Winners of the 2024 KTA Super Stores Recipe Contest were announced in professional, amateur, culinary students and keiki division. Kona coffee was the inspiration to create unforgettable dishes and desserts, showcasing the versatility and unique flavor of Hawaii’s most iconic coffee.
The Professional Division was won by Outrigger Kona Resort &Spa Chef Don Baker, who created a Spicy Ahi entry with smokey notes of Kona Coffee and blackened spices together with fresh island flavors.
In the Sweet Category, Melina Ramirez of Kohanaiki took first place with her Fudgy Coffee Caramel Brownies, a decedent Kona coffee fudgy brownie dusted with cocoa and topped with chocolate ganache.
In the Amateur Division, Savory Category was won by Debrorah McGuire, who created a Kona Coffee Island Style Fried Rice, a delicious take on an island favorite. This winning savory recipe showcased a garden of bright vegetables along with marinated fresh chicken, sprinkled with green onions and ready to serve.
With the sudden passing of Carol Dorsey, her friend and neighbor Noriko Donna stepped in and agreed to prepare Carol’s recipe and entered Kona Coffee Opera Cake in her memory. This delectable cake took first place in the Sweet Category Amateur Division.
HCC Palamanui Culinary Student Division winner in the Sweet Division was Scott Largent with his Kona Coffee Crunch Cheesecake, an imaginative cheesecake with a crumbled Oreo cookie crust.
In the Keiki Snack, ages 7 to 12 years old, Makua Lani student Vrhel Lambert won first place with Kona Coffee Creme Brulee.
“The KTA Super Stores Kona Coffee Recipe Contest is an annual highlight for the Kona Coffee Cultural Festival,” said Val Corcoran, festival president. “It’s such a pleasure to see how our community continues to honor Kona coffee by incorporating it into inventive recipes that reflect Hawaii’s unique culinary heritage. Each of these winning recipes is a testament to the talent and creativity of our community.”
Here is the recipe for the winning Fudgy Coffee Caramel Brownie, by Melina Ramirez of Kohanaiki:
Fudgy Coffee
Caramel Brownie
Yield: one 8-inch round pan
Coffee brownie:
120 grams dark chocolate
60 grams butter
2 eggs
180 grams sugar
20 milliliters strong coffee
30 grams all-purpose flour
10 grams Dutch processed cocoa powder
1/2 teaspoon flake salt
Preheat the oven to 350 degrees F.
Spray and line an 8-inch round pan with parchment paper. A springform pan works best but a normal one will also do.
With a glass or stainless steel bowl, make a double boiler on the stove. Melt the chocolate and butter in the bowl, then remove from heat. In another bowl, beat the eggs and sugar together and fold in the chocolate mixture. Stir in the coffee. Fold in the flour, cocoa powder and salt. Pour the batter into the 8-inch pan and bake for about 25 minutes. Let cool completely.
Salted Coffee
Chocolate Caramel
30 grams Kona Coffee beans
180 milliliters heavy cream
180 grams sugar
30 grams corn syrup
60 grams butter
1/2 teaspoon flake salt
60 grams chocolate
In a small saucepan, bring cream and coffee beans to a boil and remove from heat, Leave on the side to steep for 10 minutes under a lid, then strain out the coffee beans.
Bring the coffee cream back to a boil. In another saucepan, melt the sugar into a golden caramel and immediately remove from the heat. Slowly pour in the hot cream and whisk. Add in the corn syrup, butter and salt. Heat the caramel to 230 degrees F, stirring occasionally. Pour the caramel into a large bowl and stir in the chocolate until smooth. Pour the caramel over the cooled brownie and place in the refrigerator to set.
Chocolate Ganache
150 grams heavy cream
85 grams half and half
155 grams coating chocolate*
155 grams couverture chocolate**
In a small saucepan, bring cream and half and half to a simmer. Pour hot cream mixture over chocolate in a small bowl. Let sit for 3 minutes then whisk until smooth. Pour over cooled caramel and place the dessert in the freezer for at least 3 hours to fully set before molding.
Once frozen, run a knife or offset spatula around the edges of the pan. If using a springform pan, open up and remove brownie. If using a regular 8-inch round pan, the best way to un-mold will be to flip over onto a piece of plastic wrap and tap on the table till the brownie comes out.
Once removed, flip back over to an upright position. Let thaw for a few minutes then cut the brownie using a sharp knife and enjoy. Optional: Top with cocoa powder before serving.
Notes:
*Coating chocolate is also known as melting, non-tempering or compound chocolate. This type of chocolate does not require tempering.
*Couverture chocolate is high-quality chocolate used by fine chocolatiers and pastry chefs because of its superior taste, texture, and appearance.
Email Audrey Wilson at audreywilson808@gmail.com.
