Coffee Time

By Sonia R. Martinez

Hawai‘i Island has been known for coffee for many years, and in the last 10 or so, several ‘new’ areas of our island have become award-winning coffee growing regions.

Our island is also growing vanilla beans (which come from an orchid plant) and cacao trees. Subsequently, a whole new chocolate-making industry is underway. Other islands in our state are also producing rum and vodka, so when thinking about the upcoming holidays, my thoughts have turned to what I can serve at parties or give as gifts using as many locally sourced products as possible.

Homemade Vanilla Extract

Add a few vanilla beans, some whole and some split to a bottle of Kaua‘i Dark Kōloa Rum. You can decant the rum if you wish and use a different bottle. Although you can use vodka, I prefer a dark rum since the “sweetness” of the rum gives the extract a smoother, richer taste. Keep in a dark, cool place for at least a month, shaking every once in a while. You can reuse the beans.

To re-use the beans in a new batch of vanilla, just keep in the bottle and add more rum. You might have to add a bean or two more. To save for other uses, the beans should be air dried before being stored so they will not mold.

Hawai‘i Grown Coffee Bean Liqueur

Making your own coffee liqueur is fun and quite easy. It is also a great project to do about a month before the Christmas holidays to give as gifts. We like to collect pretty bottles through the year. You can find many in yard or garage sales. After a while, you will start noticing pretty bottles everywhere!

2 C finely ground Hawai‘i grown coffee beans (strong, full-bodied blends such as French Roast or espresso)
3 1/2 C water
1 1/2 C granulated sugar
1/2 C light Maui brown sugar, packed
1 tsp glycerin* (optional)
3 C Hawai‘i Ocean Vodka
4 split vanilla beans

Make your coffee ahead of time, if you wish, using the 3 1/2 C water. While still hot add both sugars, stirring constantly until dissolved. Cool.

Stir in the glycerin and vodka and pour into clean glass jars. Add vanilla beans making sure to include the seeds.

Seal and store in a cool dark place for at least 30 days before using.

Decant into individual gift bottles, tie a pretty ribbon on the neck, and tie a card with the recipe if you wish.

Yield: about 1-1/2 pints

* Vegetable-based glycerin (95.5% USP Kosher) can be used in food applications and gives the liqueur a smooth finish. You can find it in most pharmacies.

Tiramisu Trifle

A deliciously easy rave-inspiring dessert. Perfect for the holidays.

4 C cold strong Hawai‘i grown coffee
1/2 C sugar
6 Tbs Hawai‘i Coffee Liqueur

In a medium bowl, stir together the coffee and granulated sugar until the sugar is dissolved. Stir in the coffee liqueur.

2 8-ounce containers Mascarpone cheese
1/3 C confectioners’ sugar
1 Tbs Kaua‘i Kōloa dark rum
1 tsp pure vanilla extract

In a large bowl, using an electric mixer with the whisk attachment at low speed, combine the mascarpone, confectioners’ sugar, dark rum, and vanilla.

2/3 pint heavy cream or 6 eggs, separated

With the mixer on low, gradually pour in the cream (or the egg yolks, if using) then turn the mixer up to medium speed and whip until thick. If using eggs, beat the egg whites separately and then fold into the mixture.

13-15 oz, or approximate store-bought vanilla angel food cake
Dark chocolate or cocoa powder for garnish

Invert the angel food cake onto a work surface. Using a large serrated knife, slice the cake horizontally into three layers. Place the smallest layer cut side up in the bottom of a 7-inch-wide trifle bowl.

Drizzle 1/3 C of the coffee syrup evenly over the cake. Spoon 2 C of the mascarpone mixture evenly on top.

Finely sprinkle some of the cocoa powder over the mascarpone. Repeat with the remaining ingredients to make 2 more layers. Cover the trifle and refrigerate for at least 4 hours or up to 2 days.

Garnish with chocolate shavings or cocoa powder if you wish. ❖

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Contact writer Sonia R. Martinez: cubanwahine@hawaii.rr.com