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A to Z Recipes Newsletter
June 1, 2005
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Publisher's Desk
Ramblings
Did You Know?
Monthly Theme
Reader Support
Birthday Babies
Discussion Forum
Crazy Corner
Recipe Favorites
Heart Healthy
For Two
Publisher's Choice
Hi from Linda in
Michigan. Kiwi. Ki-what? Pat from Minden asked if I could write an issue on
kiwifruit. I confessed that I never had tasted kiwi, but I would try. It
only took me a few minutes to find some recipes so I said that I would do the
issue. Then I got down to business to find the best recipes. I hit the jackpot!
Each one sounded better than the last. The recipes are easy and versatile. Happy summer
cooking??¦??¦kiweeeeeeeee!
Show your support by voting for this ezine.
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Cookbooks, Recipes, Gourmet Cooking from Amazon
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From my friend, Louise
If I were an Automobile !!
If my body was a car, this is the time I would be
thinking about trading it in for a newer model. I've
got bumps and dents and scratches in my finish and my
paint job is getting a little dull, but that's not the worst of it.
My fenders are too wide to be considered stylish.
They were once as sleek as a little MG; now they look
more like my mother's old Buick. My seat cushions
have split open at the seams. My seats are sagging.
Seat belts? I gave up all belts when Ben & Jerry's
opened a shop in my neighborhood. Air bags? Forget
it. The only bags I have these days are under my eyes.
Not counting the saddlebags, of course.
I have soooooo many miles on my odometer. Sure, I've
been many places and seen many things, but when's the
last time an appraiser factored life experiences
against depreciation? My headlights are out of focus
and it's especially hard to see things up close.
My reaction is not as graceful as it once was. I slip
and slide and skid and bump into things even in the
best of weather.
My whitewalls are stained with varicose veins. It
takes me hours to reach my maximum speed.
I'm burning fuel at an inefficient rate.
But here's the worst of it - almost every time I
sneeze or cough, my radiator seems to leak and
sometimes my tail pipe sounds off.
Show your support by voting for this ezine.
How The Gooseberry Became Kiwifruit
Source: HomecookinAbout.com
Kiwifruit may look unpalatable at first glance, but under that hairy brown
exterior lies emerald green flesh with a flavor reminiscent of strawberries to
some and pineapple to others. As tempting as it is in desserts, this sweet, yet slightly
tart fruit also works well in savory dishes. Take a look at the history of
kiwifruit.
Kiwi fruit history
Kiwifruit, Actinidia chinensis, was formerly known as the Chinese gooseberry.
Surprisingly, although it is associated with New Zealand, kiwifruit actually
originated in the Chang Kiang Valley of China. The Chinese used it as a tonic for children
and women after childbirth due to its high nutritional value, but never truly
enjoyed it
as a fruit. It was first exported from Asia as an ornamental vine, perfect for
arbors, in the early 1900s. The kiwifruit arrived first in 1904 in the United
States and later in 1906 found its way to New Zealand. Yet it was the New Zealanders who
recognized the potential of this succulent fruit and began cultivating it for commercial profit.
Due to novelle cuisine movement of the 70's, the kiwifruit gained great
popularity in the USA. New hybrids include the baby kiwis, which are green,
smooth, about the size of table grapes, and eaten much like them. Today, California provides
95 percent of the US crop. Out of the four main varieties, the most popular is
the "Hayward," a variety developed by New Zealand horticulturist Hayward Wright.
Luckily, the opposite growing season of New Zealand makes kiwifruit available
year-round in the Northern hemisphere.
Naming the kiwifruit
New Zealanders do not take kindly to the fruit being referred to as a kiwi,
preferring kiwifruit. The kiwi is a small flightless bird native to New Zealand,
a term New Zealanders often use in reference to themselves. The moniker of "kiwifruit"
is a fairly recent development, believe it or not. New Zealand growers adopted
the name kiwifruit for the Chinese gooseberry in the mid 1960's, believing it to be
more palatable than a reference to the hairy bird which its hairy exterior
resembles. There are also some references to the name change being in response to
anti-communist sentiments implied by Chinese gooseberry. In France, kiwifruit
translates to souris vegetales, meaning vegetable mouse. It's an apt description, albeit not
very appetizing.
