There’s no better incentive to try a new recipe than to have too much of something that is quickly turning from ripe to rot. Sweet-tart is the theme for this week, as I am deluged with a purple rain of
There’s no better incentive to try a new recipe than to have too much of something that is quickly turning from ripe to rot. Sweet-tart is the theme for this week, as I am deluged with a purple rain of plums from my backyard tree at the height of their season. Ripe plums will keep only about four days, refrigerated. They contain a fair amount of potassium and vitamin A, so are worth the effort. Pick a few from your local market (they should “give” a bit when pressed, but not have overly soft spots) and enjoy this seasonal delight.
Plum, basil and red onion salad
Here’s a light lunch when served with a good dark bread, or an accompaniment for grilled chicken or pork. Recipe from “Cooking for Heart &Soul” compiled by Stanley Eichelbum; makes four servings.
10 ripe plums
1/2 medium-size red onion
1/3 cup honey
1/2 cup fresh lemon juice
24 small basil leaves
Mixed greens for four portions
Salt and fresh ground black pepper
Pit the plums and cut them into eighths. Peel and thinly slice the onion lengthwise into quarter moons. In a large bowl, combine the honey and lemon juice. Add the plums, onion slices and basil leaves; gently toss until well coated. Divide mixed greens onto serving plates, top with plum mixture, and season with salt and pepper to taste.
Plums in the pot
This is something I just threw together in the crockpot last week, on a busy day when I had no time to cook. Feel free to modify as suits your taste. Serve with rice or potatoes, or a crisp salad.
1 small pork butt, trimmed of most fat
1 white or yellow onion, peeled, cut into ¼-inch-thick slices
5 or 6 ripe plums, pitted and cut into eighths
1 tablespoon chili powder
1 to 1 1/2 teaspoons ground cinnamon
Salt to taste
1/2 cup braising liquid, such as vegetable stock or red wine
Put all ingredients into a slow cooker, in the order listed above. Cover with a tight lid and set on high power. Cook until meat is tender, about three to four hours depending on size. If meat is not separating easily after four hours, cut into large chunks and cook a little longer. Serve hot.
Plum torte
I’ve had this oft-requested recipe for many years. It comes together fairly easy and is fantastic with a cup of coffee for breakfast or with a dollop of vanilla ice cream for dessert. I especially like that it uses up a good amount of plums that may be a bit too ripe for other purposes. Freezes well, too. Recipe from Epicurious; makes six to eight servings.
3/4 cup plus 2 tablespoons sugar
8 tablespoons (1 stick) butter, softened
1 cup unbleached all-purpose flour, sifted
1 teaspoon baking powder
2 eggs
Pinch of salt
8 to 10 plums, halved and pitted
1 teaspoon ground cinnamon
Arrange oven rack in lower third of oven; preheat to 350 degrees. Place softened butter and the 3/4 cup sugar in a medium bowl; cream with an electric mixer. Add flour, baking powder, eggs and salt; beat to mix well. Spread batter. Place a round of parchment paper on bottom of a 9- or 10-inch ungreased spring form pan with removable sides. Add batter to prepared pan; spread evenly. Cover top of batter with plum halves, skin side down. Mix cinnamon with remaining 1 or 2 tablespoons sugar; sprinkle evenly over top. Bake approximately 40 to 45 minutes, until center tests done with a toothpick and edges are browned. Remove; cool on rack. Serve warm or at room temperature.
Plum amaretto gratin
This easy-to-make dessert wins the best-dressed plums award and is sure to impress. Recipe from “Smart Food” by Marlisa Szwillus; makes four servings.
1 1/4 pounds small, ripe, slightly tart plums
Butter for the baking dish
1 1/2 ounces amaretti (Italian macaroon cookies)
2 eggs, separated
1/4 cup powdered sugar
2/3 cup sour cream
1 teaspoon lemon zest
3 tablespoons almond liqueur
Preheat oven to 450 degrees. Wash and dry the plums, then cut in half lengthwise to remove pits. Grease a baking dish with butter, and arrange plums in the dish in overlapping layers. Crumble the amaretti; set aside. In a bowl, beat egg yolks with powdered sugar until very creamy. Stir in the sour cream, amaretti, lemon zest and almond liqueur. In a separate bowl, beat egg whites until very stiff; fold gently into the egg mixture. Distribute topping evenly over fruit in baking dish. Bake gratin on middle rack of oven for eight to 10 minutes, until golden brown. Serve warm.
