Ring in 2018 with local-style favorites

As the clock ticks down on the final moments of 2017, preparing for the new year takes on significance.

In Hawaii, we love to bring in the new year with fireworks, family gatherings and lots of ono foods. Our diverse melting pot of ethnicities makes our potlucks especially enticing during the holidays, as we look forward to our favorite dishes, such as fresh ahi, noodles and Jello desserts.

PEPPERED AHI WITH TOMATO BASIL VINAIGRETTE

By Hawaiian Electric Co.

• 1 pound ahi, cut into 1-by-2-inch pieces
• 4 tablespoons chopped basil leaves, divided
• 1-1/2 tablespoons minced shallots
• 1 tablespoon olive oil
• 3/4 teaspoon salt
• 1-3/4 teaspoons white peppercorns, coarsely ground
• 1 tablespoon vegetable oil
• 1/2 Maui onion, thinly sliced
• 2 cups thinly sliced Belgian endive or head lettuce
• 2 tomatoes, peeled, seeded and diced
• 1 (8-ounce) bottle Italian dressing
• 1/4 cup honey

Sprinkle ahi pieces on all sides with 2 tablespoons basil, shallots, olive oil, salt and pepper.

In a skillet on medium-high, heat vegetable oil and fry ahi about 30 seconds on all sides. Remove and cut into 1/4-inch crosswise slices. Set aside.

If desired, soak onion and endive separately in iced water until crisp; drain.

To serve, arrange endive, onion and ahi pieces on a platter.

In a small bowl, combine tomatoes, dressing, honey and remaining 2 tablespoons basil. Pour over fish and vegetables; serve immediately. Serves 6.

———

Approximate nutritional information, per serving: 300 calories, 16 g total fat, 2.5 g saturated fat, 35 mg cholesterol, 700 mg sodium, 22 g carbohydrate, 2 g fiber, 18 g sugar, 18 g protein.

CHOW FUN

By Hawaiian Electric Co.

• 2 tablespoons vegetable oil
• 1/2 pound char siu, slivered
• 1 small onion, sliced
• 1 small carrot, slivered
• 1 stalk celery, sliced
• 3 sheets look fun noodles, sliced into 1/2 inch strips (available in supermarkets)
• 2 tablespoons low-sodium shoyu
• 2 tablespoons oyster sauce
• 1 teaspoons salt
• 1/2 teaspoon sugar
• 1/4 teaspoon pepper
• 1/4 pound Chinese peas
• 1 (12-ounce) package bean sprouts

In a wok, heat oil on medium-high. Stir-fry char siu 30 seconds. Add onion and carrot; stir-fry 30 seconds. Stir in celery and look fun. (Take care not to break noodles. In many Asian cultures, noodles are a symbol of longevity and should be kept intact during cooking.)

Combine shoyu, oyster sauce, salt, sugar and pepper; stir into look fun mixture. Quickly stir in Chinese peas and bean sprouts. Serves 8.

———

Approximate nutritional information, per serving (based on 1 teaspoon salt): 300 calories, 8 g total fat, 2 g saturated fat, 20 mg cholesterol, 800 mg sodium, 49 g carbohydrate, 3 g fiber, 8 g sugar, 9 g protein.

BROKEN GLASS DESSERT

By Hawaiian Electric Co.

• 1 (3-ounce) box lemon gelatin
• 1 (3-ounce) box strawberry gelatin
• 1 (3-ounce) package lime gelatin
• 3 cups hot water
• 1-1/2 cups cold water
• 1 cup pineapple juice
• 1/4 cup sugar
• 1 (3-ounce) box orange gelatin
• 2 cups heavy cream, whipped

Prepare lemon, strawberry and lime gelatins separately, using 1 cup hot water and 1/2 cup cold water for each flavor. Pour into separate 8-by-8-by-2 inch pans; chill until firm.

In a saucepan, combine pineapple juice and sugar; heat on medium until sugar is dissolved. Remove from heat. Add orange gelatin and stir to dissolve. Chill until mixture begins to thicken.

Fold in whipped cream.

Dip knife into hot water; cut the lemon, strawberry and lime gelatins into 1/2-inch cubes. Fold cubes into whipped cream mixture. Pour into a 3-quart mold. Chill 8 hours. Serves 12.

———

Approximate nutritional information, per serving: 270 calories, 15 g total fat, 9 g saturated fat, 55 mg cholesterol, 150 mg sodium, 32 g carbohydrate, no fiber, 32 g sugar, 5 g protein.

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.