1 fresh turkey (10 to 12 pounds) – remember to defrost frozen turkeys for at least 3 days in the refrigerator.
1 cube of Organic Butter (4oz)
5 sprigs of Rosemary
1 jar of STEVE’S AKAKA FALLS PASSION FRUIT
HAWAIIAN PEPPER JAM
Sea Salt and fresh ground pepper
2 whole oranges, onions and garlic heads, cut in half
Preheat the oven to 325 degrees F.
Take butter out of refrigerator to soften.
Clean and rinse the turkey inside and out. Remember to remove everything inside the cavity of the bird. Place the turkey in a large roasting pan with a lid. Covering the turkey with a lid instead of foil is 100% better.
Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the halved orange, onion and garlic. Smear with your hands the entire cube of butter and the entire jar of PASSION FRUIT HAWAIIAN PEPPER JAM all over the outside of the bird including underneath the skin. Rinse the rosemary with water and place under the skin of the bird. Tie the legs together with cooking string and tuck the wing tips under the body of the turkey to prevent from burning.
Generally, you will want to cook an unstuffed turkey for 15 minutes per pound, at 325 degrees… I hope you saved the label for the exact pounds. Cover the turkey with the lid after 1 hour of cooking time to prevent turkey from drying out.
When the turkey is done the juices will run clear when you cut between the leg and the thigh. You also want to test with a meat thermometer injected into the deep area of the breast without hitting the bone, it should read 180° F.
Remove the turkey to a cutting board and let rest for 20 minutes before carving.
8 ounces of whole bean Dark Roast Organic Kona Coffee
1 ½ pounds of Organic Hawaiian Cacao Nibs
2 pounds Cold Organic Unsalted Butter
3 pounds Organic Cane Sugar
2 dozen large locally sourced Organic Eggs
1 quart Bottled Spring Water
3 tablespoons of Organic Sea Salt
For Cacao mixture: (Yes, we actually make our own chocolate!) Using a chocolate refining machine, melange cocoa nibs for 8 hours – start 7 hours before starting Coffee Butter and brewing coffee.
For Brewing Coffee: Measure out and grind ¾ cup of fine ground coffee. Make 5 cups of coffee with the 3/4 cup of grounds. Please use a high-quality coffee filter and good quality spring water, it does make a huge difference. For the best tasting coffee your brewing temperature should be 200 degrees F. Set aside coffee.
For Coffee Butter: Beat eggs with a whisk until frothy and even in color and set aside.
In a large bowl stir together brewed coffee, cold butter and sea salt. Slowly whisk in sugar and eggs. Make sure that the butter has cooled down the coffee sufficiently (medium-high is fine) so that it doesn’t cook the eggs.
Pour mixture into a double boiler and cook over low heat for 20 minutes, stirring frequently.
Add cacao mixture, cook an additional 15 minutes, stirring constantly. Mixture should be even colored and smooth.
Remove from the heat, cool and refrigerate.
yield: approximately 14 (8oz) jars
PRESS RELEASE Issued: April 7, 2017
LOCAL MARMALADE MAKER CELEBRATES SUCCESS AS AN AWARD WINNER IN GLOBAL MARMALADE COMPETITION
RECORD ENTRIES FROM OVER 30 COUNTRIES
Local preserves company -Steve’s Akaka Falls Farm- is toasting their success having received a prestigious food award at the 12th World’s Original Marmalade Awards celebrations at Dalemain. With record entries from around the globe, this Award proves that their marmalade really is world class.
Steve’s Akaka Falls Farm from Honomu on the island of Hawaii, has just scooped a Gold and two Silver awards in the 12th World’s Original Marmalade Awards. Steve’s Akaka Falls Farm won three of the marmalade world’s most prestigious accolades for its CALAMONDIN MARMALADE, CALAMONDIN GINGER MARMALADE and CALAMONDIN LILIKOI MARMALADE which impressed judges with its appearance, color, consistency, aroma, and flavor.
