Sonia Tastes Hawaii

4th Annual Liliko'i Festival ... part 6...the rest of the recipes

 

These are the last 5 entries in the Liliko'i Festival's Cooking Contest.  Congratulations to ALL the contestants for such amazing creativity!

Liliko’i Coconut Pie – Destiny O’Hara of Pahoa 

3/4 cup flour

1 cup sugar

1 cup fine shredded coconut

5 eggs

6 ounces (4-6) liliko’i pulp

3 ounces butter

1 Tablespoon vanilla extract

Powdered sugar for garnish

Blend dry ingredients.  Add the rest and mix until well blended.

Pour batter into a well-greased pie pan.  Bake at 350F degrees until firm and golden brown.  Sprinkle with powdered sugar and serve warm or cold.

 

Liliko’i Chicken Piccata – Doris Saxer of Pahoa

6 chicken breasts

Flour for dredging

Garlic powder (for seasoning flour)

Salt (for seasoning flour)

Pepper (for seasoning flour)

2 pounds mushrooms

1 cup liliko’i juice and seeds

1 cup butter

1/2 cup olive oil

Fresh garlic cloves, minced

3 Tablespoon parsley leaves

Slice the chicken thinly and dredge in seasoned flour.

Melt butter in sauté pan and add garlic; sauté garlic until soft then add the oil.  Lightly cook chicken in the butter, garlic and oil mixture.  Remove chicken and set aside.

Add liliko’i and parsley.  Bring to a boil and add the mushrooms; lower heat and cook for 5 minutes.  Return chicken to pan and cook for 15 more minutes.  Serve over rice.

Judges’ notes:  The judges felt the taste of garlic overpowered the taste of the liliko’i. If making this recipe, we suggest omitting the garlic powder in the flour.  Also, not everyone can eat seeds.  If serving to guests, we suggest straining the seeds out.

 

Liliko’i ‘Ono Health Drink – Rosa Ahrens of Kea’au

8 – 9 large liliko’i

4 -5 ripe starfruit

1 – 2 Hawaiian chile peppers

3/4 teaspoon fresh organic turmeric

1 – 1 1/2 teaspoon grated organic ginger

1 teaspoon honey

1 pinch of salt

Additional 4 -5 large liliko’i with seeds

Blend the first two ingredients on low speed and strain seeds.  Use the resulting juice to blend all the other ingredients except for the rest of the liliko’i.  After everything is well blended, add the last batch of the liliko’i, seeds and all and blend slowly on low speed.  Refrigerate.

Judges’ note: We suggest seeds be strained out for those who cannot digest seeds.

 

Reverend Tag’s Tadpole Jam – Destiny O’Hara of Pahoa

32 liliko’i cut in half

1/2 cup lemon juice and zest

Sugar (see below)

Scoop out the seeds and pulp from the liliko’i shells into a bowl and reserve; reserve the shells of 13 liliko’i and discard the rest.

Boil the reserved shells in a bit of water for about 1 hour, then cool.  Scrape the inside of the boiled shells and add the pulp to the reserved liliko’i seeds and pulp.  Measure this mixture and add equal amount of sugar.   Cook at medium heat for 30 minutes then simmer for 1 hour or until jam passes the ‘frozen plate’ test.

Yields 4 8-ounce jars

Judges’ note: The taste is delicious but the seeds might be hard for some people to digest.  We suggest those who can’t eat seeds strain them when juicing.

Photo by Lexa Avelin

Lil Itty Bitty Bites of Liliko’i Lusciousness – Doris Saxer of Pahoa

1 cup flour

1/2 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

Pinch of salt

1/4 cup oil

1 1/2 teaspoon vanilla extract

1/2 cup liliko’i juice

1 teaspoon vinegar (any kind)

Preheat oven to 350F

Grease a baking pan

Sift flour, baking powder and baking soda in a bowl.

In a separate bowl, mix liquid, salt, and sugar and blend well until sugar dissolves.  Mix the liquid into the dry mixture and blend well.

Add oil and blend.  Then add vinegar and blend; mixing well.

Pour into a greased baking pan and bake for 25 – 30 minutes.  Cool

Cut in squares and serve

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This is the final blog post for the 4th Annual Liliko'i Festival's Cooking Contest!

