Sonia Tastes Hawaii

Liliko'i Festival 2014 - The last two winning recipes!

 

The 2nd Annual Liliko'i Festival took place this past Saturday, October 25th at the beautiful Nani Mau Gardens in Hilo.  Many different activities were held throughout the day with something for everyone; vendors of arts & crafts, value-added food products, plants, Liliko'i T-shirts and the second edition of The Lilikoilicious Cookbook.  The Hiccup Circus also made an appearance...there was music all day long, plus a garden talk, Cooking Demonstrations, and a Cooking Contest.

 

 

 

 

The Cooking Contest had a poor showing as far as quantity of contestants, which was a shame because the prizes were fantastic!...but the judges were pleased with the quality and originality of the entries.

 

The following are the last two winning recipes from the Cooking Contest

 

 

 

Spicy Sweet and Savory Liliko'i Pepper Shrimp

Second Place Winner in the Entrée Category. The dish was hearty, especially served over rice.  The Judges would have liked a slight increase in the liliko'i taste and chile pepper and one judge would have preferred to have seen the vegetables cut a bit smaller.  Entry by Destiny O'Hara of Pahoa.

 

12 liliko'i (scoop out seeds and pulp)

2 pounds raw shrimp (peeled and deveined)

4 bell peppers (sliced longways)

2 medium Maui onions (sliced into rings)

4 celery stalks (large cut)

1 small yellow chile pepper (finely chopped)

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon Chinese Five Spice

1 teaspoon ginger powder

1 stick butter

1 cup dark brown sugar

1/3 cup vinegar

 

Sauté chile pepper in butter for 5 minutes.  Add brown sugar and vinegar, stirring constantly.  Add garlic, ginger. 5 spice and sa;t, stirring until well blended.

 

Add liliko'i and simmer for 5 minutes, adding one cup water.  When sauce is bubbling, add veggies and simmer for 5 minutes.  Add shrimp and cook for 3 more minutes.  Serve on a bed of basmati rice.

 

Yield: None given

 

 

 

La'amia Liliko'i Picante Salad Dressing

Second Place Winner in the Sauces, Dressings & Preserves Category.  The presentation of this dish was clever, using the cut and emptied halves of the liliko'i fruit to serve mini-salads on which to taste the dressing.  The judges all agreed that the picante needed to be a bit more assertive.and no one could taste the avocado, although it did give the dressing a bit of creaminess. Entry by Rosa Ahrens of Kea'au. 

 

Ingredient amounts to taste and combine all ingredients in a blender until smooth.

 

Liliko'i juice

Ginger

Tumeric

Lime juice

Chile pepper

Hawaiian Alaea salt

Turbinado sugar (Maui)

Macadamia nut honey

Macadamia nut oil with garlic

Avocado

Chia seeds

Flax seeds

 

Yield: 40 - 45 servings 

 

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To see previous posts and the Best of Show Winning Recipe, please click on the link below:

http://www.soniatasteshawaii.com/2014/10/lilikoi-festival-2014-lilikoi-.html 

http://www.soniatasteshawaii.com/2014/10/lilikoi-festival-2014-two-more-dessert-recipes.html

http://www.soniatasteshawaii.com/2014/10/lilikoi-festival-2014-two-more-winning-recipes.html

 

Liliko'i Festival 2014 - Two more winning recipes!

 

This past Saturday, October 25th the 2nd Annual Liliko'i Festival took place at the beautiful Nani Mau Gardens in Hilo.  There were all sorts of activities to keep everyone busy during the whole event.

 

After the Cooking Contest judging was completed, the area was opened up to the public for tastings of the entries.  Just a few of the tasters shown below...

 

 

 

 

The last Cooking Demonstration of the event was presented by Chef Ka'ainoa Ravey of the Hilo Yacht Club.  He demonstrated making a simple sauce using mayonnaise, honey and liliko'i juice, ideally suited to serve with scallops, shrimp, fish or chicken.

 

 

 

 

Chef Ka'ainoa's creation - Seared Scallops with Liliko'i Sauce

 

 

 

The following are  two more First Place Winners

 

 

 

Black Eye Salsa

First Place Winner in the Sauces, Salad Dressings & Preserves Category was a surprise.  First because the peas were cooked from dry and not from a can; you could taste the difference... and second, at least for me, was that although the recipe calls for 2 cups of cilantro, the use of the cilantro was well balanced and did not overpower the dish and reek of cilantro as so many other salsa recipes do. In particular, I loved the little bit of cumin.  Recipe entered by Destiny O'Hara of Pahoa, who was also a winner in last year's contest.

