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MEET THE SEMI-FINALISTS WEEK 6
Honeyed Kiwi-Lime Chicken Salad The gentle flavors of fresh kiwi and apple come together as a pure palate pleasure in this mild chicken salad. It's quick, simple, and easy to whip up the evening before a school lunch is to be toted. Just make sure you don't add the kiwi and apples until the morning to keep the fruit from wilting overnight. Get your kids involved with preparing their own lunch by inviting them to spoon the chicken salad atop croissants or hawaiian sweet rolls. But, don't let the child-friendly nature of this dish fool you. It's just as friendly with grown-ups. Whether you pack it in a lunch box or serve it at a swanky dinner party, you're sure to be delighted with this dish.
1/4 cup mayonnaise
In a large bowl, combine first six ingredients. Add all other ingredients to bowl, then stir to coat the chicken and fruit. Serve immediately or refrigerate until needed.
WEEK 5
Kiwi-Colada Sippers This simple recipe will make your mouth--and your kitchen--feel like it's on vacation. It's easy to make and even easier to clean up since the kiddies can't wait to swipe the palm-sized cups and start sucking in their fruity goodness. My kids loved sipping the yogurt through the straw, but don't forget to serve these with spoons! You'll need 'em to help you finish of the sweet kiwi fruit awaiting your arrival to the bottom of your sipper.
Jes' put the kiwi in the coconut and drink it all up...
*4 Zespri Kiwi Fruit
*Prepare by slicing off a small piece at the base of each kiwi to keep the fruit sturdy while standing up. Slice another, larger piece off the top, using a spoon to scoop out half of the fruit (eat this quickly, else little fingers are likely to sneak it from the kitchen counter and pop it into their own mouths). Place a teaspoon of the pineapple in the bottom of each kiwi. In a small bowl, combine coconut flavoring and yogurt then spoon atop the pineapple in each kiwi. Accessorize with a small straw and mini handmade umbrella for an islandic effect.
Contrary to my personal resistance, it seems summer will surely pass. But, that doesn't have to mean the fun of summer treats does! To pack this high-nutrient treat in your kiddies’ school lunch, use the top part of the kiwifruit as a "lid" to keep the yogurt in place until lunchtime. Don't forget to include straw, spoon, and--of course--the cute little umbrella's before securing in a small, air-tight container.
WEEK 4
Coco-Kiwi Mango Salsa with Cinnamon Crisps For the salsa: For the chips: Combine salsa ingredients and stir well. Refrigerate until ready to serve.
To make the chips, slice the tortillas into wedges (6 per tortilla). Combine sugar and cinnamon in a small bowl and set aside. Heat a nonstick skillet over medium heat and working in batches, arrange as many tortilla wedges you can get into the pan in one layer. Cook for a few minutes, flipping halfway through, until tortillas begin to crisp up. Remove chips from pan, brush them with a little melted butter, and sprinkle with cinnamon-sugar mixture. Flip and repeat on the other side of the chips. Serve with fruit salsa.
Makes about 3-4 1/2-cup servings.
WEEK 3
Kiwi Desert Sushi and Coconut Dipping Sauce SWEET COCONUT RICE In a pan mix coconut milk, sugar and salt. Heat on low, stirring until sugar and salt dissolves, do not boil. Add all but 1/4 cup to cooked, warm rice and mix thoroughly. Put lid on pan and let sit for 10 minutes. Serve warm with pineapple and mango chunks and coconut sorbet. Use left over sauce for a topping or for a dipping sauce for desert sushi. Kiwi DESERT SUSHI Use Mamenori sheets to roll ingredients like you would roll sushi, slice and serve with more fruit and the extra sauce for dipping.
WEEK 2
Kiwi Matcha Lime Tea Cake Preheat oven to 350 degrees. Grease a 9 X 5 loaf pan, preferably non-stick. In a large bowl cream butter and sugar together until light and fluffy. Add eggs one at a time to creamed mixture and thoroughly combine. Stir in mashed kiwi fruit and lime zest. Fold in dry ingredients, stirring until batter is completely moistened. Spoon batter into pan and bake for one hour or until toothpick inserted comes out clean. Cool for 20 minutes on wire rack. Remove from pan and continue cooling on rack.
WEEK 1
Kiwi-Lime Bars with Macadamia Nut Crust FILLING * 2 c plus 2 Tbs sugar
Position rack in center of oven and preheat to 350°F. Blend nuts and sugar in processor until nuts are finely ground. Add flour and salt; blend 5 seconds. Add butter and process until well blended. Press dough evenly onto bottom of 13x9x2-inch metal baking pan. Bake crust until golden brown, about 28 minutes; cool completely in pan on rack. Maintain oven temperature.
Whisk sugar and eggs in large bowl until well blended, scraping down sides of bowl occasionally. Whisk in lime juice, kiwi, then flour and lime peel. Pour filling over crust in pan.
Bake lime bars 25 minutes (filling will not be fully set). Sprinkle coconut evenly over. Bake until filling is completely set, about 10 minutes longer.
Cool bars in pan on rack. Chill uncovered until cold, at least 2 hours. Can be made 1 day ahead. Cover and keep chilled. Cut around pan sides to loosen bars; cut into 24 pieces. Using small spatula, transfer bars to platter; serve chilled.
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