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:

4th Annual Liliko'i Festival...and my last Cooking Contest

4th Annual Liliko'i Festival...part 2

4th Annual Liliko'i Festival...part 3

4th Annual Liliko'i Festival...part 4

4th Annual Liliko'i Festival...part 5

4th Annual Liliko'i Festival ... part 5 - 3rd Place Winners in all 3 categories

 

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:

Hundreds Attend Annual Liliko'i Festival

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

Crust:

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

Cheesecake:

3 8-ounce packages cream cheese

1/2 cup sugar

6 Tablespoons liliko’i juice

3 eggs

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

Topping:

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

2 kiwi

2 liliko’i

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)

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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:

4th Annual Liliko'i Festival...and my last Cooking Contest

4th Annual Liliko'i Festival...part 2

4th Annual Liliko'i Festival...part 3

4th Annual Liliko'i Festival...part 4

4th Annual Liliko'i Festival ... part 4 - Second Place Winners in all 3 categories

Photo: People waiting to get in the Cooking Contest tent for the Public Tasting of entries...and this was the end of the line...dozens had already come through when I thought to step outside and take the picture!

 

All three second place winning recipes in this post!  Two of the entries by the same person and both of these contestants have participated (and won) in previous Liliko'i Cooking Contests.

These recipes are deceptively simple, and yet, each packed a lot of flavor!

 

 

Second Place Winner Dessert Category – Sunserene Quevedo of HPP, Puna with Liliko’i Pudding Cake 

Liliko’i Pudding Cake

3/4 cup sugar

1/3 cup flour

3 eggs, separated

2 Tablespoons unsalted butter – room temperature

1 cup milk

5 Tablespoons Liliko’i juice

1 teaspoon lemon or lime zest

1/4 teaspoon salt

Preheat oven to 350F degrees.

Spray six 6 ounce ramekins with non-stick spray.

In a medium bowl, mix sugar and flour.

In another bowl, whisk together egg yolks with butter until well blended.

Whisk in the milk, liliko’i juice, and zest into egg mixture.

Pour the egg mixture into the flour and sugar mixture and whisk until smooth.

In a medium bowl, beat the egg whites until firm peaks form.  Gently fold the egg whites into the egg and flour mixture.  Place the ramekins on a 9 x 13 baking pan to which you’ve added enough room temperature (tap) water to reach halfway up the sides of the ramekins.  Pour batter into each ramekin.  Place the pan in the oven and bake the pudding cakes for 35 minutes.  The layers will separate.

Serve warm or at room temperature. 

You may need to use a small knife to loosen the edges and invert onto a plate or serve in the ramekins.  Enjoy!

 

 

Second Place Winner in the Entrée Category – Sunserene Quevedo of HPP, Pahoa with Passion Barbecue Pulled Pork 

Passion Barbecue Pulled Pork

Pulled Pork

4-1/2 pounds pork roast

2 cloves garlic, chopped

2 cups water

2 Tablespoons salt

1-1/2 teaspoons pepper

2 sprigs thyme

Put all above ingredients in a crock pot and cook on high for 4 hours.

Passion Barbecue Sauce

1-1/2 cups brown sugar

1/2 cup ketchup

3/4 cup liliko’i juice

1 Tablespoon Worcestershire Sauce

2 teaspoons salt

1-1/2 teaspoons pepper

2 dashes Sriracha Sauce

Whisk all ingredients together until well incorporated and brown sugar has dissolved.

When pork is done, use a fork to shred the meat.  Toss pulled pro with the Passion Barbecue Sauce and reserve one cup sauce for those who might want more.  Serve with Liliko’i Slaw (recipe also entered in contest and will be shared separately)

 

 

Second Place Winner in the Sides - Soups - Salads - Sauces - Preserves Category – Rosa Ahrens of Kea’au, Puna with Liliko’i Fire Sauce 

Liliko’i Fire Sauce

18 – 20 liliko’i

1 Tablespoon organic ginger, grated

1 teaspoon organic turmeric, grated

1 teaspoon Balsamic vinegar

1 Tablespoon organic Hawaiian honey

1/3 – 1/2 teaspoon Hawaiian sea salt

2 small Hawaiian hot chile peppers

Gently blend all ingredients and refrigerate. Quantity for 18 fluid ounces or about 12 – 16 servings over salads. 

This sauce was served over small salads of mixed greens and root vegetables.

