Recipes

For 4 persons:

• Fresh KIKU® apples (approx.15°)
• Sugar
• Apple schnapps, preferably KIKU® schnapps

Preparation:
Clean the apples and cut into thin slices. Arrange on a plate and sprinkle with sugar. Sprinkle with KIKU® apple schnapps. Wait a few moments for the schnapps to be absorbed by the apples.

NOTE: do not drive after consuming this dish!


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KIKU® Carpaccio

For 4 persons:

• 200 g Edam cheese
• 200 g peeled apples
• 30 g celery
• 1 tbsp sherry
• 1 tbsp wine vinegar
• salt and pepper
• lemon juice • olive oil

Preparation:

Cut apples and cheese into identically-sized pieces. Add celery cut into thin slices. Add other ingredients and mix together well.


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KIKU® apple & cheese salad

For 4 persons:

• 250 g shrimps
• 2 sour apples
• 2 heads of chicory
• 1 lemon
• 1 cup cress
• 4 tbsp mayonnaise
• 3 tbsp whipping cream
• 2 tbsp chopped chives
• 1 tsp tarragon vinegar and ½ tsp paprika

Preparation:

Cook and peel the shrimps, sprinkle with lemon juice and leave to stand for 20 mins. Peel the apples and cut into thin rings. Cut the chicory into rings, wash and drain well. Mix the cress, mayonnaise, whipping cream, chopped chives, vinegar and paprika. Put the shrimps, apples and chicory into a salad bowl. Pour the sauce over and serve.


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KIKU® apple & shrimp salad

For 4 persons:

• 1 kg asparagus
• 4 apples
• 3 tbsp lemon juice
• 2 tbsp mayonnaise
• 100 g crème fraîche
• Salt and white pepper
• 1 bunch salad onions

Preparation:

Peel the asparagus, cut in 1 cm pieces and cook in salted water until crisp. Dry the asparagus pieces well on kitchen paper and leave to cool. Peel the apples and cut into rings. Mix the lemon juice, crème fraîche and mayonnaise into a sauce. Season with salt, white pepper and finely chopped salad onions. Mix the asparagus with the apples and sauce and serve in cocktail glasses.


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KIKU® apple & asparagus salad

For 4 persons:

• 30 g onions
• 300 g KIKU apples
• 400 g potatoes
• 40 g butter
• ½ tsp marjoram
• 100 ml apple juice
• 600 ml chicken or vegetable stock
• 300 ml cream
• Salt, pepper, fresh marjoram to garnish

Preparation:

 Peel and dice the onions, apples and potatoes. Gently fry everything in the butter with the marjoram then add the stock, apple juice and cream. Cook for 30 mins. at a moderate heat, season with salt and pepper. Puree into a soup and sieve. Garnish with fresh marjoram.


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KIKU® apple & potato soup with marjoram

For 4 persons:

• 200 g celeriac
• 50 g shallots
• 2 medium apples
• 20 g butter
• 600 ml vegetable stock
• 200 ml cream
• Salt and pepper
• 2 tbsp lemon juice
• Marjoram

Preparation:

Peel apples; dice shallots and celeriac. Gently fry the apples, shallots and celeriac in the butter. Add vegetable stock and season with salt and pepper. Cook for approx. 15 mins. Puree and sieve finely. Season with lemon juice and marjoram leaves.


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KIKU® apple & celeriac soup

For 4 persons:

• 280 g risotto rice
• 2 KIKU® apples, diced
• ½ finely chopped onion
• 1 tsp finely chopped rosemary leaves
• Salt and pepper
• 50 ml white wine
• Approx. 1 l clear broth
• 2 tbsp olive oil
• Butter
• 2 tbsp grated Parmesan cheese

Preparation:

Heat the olive oil in a pan; fry the onions gently until transparent, then add the rice. Add the white wine then gradually add the broth, stirring constantly. Season with salt and pepper then add rosemary. After around 12 minutes cooking, add the diced apples. As a final touch, stir 1 tbsp butter and 2 tbsp Parmesan into the risotto.


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KIKU® apple risotto

For 4 persons:

• 1 duck (1.5 kg)
• 2 KIKU® apples, halved
• Salt, pepper and rosemary
• 1 carrot
• 1 piece of celery
• 1 small onion
• 2 garlic cloves
• 5 tbsp olive oil
• ½ tbsp tomato puree
• ⅛ l white wine
• ¼ l chicken stock

Preparation:

Season the cleaned duck with salt and pepper, then stuff with apples and rosemary. Heat the olive oil in a frying pan and fry the duck, then add the chopped vegetables. Place in a pre-heated oven (180°); sprinkle with white wine. Constantly pour juices over meat while roasting. Pour off surplus fat and add tomato puree, gently roast, then pour over chicken stock and allow juice to thicken. Sieve gravy and add cooking starch if necessary.


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Roast duck with KIKU® apples

For 4 persons:

• 600 g sliced calf’s liver
• 50 g butter
• 1 tbsp olive oil
• 1 KIKU® apple, diced
• 1 tbsp finely chopped parsley
• Salt and pepper
• 1 tbsp flour
• Approx. 0.1 l clear broth

Preparation:

Heat butter and olive oil together in a pan. Coat calf liver slices in flour and fry in pan. Add the diced and peeled apples, season with salt and pepper. Add broth and sprinkle with chopped parsley. Place on plates and serve.


