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Recipes
FIDDLEHEAD RECIPES ARE HERE! Quick Marinated Fiddleheads You need:
5 lbs. fresh fiddleheads
1 lb. fresh wild leeks, ramps or shallots
Fresh peppers - hot or mild - to taste
Fresh herbs - basil, tarragon, thyme, rosemary and chives (cut fine)
5 cups apple cider or wine vinegar
5 cups extra virgin olive oil
3 tbs. sugar and salt to taste
Directions:
Blanch fiddleheads in boiling water for 1 minute
Remove from heat, drain, rinse and cool them
Clean and cut up peppers, leeks and herbs
Pour vinegar over cooled fiddleheads in a non-reactive container
Add cut up peppers, leeks, herbs, sugar and salt
Stir to wet all ingredients
Add the olive oil and stir again
Refrigerate for 24 hours before serving
Fiddlehead Dip You need:
1 garlic clove, finely minced
10 to 14 ounces fiddleheads, chopped
1 cup mayonnaise
1/2 cup grated parmesan cheese
1 cup grated cheddar or Swiss cheese
1 cup chopped fresh tomato
1/2 cup chopped fresh sweet onion (such as Vidalia or Maui)
Directions:
Preheat oven to 350 degrees (F)
Put the garlic clove in the bowl of a food processor and mince
Add the fiddleheads, pulse to mince
Add the mayonnaise and pulse just to mix
Scrape the mixture into a medium sized bowl and fold in the cheeses
Lightly oil three, one cup crocks and divide the mixture evenly between the crocks
Bake for 20 to 25 minutes, until the tops are lightly browned
Sprinkle with chopped tomato and onion and serve warm with crackers or bread
Makes about 12 1/4 cup servings
Fiddlehead and Shrimp Medley You need:
1 pound fiddleheads
6 ounces linguine, uncooked
6 cups water
1 3/4 pounds shrimp, fresh or frozen
1 teaspoon margarine
2/3 cup onion, chopped
1/2 cup green pepper, diced
1/2 cup fresh mushrooms, sliced
1 teaspoon thyme
1/4 teaspoon black pepper
1/8 teaspoon salt
1/8 teaspoon celery seed
2 tablespoons lemon juice
Directions:
Cut off ends of fiddleheads, remove scales and wash thoroughly
Bring water to a boil in a large saucepan; add shrimp and cook 3 to 5 minutes or until done
Drain shrimp well and set aside
Cook fiddleheads in boiling water for ten minutes, then drain well
Coat a large, nonstick skillet with cooking spray, add margarine and heat until margarine melts
Add onion and green pepper and saute until crisp-tender
Stir in fiddleheads
Meanwhile, cook pasta, without salt or oil, drain well, set aside and keep warm
Add sliced mushrooms, thyme, pepper, salt and celery seed to vegetable mixture and stir well
Cook, uncovered, over medium heat for 3 to 4 minutes or until mushrooms are tender, stirring often
Stir in shrimp and lemon juice; cook until heated through, stirring often
Place pasta on a large platter and spoon shrimp and vegetable mixture on top
Serve immediately
Serves 6 people
Steamed Fiddleheads with Wild Leek Sauce You need:
1 pound of fiddhleads
1/2 cup plain yogurt
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
3 teaspoons Dijon-style mustard
salt, to taste
black pepper, to taste
3 tablespoons finely chopped wild leek greens
Directions:
Steam the fiddleheads over boiling water for 5 minutes or until they are crisp-tender
Drain, then chill in a bowl of ice and cold water to stop the cooking
When they have cooled, drain in colander
In a small bowl whisk together the yogurt, mayonnaise, lemon juice, mustard, wild leek greens
Add salt and pepper to taste, whisking until the sauce is smooth
Serve the fiddleheads on a platter, topped with the sauce
Serves 4 to 6 people
Wild Spring Harvest Ragout You need:
1/2 pound fiddleheads
1/2 pound baby pattypan squash, trimmed
1/2 pound baby carrots, trimmed
3/4 cup fresh peas, shelled
1/2 stick (1/4 cup) unsalted butter
1/2 pound pearl onions, blanched in boiling water for 1 minute, peeled and trimmed
2 thyme sprigs
1 bay leaf
1 cup chicken broth
1/4 pound fresh morels, trimmed and sliced
3 tablespoons fresh parsley leaves, minced
1 large garlic clove, minced
Directions:
Boil the fiddleheads in salted water for 4 minutes or until they are crisp-tender
Drain fiddleheads and plunge in ice water to stop the cooking
When cool, drain fiddleheads in a colander
Repeat this process of boiling and cooling with the squash and the carrots
Boil the peas for 2 or 3 minutes, or until they are just tender and drain them
In a large heavy skillet combine 2 tablespoons of the butter, the onions, the thyme, the bay leaf and 1/4 cup of the broth and simmer the mixture, covered, for 5 minutes
