tropical wreath features anthuriums in shades of red and green, accented with bunches of bear grass and horsetail sections tied together with wood-covered wire. For details, see page 112.

MANTEL Tropical flowers set in blocks of moist florist's foam nestle in a plastic-lined plywood box, assembled and set atop the mantel just for the occasion; palm bark conceals the box. The lights are tiki torches, their cutoff poles secured in holes drilled into blocks of wood. Below hang stockings made from Hawaiian-print cotton fabric.

GIFT WRAPPING Large squares of boldly patterned cotton make bright package wraps. Just set the gift in the center, then tie the corners kerchief style.

Text by Kathleen N. Brenzel Decor by Kathleen N. Brenzel, Jill Slater, and Peter O. Whiteley

Guava Bellinis

PREP TIME: About 5 minutes

NOTES: Mix Bellinis just before serving. For a nonalcoholic version, use sparkling water instead of sparkling wine.

MAKES: 1 serving

In a 6-ounce champagne flute or wine glass, combine 1/4 cup each refrigerated guava nectar and chilled sparkling wine such as Italian prosecco (or spumante) or Champagne. If desired, garnish rim of glass with a thin slice of star fruit.

Per serving: 78 cal., 0% (0 cal.) from fat; 0.1 g protein; 0 g fat; 9.9 g carbo (0 g fiber); 4.7 mg sodium; 0 mg chol.

Pineapple-Mango Platter with Ginger

PREP TIME: About 20 minutes

NOTES: If preparing through step 2 up to 2 hours ahead, cover and chill.

MAKES: 8 servings

2 1/2 pounds peeled, cored pineapple

2 firm-ripe mangoes (3/4 to 1 lb. each)

1 or 2 limes (3 oz. each), rinsed

3 tablespoons minced crystallized ginger

1. Cut pineapple crosswise into 1/2 inch-thick rings; arrange on a platter.

2. Peel mangoes. Slice fruit off pits and cut into 1/2-inch chunks; discard pits. Arrange mangoes over and around pineapple. Cut limes into wedges and place on platter.

3. Sprinkle ginger evenly over fruit. Squeeze lime juice from wedges over fruit to taste.

Per serving: 131 cal., 5.5% (7.2 cal.) from fat; 0.9 g protein; 0.8 g fat (0.1 g sat.); 34 g carbo (2.5 g fiber); 7.4 mg sodium; 0 mg chol.

Coconut-Orange Bread Pudding

PREP AND COOK TIME: About 1 1/4 hours, plus at least 2 hours to chill

NOTES: A soft, mildly sweet bread such as challah could be used. You can assemble this dish through step 3 up to 1 day ahead; chill.

MAKES: 8 servings

8 ounces Hawaiian or Portuguese sweet bread (a loaf or dinner rolls; see notes)

1 package (8 oz.) neufchatel (light cream) cheese or cream cheese, at room temperature

1 3/4 cups coconut or maple syrup

10 large eggs

1 can (14 oz.) coconut milk

2 teaspoons grated orange peel

1 cup orange juice

1/4 teaspoon ground nutmeg

3/4 cup sweetened shredded or flaked dried coconut

1/3 cup chopped roasted, salted macadamia nuts

1. Tear the bread into 1/2-inch chunks. In a food processor, whirl the chunks into coarse crumbs (or finely chop with a knife); you should have about 1 quart. Pour into a buttered 3-quart shallow casserole; spread level.

2. In food processor, whirl cheese and 1/4 cup syrup until blended; or in a bowl, with a mixer on medium speed, beat until blended. Spoon evenly over bread (it doesn't need to cover bread completely).

3. In a bowl, whisk eggs to blend with 1/2 cup syrup, coconut milk, orange peel, orange juice, and nutmeg. Pour evenly over cheese mixture and bread. Cover casserole; chill at least 2 hours.

4. Bake, uncovered, in a 350[degrees] regular or 325[degrees] convection oven until center barely jiggles when casserole is gently shaken, 40 to 50 minutes. Sprinkle top evenly with coconut and nuts; continue baking until coconut is lightly browned, 7 to 9 minutes.

5. Heat remaining 1 cup syrup in a microwave-safe pitcher in a microwave oven at full power (100%) until warm, about 40 seconds. Serve pudding at once. Add syrup to taste.

Per serving: 621 cal., 46% (288 cal.) from fat; 15 g protein; 32 g fat (19 g sat.); 71 g carbo (1.5 g fiber); 322 mg sodium; 297 mg chol.

Oven-browned Portuguese Sausage Slices

PREP AND COOK TIME: About 35 minutes

NOTES: You can use another cooked sausage such as kielbasa (Polish). About 30 minutes before the bread pudding is done, slide pan with sausages onto bottom rack of oven.

MAKES: 8 servings

1. Cut 1 1/2 pounds linguisa (Portuguese sausages) diagonally into 1/4-inch-thick slices. Arrange slices in a single layer in a 12- by 17-inch baking pan.

2. Bake in a 350[degrees] regular or 325[degrees] convection oven (see notes) until sausages are lightly browned, 20 to 30 minutes; turn slices after about 10 minutes. Drain briefly on paper towels, then transfer to a serving dish. Serve warm.

Per serving: 264 cal., 78% (207 cal.) from fat; 11 g protein; 23 g fat (8.4 g sat.); 1.8 g carbo (0 g fiber); 916 mg sodium; 57 mg chol.