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Archive for September, 2015

Cinnamon Sugar Plum Cake

Ingredients:

  • 1 1/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3/4 cup plus 1 1/2 tablespoons sugar
  • 2 large eggs
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon grated lemon peel
  • 5 large plums (about 1 1/4 pounds), pitted, cut into 1/2-inch wedges**
  • 1/4 teaspoon ground cinnamon

Directions:

Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Whisk first 3 ingredients in small bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Beat in 3/4 cup sugar. Add eggs 1 at a time, then lemon juice and lemon peel, beating until blended after each addition. Beat in flour mixture. Spread batter in prepared pan.

Press plum wedges halfway into batter in concentric circles, spacing slightly apart. Mix remaining 1 1/2 tablespoons sugar and cinnamon in small bowl; sprinkle over plums. Bake until cake is browned on top and tester inserted into center comes out clean, about 50 minutes. Cut around cake; release pan sides. Serve cake warm or at room temperature.

**Any other fresh fruit can be substituted for plums when plums are not in season.

Recipe from Bon Appétit,  June 2002

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Ingredients:

7 cups chopped, peeled peaches (about 18 ea or 4 lbs)

2 cups finely chopped onions

2 cups finely chopped red bell (sweet) peppers

1 cup finely chopped yellow bell (sweet) peppers

2 cups packed brown sugar

1 tsp pickling or canning salt

1/2 tsp ground cinnamon

1/4 tsp freshly ground black pepper

1 cup cider vinegar

 

Directions:

1) Prepare canner, jars & lids.

2) In a large pot, combine peaches, onions, red & yellow peppers, brown sugar, salt, cinnamon, pepper and vinegar.  Bring to a boil over medium heat, stirring often.  Reduce heat and boil gently, stirring occasionally, for about 45 minutes or until onions are translucent and mixture is thick enough to mound on a spoon.

3) Ladle hot chutney into hot jars, leaving 1/2 inch headspace.  Remove air bubbles and adjust headspace as necessary by adding hot chutney.  Wipe rim and place hot lid disc on jar.  Screw band down until fingertip-tight.

4) Place jars in canner and return to boil.  Process for 10 minutes.  Turn off heat and remove canner lid.  Let jars stand in water for 5 minutes.  Transfer jars to a towel-lined surface and let stand for 24 hours.  Check lids and refrigerate any jars that aren’t sealed.

  

Serving suggestions:

Serve with spicy coconut milk-based curries.

 Serve as a condiment for grilled or roast pork or poultry.

 

Makes about seven half-pint jars

 

Recipe from The Complete Book of Pickling by Jennifer MacKenzie, page 218

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Ingredients:

1/2 Cup all-purpose flour, spooned and leveled

1/2 Cup old-fashioned rolled oats

5 Tbsp butter, at room temperature

1/3 Cup light brown sugar

1/2 tsp cinnamon

1/2 tsp plus a pinch fine sea salt or table salt

1/2 pint blackberries

1 Tbsp granulated sugar

2 pluots, pitted and sliced

2 tsp fresh lemon juice

1 pint vanilla ice cream

Directions:

1) Heat oven to 350 F.  Mix together the flour, oats, butter, brown sugar, cinnamon and 1/4 tsp of the salt in a medium bowl.

2) Transfer to a rimmed baking sheet and, using your hands, formt he mixture into large clumps.  Freeze until hard, 15-20 minutes.

3) Bake the crumble until golden brown, 20-25 minutes.  Let cool.

4) Meanwhile, mash the blackberries and granulated sugar in a medium bowl.  Add the plums, lemon juice, and the remaining pinch of salt and mix to combine.

5) Divide ice cream, fruit and juices, and crumble among 4 glasses or bowls.  Serve immediately.

Real Simple, August 2014 issue, page 192.

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Ginger Plum Sauce

Ingredients:

3lbs purple plums, pitted

1 cup brown sugar

1 medium onion, finely chopped

1/2 cup apple cider vinegar

1 jalapeno, seeded and finely diced

1/4 cup soy sauce

3 tablespoons ginger, peeled and chopped

1/4 tsp ground cloves

Directions:

Prepare the jars for canning.  You’ll need to sterilize the empty jars for this recipe.  Place all the ingredients into a large pot and set over medium-high heat.  Stir frequently until the plums release their juice.  Reduce the heat to medium and continue cooking until the fruit breaks down and the sauce thickens.  If the fruit is too hot and sticking to the bottom of your pot, lower the temperature.  The sauce is done with a small spoonful is placed on a plate and no liquid separates out, creating a ring around the pulp. Total cooking time can take anywhere from 30mins to an hour.

When the sauce is cooked, add half the mixture to a blender (or add it all, if you prefer) and process to a smooth puree.  Combine the puree and sauce and add to the prepared jars.  Using a damp, clean towel, wipe the rims of the jars and place the lids and rings on the jars.  Process in a water bath for 10 minutes.  Remove the jars with tongs and let them cool on the counter.  When the sauce is cool, remove the metal rings, check for proper seals, and label with date and contents.  Store in a cool, dark cupboard until ready to use, for up to a year.  Once opened, store in the fridge.

From Edible Seattle, July/August 2012 issue, page 43

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