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Roast calf’s liver slices with KIKU® apples

For 4 persons:
Sauce:
• 150 ml Gewürztraminer wine
• 300 ml cream
• 3 g chervil
• 5 g parsley leaves
• 5 g chives
• 5 g basil leaves
• 50 g carrots
• 50 g white celery stalks
• 200 g KIKU® apples
• 20 g butter
• 80 g South Tyrolean speck cut into thin slices
• 8 slice South Tyrolean speck cut into thin slices to garnish
• 20 g flour, 00 type
• 250 ml vegetable oil
• Salt and pepper

For the potato noodles:
• 400 g floury potatoes
• 100 g flour • 50 g potato flour
• 2 egg yolks • Salt and pepper
• 1 g grated nutmeg

Preparing the sauce:

Heat the Gewürztraminer for 3 minutes in a pan, add the cream and cook until the sauce thickens slightly. Peel the carrot and celery stalk and cut into ½ cm cubes. Slice the apple with a cutting machine into 4 slices of 1 mm each and put aside for the garnish. Cut the remaining apple into ½ cm cubes. Heat the vegetable oil in a pan. Coat the 4 apple slices in flour and briefly fry in the oil. Ensure that the apple slices do not turn too brown. Remove the apple slices from the oil and put aside for the garnish. Cut the speck slices into fine strips. Heat the butter in the pan, fry the 8 speck slices until crispy then set aside for the garnish. Fry speck slices, vegetables and apple cubes for 1 minute in the same pan at medium heat. Mix the fried bacon, vegetables and KIKU® apples in the Gewürztraminer sauce. Add the finely chopped parsley leaves, chives and basil cut to the sauce.

Preparing the potato noodles: Cook the potatoes unpeeled, strain, let cool and peel. Mash the potatoes, mix potato flour, egg yolks, salt and nutmeg into the potatoes and quickly knead into a dough. From the dough, roll out 5 cm long, finger-thick noodles with pointed ends. Bring salted water to the boil, put the potato noodles into the water and, as soon as they rise to the surface, remove with a slotted spoon and add to the hot sauce. Briefly heat up the potato noodles with the sauce and serve on 4 plates. Garnish each serving with 2 fried speck slices and 1 apple slice: serve immediately.


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Gewürztraminer sauce
Potato noodles
Potato noodles in Gewürztraminer sauce with KIKU®

For 4 persons:

• ¼ l blond beer
• 180 g flour
• 2 eggs
• Pinch of salt
• 2½ tbsp sugar
• 4 KIKU® apples
• Oil for frying
• 1 tsp powdered cinnamon
• Icing sugar

Preparation:

Blend beer, flour, eggs, salt and ½ tbsp sugar into a thick mixture. Peel and core the apples. Cut the apples into approx. ½ cm thick slices and dip the slices into the mixture. Fry to a golden-yellow colour in hot oil. Mix 2 tbsp sugar and 1 tsp powdered cinnamon and dip the fritters in the mix.


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KIKU® apple & beer fritters

For 4 persons:

• 2 large KIKU® apples
• 250 g flour
• 5 eggs
• Approx. ½ l milk
• Pinch of salt
• 2 tbsp sugar
• 2 tbsp butter
• Icing sugar for decoration

Preparation:

Peel and core apples and cut into thin slices. Mix flour and milk to a paste, add salt and eggs. Warm the butter in the pan and lightly fry the apples. Pour the paste to a depth of 1 cm over the apples and fry on both sides until golden-yellow. Cut the apple pancakes into pieces in the pan, add sugar and caramelise.


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KIKU® apple pancakes

For 4 persons:

• 900 g natural yogurt
• 200 g liquid sugar
• Zest of 1 lime
• Juice of 2 limes
• Juice of 3 KIKU® apples
• Finely chopped peel of 1 KIKU® apple
• 1 tbsp ice cream to bind

Preparation:

Mix all ingredients together and freeze.


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Yogurt sorbet with KIKU® apples

Ingredients for 12 muffins

• 500 g KIKU® apples
• 200 g butter
• 250 g sugar
• 4 eggs
• 300 g flour
• 1 sachet baking powder
• 2 tsp cinnamon
• 100 g chopped walnuts

Preparation

Beat butter, sugar and eggs to a foamy consistency. Sieve flour with baking powder and mix in. Add cinnamon. Cut the KIKU® apples into small cubes and mix with the walnuts. Bake for 15 minutes at 180°C.


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KIKU® apple & nut muffins

For 4 persons:

• 1 kg KIKU® apples, peeled and cored
• 500 g chopped onions
• 250 g raisins
• 60 cl apple vinegar
• 350 g cane sugar
• 2 tbsp salt
• 3 tbsp finely chopped ginger
• 1 tbsp mustard powder
• ½ cayenne pepper
• Grated peel and juice of 1 orange
• 120 g grated almonds

Preparation:

Place all ingredients except the almonds into a pan and cook on a low heat. Cook for approximately 1 hour. Place in sterilised, sealable jars. Let the chutney mature for 4 weeks before use.
Ideal with grilled meats or with cheese!


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KIKU® apple chutney

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KIKU® apple & pistachio jam