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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:

4th Annual Liliko'i Festival...and my last Cooking Contest

4th Annual Liliko'i Festival...part 2

4th Annual Liliko'i Festival...part 3

 

4th Annual Liliko'i Festival ... part 3

Photo: Spicy 'Ahi & Cream Cheese Wontons: the Spicy Liliko'i Sauce was not drizzled until ready to taste so the wontons would stay crispy longer

The First Place Winner of the Sides - Soups - Salads - Sauces - Preserves Category was Michelle Richter of Pepe'ekeo with Spicy 'Ahi & Creme Cheese Wontons served with a drizzle of Spicy Liliko'i Sauce

Spicy 'Ahi & Creme Cheese Wonton served with a drizzle of Spicy Liliko'i Sauce

For the Wonton Filling:

4-ounces dried smoked 'ahi (or any other smoked dried fish)

1 Tablespoon Liliko'i Chile Pepper Jam (or Liliko'i jam w/o chile)

1 Tablespoon green onions

2 Tablespoons Liliko'i Butter

2 pounds cream cheese

Blend all of the above in a food processor and set aside

In a separate bowl, blend 

1 pound cream cheese

2 Tablespoons liliko'i butter

Blend the 'ahi cream cheese mixture with the cream cheese liliko'i butter mixture

Scoop 1 tablespoon of filling mixture onto a single wonton wrapper, fold, seal and deep fry in hot oil.  Brown each side.  Let stand to cool.

Spicy Drizzle Sauce

Liliko'i Chile Pepper Jam

Cornstarch

On low heat, add the liliko'i jam with water to dissolve.  Add cornstarch to thicken.  Cool and let stand.

Drizzle over fried wontons for serving.

Enjoy!

 

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:

4th Annual Liliko'i Festival...and my last Cooking Contest

4th Annual Liliko'i Festival...part 2

 

 

 

 

 

 

4th Annual Liliko'i Festival ... part 2

 

It never ceases to amaze me the creativity of the entries in cooking contests...and more so, the many uses that can be found for liliko'i (passionfruit) in recipes...I mean, what cannot be done with liliko'i?  

During yesterday's 4th Annual Liliko'i Festival's Cooking Contest, the First Place winner of the Entrée Category was an amazing version of Eggs Benedict entered by Noelle Purvis of Pahoa (*)

Triple Liliko'i Benedict

Recipe serves 4.  Judges comments: Eggs were perfectly done.  Liliko'i was included three different ways; as jelly, in the compote and in the Hollandaise Sauce

1 8-ounce Liliko'i jelly

1 sliced organic tomato

Avocado-Radish-Liliko'i compote (see recipe below)

4 English muffins, split in two and toasted

8 poached eggs

Liliko'i Hollandaise Sauce (see recipe below)

 

Avocado - Radish - Liliko'i Compote

1 cup diced avocado

1/4 cup diced red radish

1/4 cup liliko'i juice

2 cloves minced garlic

1 teaspoon sea salt

1/4 cup roughly chopped cilantro

 

Liliko'i Hollandaise Sauce

2 organic egg yolks

Pinch cayenne pepper

3 Tablespoon fresh liliko'i juice

2 sticks butter

 

In a blender: put the egg yolks, pepper and liliko'i juice and blend for 1 minute

In a saucepan or microwave: melt the butter to just below a boil.  

With blender running: Pour the melted butter, slowly, in a small stream until sauce thickens.

Assembling:

Layer toasted English muffin half with 1 tablespoon jelly and spread with avocado compote, then a slice of tomato, and top with poached egg;  pour some of the the Liliko'i Hollandaise Sauce on top.

 

 

(*) Noelle also won First Place in the Entrée Category in last year's cooking contest with her "Can't get enough of that Liliko'i for breakfast!" Liliko'i Sourdough Breakfast Croissant)

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:

4th Annual Liliko'i Festival...and my last Cooking Contest

 

 

4th Annual Liliko'i Festival ... and my last Cooking Contest

The 4th Annual Liliko'i (passionfruit) Festival has come and gone...and for me, this is a very bittersweet moment.  I have been involved in this festival as their cooking contest organizer from the beginning (the first one in 2013) and am sad to say, this was my very last one.  I am finally retiring from the cooking contest scene.  As festival MC Dennis Alstrand said at the end of the day...he wished he had known before the end of the event this had been my 'swan song'...I replied it felt more like a swan dive!

