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Archive for the ‘Kiwifruit’ Category

When Jen asked me about featuring kiwi for November, I have to admit I was a little intimidated. And if you visit my blog, Ordinary Recipes Made Gourmet and search for kiwi, you won’t find much. There’s a reason for that. I really don’t work a lot with kiwi and not because I don’t like it cause I like it a lot, but for me it’s usually the kind of ingredient that finds itself in a salad or in a crepe. Nevertheless, kiwi is a beautiful looking addition to any dish and is very sweet in taste which of course I love. So, I got over my initial shock and decided to go to work showcasing how I like to use this fruit.

First thing I wanted to understand was its origins and Jen’s post gives us such great information on how it grows. It reminds me of one of the main reasons I really like our blog is how we can tie in the origins of our chosen plant and then how to cook with it.

Kiwi which is really called “Kiwifruit”, but only shortened in some parts of the world. I had always called it kiwi so this was a new fact to me. Wikipedia says: Kiwifruit was originally known by its Chinese name, yáng táo (sunny peach) or Mihou Tao (Macaque peach). After it was introduced to New Zealand by evangelist Isabel Fraser, people in New Zealand thought it had a gooseberry flavor and began to call it the Chinese gooseberry, although it is not related to the grossulariaceae (gooseberry) family. New Zealand exported the fruit to the United States in the 1950s. Kiwifruit is full of Vitamin C, also it contains Vitamin E and A. It can be grown in most temperate climates with adequate summer heat. If you want to learn more about how to grow kiwi, check out Jen’s post, “All About that Fuzzy Fruit You Have“!

What I also learned from Jen’s post and my research that I thought was interesting is that kiwi flowers come in male and female. Interesting…I found a photo of what both look like and thought I’d post the pics below.


female kiwi plant


male kiwi plant

Another reason I was nervous about featuring kiwifruit was I thought our readers would be bored with my simple menu since like I mentioned earlier, I really only use it in salads or on the side of something, but I’m going bite my nails and take a chance that you won’t! LOL! I do think you’ll like how kiwi is added to each of these dishes and hopefully next time you’re shopping for fruit perhaps you’ll pick up some kiwi and use it more in your kitchen!

So let’s go through the menu for the month:

(A) Kiwi Fruit Crepe

(B) Ham & Melted Cheese over Blueberry Scone with Kiwi

(C) Kiwi Fruit Tart

(D) Kiwi Raspberry Yogurt

(E) Kiwi Strawberry-Topped Lemon Mousse Cheesecake

and finally a wonderful drink…

(F) Kiwi Mango Juice!

Let’s Jump In, shall we!

Kiwi Fruit Crepe
taken from Ordinary Recipes Made Gourmet

Ingredients:
2 c. Bisquick
1 1/2 c. milk
1/4 c. sugar
3 tbsp. cinnamon
3 eggs
powdered sugar (topping)

Preparation:
Mix all ingredients thoroughly in medium bowl. Fry in large frying pan (greased). Batter should be 6 to 8 inches in diameter. Cook on medium heat until golden brown. Flip then add fruit. strawberry, pears, kiwi, blueberries, pineapples, or any mixture you like – even bananas. Sprinkle powdered sugar on top to make it look pretty. Enjoy for breakfast or brunch!

Ham & Melted Cheese over Blueberry Scone with Kiwi

Ingredients:
Blueberry Scone:
1 c. fresh blueberries, rinsed & drained
2 tsp. flour
1 tsp. cinnamon
1-3/4 c. flour
3 tsp. baking powder
2 tbsp. milk
1/3 c. solid vegetable shortening
1/4 c. sugar
1/2 tsp. salt
2 lg. eggs
About 1/3 c. cream
Cinnamon sugar

Preparation:
Preheat oven to 425 degrees. Stir together 2 teaspoons flour and 1 teaspoon cinnamon; toss with blueberries, set aside. In large bowl mix flour, baking powder, sugar and salt. With pastry blender cut in shortening until size of small peas. In measuring cup beat eggs with a fork. Add enough cream to make 2/3 cup liquid, lightly stir egg mixture and berries into flour mixture. Handle dough as little as possible.

On lightly floured surface divide into 2 parts. Pat into a circle 6 inches across and 3/4 inch thick. Cut into 6 wedges. Place on greased baking sheet, brush top with milk and sprinkle cinnamon sugar. Bake 15 minutes at 425 degrees or until lightly brown. Remove and set on a plate.

