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2002 Kona Coffee Recipe Contest
Sauté Duck Breast with Kona Coffee & Raspberry
Sauce
1st place Entree
Stanley Kimura
6 oz. Boneless duck breast, skinned
1 tsp. Safflower oil
1/4 tsp. Salt
Kona Coffee Raspberry Sauce
2 cups Raspberry zinfandel
2 1/2 cups Strong brewed Country Samurai peaberry roast
2/3 cup Thinly sliced shallots
8 Black peppercorns
1/4 tsp. Dried thyme leaves
1 Bay leaf
4 Tbs. Sugar
3 Tbs. Raspberry vinegar
4 Tbs. Honey
2 Garlic cloves, crushed
2 Tbs. Raspberry preserves
1/2 cup Raspberry puree (made from fresh or frozen berries)
1/2 tsp. Cornstarch mixed with 2 tsp. water.
Sauce
Combine the wine, coffee, shallots, peppercorn, thyme, and bay leaf in a nonreactive saucepan, cook at a slow boil until liquid is reduced by half about 25 to 30 minutes. Meanwhile, melt the sugar in a small heavy bottom saucepan over low heat, stirring constantly with a wooden spoon until the sugar turns golden brown. Add the vinegar all at once. Stir to dissolve the sugar, then add mixture to the reduced liquid, stir in the garlic and honey and simmer the sauce for 10 minutes. Strain it then return it to the pan. Add raspberry preserve and puree cook the sauce skimming occasionally unitl it is reduced to about 1 1/4 cups. Stir in the cornstarch mixture and cook until the sauce is thick and shiny, about one minute.
Heat oil in a large skillet over medium high heat and sauté the duck breast for five minutes. Turn them over, sprinkle with salt, and cook for three minute more, remove from pan place breast, lay on plate then pour sauce over.
Kona Espresso, Chocolate & Kaluha Cheesecake
1st place Dessert
The Coffee Shack
Jennifer Chase
Crust
2/3 cup Butter, softened
3 1/2 cup Graham cracker crumbs
1/4 cup Espresso ground 100% Kona coffee
1/4 cup Cocoa powder
Take 8-inch cake pan. Crush all ingredients together and press into pan firmly.
Filling
19 oz. Cream cheese
6 Eggs
1 1/4 cups Kaluha
1 cup Sugar
Take eggs, sugar and cream cheese, beat until smooth, add Kaluha and mix for 1 minute. Pour filling into crust and bake at 350 for about an hour or until the top of cake looks firm and a bit wiggly. Cool cake on a wireless rack.
Topping
1 1/2 cup Sour cream
1 1/2 tsp. Vanilla
2/3 cup Sugar
1 1/4 cup Cocoa powder
Mix ingredients together until smooth. Pour on top of cheesecake.
Bake in 350 oven for 20 minutes
Sauce
1 cup Brewed 100% Kona coffee
1 cup Sugar
Mix together and let sit overnight to thicken in refrigerator.
Cheesecake should sit 24 hours in the refrigerator to set until serving.
Kona Boba Coffee Slushy
1st place Beverage
Scot Liepack
Ingredients
5 oz. 100% Kona coffee brewed
1.5 cups Ice
2 oz. Liquid sugar
1 oz. Non dairy creamer(coffee mate powder)
1 oz. Almond powder
3 tsp. Taiwanese black tapiocaWhipped cream for topping
Tapioca
Use a big pot and bring the water to full boil (water to tapioca ration in 4:1).Put the amount of tapioca you need into the boiling water, gently stir until the tapioca balls are floating, then cook for about 25 minutes. Turn off the heat and let the tapicoa sit in the water for another 25 minutes. Rinse with very cool water. The tapioca balls will look clear and shining. Cover the balls with sugar syrup and a touch of honey. They are now ready to serve.
Blend Kona coffee, Ice, liquid sugar, non dairy creamer and almond powder in a blender for about 1 minute, until it becomes slushy and smooth.
Put the tapioca in the bottom of a tall glass and pour the iced slushy coffee into the cup. Top with whipped cream.
*You may use a shaker to make this drink "martini" style (instead of blended). Just add more brewed coffee than ice.
Kona Coffee Chocolate Fondue
1st place Keiki Dessert
Christina Bryson
4 Tbsp. Ground Kona coffee
1/2 cup Water
4 cups Chocolate chips
12 Large marshmallows
In a cup combine ground coffee and water. Let that sit for 5 minutes. Strain the coffee grounds from the water.
In a double boiler, add marshmallows and chocolate and melt. Then add the coffee mixture. Stir until creamy.
Enjoy fondue with sliced cake or fruit.