Cherry & Pomegranate Tabouli with Lamb

Serves 5-6

Ingredients

1/2 cup raw farro or pearl barley
1 1/2 cups chopped flat leaf parsley
1/2 cup chopped mint
1/2 cup finely sliced scallion
1 Lebanese cucumber, chopped
1 1/4 cups fresh cherries, pitted and halved
1 pomegranate, deseeded
1/3 cup toasted pepitas
Juice from 2 large lemons
1 teaspoon pomegranate molasses
3 tablespoons olive oil
Salt and black pepper to taste
800 - 1kg butterflied leg of lamb or similar cut (allow 150-200g per person)
Hummus to serve


Ingredients

Cook 1/2 cup raw pearl barley or farro according to packet instructions.

In a large bowl, combine roughly chopped parsley and mint with pomegranate seeds, pepitas, sliced scallion, halved cherries and cucumber.

Combine the lemon juice, olive oil and pomegranate molasses in a small jar. Pour over the salad and toss to combine. Season with salt and pepper.

Season the lamb with salt and pepper and rub with olive oil. Cook on a barbecue until medium rare.

Serve the cherry tabouli with seared lamb and hummus, if desired.

Recipe created for Nature's Partner by The Brick Kitchen.

Grape Gelatins

Ingredients

15 pkgs unflavored gelatin (1/4 ounce each)
15 lbs grapes (red seedless, about 5 1/2 cups, plus more, halved, for garnish)
4 cups sugar
5 cups sour cream
15 tbsps honey


Instructions

In a small bowl, sprinkle gelatin over 1/2 cup cold water; let soften.

Meanwhile, place grapes, sugar, and 1 cup water in a medium saucepan. Bring to a boil; reduce heat, and simmer, mashing occasionally with a spoon or potato masher, until grape skins are loosened, 10 to 15 minutes. Stir in softened gelatin until dissolved.

Strain mixture through a fine-mesh sieve, pressing to extract as much liquid as possible (add water if necessary to yield 3 cups); discard solids. Divide mixture evenly among four serving glasses; refrigerate until set, at least 2 hours.

In a small bowl, stir together sour cream and honey; spoon over gelatins, dividing evenly, and spread gently to edges. Serve immediately or chill up to 2 days. Just before serving, garnish with halved grapes.

Kiwi Tarragon Sorbet

Refreshing in its intensity, this sorbet has a delightful kiwi-lime flavor with fresh tarragon finish.  Serve a small scoop on a thin wafer cookie as an unexpected intermezzo treat.

Ingredients

8 green kiwifruit, scooped into pieces
1/3 cup / 75 ml Fresh Key Lime juice
2 Tbsp / 30 ml Fresh tarragon
1 cup / 240 ml Water
1/2 cup / 125 g Sugar
2 Tbsp / 30 ml Corn syrup


Instructions

Puree kiwis, limejuice and tarragon in food processor until just blended.  Do not crush kiwi seeds.

Heat water, sugar and corn syrup until sugar is dissolved.  Remove from heat and cool.  Stir pureed kiwi into sugar syrup mixture.  Pour into ice cream maker and freeze following manufacturer’s directions.

Serve garnished with fresh kiwi slices.

Makes 4 (3/4 cup / 175 ml) servings.

Serving Nutritional Analysis: Calories 190 (4% Calories from Fat), Protein 2g, Carbohydrate 47g, Fiber 3g, Fat 1g, Sat. Fat 0g, Cholesterol 0mg, Sodium 10mg

Recipe courtesy of Zespri.

Mystic Treat Grapes & Roasted Squash

Serves 4

Ingredients

1 small butternut squash, peeled, seeded and cut into 1-inch pieces or 3 cups pre-peeled squash
2 tablespoons extra-virgin olive oil
½  teaspoon ground cumin
Pinch red pepper flakes
Salt and freshly ground black pepper
1/3 cup Greek yogurt
2 tablespoons tahini
1 tablespoon lime juice
1 ½  cups halved Mystic Treat™ grapes
¼  cup coarsely chopped cilantro


Instructions

Preheat oven to 400°F.  Line a cookie sheet with sides with parchment. On the sheet pan toss the squash with the oil, cumin, red pepper flakes and salt and pepper. Spread into a single layer and roast until tender and browned, 25 to 30 minutes. Let cool 15 minutes.