Kiwifruit selection and storage
Select kiwifruits that are unblemished and firm but not rock hard. The flesh
should yield to gentle pressure, similar to that of a ripe peach. Avoid those
that are shriveled, moldy or have soft spots. You can easily ripen kiwifruit by leaving
it at room temperature for a few days or to speed up the process, put the
kiwifruit in a dry paper bag along with an apple or banana.
If the fruit is refrigerated in a plastic bag with a few small holes maintaining
a 95 percent humidity level, it can actually last up to six months. However, for
home usage, it's best to use them within a week. The fruit can be frozen by peeling
and covering with a heavy sugar syrup to which has been added 1/2 teaspoon of
ascorbic acid per quart of liquid. Frozen kiwi fruit can be stored 10 to 12
months at 0 degrees F.
Cooking with kiwifruit
Most people prefer to either peel kiwi fruit or slice in half and scoop out the
flesh with a spoon. However, there are some varieties that scarcely hairy at all
which may be eaten skin and all if you are feeling adventurous. An egg-slicer can be
used to slice peeled kiwifruit into uniform slices for recipes or a colorful
garnish. Kiwifruit does not work well in gelatins, due to an enzyme which breaks down
collagen. However, this same enzyme also makes it a great tenderizer for meat.
This enzyme will also curdle milk (but not heavy cream), so you may wish to briefly
cook the fruit to deactivate the enzyme when using with dairy products.
Kiwifruits are low in fat and calories and have no cholesterol. They are loaded
with Vitamin C, potassium and fiber, making it one of nature's tastiest
superfoods.
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Cook Once, Eat Twice
Here's the scoop on the current theme:
Summer is here and who wants to spend hours in a hot kitchen cooking every day? How about recipes that allow you to "plan" for leftovers? What recipes do you
use that enable you to cook once and eat twice? If you double up on the meatloaf when you prepare it, what's your special recipe for using it in another meal?
We're going for recipes, so please don't send in a meatloaf recipe and say "fix sandwiches the next day". We're looking for creativity and originality, ok? Send us
those family keepers for dual-meal recipes for all to share here at A to Z Recipes. Make sure to try out my sampler and drop by the rules section
to ensure your submissions are acceptable.
Here's a sampler for you:
SHRIMP SCAMPI BAKE
Serves 4
Ingredients:
1 cup butter
2 tablespoons prepared Dijon-style mustard
2 tablespoons fresh lemon juice
2 tablespoons chopped garlic
2 tablespoons chopped fresh parsley
3 pounds medium raw shrimp, shelled, deveined, with tails attached
Directions:
Preheat oven to 450 degrees F (230 degrees C).
In a small saucepan over medium heat, combine the butter, mustard, lemon juice,
garlic, and parsley. When the butter melts completely, remove from heat.
Arrange shrimp in a shallow baking dish. Pour the butter mixture over the
shrimp.
Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and
opaque.
Serve 2 pounds of the shrimp with rice or potatoes. Save 1 pound of the shrimp
for chowder (another meal). Wrap securely in foil and refrigerate.
CREAMY LOUISIANA SHRIMP CORN CHOWDER
Serves 6
Ingredients:
3 tablespoons butter or margarine
2 tablespoons chopped bell pepper
2 tablespoons chopped celery
1 teaspoon chopped garlic
2 tablespoons chopped onion
1 can cream style corn
1 can whole kernel corn
1 can cream of potato soup
1/4 teaspoon liquid crab boil
1/4 teaspoon red pepper flakes
1 pound cooked shrimp
1 pint half & half cream
Directions:
Saut?© vegetables in butter until tender.
Add remaining ingredients, except shrimp and half & half, and simmer 5 minutes.
Remove tails from leftover cooked shrimp; coarsely chop. Add in, along with the half & half and
heat -- DO NOT BOIL.
Liquid crab boil and red pepper flakes are to your taste.
Please use this email link to submit a recipe for theme recipes: Cook Once, Eat
Twice
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no
later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If
the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the
remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for
posting.
The rules are:
As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require
a lot of editing or cleaning up (ALL caps or NO caps) or use non-standard measurements should not be submitted. Recipes without a name and location of
sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are from other recipe-zines. A to Z Recipes
protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
See the A to Z Recipes Theme Issues collection here:
A to Z Recipes Theme Issues
The theme issue for Cook Once, Eat Twice has a deadline of June 24, 2005, and will be posted on July 2, 2005.
Please use this email link to submit a recipe for theme recipes: Cook Once, Eat
Twice
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that
cake.
