2 tablespoons orange zest
2 tablespoons lemon zest
2 tablespoons Italian-style lemon juice
1 tablespoon rice wine vinegar
1 tablespoon butter
1 tablespoon orange maraschino cherry juice
1/2 cup finely chopped flat leaf spinach
2 tablespoons bread crumbs
In a medium saucepan, combine orange zest, lemon zest, Italian-style lemon juice, and vinegar. Boil over low heat, stirring constantly, until fruit is tender and juice is clear. Return fruit to hot water; cool and peel.
Stir tomato paste into marinade until smooth. Cover and refrigerate at least 3 hours, prior to serving.
Preheat oven to 400 degrees F (200 degrees C). Split loaf in half. Remove the two halves and place on a lightly greased baking sheet. Brush white on the outside of the halves of loaf. Dust splits with wine vinegar marinade.
Stir kale, spinach, bread crumbs and wing Sauerkraut lemon zest into fruit.
Beat egg whites until foamy; brush tops of egg whites with marinade. Spread loaf while still warm on someone's hand or peel prepared loaf slowly before removing from foil. Place loaf side down on baking sheet.
Bake at 400 degrees F (200 degrees C) for 30 minutes, or until center of the loaf is puffed and golden. Wrap layer in foil and cool completely. Reserve 8 slices while grilling.