HONOLULU (HawaiiNewsNow) - Are you a SPAM-jammer? Do you like SPAM® so much you'd consider trying it in just about any form? If so, the 10th Annual Waikiki SPAM JAM Festival is for you! SPAM® Fusion Fajitas, SPAM® Katsu, SPAM® Won Ton, SPAM® Pan Lau Lau, SPAM® Ravioli, SPAM® Tacos, and SPAM® Poke are just a few of the creative and enhanced dishes some of Hawaii's most innovative chefs will be serving up at this year's Waikiki SPAM® JAM Festival. The 10th annual Waikiki Spam Jam Festival is Saturday, April 28, 2012 from 4pm to 10pm on Kalakaua Ave in Waikiki.
According to Barbara Campbell, vice president of Outrigger Enterprises Group, one of the event's founding sponsors, more SPAM® is consumed per person in Hawaii than is consumed in any other state in the United States. "Each place in the world seems to have its own signature food festival. With almost seven million cans of SPAM® eaten every year in Hawaii, a festival featuring SPAM® seemed appropriate.
"Since it's inception in 2002, the Waikiki SPAM JAM® Festival has become one of the most popular festivals in Hawaii. This year, we're expecting more than 20,000 people to join the festivities in Waikiki," Campbell said.
Admission to the event is free and some of Hawaii's favorite entertainers will be featured on two stages. Kalakaua Avenue will be closed to vehicular traffic for the event, and a dozen restaurants will serve up luscious SPAM® dishes including:
In addition to food booths, there will be merchandise tents selling SPAM®-themed items, including t-shirts, shorts, sport balls, and slippers, as well as booths featuring Hawaiian arts and crafts. The popular Waikiki SPAM Jam® Family Tent will return where families can enjoy a variety of games and prizes throughout the evening. Booths also will be set up with volunteers collecting donations of SPAM® for the Hawaii Foodbank.
Mini Maple SPAM® Doughnuts:
1 cup all-purpose flour
3 tablespoons packed brown sugar
1/4 teaspoon baking soda
1/8 teaspoon salt
1/3 cup buttermilk + 1 tablespoon buttermilk
1 tablespoon butter, melted
1 (12-ounce) can SPAM® Hickory Smoked, SPAM® With Bacon or SPAM® Classic
3/4 cup powdered sugar
1 teaspoon maple flavor
For Dough: In large mixing bowl, mix flour, brown sugar, baking soda and salt. Stir in 1/3 cup buttermilk, egg and melted butter. Beat together until well blended. Spoon batter into a pastry bag fitted with a round tip or a reseal able plastic bag. Chill mixture for 1 hour. Meanwhile, prepare SPAM® Rings and glaze.
For SPAM® Rings: Remove the SPAM® Classic from the can and slice from the lid side to the bottom into 12 slices (each slice about 1/4-inch thick). Using a 1-1/2-inch round biscuit cutter, cut each slice of SPAM® Classic into two rounds (you should have a total of 24 rounds from the can of SPAM® Classic ). Using a straw, knife or small pastry tip, cut a small circle out of the center of each piece of SPAM® Classic to make a ring. Place rings into a large skillet and fry until golden brown on both sides (repeat as necessary with SPAM® rings); set aside. Take the remaining scrape pieces of SPAM® Classic and finely dice. Place the diced SPAM® Classic into the same skillet and fry until golden brown; set aside.
For Glaze: In small bowl, whisk together the powdered sugar, maple flavor and remaining 1 tablespoon of buttermilk until well combined; set aside.
For Doughnuts: Preheat oven to 325 degrees F. Remove the chilled dough from the refrigerator. Spray a mini doughnut pan with nonstick cooking spray. Pipe batter into the mini doughnut tin; filling 2/3 of the way full (if using a resalable plastic bag snip the corner of the bag and pipe batter into the mini doughnut pan). Place the SPAM® Classic Rings on top of the dough. Bake for 10 minutes or until the doughnuts spring back when touched. Allow the doughnuts to cool slightly and then carefully remove from the pan. Spread the prepared maple glaze over the doughnuts and top with the diced SPAM® Classic for sprinkles. Repeat as necessary with the remaining dough and SPAM® rings. Serve doughnuts slightly warm. Makes 24 doughnuts.