Place the cranberries, currants, brown sugar, cloves, ginger root, allspice, mustard and water in a medium saucepan. Cook gently over medium heat until the mixture comes to a boil. Reduce heat to low and simmer the mixture until the cranberries swell and the liquid thickens into a jam like consistency, about 8-10 minutes. Remove from heat and allow to cool completely. When cool, stir in the chopped kiwi and pecan pieces.
Preheat oven to 350˚F.
Place the whole brie on a parchment-lined cookie sheet. Spread with the cooled kiwi-cranberry marmalade over the top of the brie to coat the edges evenly.
Bake in the preheated oven for 25-30 minutes, or until the brie round swells. Remove from the oven and gently slide the brie onto a cheese board or plate.
Serve immediately with crackers.
Serves approximately 12
Nutritional Analysis:
Total Calories: 110
Calories from fat: 60
Percent Calories from fat: 50%
Total fat: 6 grams
Saturated fat: 3.5 grams
Cholesterol: 20 Mg
Sodium: 120Mg.
Carbohydrates: 9 grams
Sugar: 8 grams
Protein: 4 grams
Percent of daily values: Vitamin A 2%; Vitamin C 10%; Calcium 4%; Iron 2%;
Hot Kiwi Dipping Sauce
Ingredients:
2 tablespoons red bell pepper, chopped
1/4 bunch fresh cilantro
1/8 small sweet onion
1/2 jalapeno pepper, seeded*
2 tomatillos, husks removed and cut up
1 teaspoon fresh lime juice
dash salt
2 tablespoons brown sugar
2 tablespoons green jalapeno pepper jelly
1-2 kiwifruits, peeled and mashed with a fork
This hot and tangy sauce can add flavor and color to almost any dish. Try it as a dip for chicken skewers, buffalo wings, or fried calamari. It also makes a fantastic glaze for baked or grilled chicken, fish, or vegetables. And of course, it can be used as a dip for chips, crackers, and other snacks.
Place the bell pepper, cilantro, onion, jalapeno pepper (seeded), tomatillos, lime juice, salt, brown sugar, and jalapeno pepper in a blender or the bowl of a food processor fitted with a steel blade. Blend until the ingredients are smooth. Pour the blended mixture into a bowl and add the mashed kiwifruit. Stir until well combined. Serve as desired.
Wear rubber gloves when seeding any hot chile pepper.
Nutritional Analysis:
Per 2 tablespoons serving.
Calories 30;
Calories from fat 0;
Cholesterol 0;
Sodium 20 mg.,
Carbohydrate 8 gm,
Sugars 5 gm.,
Protein 0. Percent of daily values: Vitamin A 6%; Vitamin C 25%; Iron 2 %
Spicy Southwest Style Buffalo Wings with Kiwi Dipping Sauce
Ingredients:
1 pound chicken wings (approximately 5)
½ cup bottled green jalapeño pepper jelly
1 large clove garlic, minced
2 tablespoons brown sugar
1 California kiwifruit, peeled and mashed with fork
2 tablespoons red bell pepper, chopped
¼ bunch fresh cilantro
⅛ small sweet onion
½ jalapeño pepper, seeded
2 tomatillos, husks removed and cut up
1 teaspoon fresh lime juice dash salt
2 tablespoons brown sugar
2 tablespoons bottled green jalapeño pepper jelly
Preheat oven to 400˚F.
Clean the wings and cut into three segments at the joints. Reserve the two meatier portions for this recipe and discard or freeze the wing tips for use in another recipe.
Mix the ½ cup jelly, garlic, brown sugar and mashed kiwi until smooth.
Line a cookie sheet with foil and spray lightly with oil, then place the chicken wing segments on this and bake for 20-25 minutes or until they begin to brown. Remove from the oven, brush generously on one side with the jelly glaze and return to the oven to cook for 10 more minutes. Remove from the oven, turn the wings over and brush with the glaze again. Return to the oven and cook for an additional 10 minutes.
Meanwhile, place the remaining ingredients except the mashed kiwi into a blender or the bowl of a food processor fitted with a steel blade. Blend until the ingredients are smooth. Remove and add the mashed kiwi. Reserve.
When cooked, serve the wings with the dipping sauce.
Arrange sliced kiwifruit, tomatoes, cheese, onion and red pepper on a platter alternating slices and chill for at least 30 minutes.
TUSCAN KIWIFRUIT SAUCE
Ingredients:
California Kiwifruit pared and quartered
½ cup extra virgin olive oil
1-cup Fresh basil
¼ cup Pine nuts
1 tsp. Sea salt
¼ tsp. pepper
In either a blender or food processor combine kiwifruit, olive oil, basil, pine nuts, salt and pepper, puree for 30 seconds.
With a spoon drizzle sauce over platter in a zigzag pattern. Garnish with fresh parsley. And sprinkle Parmesan cheese over liberally.
LETTUCE WRAPS WITH SHRIMP AND KIWIFRUIT
Ingredients:
3 to 4 California kiwifruit, pared and sliced
Powdered sugar
Ground cinnamon
4 eggs, separated
1/8 teaspoon salt
1/2 teaspoon grated lemon peel
2 tablespoons butter or margarine
Sprinkle kiwifruit with 1 or 2 tablespoons powdered sugar and a dash of cinnamon in shallow dish. Let stand 20 minutes; turn occasionally. Beat egg whites and salt until soft peaks form. Gradually add 2 tablespoons powdered sugar; beat until stiff. Beat egg yolks until thick; add lemon peel. Fold into whites. Heat butter in 10-inch over-proof skillet.* Stir in 1 tablespoon powdered sugar and dash cinnamon. Pour in egg mixture; smooth surface. Cook over medium heat 3 to 5 minutes or until eggs are puffed and set and bottom is golden brown. Bake at 325 degrees F. 10 minutes or until knife inserted near center comes out clean. Loosen edge of omelet. Make a shallow cut, slightly off center, through top of omelet. Arrange kiwifruit mixture over larger section. Fold smaller portion over kiwifruit. Serve on warm platter. Sprinkle with powdered sugar. Serve hot. Makes 4 servings. Recipe can be halved; cook in smaller pan.
*Or, cover handle of skillet with aluminum foil.
CALIFORNIA KIWIFRUIT WITH PROSCIUTTO AND MELON
Ingredients:
California Kiwifruit peeled and sliced
Leaves romaine lettuce
½ Honeydew melon peeled and sliced
4 oz. Prosciutto thinly sliced
2 oz. Fresh ginger root peeled and diced
2 tbsp. Honey
On a large plate or serving tray, place lettuce leaves. Place alternating on top of lettuce honeydew slices and prosciutto until tray is full. Scatter ginger over melon and meat. Place kiwifruit around in a pattern to add color and flavor. Drizzle honey over all ingredients. Refrigerate for 1 hour.