 

12 liliko'i (seeds and pulp scooped out)

1 pound black eye peas, cooked

1 bell pepper, chopped

1 onion, chopped

1 yellow chile pepper, chopped

2 cups pineapple, chopped

2 celery stalks, chopped

6 tomatoes, chopped

2 cups cilantro, loosely packed

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon chili powder

1 teaspoon celery seed

 

Combine all ingredients in a large salad bowl taking care salsa is well blended.  Serve with chips or crackers.  Ideal for parties.

 

Yield: 50 servings

 

 

 

Shrimp Passion

First Place Winner in the Entrée Category, this dish is one of those that you will be glad to have some bread to sop up the juices. The shrimp were cooked just enough to 'make a popping sound' in your mouth when taking a bite. The taste of the liliko'i came through in the sauce, but judges felt the sauce could have used a touch of hotness, just enough to give it a little bit of a bite; maybe one or two chopped tiny red hot Hawaiian chile peppers.  Perfect appetizer!  Entry by Brenda Cloutier of Hilo.

 

1 pound shrimp, medium (31-40 or larger) raw, peeled and deveined

3 - 4 cloves garlic, roasted in olive oil (see notes)

4 Tablespoons butter

1/3 cup liliko'i juice, strained, reduced to 1/4 cup (see notes)

1/4 cup fresh parsley, chopped, lightly packed

 

Have all ingredients measured and ready.  This recipe cooks quickly.

 

Peel and devein shrimp, dry on towel to absorb excess water.  Cover and refrigerate until ready to cook.

 

In a large sauté pan on medium heat, melt butter and hand blend in roasted garlic until smooth.  Continue heating on medium high until hot enough for the shrimp.  Watch closely and avoid browning butter or garlic.

 

Add shrimp and sauté 1 - 2 minutes per side; they should be pink but still translucent.  Add reduced liliko'i juice and parsley; give it two or three good stirs to mix.  Serve immediately while hot.

 

Excellent served with crusty baguette slices or white basmati rice.

 

Notes:

Roasting garlic.  I separate a whole bulb into individual cloves, keeping their skin intact.  Put these in a square of aluminum foil, drizzle with about 2 teaspoons to 1 tablespoon of extra virgin olive oil.  Wrap and bake at 325 F for about 1 hour and 20 minutes.  These keep very well in the freezer!  They thaw quickly and are easiest to skin while still partially frozen.

Reducing liliko'i juice.  Measure 1/3 cup strained liliko'i juice into small sauce pan.  Heat on medium low until it simmers.  Do not boil.  Re-measure juice – you should have 1/4 cup.  If you have less than 1/4 cup, you can add water for a full measure.

Yield: 2 generous entrée servings, 4 sides or appetizers for 8 

 

 

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To see previous posts and the Best of Show Winning Recipe, please click on the link below:

http://www.soniatasteshawaii.com/2014/10/lilikoi-festival-2014-lilikoi-.html 

http://www.soniatasteshawaii.com/2014/10/lilikoi-festival-2014-two-more-dessert-recipes.html

Liliko'i Festival 2014 - Two more Dessert Recipes!

 

There were lots of different events taking place during the Saturday, October 25th Liliko'i Festival at the Nani Mau Gardens.

 

 

Above: "Coconut Chris" Carter had a table where he displayed bushels of different varieties of liliko'i and was giving them all away to anyone who wanted some.   Needless to say, he ran out!

 

All of the Cooking Demonstrations drew appreciative crowds.  The second demonstration of the day was presented by Casey Halpern, Excutive Chef at Café Pesto in Hilo; Chef Casey also served as one of the judges in the Cooking Contest.

 

 

 

Except for a couple of minutes which I was able to sit as part of the audience, I was not able to witness his presentation but I did catch that he made liliko'i syrup to then use for making margaritas.  I apologize that I was not able to take more photos or any of his margaritas, but I was called away before he finished.

 

In the spirit of life is short, eat dessert first, following are the 2nd and 3rd place winners in the Cooking Contest Dessert Category.

 

 

I wish I had thought to take pictures of the cake after a few slices were cut to show the layers. 

Triple Threat Liliko’i Chocolate Layer Cake

2nd Place Winner in the Dessert Category.  This cake was delicious.  The combination of rich, dark chocolate and liliko'i flavor was inspired.  The juice was even included in the batter that made up the three layers of sponge cake, in the filling and in the chocolate topping; a true triple threat!The liliko'i curd filling held it's shape when the cake slices were cut.  Recipe entered by Laura Marable of Kea'au. 

