Photo: Part of the Puna Taiko group during their performance which followed the festival's opening pule ceremonies
There is a story written by freelance reporter Crystal Richard about the Liliko'i Festival that can be read on-line at the Big Island News site:
Meantime, here are the Third Place Winners in all three cooking contest categories
Third Place Winner in the Dessert Category –Lori Reyes of Captain Cook, Kona with Liliko’i Mousse Cheesecake
Liliko’i Mousse Cheesecake
60 Nilla Wafers
8 Tablespoons butter
1 Tablespoon sugar
Preheat oven to 350F degrees
Combine all ingredients, press on bottom of 9” springform pan and bake for 10 minutes
3 8-ounce packages cream cheese
1/2 cup sugar
6 Tablespoons liliko’i juice
1 teaspoon vanilla extract
Mix all ingredients well, pour over the baked crust in the springform pan and bake in a water bath for 1 hour
1 8-ounce package cream cheese
3 Tablespoons liliko’i juice
2 cups whipping cream
Combine and mix well. Spread on top of the baked cheesecake or use a pastry sleeve to decorate top.
Third Place Winner in the Entrée Category – Destiny O’Hara of Pahoa, Puna with a Vegan ‘Healthy Make-Ahead Breakfast’
Healthy Make-Ahead Breakfast (Vegan)
1 cup oats and barley flakes
1/4 cup shredded coconut
1 cup + 2 Tablespoons cashew milk
1/2 large starfruit
Sugar or preferred sweetener – to taste
Blend all dry ingredients with cashew milk and set aside to thicken (equal amounts of dry ingredients and milk)
Purée kiwi with preferred sweetener (to taste, generally one teaspoon per kiwi). Set aside.
Chop starfruit and sweeten to taste. Set aside.
To serve: in a decorative container or Mason jar, layer the fruit, beginning with liliko’i and oat mixture. Chill for 8 hours or overnight. Garnish with starfruit slices and mint sprigs.
Third Place Winner in the Sides - Soups - Salads - Sauces - Preserves Category – Sunserene Quevedo of HPP, Puna with Liliko’i Cole Slaw
Liliko’i Cole Slaw
For the Slaw:
1/2 head of cabbage, shredded
1 large carrot, grated
For the Dressing:
1/2 cup Best Foods Mayonnaise
2 Tablespoons sugar
2-1/2 Tablespoons liliko’i juice
1/2 teaspoon salt
1/4 teaspoons pepper
Whisk all dressing ingredients together until smooth and creamy. Pour over slaw and refrigerate at least one hour before serving. Enjoy!
Judges’ note: The judges felt the dressing could have used a little bit more of the liliko’i juice. If making this recipe we recommend you taste the dressing as is first and then adjust to your taste. This slaw would be the perfect side to offer when making the Passion Barbecue Pulled Pork recipe (a 2nd place winning recipe by the same contestant. You can find it in yesterday's blog post)
The categories for the Liliko'i Cooking Contest were Entrées, Sides (included soups, salads, sauces, preserves, etc), and Desserts
Judges criteria for judging the Liliko'i Cooking Contest: Best use of liliko’i / Taste / Presentation / Originality & Creativity
Each judge can award from 0 to 5 points per criteria. At the end of the judging, all judges scores are tallied and, of course, the prizes are awarded to the highest scoring entries.
Previous posts related to the festival: