Kona Coffee Infused Soba Noodle Salad

Serves: 4-6 People
Cooking Time: 45 minutes

Ingredients:
Sesame Vinaigrette Ingredients
1/3 cup Kikkoman memmi noodle soup base
1/3 cup rice wine vinegar
1/4 cup vegetable oil
3 tablespoons toasted sesame seed oil
1 teaspoon Tabasco
2 teaspoon ginger, grated
2 teaspoon garlic, grated

Soba Noodle Salad
12 cups Kona Sun 100% Kona Coffee, strong brewed
1 pack 8 ounces buckwheat soba
1 tablespoon salt
2 cups Napa cabbage, finely shredded
1 cup red cabbage, finely shredded
1 cup diakon, julienne cut
1 cup carrots, julienne cut
1 cup celery, thinly sliced on the bias
2 cups bean sprouts
1 cup cilantro, chopped
3 scallions, thinly sliced

Directions:

In a large pot bring brewed coffee and salt to a boil. Add soba noodles and cook for 5-6 minutes, stirring occasionally. Once noodles are al dente remove from heat and drain. Next run noodles under cold water to cool them down quickly and make sure to drain well.

To make the vinaigrette whisk all ingredients together in a large bowl and add the vegetables, soba noodles, cilantro and scallions. Toss the ingredients together and serve cold.

soba noodle salad

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Kona Coffee Panna Cotta with Coffee Blueberry Sauce

Serves: 10 People
Cooking Time: 3.5 Hours

Ingredients:
Panna Cotta
1 cup heavy cream
1/3 cup ground Wailele Estates, 100% Kona Coffee
1/3 cup plus 2 tablespoons sugar
1 tablespoon vanilla extract
1 cup non-fat Greek yogurt
1 cup unsweetened coconut milk
1 tablespoons Grand Marnier (orange liqueur)
1 envelope unflavored gelatin (2 1/4 teaspoons)
2 tablespoons cold water
10 piece Reynolds foil backing cups

Coffee Blueberry Sauce
1 cup water
½ cup sugar
2 tablespoons ground Wailele Estates, 100% Kona Coffee
1 cinnamon stick
16 oz pack frozen blueberries

Directions:

In a small saucepan, add the cream, ground coffee, sugar, vanilla and simmer for 5 minutes. In a small bowl add the cold water then sprinkle in the gelatin. Let the mixture rest until all the gelatin has absorbed the water, about 2-3 minutes. Once the gelatin has set, add it to the coffee cream mixture and stir until gelatin has completely dissolved. With a fine mesh strainer pour coffee cream mixture into a medium bowl, straining out the coffee grinds. Whisk in the yogurt, coconut milk and Grand Marnier until smooth.  Line a muffin pan with foil cups and equally pour the mixture into 10 muffin tins and place them into the refrigerate for at least 3 hours. Once the mixture has set it will be firm to touch.

Meanwhile, in a small saucepan simmer the water, sugar, coffee and cinnamon stick on low heat until the mixture has reduced its size by 50%, about 20 minutes. With the fine mesh strainer pour coffee syrup into another small saucepan, making sure to strain out all the coffee grinds and cinnamon stick. Next add the blueberries and simmer the contents for another 10 minutes. Set aside to cool.

To assemble the dessert peel off the foil baking cup gently from the panna cotta and place it onto a plate. Next add a few spoonfuls of blueberry sauce and enjoy!

kona coffe panacotta

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Kona Coffee Granola

Serves: 9 cups
Cooking Time: 1 hour

Ingredients:
1/2 cup light agave nectar
1/3 cup 100% pure maple syrup
1/4 cup light brown sugar
1/2 cup 100% Kona Coffee, ground
3 tablespoon vanilla
1 teaspoon salt
1/3 cup light olive oil
3 cups rolled oats
1 cup slivered almonds, blanched
1 cup walnuts, chopped
1 cup shredded sweet coconut
1 cup ground flax seeds
1 cup raisins
1 cup cranberries
non stick cooking spray

