A Tantalizing Preview Of Carnivale!

Diana Helfand
By .(JavaScript must be enabled to view this email address)
Wednesday - April 26, 2006
| Share Del.icio.us

One annual event that’s always festive and successful is the fundraising gala for the historic Hawaii Theatre held at The Kahala.

This year’s celebration is no exception. Happening May 5, it is called “Carnivale!” and will have an upbeat atmosphere reflecting the Latin traditions of Mexico, Central and South America. Chaired by Mitch and Bambi D’Olier, HTC board member Karen Huffman and her husband, Rick Zwen, “Carnivale!” will feature silent and live auctions, plus an amazing dinner created by The Kahala’s culinary team. The entertainment is provided by piano legend Kit Samson and his band, with Joey Caldarone as MC-singer joined by Manhattan School of Music grad and Golden Key Opera Company founder, Leslie Goldman, and former Miss Hawaii Candes Gentry as vocalists. You can be sure to hear your favorite tunes and dance the night away for a good cause.


Elaine Evans at the Hawaii Theatre has the scoop on whether any seats remain, so give her a call at 791-1302.

And whether you attend or not, you can enjoy this outstanding recipe from The Kahala’s executive sous chef, Milan Drager, which will be served at “Carnivale!”

This is a rich “go-off-your-diet” dessert, but worth it! Add an extra helping of raspberries and less sauce to cut down on the calories and fat.

Raspberries are believed to be of East Asian origin. The red raspberry was brought to Europe by the Crusaders who discovered it in Turkey.


Raspberries absorb water and become soft upon washing, so wash quickly just before eating or serving. When purchasing, choose plump fruit, avoiding those that are dull-looking and soft. Raspberries do not ripen once they have been picked. Since they are highly perishable, do not leave them at room temperature or in the sun for long periods of time. They will keep for a few days in the refrigerator if stored unwashed and loosely packed; adding a bit of sugar will preserve them longer. Raspberries may also be frozen with or without sugar; to reduce loss of vitamin C, toss with a bit of lemon juice before freezing. If using frozen berries, only partially defrost to maintain their shape.

Raspberries are a good source of vitamin C and contain potassium and magnesium as well as traces of calcium and vitamin A. They are a good source of fiber, and are said to have diuretic and laxative properties, and relieve heartburn and constipation.

CHOCOLATE BREAD PUDDING WITH CARAMEL ANGLAISE, FRESH RASPBERRIES AND COULIS

For Chocolate Bread Pudding:

* 8 whole fresh eggs
* 1/2 pound sugar
* 1/2 quart heavy cream
* 1/2 quart whole milk
* 1 vanilla bean
* 1 1/2 pounds sweet rolls or similar bread
* 5 ounces high-quality chocolate (chips or chopped)
* dash salt

Preheat oven to 350 degrees. Heat up the heavy cream and melt the chocolate in the warm cream. Remove from heat and add the milk. It should have the look and taste of a very rich hot chocolate. To the mix add the scraped vanilla bean, the sugar and the eggs, plus the sprinkle of salt.

Have the rolls or bread cut up into 1-inch cubes; then strain the liquid onto the bread and mix lightly. Place the mix into a deep baking dish, then place the the baking dish into a larger baking dish with a small amount of water to create a water bath. Place in the oven and bake for about 1 hour or until the custard is set. Chill.

For Caramel Crème Anglaise:

* 8 cups sugar
* 1 1/2 cups water
* 3 ounces corn syrup
* 1 quart heavy cream
* 1/2 quart whole milk
* 1 vanilla bean
* 15 egg yolks

Combine the sugar and the water together with the corn syrup in a heavy pot. Heat and cook until the sugar mix reaches a caramel-like color - don’t cook it too dark. Remove from heat and add the milk and cream right away, and whisk to make sure that all the caramel is dissolved. Strain the caramel mixture and add half of it to the eggs, mix lightly, then add the egg mixture back into the remaining caramel mix. This is to temper the egg yolks. Now put the entire mix back onto the heat and cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon - it will be nice and creamy. Remove from heat and use warm, or chill right away and use chilled.

For Dish Assembly: Put a slice of the bread pudding in middle of a beautiful plate. Add some of caramel sauce next to the pudding, dust with powdered sugar and garnish with fresh raspberries, fresh mint and raspberry puree (coulis).

Makes 10 servings.

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

E-mail this story | Print this page | Comments (0) | Archive | RSS Comments (0) |

Most Recent Comment(s):

Posting a comment on MidWeek.com requires a free registration.

Username

Password

Auto Login

Forgot Password

Sign Up for MidWeek newsletter Times Supermarket
Foodland

 

 



 

 



Hawaii Luxury
Magazine


Tiare Asia and Alex Bing
were spotted at the Sugar Ray's Bar Lounge