Beachy Hawaiian Christmas/Kalikimaka
Merry Christmas in Hawaii
We had the privilege of living in Hawaii for 13 wonderful years and celebrated many a Kalikimaka on the island of Oahu.
Both of our children (keiki) were born in Honolulu and grew up with the ‘Aloha Spirit’ and the feeling of Kama’aina, (person of the land).
We miss Hawaii to this day but we always carry a little bit of the island around inside of ourselves. Here is our take on a Mele Kalikimaka here on the island of Indian Shores, Florida.
My Christmas Tree on the Beach
Hope you will kick off your slippers, (what Hawaii refers to as flip flops) and stay awhile with much Aloha.
It’s just not Christmas without a foot hanging from the tree.
Festive Centerpiece for Lunch Table
A Bowl Full of Spam Musubi
(Something for the family to snack on for lunch while the grown-ups cook Kalikimaka dinner.)
(See Recipe Below)
This recipe is great for anytime of the year.
I wrapped them individually and place them into the frig. The kids will grab one or two to take to work for lunch, same with Gordon. Nice light dinner too.
Delicious and so Pretty
Our Kalikimaka Dinner
Oysters on the Half Shell with Pearls
(Real pearls, I might add.)
I placed small little votive candles amongst the oysters with the pearls.
Above, bowls of Asian coleslaw with crunchy won-tons and a bowl of rice with pomegranate seeds and chopped parsley.
Mangoes and Pomegranates
Yeah, that’s right! Shrimp from the grill.
Shrimp with a Wasabi Cocktail Sauce and Grilled Corn on the Cob
Gordon made an herb butter for the corn. Just add some fresh herbs to softened butter or margarine.
This we left up to the great sushi chefs at our commissary to prepare. Nothing wrong with outsourcing some of the cooking to others, especially when they are more expert at it than we are.
Barefoot Champagne and a Pink Sky
My Vintage Hawaiian Tray and Tins
Lovely Star Fruit, Mangos, and a Pineapple, of course.
Our Ever Evolving Sunset
Our Little Kalikimaka Tree
Our How-To for this Great Dinner
Gordon rinsing our oysters out on the docks.
You want to try and remove as much of the sand and dirt as possible.
HINT: Any oysters that are open discard and don’t eat them. However you can tap them and if they close you can still eat them.
Oysters and Corn
You want to heat your grill to a medium-high heat. Place your oysters on the grill. Gordon is also cooking our corn on the cob at the same time. You want to cook the oysters about 7 – 10 minutes until they open. You cook your corn until you get grill marks, turn as you go.
When your oysters are open then set aside on a metal tray or pan.
NOTE: Old Bay is a staple for seafood.
Gordon Cooking the Shrimp on the Grill
You want to soak the wooden skewers in water for a few hours before you skewer the shrimp.
That way they don’t catch fire (as much) when you cook them.
Double Skewers on the Shrimp
Makes for Easy Turning
Ready for the grill with a turmeric and garlic butter marinade.
You just want to melt some butter or margarine in a saucepan on a medium heat on your stove. Then add some chopped garlic and some Old Bay Seasoning, about 1/2 a teaspoon or more to your taste. We also added some turmeric as well. It gives it a lovely color and turmeric also kills cancer cells so eat up!
While you are grilling the shrimp you baste the shrimp with the marinade. The shrimp only takes about a couple of minutes per side so you need to do this quickly.
As Gordon is grilling the shrimp he is applying the marinade.
Wasabi Cocktail Sauce
Just add some Wasabi to any ketchup or cocktail sauce for an excellent HIT!
I do mean HIT!
Makes a delicious dipping sauce for the shrimp.
Gordon topped the shrimp with some chopped spring onions.
Now for the Oysters…….
Gordon Opening the Oysters
Oysters on the Half Shell
With the oysters having finished grilling you then remove the top shell and discard it but leave the oyster itself intact on the other shell. Now you want to place the delicious Pecorino and Artichoke Cream Sauce onto each oyster on the half shell before placing them into the oven.
Recipe for the Oyster Cream Sauce
-1 Dozen Oysters, on the half shell
-2 Tablespoons unsalted butter or margarine
-2 shallots, thinly sliced
-1 Tablespoon garlic, minced
-4 Tablespoons white wine (We used Barefoot)
-1 jar or can of artichoke hearts, drained and rinsed and chopped.
