If it’s May, it must be time for that “other” coffee festival. The one gaining more and more recognition every year as a “must-see” event for both locals and visitors. ADVERTISING If it’s May, it must be time for that
If it’s May, it must be time for that “other” coffee festival. The one gaining more and more recognition every year as a “must-see” event for both locals and visitors.
With events spanning 10 days, from May 19 to 28, the ninth annual Ka’u Coffee Festival will offer everything from pageants and plantations, to farm tours and food. All, of course, featuring the exceptional flavor and aroma of award-winning Ka’u coffee. The festival events are open to the public; most are free, and a few have a nominal fee. For a complete list of events, visit www.kaucoffeefest.com and follow Ka’u Coffee Festival on Facebook.
The Ka’u Coffee Recipe Contest on Sunday, May 21, offers a chance for both adult and student cooks to get creative with Ka’u coffee in pupu, entrée and dessert categories, with cash prizes awarded at the event. It’s not too late to enter — the deadline is May 12. There is no entry fee, and you can find the entry information at www.kaucoffeemill.com. On May 21, the judging of entries, announcement of winners, and tasting of entries will be held at the Ka’u Coffee Mill at 11 a.m. (time subject to change; check website for updates). The event is free and open to the public, along with coffee sampling and a chance to meet the newly-crowned Miss Ka’u Coffee.
The Ka’u Coffee Festival’s mission is to raise awareness of Ka’u as a world-class coffee growing region, and highlight the unique people and region that have made Ka’u a premium coffee producer and visitor destination. The festival is supported by the Hawaii Tourism Authority, other sponsors and many volunteers.
To whet your appetite for many delicious discoveries to come, here are a couple of recipes from last year’s Recipe Contest winners.
Ka’u Coffee-Infused
Hawaiian-style
Smoke Meat
Elgon Villanueva won second place in the Adult/Pupu category with this savory recipe.
5 pounds boneless pork shoulder
1 to 1 1/2 cups Hawaiian sea salt
1 cup vegetable oil
Handful of pure Ka’u coffee beans
Cut pork into 2-by-2-inch strips; salt to taste. Prepare smoker with Keawe wood; smoke meat for 4 to 6 hours. Slice strips into 1/8-inch pieces; set aside. Heat vegetable oil in skillet; add coffee beans and cook, stirring, for 5 minutes. Add meat to skillet; fry for about 20 minutes, stirring often, until done. Discard coffee beans; serve meat with your favorite accompaniments.
Ka’u Coffee Cream Pie
Cathy Haber won first place in the Adult/Dessert category with this rich dessert; makes 12 to 16 servings.
Crust:
2 cups Oreo cookies, ground
1/4 cup macadamia nuts, ground
1/4 cup butter, softened
Combine cookie crumbs and ground nuts in a bowl. Cut butter into mixture until well incorporated. Press crust mixture into a 9- to 10-inch spring form pan; set aside.
Filling:
8 egg yolks
1 cup strong brewed Ka’u coffee
2 cans sweetened condensed milk
Combine all ingredients in a bowl; mix well. Pour into prepared crust and bake in preheated 350-degree oven for 30 to 35 minutes or until set. Remove from oven and cool on a rack.
Topping:
1 1/2 cups heavy whipping cream
1 teaspoon brewed Ka’u coffee
3 tablespoons sugar
In a bowl, use an electric mixer to beat cream and sugar; add coffee and beat until stiff peaks form. Top cooled filling with whipped cream mixture and chill well.