Add the morels and 1/2 cup of the remaining broth and simmer the mixture, covered, for 10 minutes or until the morels are tender
Add the fiddleheads, the squash, the carrots and the remaining 1/4 cup broth and simmer the mixture, covered, for one minute
Add the peas, the parsley, the mint and the garlic and simmer, covered, for one minute
Stir in the remaining 2 tablespoons of butter, stirring until the butter is just melted
Discard the bay leaf and season with salt and pepper
Serves 6 people
Cream of Fiddlehead Soup You need:
2 pounds fiddleheads
1 large white onion, chopped
3 tablespoons unsalted butter
5-6 cups vegetable or chicken broth
1 cup white rice
2 tablespoons fresh sage leaves, chopped coarsely
1 cup non-(or low) fat sour cream
1/2 cup heavy cream
1/4 teaspoon fresh lemon juice
salt and pepper to taste
Directions:
Cook onion in 2 tablespoons of butter over low heat in a large pot until transparent
Add fiddleheads and a little salt and pepper, stir for about 5 minutes until tender
Remove 5 or so of the fiddleheads, carefully slice each into two cross-sections and set aside
Add 5 cups broth, rice and sage and simmer until rice is soft (about 10-15 minutes)
Puree soup in a blender in small batches, until blended and smooth
Return all soup to the large pot
Over low heat, strir in heavy cream and sour cream, add a little more broth until the consistency is to your liking
Bring to a boil, whisk in remaining tablespoon of butter
Add lemon juice, stir
Serve in small bowl and garnished with cross-sectioned fiddleheads
Black Pepper Crusted Scallops with Fiddlehead Relish You need:
6 tablespoons olive oil
1/4 cup chopped onions
3 medium red peppers, roated, peeled, seeded and diced
2 teaspoons chopped garlic
Salt
Freshly ground black pepper
2 cups chicken stock
1/4 cup small diced red onions
2 tablespoons small diced red bell peppers
2 tablespoons small diced yellow bell peppers
1/4 pound fiddleheads, blanched
1/2 pound crabmeat
12 sea scallops
1 tablespoon finely chopped fresh parsley leaves
1/2 cup coarse black pepper
Directions:
In a saucepan, heat 2 tablespoons of the oil
When the oil is hot, add the onions, season with salt and pepper and saute for 1 minute
Add the peppers and garlic, season with salt and pepper and saute for 1 minute
Add the stock and bring to a boil, reduce the heat to a simmer and cook for 6 minutes
Remove from heat
Using a hand-held blender or food processor, puree until smooth, season with salt and pepper, set aside and keep warm
In a large saute pan, heat 2 tablespoons of the oil
When the oil is hot, add the onions and peppers, season with salt and pepper and saute for 1 minute
Add the fiddleheads and saute for 1 minute
Remove from heat and put in mixing bowl
Add the crabmeat and parsley into the mixing bowl, season with salt and pepper and mix thoroughly
Season the scallops with salt
Crust both sides of each scallop with the black pepper
In a large saute pan, heat the remaining oil
When the oil is hot, add the scallops and sear for 2 minutes on each side
Remove from heat
To serve, spoon some of the sauce in the center of each of 4 plates
Mound the relish in the center of the sauce
Arrange three scallops around the relish on each plate
Trout With Fiddlehead Ferns You need:
1 whole trout, cleaned
2 tablespoons margarine, divided
1 tablespoon all-purpose flour
Salt and pepper to taste
4 ounces fiddlheads, chopped
1 teaspoon dried tarragon
1 tablespoon lemon juice
1/4 cup dry white wine
1/2 cup dry bread crumbs
1 beaten egg
Directions:
Preheat overn to 400 degrees F
Lightly grease a baking sheet
Spread about half of the margarine over the whole trout, inside and out
Combine the flour, salt and pepper and use to coat the inside and outside of the trout
Melt remaining margarine in a large skillet over medium heat
Lightly saute the fiddleheads until just tender; season with salt, pepper adn tarragon, add the lemon juice and white wine and cook for one minute
Transfer the contents of the fiddlehead pan to a bowl, and mix with egg and bread crumbs
Stuff trout with the mixture and place on the greased baking sheet
Bake uncovered for 15 to 20 minutes in the preheated overn, or until the fish flakes with a fork
Serve immediately
Makes 2 servings
Fiddlehead and Leek Soup You need:
1/4 cup butter
1 cup leeks, white parts, chopped
1/4 cup flour
5 cups chicken stock or broth
1 pound fiddleheads, cleaned
1 cup parsnips, peeled, chopped
1 cup celery, with leaves, chopped
2 cups light cream
1/4 teaspoon nutmeg
Salt and pepper to taste
Directions:
