One of the pleasures of teaching is my capacity as a retired United Methodist minister to officiate at the weddings of students when they ask. This past Friday, I had the honor to join two very special people in marriage.
We walked about 200 yards along the water on a gravel path to a spot that is fairly well hidden from the traffic of non-Hawaii visitors. Along the way, is this turtle designed out of the white coral, so perhaps it is not so well hidden as we thought.
The black lava gave a classic background to pictures of the bridal party.
Pounding surf provided the wedding music.
Obviously, I wasn’t able to take pictures of myself, so Betsy took the three photos in this post that include me. Here the couple are saying the vows the wrote for each other.
It’s not legal until the license is signed. Fortunately, we had a picnic cooler to serve as our table.
The wedding brunch was served amidst tropical flowers on the deck after we returned to the home that overlooks the ocean.
A toast was raised to the new couple with a mixture of pink champagne and mango nectar, topped with floating sliced strawberries.
We all took shelter when Jeff popped the cork.
Jeff made Eggs Benedict with homemade Hollandaise for the main course along with crisp hash browns and sliced tomatoes. Local Ono fish took the place of the typical Canadian bacon or ham, with English crumpets instead of English muffins.
Betsy made Healthified Carrot Cake using my recipe and Jeff did his first cake decorating to show the names.
You can’t have a wedding without the traditional “cutting of the cake.”
Everything was delicious as well as beautiful!
Coffee with “Cream,” a canned whipped cream enhanced with rum finished the meal.
I wish the best of everything life has to offer to this beautiful couple! Recipes for the Eggs Benedict and Carrot Cake are below.
A hui hou!
ONO FISH EGGS BENEDICT (per person)
Ingredients: one third lb Ono per person (two filets), two free range eggs, two crumpets, one McCormick Hollandaise sauce mix, and lime or lemon juice. Each envelope of sauce enough for makes enough for two to three servings.
Cooking: Fry fish quickly and lightly in coconut or mac nut oil. Add lime or lemon juice while cooking. Mix sauce as directed adding lime or lemon juice to the sauce. Toast crumpets. Fry eggs once over lightly in coconut oil on very low heat.
Assembling: Place toasted crumpets on plate, add cooked fish, then top with one egg; pour sauce over all. Add parsley and thin sliced tomatoes for garnish.
Crab, lobster or mahi-mahi can be substituted for the ono.
HEALTHIFIED CARROT CAKE
Ingredients:
• ¾ cup sugar
• ¾ cup packed brown sugar
• 3 eggs
• ½ cup canola oil
• ½ cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• ½ cup whole wheat flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground allspice
• 3 cups finely shredded carrots
• ½ cup chopped walnuts
• ½ cup raisins
In a large bowl, beat the sugars, eggs, oil, applesauce and vanilla until well blended. Combine the flours, baking powder, salt, baking soda, cinnamon, allspice. Gradually beat into sugar mixture until blended. Stir in carrots, raisins and walnuts. Pour into 2 9-inch round or square baking pans coated with a cooking spray. I prefer to use a 13-in. x 9-in. baking pan for a sheet cake (and smaller pieces). Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
Frosting:
• 3 ounces cream cheese, softened
• 1 tablespoon fat-free milk (you can use soy milk or almond milk)
• 1 teaspoon vanilla extract
• 2 ½ cups confectioners’ sugar
• Dash salt
In a small bowl, beat the cream cheese, milk and vanilla until fluffy. Add confectioners’ sugar and salt. Beat until smooth. Spread over top of cake. Store in the refrigerator.