Please send your request using this link. Tell us some basic
information:
Your Name
Where you live
Your birthdate
You may include anything else you would like to share such as:
How long you have been with A to Z Recipes
Something about your job and family
Your hobbies
Any special recipe requests
This information will help us get to know you as well as help celebrate your special day. Knowing our a2z family, I am sure it will help others find shared interests
and make new friendships. Because of time constraints, only birthdays shared using the appropriate link and basic information will be considered.
Show your support by voting for this ezine.
Our discussion forum at QuickTopic is where a2z??™ers go to meet others, swap recipes and give feedback about what is going on in A to Z Recipes. It is
expected that opinions, suggestions, etc. posted there be done with kindness and respect for all involved*. To join in at QT (or just to read) use your web browser
to go to:
A to Z Recipes Discussion Forum
You don't have to register or sign in, and you can choose to receive email for newly posted messages -- just select the button when you get there.
NOTE:
Maybe once you get to the site, you could add it to favorites. Links that are easy to find are more likely to be used again.
*Offensive postings will be deleted by the publisher.
Family Reunion Photos!
Our first one was
June 2004. Check out Leslie and Rusty's pics from
December 2004. The most recent gathering was held May
2005.
Show your support by voting for this ezine.
Time to pick on Florida!
Dumb Florida Laws
Women may be fined for falling asleep under a hair dryer, as can the salon
owner.
A special law prohibits unmarried women from parachuting on Sunday or she
shall risk arrest, fine, and/or jailing.
If an elephant is left tied to a parking meter, the parking fee has to be paid just as it would for a vehicle.
It is illegal to sing in a public place while attired in a swimsuit.
Men may not be seen publicly in any kind of strapless gown.
Having sexual relations with a porcupine is illegal.
It is illegal to skateboard without a license.
You may not fart in a public place after 6 P.M. on Thursdays.
It is considered an offense to shower naked.
You are not allowed to break more than three dishes per day, or chip the edges of more than
four cups and/or saucers.
You may not kiss your wife's breasts.
Penalty for horse theft is death by hanging.
It is illegal to block any traveled wagon road.
Defining These Words
For more than 30 years, New York magazine has run a contest in which contestants
take a well-known foreign language expression, change a single letter, and
provide a definition for the new expression. Here are some favorites.
Harlez-vous france?
CAN YOU DRIVE A FRENCH MOTORCYCLE?
Cogito Eggo Sum.
I THINK; THEREFORE I AM A WAFFLE.
Rigor morris.
THE CAT IS DEAD.
Repondez-vous s'il vous plaid.
HONK IF YOU'RE SCOTTISH.
Que sera serf.
LIFE IS FEUDAL.
Posh mortem.
DEATH STYLES OF THE RICH AND FAMOUS.
Pro Bozo publico
SUPPORT YOUR LOCAL CLOWN.
Haste cuisine.
FAST FRENCH FOOD.
Veni, vidi, vice.
I CAME, I SAW, I PARTIED.
Mazel ton.
TONS OF LUCK.
Aloha oy.
LOVE; GREETINGS; FAREWELL; FROM SUCH A PAIN YOU SHOULD NEVER KNOW.
Visa la France.
DON'T LEAVE YOUR CHATEAU WITHOUT IT. .
Cogito, ergo spud.
I THINK, THEREFORE I YAM.
(OK, more than 1 letter.)
Veni, vidi, velcro
I CAME, I SAW, I STUCK AROUND.
(OK, another exception.)
You Know You're A Mom When...
You count the sprinkles on each kid's cupcake to make sure they're equal.
You want to take out a contract on the kid who broke your child's favorite toy
and made him/her cry.
You have time to shave only one leg at a time.
You hide in the bathroom to be alone.
You child throws up, and you catch it.
Someone else's kid throws up at a party, and you keep eating.
You consider finger paint to be a controlled substance.
You mastered the art of placing large quantities of pancakes and eggs on a plate
without anything touching.
Your child insists that you read Once Upon a Potty out loud in the lobby of the
doctor's office, or, better yet, in the lobby of a Grand Central Station... and
you do it.
You hire a sitter because you haven't been out with your husband in ages, then
spend half the night talking about and checking on the kids.
You hope ketchup is a vegetable because it's the only one your child eats.
You cling to the high moral ground on toy weapons, while your child chews his
toast into the shape of a gun.
You can't bear the thought of your son's first girlfriend.
You hate the thought of his wife even more.
You donate to charities in the hope that your child won't get that disease.