It all started with the 1st of two 'You Say Tomato' (2) cooking contests sponsored by the Hamakua Springs Country Farms in early 2007 (planning started in Fall of 2006!) and later, in fall of that same year, the 1st of eventually 4 Hamakua Alive! Festivals (4). Throughout the years there have also been several cooking contests celebrating avocadoes (4), mangoes (4), 'ulu/breadfruit (5), honey (1), and the Hamakua Harvest Festival (1) earlier this past summer.  If I count them correctly, I think it has been a total of 21 cooking contests in 10 years, besides the ones I've participated in only as a judge. 

 

Photo: At the contest site - entries beginning to be dropped off - Mahalo to Fran, KC and Jennifer for all the hard work in helping receive entries!

Of course, it wouldn't be East Hawai'i if we aren't blessed with some liquid sunshine, but the couple of showers did not last long and the day was, overall, very nice!

The categories for the Liliko'i Cooking Contest were Entrées, Sides (included soups, salads, sauces, preserves, etc), and Desserts

As usual in this contest, we had more dessert entries than in the other two categories.  The overall Best of Show entry was a dessert.

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.  

 

 

This entry, by Pamela S. Jinnohara, who came all the way from Mililani, Oahu, was the First Place Winner in the Dessert Category and it also received the Best of Show award for highest scoring entry overall.

Lilikannoli

Pamela explains the recipe for the tuiles was adapted from the finecooking.com website (* See website instructions for making tuile cookies)

Tuiles (to make cannoli or into the form you desire)

1/2 cup butter

1/2 cup white sugar

1 teaspoon vanilla extract

2 egg whites (save yolks for liliko’i curd below)

2/3 cup flour

Pinch of salt

1 teaspoon citrus zest (orange, lime, or lemon), optional

Cream butter and sugar until fluffy and light, add vanilla extract and egg whites, one at a time until thoroughly mixed, then stir in flour, salt and zest.  Refrigerate for 4 hours or overnight.

Preheat oven to 350F.  Start by baking only one or two cookies at a time, until you get a feel for the timing – they firm up quickly and can only be shaped while they’re soft.

Linea a flat, level baking sheet with nonstick baking mat or parchment paper, sprayed liberally with nonstick cooking spray.  Spoon small amount of tuille batter on the baking sheet.  Spread as evenly and thinly as possible into a circle the size you want.  I used 3, 3-1/2 and 5 inch circles.

Bake until golden brown, about 9-10 minutes.  Remove from oven and immediately start to maneuver a spatula under the edge of the cookie.  Wrap the hot cookie around a cannoli mold, rolling pin, juice bottle, or any heatproof object that can serve as a mold.  The tuille will firm up in a minute and should release easily.  Let cool.  Continue with the remainder of the batter.

Liliko’i Crème Filling - 3 steps

1) Liliko’i Curd

1 teaspoon unflavored gelatin softened in 2 Tablespoons water

4 large egg yolks

1/2 cup white sugar

1/4 teaspoon salt

1/2 cup liliko’i juice

1-1/2 Tablespoons lemon juice

Soften gelatin and set aside.  In medium pot, combine yolks, sugar, salt, and juices.  Cook over medium heat, stirring constantly until thickened.  Stir in softened gelatin.  Remove from heat.  Strain through a sieve and cool completely.

2) Crème Filling

8 ounces cream cheese

2 ounces mascarpone cheese (optional)

3-4 ounces marshmallow crème, about ½ of the 7 ounce container

Cream above and mix until light and fluffy.

3) Whipped Cream

1/2 cup heavy cream

1 teaspoon white sugar

1 teaspoon unflavored gelatin dissolved in 2 Tablespoons water

Dissolve unflavored gelatin in water, and warm so gelatin is liquid.  Add the warmed gelatin as you whip the cream to stiff peaks.

Mix: Liliko’i Curd, Crème Filling and Whipped Cream lightly, until thoroughly incorporated.  Refrigerate for at least one hour, to give filling time to firm up so it will hold its shape.  This will also help to keep the tuille shells crisper after they’re filled.

Assembly: Fill cannoli shells with cooled Liliko’i Crème Filling.  Garnish with additional whipped cream, fresh liliko’i pulp/seeds or fresh fruit, chopped nuts, and mint, as desired.

(*) www.finecooking.com/recipes/classic-tuile-cookies.aspx

More cooking contest recipes to follow!

The Third Edition of The Lilikoilicious Cookbook is absolutely gorgeous and available now at http://lilikoicookbook.com/

 

 

 

 

 

 

 

 

 

 

 

 

The 7th Annual Natural Honey Challenge - 2016

 

My son and I recently participated as judges in the 2016 7th Annual Natural Honey Challenge...his second and my 6th time to participate in this 'sweet' event sponsored by the Big Island Beekeepers Association (BIBA).