–1 pint heavy cream
-3 Tablespoons grated Pecorino Romano cheese
(Gordon just added chunks, they melt.)
-1 dash Worcestershire sauce
-3 dashes hot sauce
-2 teaspoons fresh lemon juice
-Strew sliced up lemon wedges throughout the dish.
(I believe that Gordon got this recipe from his cooking school. It is suburb!)
-Oh, and we added about a teaspoon of Turmeric to the recipe for the health benefits.
Directions for Making the Sauce:
The sauce goes on top of the oysters and then the oysters go into the oven.
Preheat the oven to 350F.
-Sweat the onions and garlic in the butter on the stove for 2-3 minutes. Add the white wine and reduce until mostly evaporated.
-Add the chopped artichoke hearts and cook for 2-3 minutes.
-Add the cream and reduce until slightly thickened; add the Romano cheese.
-Add the Worcestershire, hot sauce, and the lemon juice. Season to taste with salt and cayenne pepper.
-Makes enough suace to generously cover 1 dozen Oysters.
Once you cover the oysters with the sauce cook for about 10 – 15 minutes until a nice golden color.
Lychee Martini’s on the Beach at Sunset
Shaken, not Stirred
-1 part vodka
-1 part white rum
-2 parts lychee liqueur
-whole canned lychees on picks for a garnish
You just want to combine all ingredients into a cocktail shaker.
Shake until chilled then pour into a glass and add your garnish.
Our Kalikimaka Offering
(If you look closely you can see the plumeria prints from our tray .)
Always a Beautiful Sunset
Mangoes, Orchids and Plum Wine
Plum Wine, Spring Rolls, and Sushi Dinner
The one thing that I love about sushi, other than the taste, is how beautiful it is. Such an art form.
Try Using Sea Shells as chopstick Holders
Our Bento Boxes
The Gift of Sushi
The prefect little lunch container gift, wrapped in a napkin with chopsticks inserted and an orchid.
I love orchids.
It is my birthday flower in Astrailasia, but here in America it is the violets.
Which is fine because I love both of them.
To me fruit is just as beautiful, if not more, than flowers.
Oyasuminasai (Good night)
The Beauty of Orchids
They look nice all season long but especially for the holidays.
Cookies and milk for Santa
‘Twas the Night Before Kalikimaka
(‘Twas the Night Before Christmas) In Hawaii
Based on the original poem by Clement G. Moore.
‘Twas the night before Kalikimaka,
And all through the Hale, Not a creature was stirring,
Not even an ‘iole;
The Kakini were hung by the puka uahi with care, In hopes that Kanakaloka soon would be there.
The Keiki were nestled all snug in Koko beds, While visions of Kanake danced in their heads;
Veronica age 5, Ewa Beach, Hawaii
And mama in her Hainaka lei, and I in my papale cap, Had just settled down for a long island nap;
When out on the lawn there arose such a Kulina, I sprang from my Hikie’e to see what was the Pilikia.
Away to the window I flew in a Wikiwiki flash, Tore open the shutters and threw up the sash.
Veronica and baby Brodie 1992.
The moon on the lawn, with a bright glow, Gave the lustre of mid-day to Mea below,
When, to my wondering Maka should appear, But a Menehune-sized sleigh, and eight Li’I reindeer,
With a little old Kane, so lively and quick, I knew Wikiwiki it must be Kanakalokak, – jolly St. Nick.
More rapid than eagles his Kukini they came, And he whistled, and shouted, and called them by name;
“Now, Dasher! Now, Dancer! Now, Prancer and Vixen! On Comet! On, Cupid! On Donder and Blitzen! To the top of the Lanai! To the top of the wall! Now, Holo away! Holo away! Holo away, all!”
As dry leaves that in a Makani Pahili fly, When they meet with an obstacle, mount to the sky;
So up to the Kaupoku the coursers they flew, With the sleigh full of toys, and Kanakaloka, too.
And then, in an ‘Imo ‘Imo, I heard on the Kaupoku The prancing and pawing of each little Mai’u’u –
As I drew in my Po’o, and was turning around, Down the chimney Kanakaloka came with a bound.
He was dressed in all Huluhulu, from his head to his foot, And his Lole were all tarnished with ashes and soot;
A bundle of Mea Pa’Ani he had flung on his back, And he looked like a Kalepa just opening his pack.
