Celebrate Valentine’s with ‘q’uisine of hearts

Genny Wright-Hailey column

With Valentine’s Day falling on a Tuesday this year, I suspect this weekend will see a bit of pre-Valentine’s Day celebrating in restaurants around town. One of my favorite events takes place on Sunday at the Hilton Waikoloa Village. ‘Q’uisine of Hearts, presented by the American Culinary Federation, Kona-Kohala Chapter, is an annual benefit for their Chef and Child Foundation. This amazing program helps kids and their parents make wise food choices through various nutrition education programs right here on the Big Island.

Speaking of food choices: From 11:30 a.m. to 2:30 p.m., some of our island’s best chefs, culinary students, chocolatiers and ice cream makers will present a bounty of brunch items including omelet and eggs benedict stations, a bruschetta buffet, Kona coffee and tropical teas, champagne, wine, handcrafted ales and amazing desserts. A silent auction, floral arrangements and valentine cakes, as well as romantic music, will also keep you busy.

This event is only $45 for adults/$20 for children (10 years old and under) and can be purchased at Kona Wine Market, Gourmet Chef’s Supply, Clark Realty in Kona, and Tropical Dreams in Waimea, or ordered by phone at 329-2522. Show up and feel the love.

While it can take several hours to assemble the bountiful bruschetta buffet, it won’t take long for guests to rave about the offerings. Culinary students from Hawaii Community College, West Hawaii, proudly present creative toppings to wow your palate. This recipe is courtesy of Chef Paul Heerlein, assistant professor of the culinary arts program. While it seems like a lot of work, everything is made in advance and comes together quickly.

Bruschetta with salmon gravlax and lomi lomi tomato

Gravlax:

1 pound salmon fillet

1/2 cup sugar

1/2 cup kosher salt

2 teaspoons fresh dill

Place salmon on a large sheet of plastic wrap. In small bowl, combine sugar, salt and dill. Season salmon generously on both sides with mixture. Wrap fish on three sides; twist fourth side slightly so you can drain liquid as it accumulates. Place a weighted object or board on top of salmon; cure in refrigerator for 2 or 3 days. Turn fish twice each day; pour off drippings after second day. Slice salmon very thin to fit crostini; chill until ready to use.

Tomato spread:

8 ounces cream cheese, softened

1 green onion, finely minced

1/4 cup sun dried tomatoes, finely chopped

1/4 teaspoon salt and cracked white pepper

Combine all ingredients in small bowl; mix well and chill until ready to use.

Lomi lomi tomato:

1 cup peeled, diced tomato

2 tablespoons finely diced white onion

1 green onion, finely sliced

Hawaiian or kosher salt to taste

Combine all ingredients; mix gently and chill until ready to use.

Crostini:

Thinly cut slices of French bread diagonally, brush with olive oil and toast in the oven until golden brown. To assemble bruschetta, spread a thin coating of the sun dried tomato spread on crostini, top with a thin slice of the salmon gravlax, and then a little lomi lomi tomato.

Chocolate Kona
coffee dream

This totally divine creation by Kailua Candy Co. was served at last year’s ‘Q’uisine event and also won third place in the professional division of the 2011 Kona Coffee Festival recipe contest. Adapted for the home cook, this version makes 12 delicious, decadent servings.

Cookie:

1 cup chocolate liquor, unsweetened

11/2 cups semi-sweet chocolate with chopped Kona coffee beans and Hawaiian macadamia nuts

4 ounces unsalted butter

4 large eggs (preferably Big Island)

13/4 cups granulated sugar

2 tablespoons finely ground Kona coffee

1/3 cup cake flour

1/4 teaspoon baking powder

1/8 teaspoon salt

11/2 cups semi-sweet chocolate chips

Melt chocolate liquor, chocolate with coffee and mac nuts, and butter for 2 minutes in microwave. Stir and set aside. Mix eggs, sugar and ground coffee in a mixer fitted with a paddle; mix at medium speed for about 5 minutes. Add melted chocolate mixture; mix at low speed. Scrape bowl and mix well. At low speed, add flour, baking powder and salt. Add chocolate chips and let rest for 25 minutes. Using a 4-ounce scoop, place cookies on parchment lined cookie sheets. Bake in preheated 350 F oven for 12 to 13 minutes; cool to room temperature.

White chocolate
Kona red mousse:

1/2 pound white chocolate, melted

1/3 cup Kona Red Antioxidant Wellness Beverage (made from Kona coffee cherries)

1 egg white

1/2 cup heavy cream

1/2 teaspoon finely ground Kona coffee

Warm beverage in microwave; whisk into melted white chocolate. Whip egg white; fold into chocolate mixture. Whip heavy cream and fold into chocolate mixture. Fold in the ground coffee; refrigerate.

Chocolate Kona
coffee tuile

2 egg whites

4 tablespoons granulated sugar

4 teaspoons finely ground Kona coffee

5 tablespoons butter, melted

1/2 teaspoon vanilla extract

5 tablespoons plus 1 teaspoon all-purpose flour

1 tablespoon plus 1 teaspoon cocoa powder

Preheat oven to 350 F. Line baking sheets with Silpat or parchment. Whisk egg, sugar and Kona coffee just until combined. Add butter and vanilla; whisk. Add flour and cocoa powder; whisk again. Drop batter onto cookie sheets and smooth out to thin layer. Bake 12 to 13 minutes; remove from oven and cool.

To assemble:

Place cookie on plate, scoop mousse on to cookie and top with a broken piece of the tuile.