The 2nd Annual Breadfruit contest was held this past Saturday, September 29th at the Amy B. H. Greenwell Ethnobotanical Gardens in Captain Cook on the Big Island of Hawai'i.
The Breadfruit Cooking Contest at Breadfruit Festival Goes Bananas called for original recipes that feature breadfruit as the main ingredient, adding a new twist this year was to challenge entrants to combine breadfruit and banana into one unique dish.
We had some wonderful recipes in several categories; Appetizers, Entrées/Main Dishes, Desserts, Going Bananas and Youth (ages 12-18)
Six judges tasted and scored each entry. Each entry was judged using the following criteria; Best use of Breadfruit, Taste, Appearance/Presentation, Originality and the Use of Healthy Ingredients
The First Place Winner in the Dessert Category, also won the First Place in the Youth Category and took the Best of Show Award.
Entry by the Culinary Arts Class Students of the Kua O Ka La Public Charter School in Pū‘āla‘a, Puna - with the guidance of their Culinary Kumu, Mariposa Blanco.
'Ulu Banana Tarts with Mango and Ohelo Berries
For the Tart:
1 1/2 cups 'ulu flour
1/2 cup unsalted butter (Naked Cow Dairy butter is the best)
1/4 cup white Maui sugar ('ulu flour is sweet so you can use less sugar than you would normally. If you have sugar issues, coconut sugar works as well)
1 large egg
The white of one egg beaten
For the Filling:
2 cups steamed 'ulu cut into small pieces
2 cups bananas cut in small chunks (ripe and sweet as this is your sweetener for the filling)
1 cup cream
1 vanilla bean seeds - scraped from bean
a pinch of nutmeg
a pinch of Hawaiian salt finely ground
For the Topping:
1 cup thinly sliced mango marinated in honey
1 cup Ohelo berries reduced in a 1/4 cup sugar and 1/8 water
Juice of liliko'i - Brazilian style witn seeds
Preheat oven to 400 F
Lightly oil your tart pans with coconut oil and place them on a cookie sheets.
Beat egg, sugar and butter. Add to your flour and mix well. Roll into balls, wrapped in wax paper and place in freezer for 15 - 20 minutes.
Divide the dough ball and with your hands, pat it firmly all around the tart molds. Bake at 400 F for 5 minutes. Lower the oven temperature to 350 F and watch closely while continuing to bake for 9 - 12 minutes more. Each batch was different so be sure to keep an eye on it while baking.
Turn oven off then brush the baked pastry shells with the beaten egg white and put back for about 2 more minutes. Take them out and let them cool completely. They will be delicate and tend to fall apart if you try to unmold them before they cool.
Blend the 'ulu, banana and cream in a food processor till very smooth. Add the vanilla seeds and a grate of nutmeg.
Fill your tarts, then add the honey marinated mango slices on one side and the reduced ohelo berries on the other. Sprinkle top with liliko'i juice. Chill in refrigerator and serve right away.
Yield: 10 individual tarts
Notes: This is like a classic fruit tart recipe. It took a lot of playing with the 'ulu flour, just have faith it will turn out...It does.
All ingredients were 100% locally sourced, grown or produced.
'ulu - Hawaiian word for breadfruit
kumu - teacher, instructor
Naked Cow Dairy - local dairy
Vanilla beans and nutmeg are being grown in Hawai'i. * Ohelo berries are usually found growing wild above the 1000 foot elevations.