In large soup pot, melt butter
Add leeks and cook over low heat until softened (do NOT brown) and stir in flour
Cook for 2 minutes over low heat
Gradually whisk in stock
Add fiddleheads, parsnips and celery
Bring to boil, stirring, over medium heat
Reduce heat, cover and simmer for 20 minutes
Remove soup from heat and puree in a blender
Return soup to pot
Serve immediately
Stir in cream, nutmeg, salt and pepper
Makes 8 servings
Granny Smith Apple Cheese Spread You need:
8 ounces cream cheese, softened
1 cup grated sharp cheddar cheese, room temperature
2 tablespoons brandy or sherry
1 Granny Smith apple
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
Directions:
Combine cheeses and brandy in a bowl and beat until smooth
Peel, core and grate the apple; add it to the cheese in the bowl
Add the basil, oregano, thyme and pepper; stirl until thoroughly combined
Spoon the mixture into a crock, cover and chill for about an hour
Serve with crusty bread or crackers
Granny Smith Apple Chutney You need:
3 Granny Smith apples peeled, cored and diced small (about 6 cups)
2 Vidalia or other sweet onions, diced medium (about 3 cups)
2 cups sultana (aka golden) raisins
1 teaspoon minced ginger
1/2 cup sugar
1 cup apple cider
1/2 cup cider vinegar
1 cinnamon stick
3 cloves
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon ground white pepper
Directions:
Place all ingredients in a large pot and allow to cook down for 1 to 1/2 hours on low heat until most liquid evaporates
Season, to taste, with salt and pepper
Store covered in the refrigerator
Baked Granny Smith Apples You need:
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup sugar
6 Granny Smith apples
2 tablespoons buter, cut into 6 teaspoon-size pieces
1 cup apple juice
6 sprigs of fresh mint
Directions:
Preheat oven to 325 degrees F
Combine cinnamon, nutmeg and sugar in a small bowl and set aside
Core apples, making sure NOT to puncture the bottoms of the apples
Remove skin from 1/2 inch around top of the apples at the opening
Fill each apple with the the cinnamon-sugar mixture
Top each apple with a teaspoon of butter
Place apples in casserole dish and pour apple juice around them
Cover pan with aluminum foil and bake for about 45 minutes to an hour
Remove from oven, garnish with fresh mint, and serve
Apple Mashed Potatoes You need:
3 1/2 pounds baby Yukon gold potatoes, halved
Kosher salt
8 to 10 garlic cloves
Freshly cracked black pepper
1 tablespoon olive oil
1 1/2 cups of half-and-half
3 tablespoons of butter
2 Granny Smith apples, cored and diced small
Directions:
Preheat oven to 350 degrees F
Place potatoes in a large pot and cover by 1-inch with cold water
Bring the water to a boil over high heat, add salt to taste, and cook until the potatoes are tender, about 20 minutes
While potatoes cook, creat a boat shape out of aluminum foil and add the garlic cloves
Season the cloves with salt and pepper to taste, and drizzle with oil
Seal the foil and roast until the garlic is carmelized, about 30 minutes
Heat the half-and-half in a small saucepan over low heat until hot
Drain the potatoes and put them back into the pot; heat from the pot will continue to dry out the potatoes
Add the half-and-half, butter and roasted garlic and mash
Fold in the apples and season to taste with salt and pepper
Transfer to a large serving bowl and serve
Fruit and Oatmeal Cookies You need:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup butter, softened
1 1/4 cups sugar
1 egg
1 orange, zested (grate the peel)
1 orange, peeled, diced and drained
1 Gala apple, unpeeled, cored and chopped
2 cups oatmeal, uncooked
1/2 cup walnuts or pecans, chopped
Directions:
Preheat oven to 375°F
Lightly grease 17x14" baking sheet
In a large bowl, sift together flour, baking soda, cinnamon and nutmeg
In another large bowl, combine butter and sugar and beat well, then add egg and orange zest
Gradually stir dry ingredient mixture into wet indgredient mixture
Stir in orange and apple pieces, oats and nuts
Scoop 1/4 cup of dough for each cookie on to sheet and pat into 3" rounds
Bake for 17-20 minutes or until edges start to brown
Briefly let cool on cookie sheet then place on wire rack
4 Quick Recipes for Pluots
Cut pluots into wedges. Then:
1) Wrap with prosciutto; sprinkle with ground black pepper for an easy starter
2) Layer with sliced mozzarella, fresh mint leaves, olive oil, salt, and pepper for a takeoff on insalata caprese
3) Toss with peaches, melon, lime juice, and honey for a summer fruit salad.