While squash is roasting, whisk together the yogurt, tahini and lime juice. Season with salt and pepper and 1-2 tablespoons water.

Mix the grapes and cilantro in with the squash and transfer to a serving dish. Drizzle with the dressing and serve squash with the remaining dressing on the side.

Traffic Light Smoothie

Serves 1-2
Preparation Time 15 Minutes

Ingredients

2 each: large green and gold kiwifruit
1/2 cup (125 ml) orange juice
3/4 cup (188 ml) raspberries


Instructions

Peel and slice the green and gold kiwifruit.

Place the green kiwifruit in a food processor or blender with 1-2 tablespoons of orange juice. 

Process until just smooth, taking care not to crush the seeds. Pour into one or two long glasses.

Place the gold kiwifruit into a clean food processor or blender with 3-4 tablespoons of orange juice and purée, until just smooth. 

Carefully pour the purée over the back of a spoon onto the top of the green purée.

Purée the raspberries with 2 tablespoons of orange juice, until just smooth. Pour over the back of a spoon onto the top of the gold purée. There should be three distinct layers. Serve immediately.

Recipe courtesy of Zespri.

"Down Under" Green & Gold Kiwifruit Meringue Beehives

Serves 15 Beehives

Toasting the meringue at the end, a touch borrowed from Baked Alaska, gives these tarts a caramelized, toasted-marshmallow flavor.

INGREDIENTS

Pastry Tartlets

1 cup / 100 g Flour
4 Tbsp / 50 g Chilled unsalted butter, cut into pieces
¼ teasp / 1.25 ml Salt
1 Egg yolk
¼ cup / 60 ml Crème fraîche

Kiwi Curd Filling

3 Eggs
½ cup / 125 ml green kiwifruit puree, strained, add some seeds back
¾ cup / 175 g Sugar
½ cup / 125 ml Lime juice
Freshly grated zest from 1 ½ lemons
6 tbsp / 90 g Cold unsalted butter

Sauce

1 ¾ cups / 475 ml kiwifruit puree
½ cup / 125 ml Corn syrup

Meringue

½ cup / 125 ml Egg whites (about 4 eggs)
½ cup / 125 g Sugar


Instructions

Place flour, butter and salt together in food processor and process until the mixture resembles fine meal.  In a small bowl blend egg yolk and crème fraîche together.  Add egg mixture and process until dough barely comes together.  Wrap in plastic wrap; refrigerate for 2 hours or up to 3 days.

In a large sauce pan bring 5 cm of water to a boil; reduced to simmer.  In a medium bowl place eggs, kiwifruit puree and beat until light and fluffy.  Add sugar, lime juice and lemon zest.  Place bowl over the saucepan, making sure the bowl doesn’t touch the water.  Cook until the curd is thickened, beating occasionally.  Remove from heat and beat in butter; one tablespoon at a time.  Let the curd cool to room temperature, cover and freeze overnight or up to three days.

In a small bowl mix the 1 ¾ cups (475 ml) kiwifruit puree with the corn syrup to make the sauce.

Preheat oven to 375ºF (190ºC).

Flour a work surface.  Roll out pastry dough to 1/8 inch (3 mm) thickness.  Cut out 3 inch (7.5 cm) rounds.  Transfer the rounds to 2 ½ inch (6.5 cm) tart shells and prick them with a fork all over.  Bake until they are golden brown, 12 to 15 minutes.  Let cool.  May be made 3 days in advance.

Up to 6 hours in advance arrange pre-baked tartlets on cookie sheet.  Using a small ice cream scoop (#40) place a ball of kiwi curd on top of each tartlet.  Freeze until needed.

In medium bowl beat egg whites until foamy, add sugar and continue beating until stiff and glossy.  Transfer to pastry bag fitted with a small plain tip.  Pipe meringue, spiraling around and up the kiwi curd forming a dome and gradually enclosing the top to create a beehive.  Heat the broiler to very hot (or use the kitchen torch) and broil briefly until the meringue is lightly browned all over.

Spoon kiwifruit sauce on each plate.  Place beehives on top of sauce and serve immediately.

Recipe courtesy of Zespri.

Chilean Green Grape Salsa

Serves 1-1/2 cups

Ingredients: 

2 cups seedless green grapes, washed and stemmed
3 scallions, finely chopped, including several inches of green
2 tbsp canned chopped green chiles
1/2 jalapeño chile, seeded and finely chopped
2 tbsp rice wine vinegar
1 tbsp lime juice
2 tsp finely chopped fresh mint Pinch of salt 


Instructions: 

Pulse grapes in a food processor until coarsely chopped and remove to a bowl. Stir in scallions, green chiles, jalapeño, vinegar, lime juice, mint, and salt.

Recipe courtesy of Fruits from Chile.

Festive Grape Easter “Eggs”

Ingredients

1  cups green Chilean grapes
1  cups red Chilean grapes
3 cups granulated sugar
3 cups tap water
3 cups ultrafine granulated sugar cup white granulated sugar


Instructions

Wash and thoroughly dry all grapes. Set aside.

Make a simple syrup by bringing water and ultrafine sugar just to a simmer in a medium saucepan. Stir until sugar has dissolved completely. Let syrup cool completely, then add grapes to the syrup and stir to coat. Refrigerate grapes in the syrup overnight.

The following day, drain grapes and use paper towels to blot the simple syrup clinging to the skins. (Save drained simple syrup for mixing cocktails or homemade sodas. Store in a lidded container in the fridge.)

Line a large baking sheet with wax paper. Liberally, sprinkle ½ cup white granulated sugar over the paper-lined baking sheet. Roll grapes in the sugar to lightly coat them with the sparkle-y sugar. Use additional sugar as needed.

Let sugared grapes dry for one hour before serving.

Recipe courtesy of Fruits from Chile.

Roasted Chilean Grape Granola Yogurt Bowl

Servings 4

INGREDIENTS

3 cups fresh Chilean red seedless grapes
2 teaspoons olive oil
1/8 teaspoon salt
2 cups 2% plain Greek yogurt
2 tablespoons honey
2 teaspoons orange zest
1 1/2 cups granola of choice 


INSTRUCTIONS

Preheat oven to 425°F. Toss grapes with oil and salt and arrange in a single layer on a baking sheet. Roast until the grapes have begun to burst, about 10-15 minutes. 

Stir together yogurt, honey and orange zest. Divide yogurt among serving bowls and top with granola and roasted grapes. 

Created by Matthew Kadey MSc., RD, www.mattkadey.com for Chilean Fresh Fruit Association

Pisco Smash

Ingredients

1/2 ounce simple syrup
2 ounces Riesling
3/4 ounce fresh lemon juice
1 1/2 ounces pisco, preferably Quebranta ice 8 seedless grapes 

Instructions

In a cocktail shaker, gently muddle the grapes until they burst. Add the remaining ingredients and enough ice to fill a rocks glass and shake well for 20 seconds. Pour the contents of the shaker into the rocks glass.

Recipe courtesy of Fruits from Chile.

Chilean Grapes and Chorizo

Servings 4

INGREDIENTS

4 Chorizo sausages cut into 1-½ inch pieces
1/4 pound fresh Chilean red seedless grapes
1/4 pound fresh Chilean green seedless grapes
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 cup dry red wine (Shiraz, Malbec or Merlot) 
4 tablespoons butter
2 tablespoons parsley, chopped


 INSTRUCTIONS

In a non-stick skillet over medium high heat add chorizo, allowing some of the oils to come out. If needed, add a tablespoon of olive oil. Add grapes, oregano, and thyme. 

Continue to brown the sausage and wilt the grapes to allow their natural juices to seep out. Grapes will start to pop, so monitor as the cook. All this should take about ten minutes. 