You find yourself cutting your husband's sandwiches into unusual shapes.
You fast-forward through the scene when the hunter shoots Bambi's mother.
You use your own saliva to clean your child's face.
You obsess when your child clings to you upon parting during his first month at
school, then obsess when he skips in without looking back the second time.
You can't bear to give away baby clothes -- it's so final.
You hear your mother's voice coming out of your mouth when you say, "Not in your
good clothes!"
You stop criticizing the way your mother raised you.
You read that the average five year old asks 437 questions a day and feel proud
that your kid is above average.
You say at least once a day, "I'm not cut out for this job", but you know you
wouldn't trade it for anything in the world...
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
Kitchen Bestsellers from Amazon
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CHICKEN-KIWI APPETIZERS
Source: AAA Recipes
(Could this be any easier?)
Prepare breaded frozen chicken rounds and cut into pie-shape wedges. Cover
wedges with pineapple cream cheese. Place sliced kiwi fruit on top.
TEQUILA KIWI LIME SALSA
Source: 1859 Historic National Hotel, Jamestown, California
Ingredients:
6 kiwis (peeled and diced)
1 small red onion (finely chopped)
1 small bunch of cilantro (finely chopped)
5 limes (squeezed)
1/2 tomato (finely chopped)
2 ounces Tequila
Instructions:
Combine all ingredients together in a bowl. Cover and store in the refrigerator
until ready to serve.
Comments:
The next time you are planning to prepare Halibut, Mahi-Mahi, Salmon, Sea bass,
Swordfish or even tuna, serve it with some of this salsa. Your guests are sure
to be delighted.
KIWI TERIYAKI STEAK
Source: California Kiwifruit
4 California kiwifruit, divided
?? cup each dry white wine, soy sauce and packed brown sugar
1 clove garlic, minced
1 teaspoon grated fresh ginger root
1 tablespoon vegetable oil (optional)
1??-2 pounds (1 inch thick) boneless round steak
Pare and puree 2 kiwifruit. Combine with wine, soy sauce, brown sugar, garlic,
ginger and oil in large baking dish; add steak and marinate 30 minutes. Remove
steak from marinade; broil to desired degree of doneness. Slice steak and
arrange on serving platter. Pare and slice remaining 2 kiwifruit; garnish
platter with slices.
Makes about 6 servings.
KIWI JAM
Source: Epicureanonline
Ingredients:
4 c. peeled, chopped kiwis
2 tbsp. lemon juice
7 c. sugar
1/2 bottle Certo fruit pectin
Directions:
Mix all but Certo. Over high heat bring to full rolling boil. Boil hard for 1
minute; stir constantly. Remove from heat. Stir in Certo. Skim off foam. Stir
and skim for 5 minutes. Ladle into glasses. Cover at once with 1/8-inch hot paraffin
KIWI MUFFINS
Source: Kiwi Cove Lodge
2 cups all purpose flour
1 egg slightly beaten
1 tbsp baking powder
1 cup buttermilk
?? cup sugar
?? cup vegetable oil
?? tsp cinnamon
1 cup chopped kiwi fruit
Sift dry ingredients together. Mix wet ingredients in a separate bowl. Stir just
until dry ingredients are moistened. Add kiwi, stirring as little as possible.
Spoon into greased muffin tins. Bake at 400, 20 minutes.
Yield: One dozen
BEN AND JERRY??™S KIWI ICE CREAM
Source: Food Down Under
Ingredients :
6 x Ripe kiwis
1 cup Sugar
1 tbs Sugar
2 lrg Eggs
2 cup Heavy or whipping cream
Method :
Kiwi Ice Cream is one of Ben and Jerry's more exotic, subtle flavors for the
true connoisseur. Peel the kiwis and mash them in a bowl until pureed.
Stir 2 tablespoons sugar into the fruit, cover, and refrigerate 1 hour.
Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in 1
cup sugar, a little at a time, then continue whisking until completely blended,
about 1 minute more. pour in the cream and whisk to blend. stir in the kiwis. Transfer
the mixture to an ice cream Maker and freeze following manufacturer's
instructions.
Makes 1 quart.
RASPBERRY KIWI BROWNIES
Source: AAA Recipes
1/3 cup white shortening
2 ounces white chocolate
3/4 cup granulated sugar
2 eggs
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 kiwi, peeled and smashed
1 (6 ounce) package smashed raspberries
Preheat oven to 350 degrees F. Grease and flour 8 x 11 x 2-inch pan.