4) Soak in sweet wine for an hour; serve over vanilla ice cream for dessert
Sugared Pluots on Crisp Anise-Scented Phyllo Recipe You need:
1 1/2 teaspoons anise seeds
2 6 sheets phyllo dough, thawed if frozen (each 17x12-inches)
4 tablespoons unsalted butter, melted
8 teaspoons sugar
1 1/2 lbs pluots, pitted and cut into 1/4-inch thick half moons (about 25)
Directions:
Preheat oven to 400°F Toast anise seeds in a skillet over medium heat, shaking occasionally, until fragrant, 3-5 minutes. Cool 3 minutes. Crush lightly with a mortar and pestle or the side of a chef's knife.
Trim phyllo sheets into 12 x 10 rectangles. Lay 1 rectangle on a baking sheet (keep remaining pieces covered with damp kitchen towel), and brush lightly with melted butter, coating entire surface. Sprinkle with 1 teaspoons sugar and 1/4 teaspoons anise seeds, and top with another phyllo sheet. Repeat 5 times.
Arrange pluot slices on phyllo in five rows of five, spacing each row about 1/2 inch apart. Sprinkle with remaining 2 teaspoons sugar, and brush pluot slices with remaining butter
Bake until crisp and golden brown, 15-17 minutes. Using a spatula, transfer to a wire rack to cool slightly. Cut into squares and serve.
Mango Fruit Salad You need:
1 mango, peeled and cut into chunks
1/2 pound seedless grapes
2 cups watermelon chunks
1/4 pound cherries, washed, stemmed, and pitted
1 cantaloupe, seeded and cut into chunks
1 small honeydew melon, seeded and cut into chunks
Directions: Mix all ingredients in a large serving bowl. Chill for at least 1/2 hour before serving.
Mango Muffins You need:
2 cups all-purpose flour
1 cup sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 eggs, lightly beaten
3/4 cup vegetable oil
1 tablespoon lime juice
2 cups diced ripe mango
1 banana, mashed
1/2 cup raisins
1/2 cup chopped walnuts
Directions:
In a large bowl, combine the first five ingredients.
In another bowl, combine the eggs, oil and lime juice; add to the dry ingredients just until moistened.
Stir in the mango, banana, raisins and nuts.
Fill paper-lined muffin cups two-thirds full.