Remove chorizo and grapes from the pan and put on a serving dish. Add wine to the pan and scrape down the bottom of the pan to release the drippings and flavoring. On low heat, reduce the wine slightly, then add the butter, one tablespoon at a time. Whisk the sauce until it reaches a rich glaze. Pour over sausage and top with parsley. 

Use as a side dish, as a filling for pita, or roll into tortillas for a party snack. 

Created by Kelly Springer MS, RD, CDN, www.kellyschoice.org for Chilean Fresh Fruit Association.

Chilean Grape and Wild Rice Dressing

Serves 12

INGREDIENTS

1/4 cup butter
1 large onion, chopped
1 clove garlic, minced
6 1/2 cup chicken broth
2 cups wild rice
2 cups long grain rice
3 cup fresh red and green grapes, halved
1/2 cup chopped fresh parsley
1 1/2 cups toasted pecans, roughly chopped


INSTRUCTIONS

In a large saucepan, melt butter. Sauté onions and garlic. Add chicken broth. Bring to a boil. Add wild rice. Reduce heat to a simmer. Cover and cook 30 minutes. Mix in long grain rice; cover and simmer another 30 to 40 minutes. Until rice is tender and liquid is absorbed.

Remove from heat, stir in grapes, parsley and pecans. Season with salt and pepper.

Serve stuffing warm as a side dish or stuff in a Turkey.

NUTRIENTS PER SERVING
285 calories, 15 gms fat, 135 calories from fat, 3 gms saturated fat, 12 mg cholesterol, 451 mg sodium, 3 gms dietary fiber, 9 gms protein

Recipe courtesy of Fruits from Chile.

Roast Balsamic Cherries & Goat Cheese Bruschetta

Ingredients

4 - 6 thick slices of sourdough bread
1 clove garlic, cut in half
2 cups (10 ounces) cherries, pitted and halved
1 tablespoon honey
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 teaspoon rosemary leaves
Black pepper to season
4 ounces goat cheese
3 ounces prosciutto


Instructions

Preheat the oven to 400°F. Line a baking tray with baking paper.

Spread out the cherries in an even layer on the tray. In a small cup, mix together the honey, balsamic and olive oil. Toss through the cherries. Sprinkle over the rosemary and season with black pepper. Roast for 15 minutes until softened. Set aside in a bowl.

Meanwhile, toast the slices of sourdough under a grill until golden brown. Rub with the cut side of the garlic clove while hot.

Serve garlic-rubbed bruschetta with fresh goat cheese, roast balsamic cherries, prosciutto and flaky salt and pepper.

Recipe created for Nature's Partner by The Brick Kitchen.

Classy Citrus and Kiwifruit Ceviche

An updated version of a classic appetizer from South America. Try serving it cold on lettuce leaves instead of using traditional tortillas.

INGREDIENTS

½ lb / 250 g Shrimp or prawn meat, cooked, cubed
½ lb / 250 g Salmon, cubed
½ lb / 250 g Scallops, cubed
½ lb / 250 g White fish, cubed
½ cup / 250 g Red onion, diced
1 Tbsp / 15 ml Green Jalapeno pepper, diced, seeded
1 Tbsp / 15 ml Red Jalapeno pepper, diced, seeded
½ tsp / 2.5 ml Red pepper flakes
2 cups / 475 ml Fresh lime juice
2 Medium tomatoes, seeded and diced
½ cup / 120 ml Cilantro, chopped
2 Tbsp / 30 ml Sugar
Salt and fresh ground pepper to taste
2 green kiwifruit, scooped & diced
2 gold kiwifruit, scooped & diced
2 Limes, segmented
1 Orange, segmented
Lettuce leaves


Instructions

Combine the shrimp, salmon, scallops, white fish, red onion, Jalapeno peppers, red pepper flakes and lime juice.  Marinate refrigerated for 2 ½ to 3 hours.

Just before serving, drain off excess lime juice and add tomatoes, cilantro, sugar, salt and pepper.  Carefully add in the kiwifruit, lime and orange segments and gently mix.  Serve on bed of lettuce leaves.

