Cooking with Kona coffee
Star-BulletinKona Coffee Curry
By Mary Barret1/4 cup butterIn a large saucepan, melt butter and saute onion, garlic and curry powder. Add flour and stir until smooth. Stir in coffee, water and chicken stock. Add chicken and apple, cover and simmer 1 hour.
2 tablespoons chopped onion
1 clove garlic, minced
3 tablespoons curry powder
3 tablespoons flour
6 tablespoons Spice Island chicken stock
1 cup brewed Kona coffee
1 cup water
1 apple, pared and finely chopped
3 cups cooked chicken cubes
1 cup half-and-half or creamAdd half-and-half or cream and heat thoroughly, but do not boil. Makes six 1-cup servings. Serve with rice and condiments such as: chutney, chopped macadamia nuts, toasted coconut, raisins, chopped green onion, sliced black olives, chopped red bell pepper, diced tomato, and chopped cucumber.
Approximate nutritional analysis per serving: 280 calories, 16 grams total fat, 9 grams saturated fat, 95 milligrams cholesterol, 210 milligrams sodium.*
Tricolor Kona Coffee Mousse
By Lynette AokiTo prepare chocolate-coffee mousse: Melt chocolate and butter; mix in coffee and yolks. Beat whites, adding cream of tartar and sugar. Fold whites into chocolate mixture. Pour mousse mixture into ring mold; chill.
10 ounces semisweet chocolate
4 ounces butter
1/4 cup strong Kona coffee
4 large eggs, separated
1/8 teaspoon cream of tartar
2 tablespoons sugar
9 ounces milk chocolate
1/4 cup strong Kona coffee
1-1/2 cups heavy cream
9 ounces white chocolate
1-1/2 cups heavy creamTo prepare Kona coffee mousse: Melt chocolate; mix in coffee. Whip cream and fold into chocolate mixture. Pour mixture over first layer of mousse; chill.
To prepare white-chocolate mousse: Follow previous procedure and pour mixture over second layer of mousse. Chill until ready to serve. Makes 10 (1/2-cup) servings.
Kona Coffee-Mango-
(By Gini Walter, from "Kona Coffee Cookbook,"
Macadamia Nut Loaf
Island Heritage, November 1997, $15)2 cups sifted flourSift together flour, sugar, salt and baking powder. Stir in mango and nuts.
2/3 cup sugar
4 teaspoons baking powder
1 teaspoon salt
3/4 cup dried mango, finely chopped
1/3 cup macadamia nut pieces
1 cup strong, brewed Kona coffee
1/8 teaspoon baking soda
1 egg, well beaten
2 tablespoons melted shorteningCombine coffee, baking soda, egg and shortening. Add all at once to dry ingredients and mix just until all ingredients are moistened. Pour batter into a loaf pan, 8-1/2 by 4-1/2 by 2-5/8 inches, sprayed with 5 seconds vegetable-oil nonstick-cooking spray. Let stand 20 minutes. Bake at 375 degrees for 50 to 60 minutes. Makes 12 slices.
By George F. Lee, Star-Bulletin
Kona Coffee Bean Delight, made with chocolate-
covered beans, won the amateur dessert category.
Kona Coffee Bean Delight
By Susan Wong1/2 cup butter or margarineMachine process chocolate-graham crackers and 2 tablespoons freeze-dried Kona coffee to make 1-1/4 cups crumbs; set aside. With a pestle and mortar, grind remaining tablespoon freeze-dried coffee; set aside.
13 to 15 chocolate-graham crackers
3 tablespoons freeze-dried Royal Kona Coffee
1 can Eagle Brand sweetened condensed milk
1-1/2 cups chocolate-covered coffee beans
1/2 cup white-chocolate chip morsels
1/2 cup chopped macadamia nutsIn a 9-by-13-by-2-inch pan, melt butter or margarine. Then, evenly layer in order: graham-cracker-crumb mixture, condensed milk, remaining freeze-dried coffee, chocolate-covered coffee beans, white-chocolate morsels, and macadamia nuts. Bake at 350 degrees for 25 to 30 minutes. Makes 24 pieces.
