Local Moco: Kona coffee takes on holiday flair
The Kona Coffee Cultural Festival recipe competition illustrates the broader uses of Kona coffee.
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After 49 years, the annual Kona Coffee Cultural Festival has turned into an extensive celebration of both the isle-grown coffee and the cultural heritage of the town. In fact, this year’s fest, held last month, was a 10-day affair that included everything from farm tours and brewing workshops to art shows, a beauty contest and more, all in addition to formal cupping competitions of the region’s coffee.
Among the long list of events was a recipe competition that illustrated the broader uses of Kona coffee. The extensive contest was organized into sweet and savory categories, then into categories of entrants: professional, amateur, culinary student and keiki.
Among winning dishes: a kalua pig pupu by professional Dawn Frazier of Menehune Coffee Co., a Kona Coffee Date Nut Bacon Appetizer by amateur contestant Jane Dierenfield, Matcha Coffee Brulee Cake by professional Donna Galacgac from the Fairmont Orchid, Kona Coffee Rainbow Squares by Sophia Mastroleo of Konawaena Middle School and an espresso chocolate mousse cake by culinary student Vichadac Chatikawen.
For more details on the festival, visit konacoffeefest.com.
Kona Coffee Eggnog
Cynthia Pratt, a retired Oahu high-school culinary teacher, won the amateur division of the sweet category with this eggnog recipe, sure to satisfy both sweet and coffee cravings.
2 large eggs, separated (pasteurized, if available)
1/2 cup plus 2 teaspoons granulated sugar
1/3 cup finely ground instant Kona coffee crystals
2 teaspoons vanilla extract
2 cups milk
3/4 cup water
1 cup heavy whipping cream, whipped
1 tablespoon rum or brandy (optional)
Shaved bits of unsweetened chocolate
In small mixing bowl, beat egg whites until stiff peaks form, adding sugar gradually.
In large mixing bowl, beat egg yolks until they are lemon-colored. Stir in coffee, salt, vanilla extract, milk and water.
Stir in egg whites and whipped cream. Stir in rum or brandy if using.
Chill eggnog for several hours or overnight. To serve, stir and pour into glasses, and garnish with shaved chocolate. Serves 6 to 8.
Nutritional information unavailable.