Makes 16 (½ cup) servings.

Serving Nutritional Analysis: Calories 110 (21% Calories from Fat), Protein 12g, Carbohydrate 12g, Fiber 2g, Fat 3g, Sat. Fat 0g, Cholesterol 45mg, Sodium 60mg

Recipe courtesy of Zespri.

Avocado with Gold Kiwifruit Salsa

Serves 6

Ingredients

1 tablespoon runny honey
Juice 1 lime
2 fresh hot red chilies, halved, deseeded and very finely chopped
2 tablespoons shredded lemon or lime basil, or use mint
6 gold kiwifruit, peeled and finely chopped
3 Avocados


Instructions

Mix the honey, lime juice, chilies and chosen herb in a bowl and add the gold kiwifruit.

Marinate for 30 minutes before using.

Spoon into the centre of halved avocados or use as a dressing on an avocado and chicken salad.

Recipe courtesy of Zespri.

Chilean Grape and Farro Salad

Serves 4

Ingredients

2 cups Chilean grapes, halved1 cup uncooked farro perlato 3 cups water 1 small, or ½ large, red onion, sliced ¼ cup white wine vinegar 1 teaspoon pomegranate molasses 1 tablespoon Dijon mustard ⅓ cup + 4 tablespoons extra virgin olive oil1 tablespoon fresh rosemary, finely chopped ½ cup parmigiano cheese, grated 2 cups salad greens* Salt and pepper to taste


Instructions

Prepare farro as directed on package, toss with salt and pepper and cool.

While the farro is cooking, toss 1 cup of the halved grapes with 2 tablespoonsolive oil, salt and pepper. (reserve remaining 1 cup of grapes for later) Place inbaking dish and roast, in a 350F oven, for approximately 20 minutes, or untiltheir juice has been extracted and grapes are soft. Remove from oven and allowto sit at room temperature.

Heat 2 tablespoons of olive oil in a sauté pan. Add onions and sauté overmedium heat until soft and slightly browned. Add salt and pepper to taste. Setaside to cool.

Mix vinaigrette: In a bowl, whisk together vinegar, pomegranate molasses,mustard and juice from roasted grapes. Whisk in olive oil in a thin stream untilemulsified. Whisk in salt and pepper to taste as well as chopped rosemary.

Toss salad: Place sautéed onions and roasted grapes into bowl with farro. Addhalf of the vinaigrette and the parmigiano cheese. Toss to coat evenly. Add in 1cup uncooked, reserved, grapes. Toss in greens. Add additional vinaigrette, asneeded.** Taste and add salt and pepper to needed. Serve immediately.

*If using hearty greens such as kale or cabbage, you can toss the salad while the other ingredients are still warm. Hearty greens are also recommend if you are making this salad in advance or if it will be sitting out for a while. ** Farro tends to soak up the dressing, you will need more vinaigrette than with other salads. To save time, could also use a prepared vinaigrette.

Recipe courtesy of Fruits from Chile.

Brie with Chilean Grape Salsa and Tortillas

INGREDIENTS

1-1/2 cups quartered fresh Chilean red seedless grapes
1 small mild red chile pepper (jalapeño) 
1 tablespoon fresh lime juice
1 tablespoon honey
Pomegranate seeds (optional) 
4 ounces wedge Brie cheese
6 6-inch flour tortillas 


INSTRUCTIONS

Preheat oven to 350°F. 

Combine quartered grapes, chile pepper, lime juice, honey and pomegranate seeds (if using). Stir well. Keep chilled. Upon standing the salsa generates a delicious grape “juice.” 

Cut tortillas into triangles. Place on a baking sheet and bake for 8-10 minutes, until brown and crispy. Bake Brie until soft and melted about 5-8 minutes. 

Serve the grape salsa from a bowl or spoon it over the top of the warm brie. 

 Created by Jill Melton MS, RD, www.jillcookshere.com for Chilean Fresh Fruit Association.