Melt shortening and chocolate in a 2-quart saucepan over medium heat, stirring
constantly. Remove from heat. Mix in sugar and eggs. Mix in flour, salt and
baking powder. Fold in kiwi and raspberries. Spread into pan and bake for about 25 to
35 minutes, or until wooden pick inserted in center comes out clean.
KIWIFRUIT SQUARES
Source: Just Fruit Recipes
1 1/4 cups flour
1/3 cup powdered sugar, divided
1/2 cup butter or margarine
1 cup sugar
2 kiwifruit, pared and pureed (about 1/3 cup)
2 eggs, beaten
1 teaspoon lime juice
1/2 teaspoon each grated lime peel and baking powder
Combine flour and 1/4 cup powdered sugar; cut butter into flour mixture until
mixture looks like cornmeal. Pat into a 9-inch square pan. Bake at 350 for 15
minutes.
Combine sugar, kiwifruit, eggs, lime juice, lime peel and baking powder; pour
over baked crust. Return to oven. Bake at 350 for 25 minutes. Cool; sprinkle
with remaining powdered sugar.
Makes 16 squares.
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CHINESE KIWI CHICKEN
Source: Food Down Under
Ingredients :
3/4 lb skinless boneless chicken breasts thinly sliced
2 tsp vegetable oil
1/2 x red bell pepper thinly sliced
1/4 cup chicken broth homemade OR salt-free
1/2 tsp sesame oil
1/2 tsp sugar
1/4 tsp salt
1 tsp cornstarch mixed with
2 tsp water
2 x kiwi fruit peeled and cut into thin strips
kiwi slices for garnish
MARINADE
1 tbs low sodium soy sauce
2 tsp dry sherry
1 tsp cornstarch
Combine chicken and marinade ingredients in a bowl; stir to coat. Set aside for
30 minutes.
Place a wok or wide frying pan with a nonstick finish over high heat until hot.
Add vegetable oil, swirling to coat sides.
Add chicken and stir fry for 2 minutes or until chicken turns opaque. Add bell
pepper and stir fry for 30 seconds. Add broth, sesame oil, sugar and salt; cook
for 1 minute or until bell pepper is tender-crisp.
Add cornstarch solution; stirring until sauce boils and thickens. Remove wok
from heat. Gently stir in kiwi strips. Garnish platter with kiwi slices and top
with chicken stir fry.
Notes: Stir fry foods using a small amount of oil or broth. Foods will be
flavorful and low in fat. Use ginger, garlic and red bell pepper to add spice to
your food. They'll add flavor without the fat.
Preparation and Cooking Time: 40 minutes
Per serving: Calories 213; Fat 6g (25%cff)
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KIWI WITH CRAB AND SHRIMP STUFFING
Source: Kiwi.com
4 portions
4 kiwis
2 oz. (60 g) crabmeat, shredded
2 oz. (60 g) northern shrimp*, minced
Juice of half a lime
1 Tbsp. (15 mL) mayonnaise*
Salt and freshly ground pepper to taste
Cut tops off kiwis. Scoop out a third of their flesh and dice it.
In a bowl, combine diced kiwis, shredded crabmeat and minced shrimp. Season and
stir in lime juice and mayonnaise. Fill kiwis with mixture.
Serve.
Show your support by voting for this ezine.
(Lillian found this one on the 'net, too.)
FRESH KIWI PIE
Source: Cook It Simply
Ingredients
1 cup sugar
3 tablespoons quick-cooking tapioca
1/4 teaspoon ground nutmeg
4 cups peeled and sliced kiwi (about 12 kiwi)
1 tablespoon lemon juice
Pastry for two-crust (9 inch) pie
2 tablespoons butter or margarine
Method
1. Stir together sugar, tapioca and nutmeg in mixing bowl. Add kiwi and lemon
juice. Toss gently; let stand 15 minutes.
2. Meanwhile, prepare and roll out half the pastry.
3. Line 9-inch pie and; trim pastry to edge of pan.
4. Turn kiwi mixture into pan. Dot with butter. Roll out remaining pastry, place
over filling, trim, seal and flute edge.
5. To prevent over-browning, cover edge of pie with foil.
6. Bake at 375 degrees 20 minutes.
7. Remove foil and bake until crust is golden brown, 25 to 30 minutes longer.
Makes one 9-inch pie.
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Purple Kiwi Cookbook by Karen Caplan
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