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.
Southern Buttermilk Pancakes with Kiwifruit and Pecans
Ingredients:
1½ cups all-purpose flour
2 tablespoons sugar
¾ teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
2 eggs
1½ cups buttermilk
2 tablespoons vegetable oil
2 California kiwifruit, peeled and chopped finely
1/3 cup chopped pecans
Makes 16 4-Inch Pancakes
In large bowl, stir together flour, sugar, baking powder, baking soda and salt. In small bowl, beat eggs lightly; stir in buttermilk and oil. Quickly stir buttermilk mixture into dry ingredients, just until flour is moistened. (Batter will be lumpy.) Stir in kiwifruit and pecans. If batter is too thick to pour, stir in 2-3 more tablespoons buttermilk. For each pancake, pour about ¼ cup batter onto a lightly oiled, heated griddle or large nonstick skillet. Cook over medium to medium-high heat until underside of pancake is lightly browned and surface is covered with small unbroken bubbles, about 2 minutes. Turn; cook second side about 1 minute. Serve hot. Top each stack of pancakes with slices of kiwifruit, garnish with pecan halves and serve with syrup, if desired. Makes 16 4-inch pancakes.
FRENCH TOAST KIWIFRUIT
Ingredients:
3 California kiwifruit peeled and sliced
2 Eggs slightly beaten
2 tsp. Milk
½ tsp. Cinnamon
½ tsp. Vanilla extract
4 – 6 Slices of bread
3 tbsp Corn oil
2 tbsp. Butter or margarine
1-cup Confectionary sugar
Combine eggs, milk, cinnamon, and vanilla, in a shallow dish. Dip bread slices into mixture and coat both sides turning bread over a few times. Heat oil (medium heat) in a non-stick skillet. Place bread slices in hot skillet turning over until toast is cooked to a golden color.
Place butter on top of toast, top each piece of toast with 2 kiwifruit slices and dust each piece with confectionary sugar.
