Contest Recipes 2025

* 3 cups of dried walnuts
* ¾ cup cacao powder
1 cup of unpitted date
¼ tsp salt

Frosting:
* ½ cup ripe avocado
* ⅓ cup dates
* ¼ cup agave syrup
* ⅓ cup cacao

Directions

1. Combine 3 cups of dried walnuts, ¾ cup cacao powder, and ¼ tsp salt in a food processor.
2. Add 1 cup of unpitted dates. Blend well.
3. Form three balls and squish them down.
4. Make the frosting: ½ cup ripe avocado, ⅓ cup dates, ¼ cup agave syrup, ⅓ cup cacao.
5. Spread the frosting on top of the three rounds.
6. Garnish with the fresh small mango pieces.
7. Serve cold.

* 1 cup all purpose flour
* 1/4 cup cornstarch
* 1 cup water
* 1 tbsp sweetened condensed coconut milk
* 1 medium Okinawan sweet potato

For Mango Jam:
* 2 ripe Ataulfo or champagne mangos*
* 1/2 cup granulated sugar
* 1 tablespoon cornstarch
* 1/4 teaspoon gelatin
* 3 tablespoons freshly squeezed lime juice (from 2-3 limes)
* pinch salt

For Cookies:
* 1 cup (2 sticks) unsalted butter, room temperature
* 2/3 cup granulated sugar
* 1 large egg yolk
* 1 teaspoon vanilla extract
* 2 1/4 cups (280g) all-purpose flour
* 1/2 teaspoon kosher salt

Directions

1. For mango jam, remove skin from mangos, then cut off flesh around the pit. Coarsely chop and then place in a food processor.
2. Squeeze mango pit, wringing off as much juice and pulp as you can. Process until smooth, 20 to 30 seconds, scraping down bowl as needed.
3. Strain purée through a fine mesh sieve. Measure out 1 cup purée.
4, Whisk sugar, cornstarch, gelatin, and salt in a bowl and set aside.
5, In a medium saucepan, stir together 1 cup mango puree, lime juice, and salt.
6. Cook over medium-high heat, stirring constantly with heatproof rubber spatula, and bring to full boil. Add sugar mixture and stir vigorously until completely dissolved.
7. Return to a boil, scraping bottom and sides of pan to prevent scorching, for 1 to 2 minutes to ensure that cornstarch is fully cooked; it will become very thick.
8. Transfer to a small bowl and let cool to room temperature.

1. For cookies, Preheat oven to 375 degrees F. Line a light or medium-colored heavy-weight baking sheet with parchment paper or a silicone baking mat.
2. Beat together butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 1 to 2 minutes.
3. Beat in egg yolk and vanilla extract.
4, Add flour and salt and mix until incorporated and dough comes together in a ball. If your dough is particularly sticky, you can refrigerate it for 30 minutes or so to make it easier to work with.
5. Form dough into 1-inch balls and arrange on prepared baking sheet. Flatten balls slightly with the ball of your hand, then gently press your thumb or the back of a small spoon into the center of the cookie to leave a shallow indentation.
6. Bake cookies for 8 to 10 minutes or until bottoms are just barely golden.
7. Remove baking sheet from oven.
8. Gently press the back of a spoon to re-define thumbprints, and then fill each with approximately 1/2 teaspoon jam (I find using a piping bag works particularly well here).
9. Tap or spread out the filling just a bit to make the top smoother if necessary.
10. Sprinkle with a pinch or two of hibiscus sugar.
11. Return to oven and bake for an additional 3 minutes, or until filling levels out and bottoms of cookies are lightly golden.
12. Transfer cookies to wire racks to cool.

Cookies will keep in an airtight container (refrigerated if using curd) for 3 to 5 days.

Directions

1. Stand pineapple (with leaves facing up) on a flat work surface. With a serrated knife, slice down on one side of pineapple at about ½ inch thick. Do not cut leaves.

2. Cut the pineapple flesh by making vertical and horizontal slices. Using the knife, cut around the inside of the pineapple, following the rim. Using a large spoon, scoop out the pineapple. Scrape down any fibers left inside pineapple boat. 

3. Cut pineapple flesh into 1-inch chunks. Only 1 cup will be used in the recipe. Store the remainder of the pineapple in an airtight container and use for other recipes. 

4. Rinse the hollowed pineapple boat and drain well.

5. Using hands, break rice to separate grains. Set aside.

6. In a small bowl, combine fish sauce, chicken broth, curry powder, and sugar. Stir until sugar and curry powder are well-dispersed. Set aside.
7. 
In a wide pan or wok over high heat, heat about 1 tablespoon oil. Add pineapple chunks and cook, stirring regularly, for about 30 seconds Remove from pan and set aside.
8. Add shrimps and cook, stirring regularly, until color changes. Remove from pan and drain on paper towels.
9. Add about 1 tablespoon of oil to the pan. Add chicken and cook, stirring regularly, for about 5 minutes or until lightly browned and cooked through. Remove from pan and set aside.
10. Wipe down the pan as needed. Add about 2 tablespoons oil. Add onions and garlic and cook until softened.
11. Add eggs and cook, stirring regularly, for about 1 minute or until they begin to set but still moist.
12. Add liquid mixture, stirring regularly.
13. Add cashews and raisins, and cook, stirring regularly, for about 30 seconds or until lightly toasted.
14. Add the rice and cook, spreading on the entire cooking surface of the pan, for about 45 seconds or until grains start to sizzle and then toss to redistribute. Repeat a few times until sauce is well distributed.
15. Add the shrimps, chicken, and pineapple. Toss to combine.
16. Season with salt and pepper to taste.
17. Add green peas. Continue to cook until green peas are heated through.
18. Add green onions and continue to cook, tossing regularly, for another 1 to 2 minutes or until ingredients are heated through.
19. To serve, spoon rice into pineapple boats.
20. Garnish with additional raisins and cashews as desired.
21. Serve hot.