Directions:

Preheat oven to 325 degrees. In a small saucepan simmer the agave nectar, maple syrup, sugar, ground coffee, vanilla, and salt on low heat for 5 minutes and then set aside to cool. In a large bowl add oats, almonds, walnuts, coconut, flax seeds and olive oil. Next pour the agave & coffee syrup into a fine mesh strainer over the oat mixture making sure to strain out the coffee grinds. Toss granola mixture together. Spray a large sheet pan (13 by 18 by 1-inch) with non-stick cooking spray and spread out the granola evenly onto the tray. Bake for 35-45 minutes, stirring every 10 minutes to achieve a golden color. Remove the granola from the oven and let it cool. Finally add raisins and cranberries and store in an airtight container. Enjoy as a snack, in yogurt, or with milk for a new twist on breakfast.

coffee granola

Kona Coffee Rub Lamb Sliders

lamb sliders

Serves: 12 sliders
Cooking Time: 1 hour

Ingredients:
1 pound ground lamb
8 oz pack button mushrooms, stems removed, caps minced
1/3 cup minced onion
2 cloves garlic, minced
2 teaspoons ginger, minced
1 tablespoon oyster sauce
3 tablespoons cilantro, minced
2 teaspoon Sriracha chili sauce
12 pieces small buns or rolls
1 small red onion
2 small tomatoes
2 cups Arugula

Kona Coffee Rub:
½ teaspoon cumin seeds
½ teaspoon coriander seed
½ teaspoon cardamom seed
½ teaspoon fennel seed
½ teaspoon mustard seed
1 tablespoon Fike Farms 100% Kona Coffee-whole beans
½ teaspoon garlic salt
¼ teaspoon ground black pepper

Directions:

In large bowl add the ground lamb, minced mushrooms caps, onions, garlic, ginger, oyster sauce, cilantro, and chili sauce together. Mix the ingredients gently being careful not to overwork the meat. Form the mixture into 12 mini burgers and place them onto a cooking sheet lined with waxed paper or parchment paper.

For the Kona coffee rub place all spices (seeds) into a sautéed pan and toast over medium heat for 1-2 minutes until the seeds start popping around the pan. In a coffee grinder place whole coffee beans along with the toasted spices, garlic salt and pepper and grind into a fine powder. Add the rub generously to each side of the lamb burgers. Place a large nonstick griddle pan over high heat and when the pan is hot add the burgers. Cook 2-3 minutes each side, depending on your desired level of doneness. Meanwhile, cut your buns or rolls in half and your onions and tomatoes into thin slices. Assemble your burgers with the lamb on the bottom followed by the, onion, tomato, and arugula. Enjoy as a crowd-pleasing appetizer for your next party.

How-To YouTube Video

Kona Rub Coffee Pork Loin

Serves: 4-6 people
Total Preparation Time: 1:30 with marinating time

Ingredients:
2.5 LB Pork Loin

Rub Ingredients:
1 Tablespoons 100% Kona Coffee Freeze Dried Instant
1 Teaspoon of Chili Powder
1 Teaspoon of Cumin
1 Teaspoon of Granulated Garlic
1 Teaspoon of Chinese 5 Spice Blend
1 Teaspoon of Black Pepper
2 Teaspoons of Hawaiian Salt
1 Teaspoon of Sugar

Directions:
Remove pork from bag and rinse under cold water. Take a cooking sheet and cover with heavy duty tin foil. Place the pork on top of the sheet and generously code the pork with the rub on both sides. Use your hands to make sure its rubbed into the meat well. Cover with plastic wrap and let marinate in the refrigerator for one hour. Preheat the grill on high and grill pork for 10-12 minutes on each side. When pork is done cooking let it rest for about 10 minutes before slicing. Enjoy with vegetables, roasted potatoes, rice or quinoa for dinner.

Kona Rub Pork Loin

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