Day before yesterday I shared winning results in the Dessert Category and yesterday the winning Main Dish Category (which included Soups, Salads and Entrées recipes in the 1st Annual Liliko'i Festival on the east side of the Big Island, which was celebrated Saturday, November 2nd at the Hawaiian Paradise Park Community Center (HUI)
You can read about the event and get the recipes already shared by clicking on the following links:
Main Dish Category which included Soups, Salads, and Entrées.
The third category was Sauces, Dressings & Preserves - recipes below
The judges used the following criteria for scoring the entries: Best use of Liliko’i, Taste, Appearance/Presentation and Originality with 0-5 points in each criteria to be awarded for a possible high score of 20 points per entry per judge. Highest possible score 40 poinrs.
(Photo credit: Sonia R. Martinez) Curry Passion Dressing with Crudité Tray
1st Place – Freddi Maguilla – Kea’au
“Curry Passion Dressing”
2 Tablespoons olive oil
1/4 cup strained liliko’i juice
1/4 cup plain yogurt
1 teaspoon honey
2 teaspoons fresh grated ginger
1/2 teaspoon hot curry powder
1/4 teaspoon Hawaiian salt (sea salt)
1/4 teaspoon ground fine black pepper
Mix and whisk ingredients in no particular order.
Refrigerate for half an hour or longer for flavors to blend. Keeps for about 2 days.
Yield: 8 servings
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(Photo credit: Sonia R. Martinez) Liliko'i Caramel Sauce
2nd Place – Thomas K. Aiu – Hilo
“Liliko’i Caramel Sauce”
1 cup granulated sugar
2 Tablespoons unsalted butter
1/2 cup heavy cream
2 fresh liliko’i
Place sugar in a heavy bottomed saucepan on medium heat; when sugar becomes amber along the edges, stir with a wooden spoon until fully amber. Add unsalted butter. Heavy cream and the pulp, juice and seeds of the liliko’i. Lower temperature. Caramel should look shiny, smooth with seeds throughout the sauce.
Serve over ice cream, French toast, turnovers, or fresh fruit.
Yield: 2-3 cups
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(Slightly blurry photo credit: Sonia R. Martinez) Liliko'i Lava Salsa
3rd Place – Destiny O’Hara – Pahoa
“Liliko’i Lava Salsa”
3 tomatoes, diced
1 small onion, chopped
1/2 cup cilantro, chopped
1 teaspoon ground cumin
1 cup liliko’i juice
1 teaspoon garlic, minced
1/2 teaspoon lemon rind
1 teaspoon olive oil
1 teaspoon chili powder
1 teaspoon cayenne
1/2 cup celery, chopped
1 teaspoon sugar
Salt and pepper to taste
Mix all ingredients together in a bowl. Serve with chips.
Yield: 4 servings
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Proceeds
from the festival will benefit the Rainbowfriends Animal
Sanctuary and
Center for Spiritual Living East
Hawaii
To follow up on the festival and to get information for future events, you can keep up with the Liliko'i Festival at their Facebook Page
“The Lilikoilicious Cookbook” is available on line and can be ordered by clicking here:http://www.lilikoicookbook.com/
