The winners of the KTA Super Stores Kona Coffee Recipe Contest were as follows:
Professional Sweet:
First: Melina Ramirez of Kohanaiki with Banana Layer Cake
Second: Susanne Bearth with Kona Style Mango Cake with Kona Coffee Cream Cheese Icing
Amateur Savory:
First: Deborah McGuire with Kona Coffee Chicken &Noodles
Second: Carol Dorsey with Kona Coffee Bacon Jam Crostini
Third: Joanna Pond with Kona Coffee Barbecue Chicken
Amateur Sweet:
First: Deborah McGuire with Divine Kona Coffee Tart
Second: Carol Dorsey Kona Coffee Chocolate Chip Date Cake
Third: Jane Dierenfield with Kona Coffee Liquor
College Culinary Student Savory:
First: Myrina Stuart with Kona Coffee Pork Tenderloin with Purple Sweet Potato Cake
College Culinary Student Sweet:
First: Javillonar Tavares with Kona Coffee Tiramisu
Second: Shanley Tabios with Kona Coffee Infuse Palitaw
Third: Pimentero Malapit with Kona Coffee Flan
Keiki Snacks 13-18:
First: Sophia Mastroleo with Kona Coffee Mocha Pie
Keiki Snacks 7-12:
First: Mika‘ala Oka with Chocolate Dipped Kona Coffee Shortbread
Second: Abigail Johnson with Kona Coffee Cheesecake with Whipped Cream
Third: Vrhel Lambert with Coffee Brownings with Mocha Frosting
I was very impressed with the culinary students from Palamanui-UH West Hawaii Campus. The first and second place winners were tied for first place and having tasted the two, I could understand why the judges were torn between the two contestants.
Kona Coffee Tiramisu
Javillonar Tavares
Yields 9
Prep time 15-20 minutes
Equipment:
8×8 dish (works with many sized dishes)
Mixing bowl
Spatula
Bowl
Fine mesh strainer
Hand or electric mixer
Ingredients:
1-1/2 cup heavy whipping cream
8 ounce container mascarpone cheese, at room temperature
1/3 cup granulated sugar
1 teaspoon vanilla
1-1/2 cups Kona coffee
5 tablespoons coffee liqueur
1 pack lady fingers
Cocoa powder for a light dusting on top
Instructions:
Add heavy whipping cream to the mixing bowl and beat on medium speed. Slowly add sugar and vanilla and continue beating until stiff peaks appear. Stir in room temperature mascarpone cheese. Set aside.
Add Kona coffee and coffee liqueur to a shallow bowl, lightly brush and or slightly dunk lady fingers into the mixture. Place into the bottom of the pan as a single layer.
Divide half of the whipped mixture into the pan with lady fingers and spread evenly. Smooth out.
Dust cocoa powder generously over the top (use fine strainer). Refrigerate at least 3-4 hours. For best results, leave in the refrigerator for 2 to 3 days to allow the flavors to blend.
Kona Coffee Infused Palitaw (Rice Cake)
Shanley Tabios
Yields 4
Ingredients:
2 cups sweet rice flour
1 cup brewed instant Kona coffee
2 cups water (for cooking)
1 cup grated fresh coconut
1/2 cup ground Kona coffee
1/2 cup palm sugar
1/2 cup sesame seeds
Procedure:
In a 4-quart bowl, combine together sweet rice flour with brewed Kona coffee (little at a time), and mix until a dough is formed.
Scoop about 2 tablespoons of dough using the palm of your hands.
Boil 2 cups of water in a medium sized cooking pot.
When the water starts to boil, add flattened dough in the pot (as many as the water can cover).
When the flattened dough starts to float, remove them from the pot and set them aside, allowing water to drip.
Combine palm sugar, ground Kona coffee, and roasted sesame seeds, mix well.
Drizzle the rice cakes with Kona Coffee Syrup (recipe below).
Arrange on a flat serving plate then serve!
Kona
Coffee Syrup
Shanley Tabios
Yields 26
Ingredients:
2 tablespoons instant Kona coffee powder
1 cup water
2 tablespoons unsalted butter
2 tablespoons corn flour (dissolved in 1 cup of water)
1/4 cup granulated sugar
Procedure:
In a large pot, boil 1 cup water with sugar, instant Kona coffee, and butter together for 2-3 minutes.
Add corn flour mixture to boiling coffee syrup and stir until dissolved.
When the coffee mixture starts to thicken and coats the back of the ladle, switch off the stove and remove the pot from the gas top. Let it cool completely.
When the mixture is cooled completely, it’s ready to be served.
Kona
Coffee Flan
Pimentero Malapit
Yields 4
Ingredients:
12 egg yolks
1 can condensed milk (14 ounces)
1 can evaporated milk (12 ounces)
1 cup granulated sugar
3 tablespoons Kona coffee
Procedure:
Separate the yolks from the egg whites of 12 eggs (only yolks will be used).
Place the egg yolks in a big bowl then beat them using a fork or egg beater.
Add the condensed milk and mix thoroughly.
Pour in the evaporated milk and the Kona coffee. Mix well.
Put the mold on top of the stove and heat using low fire.
Put in the granulated sugar on the metal mold and mix thoroughly until the solid sugar turns into liquid. (caramel) having a light brown color. Spread the caramel (liquid sugar) evenly on the flat side of the mold.
Wait for 5 minutes then pour the egg yolk and milk mixture in the mold.
Cover the top of the mold using aluminum foil.
Steam the mold with egg and milk mixture for 30 to 35 minutes.
After steaming, let the temperature cool down, then refrigerate.
Email Audrey Wilson at audreywilson808@gmail.com.