There were 13 judges and 72 different honey entries from the State to taste; 50 liquids, 14 solids and 7 combs.  The breakdown of honey entries by island was Maui 4, Oahu 5, Kauai 8, and Big Island 55.  Besides prizes in each category, this year there will also be ribbons for Best Of (each) Island.

The collage below shows the organizers and helpers who furnished each table of judges with the tastes.  Center photo is an assortment of comb honey and right hand photo shows 12 judges (I'm missing, since I took the photos) and Janet, who helped our table of 4 judges.

The public tasting/people's choice tasting will be held in mid October in Oahu when the Hawai'i Beekeepers host the Western Apicultural Society (WAS) conference at the Ala Moana Hotel in Waikiki.

All winners will be announced then.

 

 

Natural honey is honey in it's purest form; honey just as it is found in the hives and has not been heated or tampered with.  There are three categories of honey to be tasted and judged: Liquid, Solid and Comb

Honey in Hawai'i commonly derives from single varietals, such as Kiawe, Ohia, Macadamia, Christmasberry or Eucalyptus, any other is usually considered a Tropical Multiflora and can derive from at least three different flower sources.  Entry forms must list the varietals.

The judges use a scoring system of 0 to 10 points for Appearance, Aroma, Texture and Taste.  

Appearance: cleanliness of container, no excessive foam or debris, bubble speed when jar is turned over, drip test, and moisture content.  

Aroma: should be distinctive, pleasing, fresh with no degree of fermentation

Texture: Smoothness, mouth feel, drip test, and either creamy vs grainy (degree of crystallization, if any)

Taste: should be distinctive and pleasing.  Judges usually try to find a comparison taste, such as does it remind you of the taste of coffee, or a particular flower, fruit or herb.

 

 

We use a grid pattern where we place each sample tasted in a small square, on a straight line (Flight) with the corresponding honey number in each square.  A 'flight' of honey means a selection of anywhere from two or more different honeys presented at each segment of a tasting.  We had 5 flights to taste.  

The collage shows our starting grid, showing a Honey Flavor Wheel, which helps in zeroing in on aroma and flavor...except one of the judges at our table commented the Fruity & Floral parts of the wheel could include more tropical fruits and floral varieties.  

The center photo of me was taken by fellow judge and foodie Luisa Castro and the grid photo on right shows my grid at the end of the day! Of the 72 total honey entries, our table tasted 24.

 

 

Lunch was provided and the delicious food was prepared by Dean Shigeoka and his crew from AJ & Sons Caterers of Hilo.  Pasta salad, a greens, tomato, cucumber and carrot salad with a creamy liliko'i (passionfruit) dressing, rice, chicken, and delicious vanilla cupcakes!

 

Above is how our table looked at the end of the tasting!

Each judge was given a wonderful gift bag filled with goodness... a bottle of honey mead, two types of honey, a honey wax candle shaped like a skep, a square of 'bee wrap' (a piece of fabric covered with beeswax that can be used as a food/sandwich wrap or cover for a casserole.  Can be used up to 50-100 times, depending on how it is used), a small jar of body butter made with Big Island beeswax, coconut oil, essential oils and natural fragrances (mine was sandalwood Vanilla and Anthony's was Maile Lavender)...there were also booklets with honey recipes and a couple of brochures about honey and "The Honey Story".

If interested in joining the Big Island Beekeepers Association (BIBA) check their website:

http://www.bigislandbeekeepers.com/

To like their Facebook page, click below:

http://www.bigislandbeekeepers.com/

For more articles about past Honey Festivals & Honey Challenges click on the following links:

http://www.soniatasteshawaii.com/2015/09/the-6th-annual-hawaiian-natural-honey-challenge.html

http://www.soniatasteshawaii.com/2014/11/a-taste-of-honey.html

http://www.soniatasteshawaii.com/2014/11/a-bzzzzzzzzzy-fun-saturday.html

http://www.soniatasteshawaii.com/2013/11/the-hawaii-honey-festival.html

http://www.soniatasteshawaii.com/2012/11/a-honey-day.html

http://hamakuatimes.com/the-biba-honey-challengethe-view-from-the-judges-table-p1052-89.htm

http://hamakuatimes.com/a-taste-of-honey-p1808-89.htm