Calling all creative caffeine culinarians: it’s time for the annual Ka’u Coffee Festival Recipe Contest. This year’s event will be at 11 a.m. Saturday, May 14, at the Ka’u Coffee Mill. Enter your best pupu, entrée or dessert in the adult or student division for a chance at cash prizes ranging from $75-$200. Entries will be judged on creativity, taste, and presentation. There is no cost to enter the recipe contest or to attend the event.
Deadline to enter is May 9, however, each category is limited to only 20 entries, so don’t wait too long. You can find an entry form at www.kaucoffeefestival.com. Questions can be directed to Lisa at 928-0550 or lisa@kaucoffeemill.com. At the event, guests can sample coffee and food, enjoy live entertainment, and tour the coffee mill and farm, as well as meet the reigning Miss Ka’u Coffee.
Something new this year: a Ka’u Coffee Festival Lobsterpalooza will be held 2-6 p.m. Sunday, May 15, on the lawn of the beach house at Punaluu Black Sand Beach. Partnering with Hana Hou Restaurant, this limited attendance event will include live entertainment, pupu, a choice of entrée (surf or turf), sides, dessert, beverages and of course, Ka’u coffee. Advance tickets are required ($75 each). Contact Chris at 929-9550 or info@kaucoffeefestival.com for information.
The Ka’u Coffee Festival’s mission is to raise awareness of Ka’u as a world-class coffee growing region, and it is supported by the County of Hawaii Department of Research and Development, Hawaii Tourism Authority, and Hawaii Department of Agriculture. All Ka’u Coffee Festival events are open to the public.
The festival runs Friday, May 13, to Sunday, May 22 at various venues in Ka’u. Additional highlights of the festival include the Miss Ka’u Coffee Pageant on May 14; the annual Hoolaulea on May 21 and Ka’u coffee college on May 2. For a full list of events, visit www.kaucoffeefestival.org
Here are a couple of winning recipes from last year’s Ka’u Coffee Festival:
Ka’u coffee macnut tart
Cathy B. Haber won the first place prize last year in the Adult division, with this shortbread-crusted tart.
Crust:
3/4 cup butter, softened
1/2 cup sugar
1 1/2 cups flour
In a bowl, cream the butter and sugar until light and fluffy. Add flour; mix until sides of bowl are clean. Press dough into a 10-inch tart pan. Bake in preheated 350-degree oven for 15 minutes or until golden. Remove from oven; press down slightly on crust while still hot.
Filling:
2 ounces butter, softened
1/2 cup brown sugar
4 eggs
1/2 cup Ka’u coffee syrup (recipe follows)
1/2 cup corn syrup
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 cup heavy cream
2 cups Ka’u macadamia nuts, roasted (wholes, halves and pieces)
In a large bowl, cream butter and sugar. Add eggs; mix well. Add syrups and remaining ingredients except nuts. Cover the bottom of the baked tart shell with macadamia nuts. Cover with filling; bake in preheated 350-degree oven for 25 minutes or until set. Remove from oven and cool before serving.
To make Ka’u coffee syrup, start with about 3/4 cup strong Ka’u coffee; add sugar to taste and reduce until thick. Watch carefully so it does not burn.
Ka’u coffee panna cotta
This creamy, eggless coffee custard was a winner last year for Sunserene Quevedo. Now it can be a winner on your table, too.
3/4 cup whole milk
1/2 cup strong Ka’u coffee
2 teaspoons unflavored gelatin
2 1/2 cups heavy whipping cream
1/4 cup sugar
1 vanilla bean, split lengthwise
In a medium bowl, combine milk and coffee. Sprinkle gelatin over mixture; let sit about 15 minutes. Meanwhile, combine cream and sugar in a large saucepan. Scrape vanilla seeds from bean; add seeds and bean pod to mixture. Bring to a simmer over medium heat, whisking constantly until sugar has dissolved. Remove from heat; let sit 10 minutes.
Bring cream mixture back to a simmer; remove vanilla bean pod. Add gelatin mixture and stir until dissolved. Use cooking spray to coat the insides of eight 4-ounce baking cups. Divide mixture into cups; chill, uncovered, at least four hours or until panna cotta is set.
Coffee sauce:
1 cup strong Ka’u coffee
3/4 cup sugar
1/2 teaspoon cinnamon
In a small saucepan over medium heat, stir coffee, sugar and cinnamon until sugar dissolves. Bring to a boil; reduce heat and simmer for 10 minutes or until sauce coats a spoon.
To serve:
Use a sharp knife to cut around edges of custard cups. Place a serving plate on top of each cup and flip over, allowing panna cotta to settle onto plate. Drizzle coffee sauce over each serving. If coffee sauce hardens, heat in the microwave for 10 seconds and mix with a spoon.