Sponge Cake Recipe

4 eggs

2 cups sugar

1 teaspoon vanilla

3/4 cup milk

1/4 cup liliko’i juice

1/4 cup butter

2 cups flour

1 Tablespoon baking powder

1/8 teaspoon salt

1 Tablespoon orange zest

 

Beat eggs till light and fluffy about 3-4 minutes, add sugar and beat again till light and fluffy about 4-5 minutes.  Add vanilla to eggs and stir slow till blended.  Sift dry ingredients together and set aside.

 

Heat milk and butter until butter melts.  Add dry mixture to eggs and sugar mixture alternating with the milk and butter and blend until well combined.

 

Divide batter in 2 round well greased and floured cake pans or use muffin pans and make 18 cupcakes

 

Bake at 325 degrees until done about 40 minutes for cake pans and 25 minutes for cupcakes. Time baking depends on individual oven temperatures.  The cake will begin to be fragrant just before it is done and slightly golden brown. When touched finger will not leave a mark.

 

Remove cake from the pans let cool on wire rack. When completely cool slice each cake in half and place bottom half down on plate and fill with 1/3 the recipe of liliko’i curd spreading curd to the edges of the cake. Place top half on top and add 1/3 recipe liliko’i curd on top. Repeat with the remaining cake and curd until you have 4 layers of cake and 3 layers of curd. Allow the cake to stand for 10 minutes or so to set up before topping with the liliko’i chocolate topping.

 

Cake Filling:  Liliko’i Curd

1 cup sugar

2 Tablespoons flour

3 Tablespoons cornstarch

1 cup liliko’i juice

3/4 cup of water

2 Tablespoons butter

4 egg yolks

 

In a pan mix sugar, flour, cornstarch and salt then add liliko’i juice and water. Mix with a whisk until well combined.  Bring this mixture to a boil over medium heat stirring constantly to avoid scorching. When the mixture begins to boil, remove from heat.  In another bowl beat egg yolks until blended and temper with the liliko’i mixture by adding a small amount in a slow drizzle into egg yolk bowl while beating the egg yolks with a whisk.  When the yolks have been tempered add the yolk mixture to the pan with the remainder of the liliko’i mixture then add the butter.  Bring the curd back up to a boil over low to medium heat stirring constantly. 

 

Remove from heat when you see the beginning of a boil and the butter is melted mixture is thickened.  Transfer curd to a dish, cover with plastic wrap and place in refrigerator until cooled slightly.  You need the curd to be warm in order to spread it well onto the cake but cool enough to hold itself without running. 

 

Yield: approx 2 cups of curd. 

 

Cake Topping: Liliko’i Chocolate

12 ounces good quality bittersweet chocolate finely chopped or can use chips

1/4 cup heavy cream

1/3 cup strained liliko’i juice

2 Tablespoons light rum

 

Heat cream and chocolate in microwave for 2 ½ minutes until hot and melting.  Stir chocolate mixture well until smooth.  Add liliko’i juice and rum and whisk chocolate mixture until well mixed and juice and rum are mixed thoroughly and chocolate is smooth.    

 

When the chocolate mixture is cool but still liquid, pour the mixture into the center of the cake until it spreads over the top and drizzles down the sides.  Do not touch the chocolate, allow it to set and place cake in the refrigerator for a few hours to chill before it is ready to eat.

 

Yield:  approximately 1 ½ cups of prepared chocolate mixture

Triple Threat Liliko’i Cake will yield 12 average sized portions.

 

 

Frosted Liliko'i Cookies

3rd Place Winner in the Dessert Category.  The frosting on these cookies was delicious and the judges liked the touch of lime zest sprinkled on top.  The cookies tasted like a combination of shortbread and scone. Recipe entered by Julie Miller (a winner in last year's Cooking Contest)

 

Start with 1/2 cup liliko'i juice, simmer in a saucepan until it reduces to 1/4 cup.  It will be equal to 4 tablespoons; 2 tablespoons for the cookies and 2 for the frosting.

 

For the Cookies:

2 cups flour

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup unsalted butter, at room temperature

1 cup sugar

1 Tablespoon lime zest

2 large egg yolks

2 Tablespoons reduced liliko'i juice

1-3 Tablespoons liliko'i seeds, optional (they add a hearty crunch to the cookies)

 

Mix the flour, baking soda and salt in a medium bowl, set aside.  Beat the butter in a large bowl until smooth; add the sugar and zest.  Beat until light and fluffy, approximately 2 minutes.  Beat egg yolks in one at a time.  Add the flour mixture and beat at low speed until soft dough forms.  Add the liliko'i seeds (if using)

 

Line two cookie sheets with parchment paper.  Scoop one rounded tablespoon of the dough about two inches apart on cookie sheets.  Freeze for 30 minutes or up to 12 hours.

