KUDZU

FESTIVAL!

September 2007

Blythewood

IGA Parking Lot

FAX US: (928) 244-2784

See you at the 2007 

32nd Annual 

Blythewood Kudzu Festival 
September 27, 28, 29, 30!

Kudzu Recipes

Questions or comments? Let us know!



 

Discover Good Kudzu Eating!

It's here and it's free - why not put it to good use?

Kudzu blooms the end of July through September. It has attractive bunches of elongated, delicate purple flowers with a fragrance reminiscent of grapes. Use the blossoms to make jelly.

To cook with kudzu, Choose only the smallest, most tender leaves. Large leaves are too tough. Even the small leaves have plenty of body. Fresh and tender, the leaves have a flavor similar to that of a green bean. That's because kudzu is a member of the legume family.

Wilma Clutter says: "Kudzu quiche and deep-fried kudzu leaves are wonderful. I've also eaten small kudzu leaves marinated in Italian dressing served on tofu sandwiches."

Pork Tenderloin with Kudzu Salsa

4 servings

½ cup soy sauce

1 tablespoon sesame oil

2 teaspoons teriyaki sauce

2 garlic cloves, minced

1 teaspoon ground ginger

1 pound pork tenderloin

½ teaspoon oregano

½ teaspoon cumin

¼ cup honey

2 tablespoons brown sugar

Kudzu salsa:

1 cup diced freshly boiled Kudzu stems

1 large tomato, diced

1 tablespoon minced red onion

1 teaspoon olive oil

¼ teaspoon salt

2 tablespoons honey

1 tablespoon cilantro

1 tablespoon lime juice

Combine first 5 ingredients in a large shallow dish or heavy-duty zip-top plastic bag. Add pork. Seal and chill 6-8 hours;

Remove pork from marinade, discarding marinade. Sprinkle with oregano and cumin;

Stir together honey and brown sugar. Brush pork with honey mixture; place on greased rack in roasting pan;

Bake at 400 degrees 25-30 minutes or until thermometer reaches 160 degrees. Cut pork into slices; serve with Kudzu salsa;

To prepare salsa, combine all ingredients, cover and chill until ready to serve.

NUTRITIONAL INFORMATION PER SERVING:

Calories 334.8; protein, 34.3 grams; carbohydrates, 44.4 grams; total fat, 10.2 grams; cholesterol, 89.4 milligrams; saturated fat, 2.5 grams; dietary fiber, 2.8 grams; sodium, 1363 milligrams; sugar, 18.3 grams; vitamin A, 64.7 retinol equivalents; vitamin C, 11.5 milligrams; calcium, 36.6 milligrams; iron, 2.9 milligrams; alcohol, 0 grams.

Kudzu Flower Jelly

4 half-pints

4 cups kudzu blossoms

4 cups boiling water

1 tablespoon lemon juice

1 package pectin

5 cups sugar

Put washed blossoms in bowl. Pour boiling water over blossoms, stir and set in refrigerator 6 hours or overnight.

Strain and put liquid in a medium pot. Liquid will be brown. Add lemon juice and pectin. Bring to a full rolling boil, stirring constantly.

Allow to boil 2 minutes. Skim foam. Then pour into sterilized jars and seal. Process jelly in boiling water bath for 7 more minutes.

NUTRITIONAL INFORMATION PER 2 TABLESPOON SERVING:

Calories, 126; protein, 0.2 grams; carbohydrates, 33 grams; total fat, 0.1 grams; cholesterol, 0.0 milligrams; saturated fat, 0.0 grams; dietary fiber, 0.2 grams; sodium, 18 milligrams; sugar, 23.7 grams; vitamin A, 46 retinol equivalents; vitamin C, 1.6 milligrams; calcium, 5 milligrams; iron, 0.3 milligrams; alcohol, 0.0 grams.

Fruit Juice Jelled Kudzu Desserts

2 servings

1 cup fruit juice

2 tablespoons kudzu starch

Combine juice and kudzu powder in a saucepan, whisking until powder is dissolved. Bring to a boil. Simmer, stirring constantly for 1-2 minutes, or until transparent and well thickened. Pour into moistened individual cups and cool. Serve chilled.

NUTRITIONAL INFORMATION PER SERVING:

Calories, 93; protein, 0.0 grams; carbohydrates, 23 grams; total fat, 0.0 grams; cholesterol, 0.0 milligrams; saturated fat, 0.0 grams; dietary fiber, 0.1 grams; sodium, 14 milligrams; sugar, 15 grams; vitamin A, 0.0 retinol equivalents; vitamin C, 0.0 milligrams; calcium, 0.2 milligrams; iron, 0.0 milligrams; alcohol, 0.0 grams.

Kudzu-Rice Quiche

6 servings

4 eggs

2 cups cooked rice

½ cup finely grated Swiss cheese

½ pound fresh, young kudzu leaves

2 tablespoons butter or margarine

½ teaspoon salt

1 cup cottage cheese

¼ cup grated Parmesan

6 tablespoons heavy cream or evaporated milk

¼ teaspoon nutmeg

6 drops hot sauce

Preheat oven to 350 degrees. Grease a 9-inch pie pan or use an 8- or 9-inch square cake pan. In a medium bowl, beat 1 egg. Add rice and Swiss cheese. Stir well. Spread mixture evenly in prepared pan, making a crust. Refrigerate until ready to fill and bake.

Cook kudzu leaves in a small amount of water, press to remove moisture and chop fine. Add butter and set aside.

In a medium bowl, beat remaining 3 eggs. Stir in salt, cottage cheese, Parmesan cheese, heavy cream, hot sauce and nutmeg. When it's blended, stir in Kudzu. Pour into prepared rice crust. Bake 30-35 minutes or until firm.

NUTRITIONAL INFORMATION PER SERVING:

Calories, 286; protein, 15 grams; carbohydrates, 18 grams; total fat, 17 grams; cholesterol, 185.2 milligrams; saturated fat, 9.5 grams; dietary fiber, 0.7 grams; sodium, 517 milligrams; sugar, 2.4 grams; vitamin A, 209.6 retinol equivalents; vitamin C, 3.5 milligrams; calcium, 200 milligrams; iron, 1.4 milligrams; alcohol, 0.0 grams.

Dried Kudzu 

Dry only the smallest leaves. Place them between paper towels to absorb the moisture and microwave for 30 seconds, then flip. Continue microwaving and flipping until dry. Leaves are easy to burn, so watch carefully. Crumbled leaves can be used in your favorite bread or pasta recipes. Freeze them for longer storage.

Kudzu Candy

Melt almond bark or flavored candy melts from a craft store in a double boiler. Add raisins, nuts and crushed, dried kudzu leaves. Spread on a cookie sheet; let cool completely and then break into pieces. Or pour candy into molds and cool completely.

Kudzu Blossoms

To make jelly, pour hot water over blossoms. Let stand overnight; strain through cheesecloth. Do not freeze liquid; it will change color. Liquid may be canned in sterilized jars.
 


Kudzu Blossoms Note

I make kudzu jelly and was just cruising the net looking at other's recipes. I noticed that it said not to freeze the juice. For years, I have frozen the juice, yes it turns the color of a grape popsicle but when thawed it returns to its original color and makes great jelly so this is a great alternative for picking in the hot summer and making the jelly in the fall and winter when things cool off a blit. Just thought I'd share that with you. Lisa
 


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