Results and recipes compiled by Karin Stanton | Hawaii 24/7 Contributing Editor

This year, 39 contestants entered 44 entree and dessert recipes in Professional, Amateur, Culinary Student, and Keiki categories. Contestants included 17 of West Hawaii’s top professional culinarians, plus some stand-out amateur and keiki contestants.

Here are the winners and their recipes:

1. Kealakehe Middle School – Mika Bettencourt – Kona Coffee Lava Flow ($100 KTA gift certificate & trophy)

2. Ke Kula Ehunuikaimalino – Tehani Walker-Bray – Kona Mocha Cream Roll ($50 KTA gift certificate & ribbon)

3. Naalehu Elementary School – Emily McKinley – Kona Coffee Tiramisu with Lilikoi Coulee ($25 KTA gift certificate & ribbon)

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Results and recipes compiled by Karin Stanton | Hawaii 24/7 Contributing Editor

This year, 39 contestants entered 44 entree and dessert recipes in Professional, Amateur, Culinary Student, and Keiki categories. Contestants included 17 of West Hawaii’s top professional culinarians, plus some stand-out amateur and keiki contestants.

Here are the winners and their recipes:

Culinary Student Dessert

1. Konawaena High School – Krisielle Jane Molina – Café Leche Flan ($200 KTA gift certificate & trophy)

2. Hawaii Community College, West Hawaii – Brandon Domingo – Kona Coffee Génoise with Raspberry Filling ($100 KTA gift certificate & ribbon)

3. Konawaena High School – Ashley Delos-Santos – Café Mocha ($50 KTA gift certificate & ribbon)

Results and recipes compiled by Karin Stanton | Hawaii 24/7 Contributing Editor

This year, 39 contestants entered 44 entree and dessert recipes in Professional, Amateur, Culinary Student, and Keiki categories. Contestants included 17 of West Hawaii’s top professional culinarians, plus some stand-out amateur and keiki contestants.

Here are the winners and their recipes:

Culinary Student Entree

1. Konawaena High School – Ashley Delos-Santos – Spinach Chicken Roll Up with Kona Coffee Butter Sauce and Kona Coffee Risotto ($200 KTA gift certificate & trophy)

2. Kealakehe High School – Lora Jade Martin – Pork Skewers with Coffee Glaze and Rice Coffee Pilaf ($100 KTA gift certificate & ribbon

Results and recipes compiled by Karin Stanton | Hawaii 24/7 Contributing Editor

This year, 39 contestants entered 44 entree and dessert recipes in Professional, Amateur, Culinary Student, and Keiki categories. Contestants included 17 of West Hawaii’s top professional culinarians, plus some stand-out amateur and keiki contestants.

Here are the winners and their recipes:

Amateur Dessert

1. Harland Hays – Coffee Truffles ($200 KTA gift certificate & trophy)

2. Edgar “Eddie O” Ombac – Filipino 100% Kona Coffee and Chocolate Leche Flan ($100 KTA gift certificate & ribbon)

3. Patti Faisca – Coffee Pumpkin Cheese Cake ($50 KTA gift certificate & ribbon)

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Results and recipes compiled by Karin Stanton | Hawaii 24/7 Contributing Editor

This year, 39 contestants entered 44 entree and dessert recipes in Professional, Amateur, Culinary Student, and Keiki categories. Contestants included 17 of West Hawaii’s top professional culinarians, plus some stand-out amateur and keiki contestants.

Here are the winners and their recipes:

Amateur Entree

1. Kelli Siefke – Kona Coffee Pork Tenderloin ($200 KTA gift certificate & trophy)

2. Jane Dierenfield – Kona Coffee Lamb Shank Stew ($100 KTA gift certificate & ribbon)

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Pot de Creme au Kona Coffee (Photo courtesy of Kona Coffee Cutural Festival)

Results and recipes compiled by Karin Stanton | Hawaii 24/7 Contributing Editor

This year, 39 contestants entered 44 entree and dessert recipes in Professional, Amateur, Culinary Student, and Keiki categories. Contestants included 17 of West Hawaii’s top professional culinarians, plus some stand-out amateur and keiki contestants.

Here are the winners and their recipes:

Professional Dessert

1. Retired Pastry Chef – Suzanne Bearth – Pot de Crème au Kona Coffee with Mocha Petit Fours ($500 cash, trophy, & ACF membership)

2. Makalii Catering – Kristin Lowder – Kona Coffee Chocolate Truffles ($150 KTA gift certificate & ribbon)

3. Sweet Legacies – Amy Turner – Kona Bombshell Truffles ($100 KTA gift certificate & ribbon)

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Suzanne Bearth’s Pot de Crème au Kona Coffee

Melt over hot water…  4 oz Original Hawaiian Chocolate dark chocolate

Gradually stir in until smooth…

1 T sugar

1 T instant Kona coffee

½ c cream

Remove from heat, slowly blend into…

2 egg yolks, slightly beaten

½ t Hawaiian Vanilla Co. vanilla extract

Cool and pour into small chocolate cups or demitasse cups.  Chill until service.

Mocha Petits Fours

Beat together…

4 oz butter

1 c sugar

4 eggs (added one at a time)

2 c chocolate syrup

1 c flour

2 t instant Kona coffee

1 T Hawaiian Vanilla Co. vanilla extract

Pour into a 9” x 13” pan and bake at 325 F for 25 minutes.  Cool and cut into petite shapes.  For rounds, bake in a mini muffin pan.

