Kona Coffee Recipe Contest winners

The KTA Kona Coffee Recipe Contest was held in November at the Sheraton Keauhou Resort.

This year’s winners were:

Entrée: Angela Kenyon — Kona Coffee Braised Short Ribs with Smoked Kabocha Pumpkin Puree

Dessert: Sam Varron — Kona Coffee Crème Brulee

Entrée: Paul Mijo — Kona Coffee Perky Jerky

Dessert: Barbara Housel — Kona Coffee Magic Cheesecake

Entrée: Charles Clute — Kona Coffee Pulled Pork with Arugula Lumpia Salad with a Kona Coffee Vinaigrette

Dessert: Kanaina Kunitake – Kunitake Bread Pudding with Custard Sauce

Here are some recipes that you can make at home:

Yields 12 portions 5 ounces each

8 ounces brown sugar

12 ounces egg yolks

6 ounces granulated sugar

3 pints heavy cream

1.5 teaspoons or 1.25 ounces vanilla extract

3/4 teaspoon salt

1/4 cup ground coffee

Spread the brown sugar on a pan, dry out in a low oven, cool, crush, and sift.

Mix together the egg yolks and granulated sugar until well incorporated.

Heat heavy cream with ground Kona coffee, strain.

Gradually stir in the hot cream into yolks and sugar mixture.. Add the vanilla and salt. Strain the mixture.

Set 12 shallow ramekins or gratin dishes about 1 inch deep onto a towel in sheet pan. Divide the custard mix equally among the dishes. Pour enough hot water into the sheet pan to come halfway up the sides of the ramekins.

Bake at 325 degrees until the custard is set, about 25 minutes.

Cool, then refrigerate.

Dab any moisture from the tops. Spread an even layer of crushed brown sugar, use torch to melt sugar and form a sugar shell of top of brulee.

3 tablespoons very strong coffee

(5 rounded tablespoons ground Kona coffee + 1 cup hot water in a coffee press)

1 tablespoons red pepper flakes

3 tablespoons light brown sugar

1 teaspoon salt

2 tablespoons sherry

1/4 teaspoon Chinese 5 spice

1 tablespoon dark soy sauce

1 tablespoon fish sauce

1/2 teaspoon sesame oil

1/2 pound ground beef

1/2 pound ground pork

Add all ingredients except ground beef and pork in a bowl and stir briskly until all combined. Add beef and pork until evenly combined.

Divide meat mixture in half and place in middle of 2 foiled lined cookie sheets (sheets need to be at least 11×17 inches in dimension or larger). Cut a piece of plastic wrap long enough to cover cookie sheets. With a rolling pin, roll meat mixture out until it cover almost all the cookie sheets (should be about and shy 1/8 inch thick).

Remove plastic wrap and dispose. With leftover coffee, brush top of meat mixture.

Bake for total of 1 hour at 250 degrees, half way, drain fat and juice, then turn meat mixture over, continue baking. Remove after baking, drain fat again, and brush with honey and coffee mixture (amount of honey not listed in ingredient list).

Place cooked meat back in oven and broil for 2-3 minutes until crispy on top. Turn meat over then repeat the honey with coffee coating and broil.

Allow to cool at least 1/2 hour and cut into desired pieces.

Crust:

1 1/2 cups chocolate cookie crumbs

¼ cup butter, melted

Filling:

2 1/2 tablespoons Kona Coffee instant granules

2 tablespoons hot Kiele O Kona Italian Roast Coffee

1/4 teaspoons ground cinnamon

4 packages (8 ounces each) cream cheese, softened

1 1/2 cups sugar

1/4 cup flour

2 teaspoon vanilla extract

4 eggs, lightly beaten

2 cups (12 ounces) semisweet chocolate chips, melted and cooled

Glaze:

1/2 cup semisweet chocolate chips

3 tablespoons butter

Chocolate-covered coffee beans, optional

Cream:

1 cup heavy cream

2 teaspoons Kona Coffee instant granules

1 Tablespoons hot Kiele O Kona Italian Roast Coffee

1/4 cup confectioners sugar or sweeten to taste

1 teaspoon vanilla extract

Place greased 9-inch spring form pan on a double thickness of heavy-duty foil (18 inch square). Securely wrap foil around pan.

In a small bowl, mix cookie crumbs and butter, press onto the bottom of prepared pan. In another bowl, mix the coffee granules, 2 tablespoons hot water and ground cinnamon, set aside.

In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add eggs, beat on low speed just until combined. Divide batter in half. Stir melted chocolate into one portion, pour over crust. Stir coffee mixture into the remaining batter, spoon over chocolate layer.

Place spring form pan in a large baking pan, add 1 inch of hot water to larger pan. Bake at 325 degrees from 60-65 minutes or until center is just set and top appears dull. Remove spring form pan from water bath, remove foil. Cool cheesecake on wire rack for 10 minutes, loosen sides from pan with a knife. Cool one hour longer. Refrigerate overnight.

Remove from pan. For glaze, in a microwave, melt chocolate chips and butter, stir until smooth. For the whipped cream, dissolve the coffee granules in the hot coffee, allow to cool.

Place the cream and coffee in a mixing bowl, whip until soft peaks form, add sugar and vanilla, continue to whip till stiff peaks form. Top with coffee beans, and whipped cream.

I had several inquiries about the lilikoi cookbook and one of the committee members informed me that “The Lilikoilicious Cookbook” is available at Basically Books, Downtown Hilo.

The Hawaii Community College Culinary Program will be on winter break until Jan. 13. Watch for notices of the re-opening of The Cafeteria and The Bamboo Hale, hopefully at the end of January.

Please feel free to e-mail me at wilson.audrey@hawaiiantel.net if you have a question. Bon appetit until next week.