This month’s ‘lets lunch’ brief: food and music.Cool! So I start thinking ‘Fiddler on the Roof’ – maybe ‘Tradition’, a song that brings with it so many memories of not just the musical itself and all the beautiful songs (which I absolutely adore), but of Tevye’s life, his family and customs. And I start thinking about mine! Mmmmm . . . chicken soup and matzo balls, gefilte fish, challah . . . all the traditional staples in the ‘Jewish part’ of my upbringing.
But then I think of songs that really mean something to me. Ones that make me smile, or laugh, or even cry. Or remind me of a special person or time in my life.
One of my favourites is a song my dad used to sing when we ever visited Hawaii – the Hukilau song. ‘Oh we’re going… on a Hukilau… huki huki huki huki huki hukilau…’.
It reminds me of all things Hawaiian (more like ‘tourist-Hawaiian’ I think), which I love. Remember, we were visiting from Australia so it was all SO exotic and exciting. The glorious orchid and frangipani leis, colourful sarongs, sickly sweet umbrella-topped ‘chi chi’ cocktails in pineapples or coconuts, thick pancakes for breakfast smothered in whipped butter and syrup, gorging on macadamia nuts with sunset drinks, golden sweet pineapple ‘boats’, tuna salad sandwiches by the pool stuffed with potato crisps for extra crunch, the whole pig in the ground at the luau, cracking open a coconut and eating the pristine white flesh, …THAT is my Hawaii.
So how about coconut and macadamia nuts as my tribute to the Hukilau song and all things Hawaiian?
This is a stunning and simple recipe for thin golden sweet wafers which I will top with coconut and macadamia nuts. I know they are not strictly Hawaiian, but they are definitely the flavours of my Hukilau, loaded with the gorgeous nuts and coconut that do remind me of my teenage years in Hawaii. The recipe is one of my favourites from ‘Monday Morning Cooking Club’ , substituting coconut for the chocolate.
And here’s a link to the song so that all #letslunchers can sing along;
Or the Bing Crosby version;
Honey Mac Wafers With Coconut
- 100 g (3 ½ oz) unsalted butter, at room temperature
- 165 g (5 ¾ oz) caster (superfine) sugar
- 90 g (3 ¼ oz) honey
- 75 g (2 ¾ oz) plain (all-purpose) flour
- 2 large egg whites
- 60 g (2 ¼ oz) shredded (dried) coconut
- 120 g (4 ¼ oz) unsalted raw macadamia nuts, chopped
Preheat the oven to 180°C (355°F)
Line three large baking trays (38 x 26 cm or 15 x 11 inches).
Put the butter, caster sugar, honey, flour and egg whites in a food processor and process until well combined and the mixture is very smooth. You can also do this with hand held beaters.
Spread thinly over the baking trays so that it is almost translucent. Sprinkle with the nuts and then the coconut. Bake for 14 – 18 minutes until lightly browned and cooked through. Cool on the trays, then break into pieces and store in an airtight container.
If it is a humid day, put a dessicant packet into the container to prevent the wafers softening.
Line the baking tray with baking paper
Beat the batter until it is really smooth
Spread onto the tray, using a rubber spatula
It needs to be spread so thinly! This is the most important step
Top with nuts and coconut
Once cooked and golden, it will still be soft. After a little while, it will become crisp and brittle
To check out the other DELICIOUS lets lunch posts, click on these links:
Put the Lime in the Coconut Macaroons at Emma’s Dreaming of Pots and Pans
Smoked Brown Sugar Creme Brulee at Maria’s Good Things
One Meatball at GeoFooding
Organ Recital and Donut Holes by Patrick Lee
Besame Mucho Banana Bread at Hot Curries and Cold Beer
Tiger Cakes at Cowgirl Chef
Jewish Vegetarian Kishke at GrongarBlog
Chicken and Dumplings Roxie Waller Style at Show Food Chef
Gluten-Free Thin Mints at Free Range Cookie
Tommy’s Chili burger at Burnt-Out Baker
Frijoles, Plantanos y Mojitos at Spicebox Travels
Pear Frangipane Tart at Beyond The Plate