Bake at 350° F for 20-25 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pans to wire racks
Plum Blueberry Upside Down Cake You need:
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons margarine
1/4 cup brown sugar
1/3 cup margarine
1 cup white sugar
1 egg
1 teaspoon vanilla extract
3/4 cup milk
4 plums, pitted and thinly sliced
3/4 cup blueberries
Directions:
Preheat oven to 350F degrees
Grease a 9-inch cake pan
Combine flour, baking powder and salt in a bowl and set aside
In the greased pan, combine 3 tablespoons margarine and brown sugar and place pan inside the oven until the margarine melts and begins to bubble then remove and set aside
In a large bowl, cream together the 1/3 cup margarine and 1 cup white sugar until light and fluffy then beat in the egg and stir in the vanilla
Beat in the flour mixture alternately with the milk, mixing until just incorporated
Arrange plums around the edges of the cake pan, overlapping slightly, and distributed the blueberries in the center
Pour batter into pan, completely covering fruit
Bake in the preheated over for 40 minutes or until a toothpick stuck in the center comes out clean
Allow to cool for 15 minutes before serving
Plum Cake You need:
3 eggs
1/2 cup butter, softened
1/2 cup white sugar
1 teaspoon lemon zest
1 cup all-purpose flour
1/2 teaspoon baking powder
1 1/4 cups plums, pitted and sliced
Directions:
Preheat oven to 375 degrees F
Grease and flour one 9-inch tube pan
Separate the eggs; in a small bowl, beat the egg whites until stiff peaks form, and set aside
In a large bowl, cream the butter with the sugar; beat in the egg yolks and the lemon zest
Stir together the four and baking powder and then beat the four mixture into the creamed mixture; gentily fold in the egg whites
Spread the batter evenly into the prepared pan, there will only be a little more than an inch of batter; arrange the plums, skin side down, over the batter
Bake for 40 minutes or until a toothpick put in the center of the cake comes out clean
Transfer to a cooling rack and allow to cool before serving
Plum Tart You need:
1 cup all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1/4 cup butter-flavored shortening
2 tablespoons cold water
2 cups sliced plums
9 1/4 teaspoons sugar, divided
1 tablespoon all-purpose flour
1 egg, lightly beaten
Directions:
Preheat oven to 375 degrees F
In a bowl, combine the flour, sugar and salt; cut in the shortening until crumbly
Gradually add water, tossing with a fork until a ball forms
Cover and refrigerate for at least 1 1/2 hours
On a lightly floured surface roll pastry into a 9-inch circle
Transfer to a foil-lined 15-inch by 10-inch by 1-inch baking pan
In a bowl, combine the plums, 3 tablespoons sugar and flour; place on the center of pastry
Bring edges of pastry over filling, leaving 3 1/2 inches of filling uncovered
Brush crust with egg white, then sprinkle with remaining sugar
Bake for 40-45 minutes or until bubbly and crust is golden brown
Sweet Plum Sauce You need:
3 plums
1 TBS apple juice
1 TBS honey
1/8 tsp cinnamon
1/4 tsp almond extract
1 TBS chopped almonds or walnuts
Directions:
Slice plums lengthwise into eighths.
In a small bowl, stir together the apple juice, honey, cinnamon and almond extract.
Spoon mixture over plums
Top plums with chopped almonds or walnuts
Red white and Blue Fruit Smoothie You need:
1/2 large banana, cut into pieces and frozen
2 large fresh strawberries, rinsed and sliced
1/4 cup blueberries
1/8 tsp cinnamon
1/2 cup milk
1 teaspoon vanilla extract
2 tablespoons vanilla yogurt
2 ice cubes
Directions:
Place all ingredients in a blender
Blend until smooth
Summer Fruit Granita You need:
1 pound ripe fresh plums
½ cup to 2/3 cup sugar
½ cup water
¼ cup fresh orange juice
2 tablespoon fresh lemon juice
1/2 cup fresh raspberries
Directions:
Cut fruit into large saucepan, discarding pits.
Add sugar and water; bring to boil.
Reduce heat and simmer, covered, 10 minutes, or until fruit is tender
Cool; add raspberries, if using nectarines.
Pour into blender container and blend smooth, then pour through a sieve to strain (discard any pulp).
Stir in citrus juices.
Taste for sweetness, adding additional sugar as needed for tart fruit.
Pour into 9-inch square, non-corrosive metal or glass baking pan.
Cover; freeze until ice crystals form around edges of pan, about half hour.
Stir ice crystals toward center of mixture with a fork.
Repeat process once or twice before completely frozen to create granular texture.
To serve: break up frozen mixture with a fork or chop with a chef's knife.
Serve in stemmed glasses.
Peachy Cinnamon Toast You need:
16 1/2-inch thick slices of crusty Italian or French bread
2 tablespoons of melted unsalted butter or margarine
3 tablespoons sugar, divided
1 tablespoon ground cinnamon, or to taste
2 cups peeled and finely chopped peaches
1/3 cup plain yogurt
1/2 cup honey for drizzling
Directions:
Preheat oven to 375°F.
Arrange bread slices in one layer on baking sheet and bake 10 minutes until golden.
Brush toast with butter on one side.
In a small bowl, stir two tablespoons sugar and cinnamon and sprinkle evenly over buttered side of toast.
