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Recipe courtesy Dianne Weitzel
Show: All American Festivals
Episode: Kona Coffee Festival - Kona Region, HI
Crust
6 tablespoons butter
1/4 cup firmly packed dark brown sugar
1 1/2 cups all-purpose flour
1/3 cup very finely ground, fresh, medium roasted Kona coffee beans
1/2 cup chopped, freshly roasted macadamia nuts
1 teaspoon vanilla extract
2 tablespoons Kona coffee liquid, chilled
Filling
3 large apples, peeled and sliced
1 cup firmly packed dark brown sugar
1 tablespoon flour
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1 teaspoon fresh ground Kona coffee
3 tablespoons butter, cut into small pieces
Sauce, recipe follows
Crust
In a mixing bowl cream the butter, brown sugar, flour, and ground coffee together. Process until mixture is evenly fine textured. Add the nuts. In a separate bowl, combine the vanilla and coffee liquids together, then add them to the nut mixture. Process only until mixed, do not overprocess. Turn mixture into 9-inch pie plate, spread, and press evenly and lightly over the bottom and sides. Filling: Arrange apple slices around the edge of the crust-covered pan. Chop some pieces into cubes for the center. In a small bowl, combine the brown sugar, flour, nutmeg, cinnamon, cloves, and coffee, and pour over the apples. Dot the butter over the top. Preheat oven to 400 degrees F.

Bake for 10 minutes, and then reduce the oven temperature to 350 F. Bake 15 minutes more, until the apple begins to bubble. Place puddle of sauce in plate and set torte slice on top of sauce and serve.

A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Sauce
1/4 cup brewed espresso
1 cup powdered sugar
2 tablespoons butter
1 teaspoon coffee liqueur

Combine sauce ingredients in a microwave-safe bowl and microwave for 3 minutes. Stir until smooth and chill.
Recipe courtesy Bill and Lianne Magness
Show: All American Festivals
Episode: Kona Coffee Festival - Kona Region, HI
Marinade
2 cups Kona coffee, strong brew
1 cup brown sugar
2 tablespoons honey mustard
2 tablespoons mustard
1 tablespoon Worcestershire sauce
1/2 cup lemon juice
1/4 teaspoon hot pepper sauce
2 teaspoons minced garlic
1 teaspoon cornstarch
1/4 cup water
Kebabs
2 pounds beef loin strips, cut in 1-inch cubes
2 red bell peppers, cut into 1-inch squares
1 red onion, cut into 1-inch squares
20 cherry tomatoes
Instructions
For the Marinade: Combine all of the ingredients, except cornstarch and water, in a saucepan and bring to a boil. Whisk together cornstarch and water in a small bowl to make a slurry. Add the slurry to the mixture and stir well. Bring back to boil and cook for 5 minutes. Let cool.

Combine the beef and the marinade and refrigerate for 24 hours.

Preheat a grill.

Skewer beef cubes, red bell peppers, red onion and cherry tomatoes. Skewer each item separately as cooking times vary. Barbecue over low heat, turning and basting with marinade for 20 to 30 minutes or until done.
Recipe courtesy Beverly Behasa
Show: All American Festivals
Episode: Kona Coffee Festival - Kona Region, HI
Crust
1 package graham crackers, crushed
1/4 cup butter, melted
1/4 cup sugar
1/4 cup crushed Kona coffee beans, dark chocolate macadamia flavored
Filling
2 (8 ounce) packages cream cheese
2 eggs
3 cups sugar
1 teaspoon vanilla
1/4 cup crushed chocolate covered nuts
Topping
8 ounces vanilla yogurt
2 tablespoons Kona Coffee Syrup, recipe follows

Preheat the oven to 350 degrees F.

For the Crust: Mix graham crackers, butter and sugar together and press into bottom of an 8-inch pie pan. Bake for 10 minutes. Let cool. Sprinkle 1/4 cup of the coffee on the crust.

For the Filling: Blend together the cream cheese, eggs, sugar, and vanilla until creamy. Add the crushed chocolate covered nuts, and stir until blended well.

For the Topping: Mix together the yogurt and coffee syrup and mix well.

Spoon the first mixture into the cooled pie pan. Drop spoonfuls of the second mixture over the first mixture. Gently swirl. Bake in oven for 25 minutes.
Syrup
1/2 cup Kona coffee, strongly brewed
1 cup sugar

Combine the coffee and sugar in a saucepan. Cook until all sugar is dissolved. Let cool a little.
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