 

Preheat oven to 375 degrees F.  Bake cookies straight from the freezer for 15 minutes.  The bottom of the cookies should be light brown.  Let cool for 3 minutes and transfer to a cooling rack.

 

For the Frosting:

1/4 cup unsalted butter

1 Tablespoon lime zest

2 Tablespoons reduced liliko'i juice

1 1/2 cups powdered sugar

 

Mix butter, lime zest, liliko'i juice and powdered sugar at medium speed until creamy.  If you are going to pipe the frosting, use over half the amount of butter for a stiffer frosting.  Spread on cookies.

 

Yield: 24 cookies

 

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To see previous post and the Best of Show Winning Recipe, please click on the link below:

http://www.soniatasteshawaii.com/2014/10/lilikoi-festival-2014-lilikoi-.html

 More recipes will be shared tomorrow!

 

 

Liliko'i Festival 2014 - Liliko'i Crème Brûlée

 

The 2nd Annual Liliko'i Fest was held at the Nani Mau Gardens in Hilo this past Saturday, October 25h. 

 

 

 

 

The day started out rainy but as it usually happens in Hilo, it ended up beautiful and perfect for a festival.

 

For those who might not know, liliko'i is the Hawaiian name for passion fruit and many of us share a passion for liliko'i!

 

There was music, performances by the Hiccup Circus, a  silent auction, plant sales, liliko'i products, arts and craft vendors as well as sales of liliko'i prints, T-shirts and the 2nd edition of 'The Lilikoilicious Cookbook' were available - see link at bottom.

 

 

Cooking demonstrations by Hilo chefs were well attended as well as a plant talk by "The Garden Guy" Nick Sakovich.

 

Above: Chef Mark getting started

 

 

The cooking demos were presented by Chef Mark Mattos of the Nani Mau Gardens and Coconut Grill in Hilo; Chef Casey Halpern of Café Pesto in Hilo and Chef Ka'ainoa Ravey of the Hilo Yacht Club...the samples offered were all gobbled up!

 

 

 

 

 

One of Chef Mark's Liliko'i dishes featured chicken and asparagus

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The other was a 'tempura style' shrimp using mochi (rice flour) and liliko'i juice

 

 

 

 

 

 

 

 

Unfortunately, I didn't get to taste either as I was busy with the cooking contest, happening right next to the demos...

 

There was also a Cooking Contest as part of the day's festivities.  Although we were disappointed in the quantity of entries, we were pleased with the quality of the dishes entered.  It was a shame more entries were not received because the prizes were fantastic!

 

 

 

Liliko'i Crème Brûlée

This entry won First Place in Desserts and went to to score the highest points in the competition to also win Best of Show.  This dessert dish was entered by Sunserene Quevedo of Hilo.

A classic Crème Brûlée is delicious on it's own but when paired with liliko'i juice, it can reach a level that is pure heaven. This version was very well balanced.  Light as a puff of cloud, the custard was not too eggy, too sweet or too acid.  Just deliciously perfect. The sweetness was understated and relied mostly on the crystal thin caramelized topping than in the custard itself.  Even some of the competitors expressed admiration for this dish.

2 cups heavy whipping cream

6 Tablespoons liliko'i juice (see below)

6 Tablespoons sugar

8 egg yolks

6 teaspoons sugar

1 vanilla bean halved or 1 teaspoon vanilla extract

 

Preheat oven to 325 degrees F

 

In a large bowl, whisk egg yolks until blended.  Add liliko'i juice and 6 tablespoons sugar.  Whisk until smooth.

 

In a medium saucepan add vanilla to the cream and bring to a boil then quickly turn down to simmer for 5 minutes, stirring frequently.

 

Whisk in 1/4 of the cream in the egg mixture to temper.  Do not dump all of the cream into the egg mixture.  It will make the egg scramble.

 

Keep whisking and slowly add the remaining cream to the egg mixture, while continuing to whisk.

 

Place ramekins in a 9 x 13 baking pan and pour mixture into the ramekins.  Pour hot water into the baking pan, filling halfway up the ramekins.

 

Bake for 35 to 40 minutes or until mixture is firm but still jiggles in the middle. Cool and cover ramekins with plastic wrap and chill at least 4 hours.

 

When ready to serve, sprinkle the remaining 6 teaspoons sugar evenly on top of the custard and torch the top until the sugar caramelizes.  Do not overdo or it will burn.

 

An alternate method is to put the ramekins under the broiler, (being careful to keep an eye on it so they won't burn), until golden brown and sugar has caramelized and becomes a crisp shell.

 

Serve immediately and enjoy!