Preheat broiler.
Broil toast about five inches from heat for one minute or until tops are bubbling and then cool.
Stir together remaining one table spoon of sugar and peaches.
Mound about two tablespoons of peaches on each piece of toast.
Top each toast with one teaspoon yogurt and drizzle with honey.
Georgia Peach Tortellini Salad with Basil Peach Vinaigrette You need:
1 (9-oz.) package refrigerated cheese-filled tortellini
3 cups sliced Georgia peaches
1 medium red bell pepper, cut into matchstick-like strips
1/4 cup basil peach vinaigrette (more to taste)
4 cups mixed fresh salad greens
Directions:
Cook tortellini according to package directions. Rinse until cool; drain well.
In medium bowl, combine tortellini, peaches and red pepper.
Chill until ready to serve.
Drizzle vinaigrette over mixture and toss gently.
Place salad greens on large serving platter or four individual salad plates.
Arrange peach tortellini mixture over greens.
Tipsy Peaches You need:
1 tablespoon butter
4 cups sliced fresh peaches
2 tablespoons brown sugar
1 teaspoon vanilla extract
1 (1.5 fluid ounce) jigger whiskey
Directions:
Melt butter in a skillet over medium heat
Add the peaches and cook for about 10 minutes, stirring occasionally
Mix in the brown sugar, vanilla and whiskey
Simmer over medium heat for about 20 minutes, until peaches are soft and the sauce has darkened
Serve as a side dish or over ice cream
Papaya and Avocado Crab Salad You need:
1 cup diced, peeled papaya
1 cup diced, peeled avodado
1 poblano chile, halved and seeded
1 medium jalapeno pepper, halved
2/3 cup finely chopped red onion
1/4 cup fresh lime juice (about 2 limes)
2 tablespoons fresh cilantro, minced
1/2 teaspoon salt
1 pound lump crabmeat (be sure shell pieces are removed)
1 garlic clove, minced
6 6-inch pitas, split
Directions:
Preheat broilerli>
Place chile and pepper halves, skin sides up, on a foil-lined broiler pan and flatten with hand
Broil 10 minutes or until blackened
Place in zip-top plastic bag and seal, let stand for 10 minutes
Peel and finely chop then place in large bowl
Add all other ingredients (except pita), toss gently to combine
Serve with pita
Makes 6 servings
Papaya Vinaigrette You need:
1 lb. very ripe papaya
1/4 cup apple cider vinegar
1/2 cup dry white wine
1 tbsp. fresh basil
1/8 tsp. fresh cracked black peppercorns (crushed)
1 fresh garlic clove (medium)
2 tbsp. fresh chives
1/4 tbsp. sea salt
dash of shoyu
dash of oyster sauce
1/2 tbsp. Sesame seed or poppy seed or caraway seed, optional
3/4 cup virgin olive oil
Directions:
Scoop and crush papaya.
Add wet ingredients, then dry ingredients and mix with wire whip.
Serve over romaine lettuce and add green, red, yellow bell peppers.
Garnish with radish and endive.
Great for marinating meat.
Kiwi Berry Spritzer You need:
1/3 cup Kiwi Berrie puree
1/2 cup orange juice
3/4 cup club soda
Directions:
Combine Kiwi Berry puree and orange juice until smooth.
Add 1/2 cup of the mixture to a tall glass.
Add club soda and stir.
Garnish with fresh mint or lemon slices.
Kiwi Berry Margarita You need:
1/4 cup Kiwi Berry puree
1/2 ounce melon liqueur
splash of triple sec
1 ounce of tequila*
8 crushed ice cubes
Directions:
In a blender, combine all ingredients until smooth. Serve in a stemmed glass.
* Tequila may be omitted for a fruity, colorful, alcohol- free drink. (Makes 2 servings)
Kiwi Berry Dipping Sauce You need:
1 cup Kiwi Berry puree
Black Pepper
cayenne pepper
white pepper
Louisiana hot sauce
Tabasco sauce
Directions:
Combine all ingredients. Serve as a dipping sauce for pork or beef.
Hot - Kiwi Berry Dipping Sauce You need:
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
1 tablespoon brown sugar
2 tablespoons green jalapeno pepper jelly
6 to 12 Kiwi Berries - popped out of their skins & mashed with a fork.
Directions:
Combine all ingredients. Serve as a dipping sauce for pork or beef.