Place one inch apart on a cake rack and glaze with ganache…

Heat…½ c cream

Add…1½ c chopped Original Hawaiian Chocolate dark chocolate

Stir until smooth, then pour over petite cakes and decorate accordingly.

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Kristin Lowder’s 100% Kona Coffee Chocolate Truffles with Golden Coffee-Cacao Dust

For the truffles:

34 ½ oz bittersweet Hawai’ian chocolate (60% Cacao)

32 oz unsweetened Hawai’ian chocolate (100% Cacao)

3 C heavy cream

¾ # unsalted butter

1 C Hawaiian Vanilla sugar (4 vanilla beans in 1 cup sugar – cure 3 weeks)

2 T freeze dried 100% Kona coffee

144 100% Kona coffee beans (dark roast)

For the coating:

11 ½ oz bittersweet Hawaiian chocolate (60% Cacao)

11 ½ oz paraffin wax

For the dust:

3 ½ oz 100% Kona coffee beans (dark roast)

3 ½ oz Hawaiian cacao nibs

½ t food-grade gold dust

Method:

In a double boiler heat the bittersweet and unsweetened chocolates. Mix well until fully melted. Add all other ingredients, except the coffee beans, stirring until completely incorporated. Chill over a bowl of ice until mixture can be formed into truffle shapes. Stirring every 5 minutes will speed the process up.

Form mixture into truffles around one coffee bean. Place on sheet tray and freeze until solid (about 1 hour).

Thoroughly grind the 3 ½ ounces 100% Kona coffee and 3 ½ ounces Hawai’ian cacao nibs and sieve through a fine meshed strainer. Add gold dust. Mix well.

In a double boiler, melt chocolate and paraffin wax, mixing well to incorporate.

Dip the frozen truffles into chocolate-paraffin mix, covering to coat. Using a fine meshed strainer, dust the truffles with the coffee-cacao-gold mixture to coat evenly.

Place on parchment paper covered sheet tray, wrap well in plastic wrap. Store truffles at room temperature (do not refrigerate or freeze, otherwise they will “weep” when removed for service).

Yield: 144 ¼ oz truffles

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Amy Turner’s Kona Bombshell Truffles

Ingredients:

8 oz cream cheese, at room temperature

2 T

2 T unsalted butter, at room temperature

2 c (13 oz) Original Hawaiian Chocolate dark chocolate, melted and cooled

2 c powdered sugar, sifted

1 T high quality cocoa

1 t whole ground Tahitian vanilla bean or extract

1 t Hawaiian Vanilla Company vanilla extract

1½ T espresso grind Mountain Thunder Coffee Company 100% Kona Coffee

1 lb Original Hawaiian Chocolate dark chocolate, tempered for enrobing truffle centers

Big Island unsweetened, dried flaked coconut (for garnish)

Dry roasted Big Island macadamia nut pieces, lightly salted (for garnish)

Dry toast coconut in a 300 F degree oven for 5 to 8 minutes until lightly golden on edges. Remove from pan and set aside to cool and use as a garnish later.

To prepare the centers, add the first 9 ingredients in a mixing bowl and beat with a hand mixer for approximately 1 minute until mixture becomes smooth and creamy.  Cover the bowl and refrigerate for 15 to 30 minutes until firm enough to roll into truffle balls.  Check for firmness frequently. If you refrigerate the centers too long, the chocolate mixture will become too hard to shape easily into truffle centers.

When firm, scoop out to desired size and gently roll into a smooth ball. Then, roll directly in macadamia nuts pieces or toasted coconut and set on small tray.

Although truffles can be served at this point, we recommend the more decadent steps that follow:

Once you have rolled all your centers and placed them on a small tray, refrigerate them while tempering your enrobing chocolate.

When you have reached temper, remove centers from the refrigerator and dip in tempered chocolate with a fork, scrape off excess chocolate on side of bowl, then roll again in dry roasted macadamia nut pieces or coconut. Refrigerate for an additional 10 to 20 minutes.

Remove from refrigerator and allow centers to soften for 15-20 minutes before serving. Serve in elegant candy cups.

Keep any leftovers refrigerated until serving again.

Results and recipes compiled by Karin Stanton | Hawaii 24/7 Contributing Editor

This year’s Kona Coffee Cultural Festival’s recipe contests featured 39 contestants entered 44 entree and dessert recipes in Professional, Amateur, Culinary Student, and Keiki categories. Contestants included 17 of West Hawaii’s top professional culinarians, plus some stand-out amateur and keiki contestants.

Here are the winners and their recipes:

2009 KTA Super Stores Kona Coffee Recipe Contest Results

Professional Entree

1. Mi’s Italian Bistro – Morgan Starr – Kona Coffee Encrusted Carpaccio of Big Island Beef Tenderloin ($500 cash, trophy, & ACF membership)

2. Kohala Pacific Diner – Cliften Loetree Berry – Kona Coffee Braised Big Island Red Veal Osso Bucco ($150 KTA gift certificate & ribbon)

3. Chef Consultant – William Kaluakini Trask, AAC – Kona Coffee Rubbed Slow Roasted Boneless Pork Spareribs with Kona Coffee BBQ Sauce served with Chili Beans, Mango Papaya Salsa, and Corn Bread ($100 KTA gift certificate & ribbon)