Sunrise Chef: Subarashii Kudamono


It's Friday, which means its time to head into the kitchen!

This morning we are joined by Chef Terry Wilson and Holly Harter of Subarashii Kudamono who are growers of Asian Pears in our area.

Fresh Subarashii Kudamono Asian Pear & Cracker Afterschool Snack for Kids

Serves 4

16 Whole Wheat Crackers

3 oz. Almond Butter

16 Cracker-sized slices EliSan variety Subarashii Kudamono Asian Pear

Spread approximately 1 teaspoon of almond butter on each cracker.

Top with a slice of Asian Pear.

Serve 4 crackers per person.

Fresh Subarashii Kudamono Asian Pear Snacking for Grown-Ups:

(ideal for a wine or cocktail party!)

"Sweet & Heat" Chicken Crostini

1 loaf large diameter French Bread, sliced into ¼" slices on the bias

1 lb. Fresh Baby Spinach

1 Tbsp. Olive Oil (plus more for baking crostini)

¼ tsp. Cayenne Pepper, can adjust for taste preferences

½ tsp. Kosher Salt

Fresh cracked Black Pepper, to taste

1 lb. Boneless Skinless Chicken Breasts

2 medium-to-large Hosui variety Subarashii Kudamono Asian Pears, peeled cored & diced ¼"

1 Tbsp. Olive oil

¼ c. chopped pecans

¼ c. diced yellow onion

6 Tbsp. Brown Sugar

4 Tbsp. Apple Cider Vinegar

Preheat oven to 350 degrees.

Place crostini in a single layer on a baking sheet. Drizzle lightly with olive oil. Bake for 5-8 minutes, until crostini are crisp.

In a large nonstick saute pan, heat the first 1 tbsp of olive oil. Carefully add the spinach, stirring so the spinach wilts quickly. Remove from the pan and place in a small colander to drain any liquid from the spinach.

Season the chicken breasts with the cayenne pepper, salt, and black pepper. Using the same pan as the spinach, sear the chicken breasts. Place on a baking pan and finish in the oven, baking until the internal temperature reaches at least 165F. Remove from oven, allow to cool slightly, then slice the chicken thinly on the bias.

In a medium saucepan, heat the final 1 Tbsp. of olive oil. Add the onions and saute until soft, but not browned. Add the Asian pear, brown sugar and vinegar. Bring to a boil and simmer for 4-5 minutes. Add the pecans and simmer for another minute or two. Remove from heat and allow to cool.

To assemble the crostini, place about 1 tbsp. of sauteed spinach on top of a crostini, spread evenly over the top. Lay a few slices of chicken breast on top of the spinach, and top with a small amount of the Asian Pear & Pecan Chutney.

Lehigh Valley BahnMi wrap with Asian Pear

Can be enjoyed as a sandwich or sliced pinwheel style for snacks or appetizers.

8 Burrito-size Tortilla Wraps

1/3 lb. Liverwurst

4 Tbsp. Subarashii Kudamono Asian Pear Spread, divided

1 cup Fresh Carrot, julienned

1 cup Fresh Zucchini, julienned

1 cup Fresh Cucumber, seeded and julienned

¾ cup Subarashii Kudamono Asian Pear Vinegar

1 ½ cups Water ¼ cup white sugar

2 lbs. Boneless, skinless Chicken Breast

2 Tbsp. Soy Sauce

½ tsp. Garlic Powder

1 bunch Cilantro

1 cup thinly sliced fresh Subarashii Kudamono Asian Pear


Take the Asian Pear Vinegar, water, and white sugar. Heat it in a medium saucepan until it boils, then immediately take it off the heat. Place the carrots, cucumbers, and zucchini in a medium bowl and pour the vinegar mixture over them. Stir them to coat and place the bowl in the refrigerator until ready to assemble. Stir the vegetables every 10 minutes or so.

Take the soy sauce, garlic powder and 1 ½ Tbsp. of Asian Pear Spread and combine them in a medium bowl. Toss the chicken breasts in the bowl and roll the chicken to coat with the soy sauce mixture. Sear the chicken in a nonstick saute pan over medium high heat. Bake the chicken in a 350 degree oven for 10-15 minutes, until the chicken reaches an internal temperature of 165 degrees. Remove from the oven and place on a plate to cool slightly. After a few minutes, slice the chicken on a bias.

If the liverwurst has a casing, remove it. Combine the liverwurst with the remaining 2 ½ Tbsp. of Asian Pear Spread. Make sure it has a nice, relatively smooth consistency.

For assembly, lay the tortilla wraps out flat on a cutting board or counter. Use a spoon and spread about a tablespoon of the liverwurst spread in the middle of one third of the wrap. Drain the vegetables and spread 1/3 cup of them on top of the liverwurst. Top with some of the cilantro and about 3 slices of Asian pear. Finally, place 4 oz. of chicken on top. Fold the sides over the filling, and roll the wrap over in thirds so that it folds like a standard wrap. Slice on a bias in half, and enjoy!

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