After three years, the KTA Super Stores Kona Coffee Recipe Contest returned as part of the Kona Coffee Festival, the oldest food festival in the U.S.
I was fortunate to get to taste each entry and had my favorites. Kona coffee is sometimes difficult to cook with and still retain its flavor as it often gets lost when other ingredients are added. So it is often a challenge for contestants to create a dish that would really showcase Kona coffee.
Winner of the professional division, savory, was Greg Anderson with his Kona Beef Brisket with Bourbon Coffee BBQ Sauce.
In the professional sweet division, Lori Collins won first place with her Kona Coffee Mousse.
Second place went to Catie Anderson and her Kona’s Da Kine Chocolate Espresso Cheesecake with third place going to Sarah Ferguson with her Kona Coffee Cup Cookies.
Amateur savory went to Lezleigh Bignami with her Kona Coffee Vanilla Posole and second place to Victoria Lynn Morse with Kona Coffee Heavenly Spiced BBQ Sauce.
In the amateur sweet division, Victoria Lynn Morse won with Kona Coffee Crunch Sourdough Granola and Lezleigh Bignami with Prince of Kona Coffee Cake.
The students at the culinary program at UHH West Hawaii Palamanui campus entered in the college culinary student sweet division and Kai Kale won first place with Kona Coffee Eclair and second place went to Ashton Bolosan with Kona Coffee Mousse.
In the keiki division, from Konawaena High School, Sophia Mastroleo won with her Kona Coffee Cream Puffs with Coffee and Cream Cheese Filling.
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I thought Sophia’s cream puffs were delicious and I usually take very small bites when sampling, but ate a couple of large bites of this.
Kona Coffee Cream Puffs
1 cup 100% Kona coffee
1/2 cup browned salted butter
1/4 teaspoon salt
1/2 teaspoon granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
4 eggs at room temperature
Preheat the oven to 400 degrees F. In a medium saucepan, heat the coffee, browned butter, salt, and sugar to a soft boil. Add vanilla and mix. Then add all the flour and mix until a smooth dough forms, cook two minutes more or until a film forms at the bottom of the pan.
Remove from heat and transfer to a large bowl. Knead dough lightly with a spoon until the dough stops steaming, about 5 minutes.
Once the dough is cool enough, add one egg at a time, completely mixing into the dough before adding the next. Once eggs are all added, mix until dough is smooth and not shiny.
Transfer to a piping bag and pipe out circular mounds onto a baking sheet. Use a wet finger to smooth out any points. Bake at 400 degrees for 30-35 minutes or until golden brown. Allow the puffs to cool completely. Cut off the top of the puff and fill with the coffee sauce, followed by cream cheese filling. Dust with cocoa powder and serve. Makes about 26 cream puffs.
Kona Coffee Sauce
3/4 cup granulated sugar
2-1/2 tablespoons cornstarch
1/4 teaspoon salt
1-1/4 cup milk
1 tablespoon instant Kona coffee
Combine sugar, cornstarch, and salt in a medium saucepan. Stir to combine. Add milk and instant Kona coffee. Cook on medium low, stirring constantly. Sauce will be done when it starts to thicken and will stick to the back of the spoon. This will make 2 cups of sauce.
Cream
Cheese Filling
8 ounces cream cheese
2/3 cup granulated sugar
14 ounces mascarpone cheese
1 tablespoon lemon juice
1-1/2 cups whipped heavy cream
Beat together cream cheese and sugar until smooth. Add mascarpone and lemon juice and combine. Fold in whipped topping and refrigerate 2-4 hours (overnight is best). Makes 4 cups.
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Lezleigh Bignami’s Kona Coffee Vanilla Posole Verde in the amateur savory division was very tasty.
Kona
Coffee Vanilla Posole Verde
1 large onion, chopped
3 cloves garlic, minced
6 cups water
2 pounds chicken or pork, cut into chunks
2 cups roasted green chile (New Mexican)
3 cans white hominy, drained and rinsed
1/2 cup Kona coffee espresso
1 tablespoon vanilla salt and pepper, to taste
2 tablespoons vanilla caviar
1 teaspoon garlic powder
1 teaspoon onion powder
In a large pot, saute garlic and onions, cook on medium heat until translucent, a few minutes. Add pork or chicken and brown lightly. Add water, scraping the browned goodies off the bottom with a wooden spoon. Add the Kona coffee, salt and hominy, cooking together for 30 minutes, until incorporated. Add green chili and vanilla, let simmer for 10 minutes. Enjoy with tortillas, flour or corn, melt your favorite cheese on top.
Foodie bites
The Hawaii Community College’s Culinary Program is now taking preorders for Thanksgiving turkey plates, strip loin (8 ounce) plates, homemade 9-inch pumpkin pies and the famous HCC bread rolls, sold by the dozen.
The last day to orders is Thursday with pick up from 10 a.m.-1 p.m. on Wednesday, Nov. 23.
Place your orders in person at the Cafeteria during business hours or call 808-934-2559 from 10:30 a.m.-12:30 p.m. Tuesday through Thursday.
Please state your name, phone number, quantity of items and estimated pick up time.
Email Audrey Wilson at audreywilson808@gmail.com.