His Maka – how they twinkled! His dimples – how Mele! His cheeks were like Loke, His Ihu like a cherry! His droll little Waha was drawn up like a bow, And the beard on his ‘Auwae was as Kea as snow;
A short Ipu Paka he hld tight in his Niho, And the smoke like a lei went ‘round his white Po’o;
He had a broad Helehelena and h’Opu? What a belly! It shook, when he laughed, like ‘Umeke Piha Kele.
He was a chubby Menehune, a right jolly old elf, And I laughed, when I saw him, in spite of myself;
A wink of his Maka and a Wili of his head, Soon gave me to know I had nothing to dread;
He spoke not an ‘Olelo, but went straight to his work, And filled all the Kakini; then turned with a jerk,
And laying his Manamana Kuhi aside of his nose, And giving a Kulou, up the Puka Uahi he rose;
He sprang to his sleigh, gavehi Pukolo a whistle, and away they all flew like the Heu of a thistle.
But I head him Ho’Oho, ere he drove out of sight, Mele Kalikimaka to all, and to all Aloha!
Our palm tree Christmas tree at night.
Always a Barefoot
My Hawaiian Kalikimaka Gifts
A beautiful carved wood Hawaiian Santa Claus and some fish.
by R. Alex Anderson
A Christmas Memory
When I was setting up for our ‘Beachy Christmas’ I came across our old Girl Scout Troop song book from when we had gone caroling in Hawaii.
I was so excited to find this. Gordon and I used to be Girl Scout leaders when we lived in Ewa Beach, Hawaii. We were Girl Scout Troop #637.
Here is our old songbook.
Mele Kalikimaka, the Hawaiian Christmas song.
This is me conducting our award ceremony at our Christmas party.
Here I am presenting my daughter Veronica her awards.
My Girl Scout troop. I had the best group of girls. I could not have handpicked a better bunch! I miss them to this day!
Decorating my favorite backpack that I bought at the Aloha Flea Market in Honolulu, Hawaii many years ago. I still use it.
But today I am carrying my fun vintage Santa Claus purse.
I also always carry food with me when I am running my errands or shopping or just for my long commute.
I never know if I am going to encounter heavy traffic to not.
I don’t want to be beholden to whatever fast food places that I may encounter.
I always like to make my commute foods healthy and delicious. These rice crackers and Wasabi peas keep me satisfied. I like the crunch. Especially when I put them into a Mele Kalikimaka container for the holiday season. Just makes it look more festive.
Well, I’m out the door going shopping.
Gordon and Julie X-Mas
Painted Drift Wood
Here I topped a handwoven headpiece that someone made in Hawaii to the top of our fish net. Kind of my version of a halo.
Our Christmas Fish Net
I always have some kind of fish nets for Christmas. I think they are great to put gifts into. Small ones, anyway.
Some of the Gifts
A beautiful pen inside a handwoven holder.
Plenty of Hawaiian Host Macadamia nuts.
I love all the hand woven baskets to be used to hold gifts.
My pirate Santa is always a favorite of mine. Here he is in the net.
Some of our favorite Hawaiian ornaments. A Hawaiian surfer.
The box with the green fish net is for my son Brodie. Instead of a name tag on the box I just wrote his name on one of my turtle (Honu) note pad pages.
I like working with natural materials when I do my ‘beach thing’.
Little gifts in fish nets make nice surprises.
A little driftwood in a net makes a nice gift accent.
Tropical flowers, Hibiscus, and a star fish look lovely here.
A Christmas message in a bottle. I always manage to fit bottles into my beach ideas.
Asian Cocktail Sausages
These are excellent!
All you need are any kind of cocktail sausages that you like. Here we used two kinds, a chicken and a smoked turkey.
Combine your ingredients into a saucepan, sweet chilli sauce, thick sweet black soy sauce, and some cranberry sauce, any kind that you like.
You want to break up the lumps and heat on the stove on a medium heat to thicken.
Also add some citrus to this as well. Here Gordon is adding the juice of one clementine and one of our key limes.
Once the sauce has thickened then you want to dunk your cocktail sausages into the sauce to generously coat.
If you like you can pour some of the sauce mixture over the sausages. Then just put into the oven on 350* farenheit for about 20 to 30 minutes and then they are done.
