1st Annual Liliko’i Festival & Winning Sauces, Dressings & Preserves CC Recipes-

Filed in Gather Food Essential by on November 6, 2013 0 Comments

 

Day before yesterday I shared winning results in the Dessert Category and yesterday the winning Main Dish Category (which included Soups, Salads and Entrées recipes in the 1st Annual Liliko’i Festival on the east side of the Big Island, which was celebrated Saturday, November 2nd at the Hawaiian Paradise Park Community Center (HUI)

You can read about the event and get the recipes already shared by clicking on the following links:

Main Dish Category which included Soups, Salads, and Entrées.

Dessert Category

The third category was Sauces, Dressings & Preserves – recipes below

The judges used the following criteria for scoring the entries:  Best use of Liliko’i, Taste, Appearance/Presentation and Originality with 0-5 points in each criteria to be awarded for a possible high score of 20 points per entry per judge.  Highest possible score 40 poinrs.

1st Liliko'i Fest - Sauces,Dressing, Preserves - Curry Passion Dressing - Freddi Maguilla
(Photo credit: Sonia R. Martinez) Curry Passion Dressing with Crudité Tray

1st Place – Freddi Maguilla – Kea’au

“Curry Passion Dressing”

2 Tablespoons olive oil

1/4 cup strained liliko’i juice

1/4 cup plain yogurt

1 teaspoon honey

2 teaspoons fresh grated ginger

1/2 teaspoon hot curry powder

1/4 teaspoon Hawaiian salt (sea salt)

1/4 teaspoon ground fine black pepper

 

Mix and whisk ingredients in no particular order.

Refrigerate for half an hour or longer for flavors to blend.  Keeps for about 2 days.

Yield: 8 servings

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1st Liliko'i Fest - Sauces,Dressing, Preserves - Liliko'i Caramel Sauce - Thomas K. Aiu
(Photo credit: Sonia R. Martinez) Liliko’i Caramel Sauce

2nd Place – Thomas K. Aiu – Hilo

“Liliko’i Caramel Sauce”

1 cup granulated sugar

2 Tablespoons unsalted butter

1/2 cup heavy cream

2 fresh liliko’i

Place sugar in a heavy bottomed saucepan on medium heat; when sugar becomes amber along the edges, stir with a wooden spoon until fully amber.  Add unsalted butter. Heavy cream and the pulp, juice and seeds of the liliko’i. Lower temperature.  Caramel should look shiny, smooth with seeds throughout the sauce.

Serve over ice cream, French toast, turnovers, or fresh fruit.

Yield: 2-3 cups

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1st Liliko'i Fest - Sauces,Dressing, Preserves - Lilikoi Lava Salsa - Destiny O'Hara
(Slightly blurry photo credit: Sonia R. Martinez) Liliko’i Lava Salsa

3rd Place – Destiny O’Hara – Pahoa

“Liliko’i Lava Salsa”

3 tomatoes, diced

1 small onion, chopped

1/2 cup cilantro, chopped

1 teaspoon ground cumin

1 cup liliko’i juice

1 teaspoon garlic, minced

1/2 teaspoon lemon rind

1 teaspoon olive oil

1 teaspoon chili powder

1 teaspoon cayenne

1/2 cup celery, chopped

1 teaspoon sugar

Salt and pepper to taste

 

Mix all ingredients together in a bowl.  Serve with chips.

Yield: 4 servings

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Proceeds from the festival will benefit the Rainbowfriends Animal Sanctuary and
Center for Spiritual Living East Hawaii

To follow up on the festival and to get information for future events, you can keep up with the Liliko’i Festival at their Facebook Page

“The Lilikoilicious Cookbook” is available on line and can be ordered by clicking here:http://www.lilikoicookbook.com/

 

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