The results of this year’s Marmalade Awards in Cumbria prove that far from going out of fashion, quality marmalade is loved not only in Britain but around the world, where is fast becoming an international obsession. Cumbria was delighted to welcome marmalade makers from as far afield as Lebanon and Columbia for the Marmalade Awards & Festival on 18th & 19th March. Family marmalade makers and key sponsors Mackays themselves export to over 80 countries across Asia, Australasia, Europe, America and the Middle East, proving that the championing of marmalade abroad has clearly been a huge success.
Steve’s Akaka Falls Farm marmalade was one of the six gold winners to have their jams sold at the famous Fortnum & Mason (fortnumandmason.com).
Martin Grant, MD of Mackays said: “Well done to all the winners of this year’s World Marmalade Awards 2017. It’s been another successful year of marmalade making which Mackays is so proud to be a part of yet again.”
Owner Steve Stefanko said they were delighted to win the award: “This is a golden award for us in more ways than one! We are so pleased to have won this award against such strong competition from all over the world. We’ve got our preserve pans at the ready to make lots more jars so please come and try it at AkakaFallsFarm.com.
The Artisan judges for 2017 were a prestigious panel of food industry experts, including Sam Rosen-Nash from Fortnum & Mason and Dan Lepard, food writer, and baking guru. The guest of honor at the festival was the Japanese Ambassador, who was delighted to attend and taste the many Japanese entries ahead of plans for a Dalemain sister festival of Marmalade in Japan.
Jane Hasell-McCosh, the founder of the Awards, said: “It has been wonderful to see how people’s love of marmalade has created a passionate community all around the world. It has been a great honor and joy to welcome so many marmalade makers to my home in Cumbria in celebration of such a well-loved preserve, and great fun to see the team at ‘Penrith Goes Orange’ taking the festival to another level with such an innovative and exciting family day out.”
The Awards are sponsored by Mackays of Dundee, Tate & Lyle and Fortnum & Mason, and are proud to raise money for palliative care around the world. This year’s key beneficiaries include Hospice at Home Carlisle & North Lakes and Marie Curie Scotland, and to date, the Awards have raised well over £200,000 for charity.
For further information please contact:
Steve’s Akaka Falls Farm
Notes to editors:
About Steve’s Akaka Falls Farm
We are a small family farm that grows over 50 different types of fruit on the island of Hawaii. We take great pride and care in producing our special island made jams, curds, marmalades, and honeys.
Please review our website or visit us at one of the farmer’s markets on the island of Hawaii, and choose a wonderful variety of flavors delivered from our kitchen to yours.
The Marmalade Awards: What are they all about?
The quirky World’s Original Marmalade Awards were founded in 2005 to help to preserve, grow and widen one of the most British of customs – marmalade making.
The Awards have humor and a life of their own and have inspired people from all over the world to get involved. In 2017, almost 3,000 jars of marmalade were sent from countries as far away as South Korea, Greece, USA, Australia and Japan, while the Artisan Marmalade competition has helped to promote small producers around the world. Judged by a small panel of experts, Dalemain roundels denote marmalade of exemplary quality.
At the heart of the Awards & Festival is Dalemain Mansion, a Georgian stately home lived in by the same family for over 300 years and the holder of a rich archive of early marmalade recipes. Dalemain Mansion displays all the golden and glorious homemade marmalades entered in the competition, plus all the best artisan marmalades from around the world. A selection of the artisan marmalades is available to taste for FREE and buy.
We use Jeff and Sharon’s Fire Island Organic Coffee, Corinne Akaka Falls Farms’s Farm Fresh eggs, Michael and Vika’s Organic Capt. Cook Cacao, Organic Sugar and Organic Butter to make our Cacao Coffee Butter. Jeff and Sharon just won the Chef’s Choice Award at the Kona Coffee Cultural Festival 2016.