Food writer Wanda Adams researched local recipes through the decades to come up with “Celebrating Island Style,” a collection reflecting Hawaii’s many holiday celebrations from its various ethnic communities. Here are a couple of them, from the summer celebrations and pupu chapters, respectively. 

HOT LOMI SALMON

1 pound salt salmon or dry-smoked salmon
2 pounds ripe red tomatoes, chopped, or cherry tomatoes, halved
1 large Maui onion or other sweet onion, finely minced
1 tablespoon chili pepper water
1/2 cup finely chopped green onion
Sprinkle Hawaiian or alaea salt (optional if using salt salmon)
Inamona (toasted kukui nut) or minced toasted macadamia nuts (optional)

If using salt salmon, soak overnight in cold water. Drain, pat dry and pull apart with fingers into bite-size chunks.

In medium bowl, lightly toss all ingredients.

Cut 4 squares of heavy-duty foil about 8 by 8 inches. Arrange equal amounts of mixture on each square of foil. Fold inward to make square packets, then place on well-oiled grill or in wood fire.

Cook 7 to 10 minutes, just until juice boils. Serve over hot rice. Serves 4.

Approximate nutritional information, per serving (does not include salt to taste or inamona, nor does it include rice): 250 calories, 10 g fat, 2.5 g saturated fat, 45 mg cholesterol, greater than 1,500 mg sodium, 15 g carbohydrate, 4 g fiber, 9 g sugar, 24 g protein

BROWN SUGAR BAKED BRIE

1 1-pound round loaf sourdough bread
1 8-ounce wheel of brie
1/2 cup butter
3/4 cup brown sugar, loosely packed
3-1/2 to 4 ounces roasted, unsalted macadamia nuts, coarsely chopped
1/4 cup minced fresh flat-leaf parsley

Preheat oven to 350 degrees. Line rimmed baking sheet with heavy-duty aluminum foil. Unwrap brie; leave on white outer coating. Center cheese on top of bread loaf. Using the brie as a guide, make shallow cut around it and into top of loaf.

Set brie aside and cut bread carefully; the crust circle will form a lid for baked brie. Lift off lid. Cut down into bread to within 1/2-inch of bottom crust but not through bottom. Pull out insides to form nest for brie. Place brie in bread and put bread on baking sheet.

In heavy saucepan over medium heat, melt butter. Whisk in brown sugar and continue whisking until sugar is incorporated. Do not let contents boil or mixture will harden; it should be a fragrant, glossy, runny caramel. Remove from heat and stir in nuts and parsley. Spoon mixture onto top and down sides of brie wheel. Cover with bread lid.

Bake 20 to 30 minutes. Turn off heat. Remove bread from oven, pull up foil, fold over bread and seal. Return to oven, with heat off and door closed, 20 to 30 minutes.

Remove bread from oven; put bread on cutting board or serving platter, remove lid, garnish as desired and serve hot with serrated knife for cutting baked brie and bread into wedges. Serves 12 to 20.

Approximate nutritional information, per serving (based in 12 servings and 4 ounces mac nuts): 300 calories, 20 g fat, 9 g saturated fat, 40 mg cholesterol, 300 mg sodium, 24 g carbohydrate, 1 g fiber, 13 g sugar, 7 g protein