I found these cute Asian cocktail picks at the Asian store near where we live. They are perfect here.
Our Macadamia Nut Liquor/Chocolate Liquor/Chocolate Macadamia Nut Hawaiian Coffee/Heavy Creme
Trying to mimic our favorite Hawaiian Host Chocolate covered Macadamia Nuts.
Well, it worked!
Gordon created this for me.
The recipe is for two drinks!
You will need:
2 Martini glasses
1/4 cup Macadamia Nut Liquor
1/4 cup Creame de Cocoa
1/4 Cup Half and Half
1/4 Cup Chocolate Madadamia Nut Coffee that has been cooled
Mix all the above ingredients together and chill in the refrigerator for about 30 min.
To Prepare your glasses…
Make a small amount of simple syrup by using equal parts sugar and water and heat slowly until the sugar is dissolved.
1/4 Cup crushed macadamia nuts
1/4 Cup milk chocolate powder
Dip the glass into the simple syrup then dip into the crushed nuts and or milk chocolate powder or both as seen below.
Now, carefully pour your drink into the glass.
Flashback Christmas Edition
Gordon, Julie and little Veronica, age 2 at our house in Honolulu, Hawaii 1988. We lived on Valkenburg Street. Valkenburg was the Captain of the USS Arizona that sank in Pearl Harbor on December 7, 1941, the year my mother was born.
We loved Hawaii! Still do! We may have been haole but our last name is Whann and the local people accepted us as locals because of it. 🙂
Mele Kalikimaka a hauoli makahiki hou!
Merry Christmas and Happy New Year!
Hawaiian Sand Globes
My Hawaiian boys and girls sand globes beside one of my coconuts that I painted. That is Diamond Head.
Diamond Head is an extinct volcano located on the island of Oahu in Hawaii.
I love this fabric. I bought it in Hawaii many years ago at the Aloha Flea Market. It just reminds me of a Hawaiian Kalikimaka.
Vintage Hawaiian Birthday Cake Toppers
They make great “sand globes”. Now all you need are some jars and some waterproof glue. Oh, and some glitter and water, of course.
How to make Spam Musubi
If you are going to make any of the recipes using the sushi/musabi molds, you need to make the ‘sticky rice’. The Asian and Polynesian cultures wash off the coating on the rice grains before they cook it. That is what makes the rice sticky.
Hawaiian Sticky Rice Recipe
Place your rice into a bowl and fill with water in the sink. Swish the rice around in the bowl with your hands, the water will turn white. Remove the water from the rice and repeat until the water is clear. It usually takes 3 times. Then just cook the rice as usual on the stove or in a rice maker. Let the rice cool completely and then place in the refrigerator and leave overnight.
NOTE: You want to use day old rice for this recipe. Not freshly cooked rice.
Spam Musubi Recipe
-Day old Hawaiin Sticky Rice
-1 or 2 Cans of Spam (However many you would like to make)
-Mirin Rice Wine (approximately 3-4 Tablespoons)
-Sweet Soy Sauce ( We use Healthy Boy Brand or Pantai)
-Nori Seaweed Wrappers
Place your cooked day old sticky rice in a bowl. Then add enough Mirin rice wine to make the rice slightly sweet. Using about 3 – 4 Tablespoons depending on how much rice and how many Spam musubi you will be making.
Slice your canned Spam in about 1/4 inch slices. Place your sliced Spam into a large frying pan on the stove on a medium-high heat. You might want to add a little bit of cooking oil to the pan.
Fry them for 3 – 4 minutes on the first side until brown. Flip the Spam and then pour the sweet soy sauce, about 1 Tablespoon on each slice. Cook until brown and remove from pan.
Next you want to form your Spam and rice into a mold.
You can cut out the bottom of the can of Spam to use as a mold if you don’t have one.
Place a piece of Nori seaweed unto a clean surface such as a cutting board. This is how you will remove the Spam and rice mixture before you wrap the Nori around the musubi.
By adding the sweet soy sauce to the already cooked Spam it becomes a caramel like sauce.
You layer sticky rice into a mold, add your cooked Spam, then another layer of rice before you wrap your Nori (seaweed) around it.
No fork or chopsticks required. Just pick it up and start eating it.
Julie and Gordon