 

Yield: 6 servings  

 

HOW TO MAKE LILIKO'I JUICE (PULP)

You will need at least 6 ripe liliko'i.  Cut liliko'i in half and spoon out the seeds and pulp inside.  Put seeds and pulp into a blender and blend for about 30 seconds.  Pour blended juice through a fine mesh stainless steel sieve or strainer into a medium size bowl.  Shake sieve a little to help get all of the juice out of the seeds and pulp.  You can use a spoon to help push juice through the sieve.  Keep juice refrigerated until needed or you can freeze in a ziplock and save for later use.

 

 

 

 

 

I will be sharing more photos and recipes in the next few days.

If interested in purchasing "The Lilikoilicious Cookbook" Second Edition - please click on the following link

http://www.lilikoicookbook.com/

 

 

...and The Taste Lingers...

 

The Mealani's Taste of the Hawaiian Range has come and gone for another year, but it still leaves lingering memories of the food tasted.

 

 

Photo above: the bracelet / tag all participants and media wear at the taste.

 

If you have followed my previous posts you know The Taste is the premier annual food event on our island.  Competing chefs are given 100 pounds each of a certain cut of beef, pork, goat or lamb and they come up with tasty and innovative ways to cook and serve them.

 

Another entry in the Taste of the Hawaiian Range that we found quite interesting and was my son's favorite of the evening was the creation of Chef de Cuisine Allen Hess at the Mauna Lani Hotel & Bungalows' Canoe House Restaurant in South Kohala.

 

Chef Hess sent me the recipe for only one of the two offerings they were handing out at their booth.

 

This is an ambitious and interesting one as far as making the 'shrimp nacho chips'... Amazing what creative ideas chefs can come up with.

 

 

Tri Tip Nachos

For the shrimp chips:

1 cup tapioca starch

3 Tablespoon water

3 Tablespoon fish sauce

1 teaspoon shrimp paste

 

Pulse in food processor until a water dough is formed

Using a rolling pin, roll as thin as you can get it

Steam for 20 minutes on high heat

Dehydrate dough over night at 155 degrees F

Bring fry oil to 350 degrees F and deep fry chips

 

Cooking Tri tip:

Season with salt and pepper overnight

Start charcoal grill and pile on one side creating a HOT spot.

Place tri tip on hot spot, as the meat caramelizes keep turning until there is an even caramelization.

Remove meat from hot spot and place on other side of grill to slowly cook

Pull meat off once it reaches 125 degrees F internal temp.

Allow to rest for 30 minutes

Make sure to slice AGAINST grain as thin as possible 

Guacamole:Make YOUR favorite style of guacamole. Once made pass through a chinoise/china cap or strainer so the mixture is smooth. Place mixture in a piping bag 

Crème Fraîche: Blend equal amount of sour cream and whipping cream in clean glass jar.  Cover tightly and shake for about a minute.  Leave on counter overnight or at least 12 hours.  Refrigerate.  It can keep a bit over a week. 

Ume with Shiso Seasoning Sauce: Japanese Ume Sauce is a tart and salty combination made with pickled plums and green shiso.  Shiso is an Asian culinary herb belonging to the mint family.  Chef Hess suggested using a commercially available squeeze bottle of ume with shiso (available at KTA or other Asian food stores) 

Putting it together:

1. Fry chip, sprinkle with salt

2. Place sliced meat on top

3. Add 'squeegle' of guacamole with piping bag

4. Add 'squeegle' of Crème Fraîche with piping bag

5. 1 small dot of ume

6. EAT 

The second dish at the Mauna Lani booth - so sorry I don't have a recipe to share!

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For the two previous blog posts please click on: 

http://www.soniatasteshawaii.com/2014/09/tasting-my-way-at-the-19th-annual-taste-of-the-hawaiian-range.html 

 

http://www.soniatasteshawaii.com/2014/09/grazing-along-at-the-19th-annual-taste-of-the-hawaiian-range.html

 

Mealani's Taste of the Hawaiian Range and Agriculture Festival provides a venue for sustainable agricultural education, encouragement and support of locally produced ag products. The premiere ag-tourism event is a partnership betweenCTAHR, Hawaii Cattlemen's Association, Hawaii Cattlemen’s Council, Kulana Foods, UH-Hilo CAFNRM, County of Hawaii Dept. on Environmental Management and community volunteers. Sponsorship also includes the Hawaii Tourism Authority, the Hawaii County Research and Development, Hawaii Community College Food Service & Culinary Program and KTA SuperStores. The quality and growth of this event are rooted in small business participation, sponsorship and in-kind donations. 

For more information, visithttp://www.TasteOfTheHawaiianRange.com