Disney’s Moana tells the tale of an adventurous teen from Motunui Island and her journey with the legendary demigod Maui.This much-anticipated Disney film debuts right in the midst of the holiday season, when family and friends will come together to enjoy the best tradition of all, eating!
There’s nothing more satisfying than a big meal with your ohana (family), and this Moana party evokes the Polynesian spirit through island flavors. To create your own luau, start with a cool backdrop, and decorate with tropical fruits and flowers. Create an outrigger sail with craft paper and draw Moana’s symbol with colored pencil.
Now onto the best part, the food! Roasted pork is a tradition, but we don’t often have the time or space for a full roast. Gramma Tala’s Kalua Pork is easily made in a crock pot and requires nothing but a little patience. All the same flavors with minimal clean up. Ideal for a laid-back island way of life.
A 50-pound giant coconut crab is nothing to mess with, but Tamatoa’s Coconut Crab Salad makes a great side dish and is filled with collected treasures like red onion, celery and mango, making it fresh and delicious.
Spam Musubi, poi and fruit punch are all must-haves when hosting a Hawaiian meal. Each element is essential in creating tasty local flavors. Spam and rice go together like a perfect handshake, and these musubi are always a hit at parties, even for those who may not be Spam fans.
While poi isn’t for everyone, it makes a good complement to pork. Serve it up with a little bit of sugar and you’re ready to feast on the perfect plate lunch.
Fizzy fruit punch is full of fruity flavor, and it's the ideal drink whether you’re enjoying a sunset on the beach or at home for the winter!
You just can’t have a party without dessert, and these cupcakes are an ode to a Disney favorite, the Dole Whip. A sweet pineapple-infused cupcake is topped off with a swirl of bright tropical flavor, the perfect end to a celebratory luau.
Dole Whip Cupcakes
3/4 cup (1-1/2 sticks) unsalted butter
1 cup white sugar
1 cup brown sugar
2-1/4 cups cake flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
¾ cup whole milk
¼ cup pineapple juice
1 teaspoon vanilla
1/2 cup (1 stick) unsalted butter, softened
3 cups powdered sugar
2-1/2 Tablespoons pineapple juice
1 Tablespoon milk (as needed)
Yellow food-gel dye
Preheat oven to 350 degrees. Prep a cupcake pan with liners.
In a medium bowl whisk the flour, baking powder, baking soda and salt. Set aside.
In the bowl of an electric mixer cream the butter and sugar until fluffy. Carefully add the eggs one at a time until incorporated, then add the vanilla.
Alternate milk and pineapple juice with the dry ingredients until combined.
Spoon the batter into prepped liners, bake 15-17 minutes depending on your oven. Let cool on a wire rack.
In the bowl of an electric mixer cream butter, carefully adding the powdered sugar, pineapple juice, and yellow food-gel dye. Stir until light and fluffy. Add the milk if necessary to get the right consistency. Turn the mixer up to high and beat well.
Pipe the frosting onto the cooled cupcakes, decorate with straws and cherries.
Gramma Tala’s Kalua Pork
one (4 lb) pork butt/shoulder
1 Tablespoon Hawaiian salt
1-1/2 Tablespoons liquid smoke
Place the pork in the slow cooker and pierce all over with a paring knife.
Rub the salt into the top of the pork and pour over the liquid smoke.
Turn the slow cooker to low for seven hours, turn the pork over, then let cook on low for another seven hours.
Once the 14 hours are up shred the pork using two forks incorporate the juices.
Tamatoa Coconut Crab Salad
8 oz lump crab meat
¼ cup mango, diced
¼ cup celery, diced
¼ cup red onion, diced
¼ cup mayonnaise
1 tablespoon red-wine vinegar
Juice of half a lime
2 Tablespoons shredded coconut
Salt and pepper to taste
In a bowl stir together the crab meat, mango, celery, red onion, mayonnaise, red wine vinegar and lime.
Fold in the coconut and season with salt and pepper to taste.
1 can Spam
3 cups cooked rice
5 large sheets of seaweed, cut in half
Acrylic musubi press https://www.amazon.com/Happy-Sales-HSK5SPSM-Musubi-Sushi/dp/B000FWOB5S/ref=sr_1_4?ie=UTF8&qid=1476819887&sr=8
Cut the Spam into nine even slices.
In a pan over medium high heat, place the cut Spam and drizzle with soy sauce and sprinkle liberally with sugar. Turn over and do the same to the other side.
Cook until the sugar is caramelized on both sides. Remove from pan and set aside.
Wet the top of the press, this will prevent it sticking to the rice.
Lay the seaweed down and place the bottom half of the musubi maker on top of the sheet, somewhere in the middle.
Add a layer of rice, followed by a slice of Spam, then more rice.
Take the top part of the maker and press down. Pull the bottom part off, then remove the top to remove the press completely.
Fold the seaweed sheet up and seal with a little water along the edge.
Maui Fruit Punch
Fill glasses ¾ full with fruit punch, add ¼ of sparkling water.
Skewer strawberries and halved grapes to serve.