Tired of Grandma's lump gravy at holiday dinners? Garnishing this year's holiday meals, Roy's is offering new aloha flair to family favorites. Sprucing up the traditional holiday ham Brandon Konishi, Roy's chef partner, recommends trying a tantalizing guava glaze. "I love cooking with guava," said Chef Konishi. "Guava is the perfect seasoning to accentuate the flavors of the juicy ham as well as allows your taste buds that tropical serenity they have been craving all year."  To celebrate the holidays with a little aloha style, please see recipe below recipe. 


Guava Zinfandel Sauce


Guava Puree- 3 Cups


Simple Syrup- 2 Cups


Kaffir Lime- 4 Leafs


Lemongrass- 1 Stalk


Cranberry Juice- ½ Cup


Zinfandel- 1 Cup


Red Wine Vinegar- ¾ Cup


Peppercorn- teaspoon


Shallots- ¼


Balsamic Fig Reduction


Dark Balsamic Vinegar- 4 Cups


Figs- 4pc. (Into Quarters) 


Guava Jelly Baste 


2- Packages


Method


To make this savory sauce, combine all of the ingredients into 4-inch pot. Let the ingredients simmer for about 5 to 10 minutes or until till consistency is syrupy. Then pour the mixture through a colander. Let cool for 10 minutes before serving.  To start the tantalizing reduction, combine 4 cups of Balsamic Vinegar, and reduced ¾ in a small pot.

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