One of the Big Island’s most festive culinary fundraising events of the year is coming up this Saturday. Tickets, which would make an excellent gift for family, friends, and yourself, also benefit local culinary student education at Hawaii Community College — Palamanui. “Christmas with the Chefs,” now in its 29th year, will feature the talents of more than 20 chefs in the American Culinary Federation (ACF) Kona-Kohala Chefs Association with holiday-worthy cuisine, both savory and sweet, plus handcrafted ales, wines, pure Kona coffee, and live music by the Bill Noble Trio. Dancing and a silent auction will add to the fun.
Held seaside under the stars from 5:30-8 p.m. at the Courtyard King Kamehameha’s Kona Beach Hotel, tickets are $90 in advance or $95 at the door, and can be purchased online at www.konakohalachefs.org or at Westside Wines, Kona Coffee and Tea, The Spoon Shop and the hotel.
Several of the participating chefs have shared favorite recipes to get you in a festive mood. Come kick off the holidays in style at this great event.
Butternut Squash ‘Brulée’ on
Brioche Crostini
By Michelle Gomez, senior executive sous chef at the Sheraton Kona Resort and Spa at Keauhou Bay. After cooking at high-end resorts throughout Florida, Gomez brings her passion and creativity to the Big Island.
1 medium butternut squash
Zest of 1 orange
1 pinch each: cinnamon, ground cardamom, ground nutmeg
Kosher salt to taste
1 loaf brioche
Olive oil for brushing on bread
Brown sugar
1 small bunch fresh sage leaves
Preheat oven to 350 degrees. Slice squash in half lengthwise; remove seeds and strings. Place both halves skin side down in a roasting pan; roast for 30-40 minutes or until squash is fork -ender. Let cool slightly, then scoop out flesh with a large spoon and place flesh in food processor. Add orange zest, spices and salt to taste; puree until smooth. Slice brioche into small, bite-size slices; brush lightly with olive oil. Place slices on a cookie sheet and toast 6-10 minutes until toasted (careful not to burn); remove from oven. Place squash puree in a piping bag with a star shaped tip, or cut a small corner from a quart-size freezer bag and add puree. Gently squeeze puree onto toast pieces; sprinkle brown sugar on top. If you have a home crème brulée torch, use it to lightly brown the sugar. If you do not have the torch, you can run the sugar-topped slices under the broiler and watch carefully until just browned on top. When cool, place toasts on serving platter and garnish with small inside leaves of fresh sage.
Festive Bean Salsa
By Tami MacAller, MPH, Master Certified Health Education Consultant who focuses on chronic disease prevention. MacAller currently teaches nutrition for the culinary program, along with health promotion disease prevention for the Community Health Worker program, both at Hawaii Community College — Palamanui. Recipe makes about 12 servings.
15-ounce can black beans, rinsed and drained
15-ounce can white kidney (Cannellini) beans, rinsed and drained
1 cup (about 2 medium) diced fresh tomatoes
1/2 cup diced red onion
1/2 cup diced fresh Anaheim chili (1 large)
1 cup fresh or frozen corn kernels
2 tablespoons chopped fresh cilantro or parsley
3 tablespoons fresh lime juice
1 teaspoon olive oil
1 clove garlic, minced
1/2 teaspoon pepper
1 teaspoon sea salt or seasoning salt*
Combine all ingredients in a deep, large bowl. Cover and refrigerate at least 30-60 minutes. Can be made a day ahead, if desired. Serve with scoopable corn chips, in lettuce cups, or as a side dish or salad.
*MacAller likes to use Tajin seasoning, Chef Paul’s “Paniolo Round Em Up” 6 Pepper Salt, or “Slap your Mamma” seasoning.
Mango Butter Cake
By Chef Jacqueline Lau, bakery sales specialist for HFM Food Service, who worked with Chef Roy Yamaguchi for 27 years and has been recognized as one of the leading women chefs in Hawaii. Lau says this simple cake can be enjoyed at brunch or dinner.
Cake:
2 cups sugar
1 cup melted butter
6 eggs
2 tablespoons vanilla extract
1 cup buttermilk
1 cup mango puree
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 pinch salt
1/4 cup sugar
1 teaspoon Chinese 5-Spice powder
1 teaspoon salt
2 ripe mangos, sliced or diced
Butter Glaze:
1/2 cup butter
Pinch salt
3 tablespoons sugar
2 tablespoons honey
Preheat oven to 350 degrees. In large bowl, combine 2 cups sugar and melted butter. In separate bowl, combine eggs, vanilla, buttermilk and mango puree; add to butter/sugar mixture. Add flour, baking powder and soda, and salt; mix well. Butter a heavy-bottomed 9-by-13-inch baking pan. In small bowl, combine 1/4 cup sugar, Chinese 5-spice, and salt; sprinkle bottom of prepared pan with this mixture. Arrange sliced or diced mango in bottom of pan. Spoon cake mixture over, and bake for about 25 minutes, or until tester comes out clean. Remove from oven, let sit for 5 minutes, then turn cake upside down onto serving plate. Combine Butter Glaze ingredients in small saucepan; melt, stirring constantly, until bubbly. Coat cake with glaze while still warm.