Altitude Salad

 Serves 4

The grapes add a nice sweetness contrast with the acidity of the dressing. 

Ingredients

Agave syrup/nectar
28 Chilean seedless grapes
2 ounces diced cucumber (1/4 inch) 
16 cornbread croutons (3/4 inch), toasted
2 ounces grape tomatoes, halved
8 ounces mixed baby greens
Balsamic vinaigrette 


Instructions

Toss the grapes lightly in the agave nectar/syrup and roast in a HOT oven (450°F) until the skins just start to blister. Let cool. 

Toss the greens lightly in balsamic vinaigrette and place them in a serving bowl. Top with the grapes, cucumber, tomatoes, and some more vinaigrette. Toss and add the croutons.

Recipe courtesy of Fruits from Chile.

Cherry & Vanilla Custard Brioche

Ingredients

Brioche Dough

4 ounces (1 stick) unsalted butter
1 cup whole milk
1½ teaspoons active dried yeast
2 large eggs
¼ cup caster sugar
1 teaspoon salt
1 pound (3 1/2 cups) bread flour

To Fill

Vanilla Custard (store-bought or recipe below)
1/2 cup almond meal
2 1/2 cups fresh cherries, pitted and halved
2 tablespoons granulated sugar
1/2 cup flaked almonds
Icing sugar to dust


Instructions

Melt the butter in a medium pot. Add the milk and heat until lukewarm.

Sprinkle the dried yeast over the milk mixture, cover and set aside for a few minutes to allow the yeast to activate.

Meanwhile, whisk together the eggs, sugar and salt in a large bowl or stand mixer to dissolve the sugar.

Pour the yeast mixture into the eggs and stir to combine.

Add the flour and stir to combine. Mix either by hand or with the dough hook attachment of a stand mixer. If by hand, vigorously stir the mixture with a metal spoon for about 10 minutes until it become glossy. If using a stand mixer, mix on a medium speed with a dough hook for 8 minutes. The dough will be very wet at this stage, but don’t worry - you shouldn’t be able to knead it by hand. Resist the urge to add more flour! By the end of mixing, it should just start to occasionally pull away from the sides of the bowl, but will still be very sticky and will not hold together in a ball.

Loosely cover the bowl with glad wrap and leave in the fridge overnight to prove.

In the morning, preheat the oven to 375°F and line a baking tray with baking paper.

Divide the brioche dough into 8 - 10 even pieces. Roll out into circles about 1/3 inch thick. Transfer to the baking tray. Fold the outer edge (about 1/2 inch) in towards the centre, creating a rim.

Cover with a clean tea towel and leave to rise for 15 minutes.

Meanwhile, combine the halved fresh cherries with 2 tablespoons granulated sugar and stir to combine.

Sprinkle 1 tablespoon of almond meal into the centre of each brioche, right to the rim. Spoon about 2 tablespoons of vanilla custard on top of each and spread evenly over the almond meal. Divide the cherries over the vanilla custard. Top with a sprinkle of flaked almonds.

Bake for 20-25 minutes or until golden brown.

Serve warm, dusted with icing sugar.


Ingredients

Vanilla custard (Creme Patisserie)

2 cups milk
1 teaspoon vanilla paste or essence
1/2 cup granulated sugar
3 egg yolks
1/3 cup cornstarch

Instructions

In a saucepan, combine the milk, vanilla essence and half the granulated sugar (1/4 cup) and bring to a simmer

Meanwhile, in a separate bowl or stand mixer beat together the remaining half of the granulated sugar, egg yolks and cornstarch until pale and thick.

When the milk has just come to the boil, slowly pour half the milk mixture into the egg mixture, whisking constantly. Return remaining milk mixture to the heat and return to a boil. Quickly add the egg mixture to the pot of hot milk, whisking constantly. Keep whisking vigorously until it thickens and returns to the boil.

Pour into a bowl and lay a circle of baking paper on top so it does not form a film on the surface.

Will keep in an airtight container in the fridge for up to 3 days. Whisk until smooth before using.

Recipe created for Nature's Partner by The Brick Kitchen.