Categorized | Entertainment

KCCF recipe winners, Part IV: Ready, set, cook!

Results and recipes compiled by Karin Stanton | Hawaii 24/7 Contributing Editor

This year, 39 contestants entered 44 entree and dessert recipes in Professional, Amateur, Culinary Student, and Keiki categories. Contestants included 17 of West Hawaii’s top professional culinarians, plus some stand-out amateur and keiki contestants.

Here are the winners and their recipes:

Amateur Dessert

1. Harland Hays – Coffee Truffles ($200 KTA gift certificate & trophy)

2. Edgar “Eddie O” Ombac – Filipino 100% Kona Coffee and Chocolate Leche Flan ($100 KTA gift certificate & ribbon)

3. Patti Faisca – Coffee Pumpkin Cheese Cake ($50 KTA gift certificate & ribbon)

Harland Hays’ Basic Truffle Ingredients:

1 c Cream

1 12-oz bag Ghirardelli 70% cocoa chips

3 T Butter

4 T Dark Brewed Naupaka 100% Kona Coffee

3 T Ground Naupaka 100% Kona Coffee

Bring cream to simmer.  Add chips.

Wire whip mixture until melted.

Add the butter, coffee, and ground coffee.  Stir together.

Chill until pliable but firm.

Scoop into balls, roll in hand, place on a cookie sheet in refrigerator.

Chill to hard consistency.

Dipping Chocolate

1 8-oz box Semi-sweet Bakers Chocolate

In double boiler, melt chocolate.

Drop hardened balls one at a time in dipping chocolate.

Using a fork to tap off excess chocolate, place back on cookie sheet.

Refrigerate until firm.

Option 1: Add 4 T Coconut King Butter Spread to the basic truffle mixture

Option 2: Add 4 T Island Organics Mac Nut Butter to the basic truffle mixture


Hawaii 24/7 regrets we cannot bring you this award-winning recipe at this moment. If you have it on file and are  willing to share, bring itg on!

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