While scones are cooling, melt some cheddar cheese over ham slices. I do this in the microwave and then place on top of each scone. Let the cheese melt run down the scone too! Serve the kiwi on the side for a delicious breakfast!

Kiwi Fruit Tart

Ingredients:
1 c. unbleached all-purpose flour
1 tbsp. sugar
1/8 tsp. salt
5 tbsp. chilled solid vegetable shortening
3 tbsp. chilled unsalted butter, cut into pieces
3 tbsp. approx. ice water

Filling:

1 (8 oz.) pkg. cream cheese, room temperature
1/4 c. sugar
2 1/2 tsp. fresh lemon juice
1/2 c. chilled whipping cream
3 kiwis, peeled, and sliced
Fresh strawberries, hulled, and halved
Fresh orange segments, well drained
1 tbsp. water

For crust: Combine flour, sugar and salt in medium bowl. Add shortening and butter and cut in until mixture resembles coarse meal. Mix in enough water by tablespoonfuls to form dough that just comes together. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes. Roll dough out on lightly floured surface to 1/8 inch thick round. Transfer dough to 9 inch diameter tart pan with removable bottom. Trim and crimp edges. Refrigerate 30 minutes.
Preheat oven to 375 degrees. Line tart with foil. Fill crust with dried beans or pie weights. Bake 15 minutes. Remove foil and beans. Bake until golden brown, about 10 minutes. Transfer to rack and cool completely.
For filling: Using electric mixer beat cream cheese, sugar and lemon juice in large bowl until well blended. Add whipping cream and beat until light and fluffy. Spread filling into tart shell. Cover and refrigerate overnight. Arrange fruit in concentric circles atop filling. (Can be prepared 3 hours ahead. Refrigerate). Bring preserves and 1 tablespoon water to boil in heavy small saucepan. Strain into bowl. Brush glaze over fruit and serve.

 

Kiwi Raspberry Yogurt

Ingredients:
1 pkg. raspberries
4-6 kiwifruits
3 containers raspberry yogurt
Sugar to taste
Strawberry extract

Preparation:
Cut kiwi into quarters. Put all fruit in elegant glasses. In a small bowl, combine yogurt, 5-6 tablespoons of strawberry extract and sugar to taste. Mix well. Pour into fruit and blend well. Refrigerate and serve cold.

Kiwi Strawberry-topped Lemon Mousse Cheesecake

A cheesecake that is creamy as a mousse. It can be difficult to cut so dip slicing knife in warm water and wipe dry between each slice.

Ingredients:
Wafer crust
5 tbsp. butter, softened
6 oz. vanilla wafers
1/4 c. sugar

Lemon Mousse Filling:
3 lg. lemons
4 eggs
24 oz. cream cheese, softened1-1/2 c. sugar
1/3 c. all purpose flour

Preparation:
For the crust: Coat a 9 x 3 or 10-1/2 x 2 inch springform pan with 1 tablespoon of butter. Seal the outside of the pan with foil. Process the wafers and sugar in a food processor into crumbs. Melt the remaining butter and add to the crumbs in a mixing bowl. Press mixture into the bottom of the pan.

For the filling: Grate 1 tablespoon of lemon zest, squeeze 3/4 cup juice. Set aside. Separate eggs. Put cream cheese in a bowl and beat until smooth. Gradually add 1 1/4 cup sugar and beat until light and fluffy (5 minutes). Add flour, egg yolks, lemon juice and zest then beat until smooth (1 minute). Whip the egg whites to soft peaks. Gradually add the remaining sugar while whipping the whites to firm peaks. Fold whites into the lemon butter.

Cooking: Adjust oven rack to middle position and heat oven to 325 degrees. Pour batter into the springform pan. Put the springform pan into a baking dish just large enough to contain it. Put dish in oven and add hot tap water to come 1 inch up the side. Bake until set and golden, 55 – 65 minutes. Transfer pan to a rack and cool. Cover cake and refrigerate until chilled, at least 4 hours.

Serving: Layer some strawberries and kiwi onto a plate. Run a knife along edge of cake to loosen. Carefully remove pan rim. Place cake gently on top of fruit. Finish topping with remaining fruit. Note: Can be refrigerated 3 days or frozen up to one month.

Kiwi Mango Juice

Ingredients:
1 kiwi, peeled
1 orange, peeled, and sectioned
1 mango, peeled, and sliced

Preparation:
Mix in juicer or blender, pour, and serve!

That’s it folks for November! Enjoy your Thanksgiving this week everyone and check back with us next month for our next plant of choice !!!!

Kim


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