Active time: 10 min Start to finish: 1 hr
Makes about 1 1/2 cups.
INGREDIENTS
- 1small onion, finely chopped
- 1tablespoon vegetable oil
- 1lb black plums (4), pitted and coarsely chopped
- 1 1/4cups water
- 1/4cup plum jam
- 2teaspoons balsamic vinegar
- 2teaspoons dijon mustard
- 1/4teaspoon black pepper
- 1/4teaspoon salt
DIRECTIONS Cook onion in oil in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until golden, about 5 minutes. Stir in remaining ingredients and simmer, uncovered, stirring more frequently toward end of cooking, until plums fall apart and sauce is thickened, about 1 hour. Cool to room temperature. Serve with pork or chicken.
Active time: 40 min Start to finish: 2 3/4 hr
Makes 4 dessert servings.
INGREDIENTS
- 2/3cup quick plum preservesat room temperature
- 1/3cup finely chopped firm-ripe red or black plums
- 12wonton wrappers, thawed if frozen
- all-purpose flour for dusting
- about 6 cups vegetable oil
- 10fresh mint leaves (preferably spearmint)
- 2teaspoons fresh lemon juice
- 1/2cup chilled heavy cream
- 1 1/2tablespoons confectioners sugar plus additional for dustingspecial equipment:a deep-fat thermometer; a mortar and pestle
DIRECTIONS Make ravioli:
Drain preserves in a coarse sieve set over a bowl, pressing lightly on solids, and reserve syrup. Transfer drained preserves to a bowl and stir in chopped plums.
Put 1 wonton wrapper on a lightly floured surface, keeping remaining wrappers covered with plastic wrap, and put a rounded teaspoon of plum mixture in center. Lightly dampen edges of wrapper with a fingertip dipped in water and fold wrapper in half to form a triangle, pressing down around filling to force out air and pressing edges together firmly to seal. Transfer to a dry kitchen towel and make 11 more ravioli in same manner.
Fry ravioli:
Heat 2 inches oil in a 4-quart heavy pot until it registers 375°F on deep-fat thermometer. Fry ravioli in 4 batches, turning them, until golden, about 1 1/2 minutes. Transfer as fried with a slotted spoon to paper towels to drain.
Crush mint leaves in lemon juice using mortar and pestle, then transfer to a bowl. Whisk in cream and confectioners sugar and whisk until soft peaks form.
Dust ravioli with confectioners sugar, drizzle plum syrup around them, and dollop mint cream on the side.
Jason Gareffa of Los Angeles, California, writes: “Pursuing a career in acting keeps me tremendously busy. Between my improv comedy classes, performances, auditions for film and television roles, and gigs as a DJ for weddings, I don’t have a lot of extra time on my hands. But good food is important to me, especially since I need a lot of energy to stay on the go. So over the years, I’ve started experimenting in the kitchen. Now the other members of my improv group even like to come to my ‘wrap parties’ to taste my creations.”
Serve basmati rice (or regular white rice) on the side to complement the Indian flavors.
Makes 2 servings.
INGREDIENTS
- 11 3/4-pound cornish game hen, halved lengthwise1/3cup plum jam
- 2tablespoons mango chutney
- 1teaspoon curry powder
- 1/4cup low-salt chicken broth1lime, halved
- chopped green onions
- chopped roasted salted peanuts
DIRECTIONS Preheat oven to 400°F. Rinse hen halves and pat dry. Sprinkle with salt and pepper. Line rimmed baking sheet with foil. Arrange hen halves, skin side up, on prepared baking sheet.
Combine plum jam, chutney, and curry powder in small saucepan. Stir over low heat until curried plum glaze comes to boil. Brush 2 tablespoons glaze over each hen half, coating generously. Add chicken broth to remaining glaze and reserve for sauce.
Bake hen halves until golden and tender, about 25 minutes. Transfer hen halves to plates. Squeeze fresh lime juice over each hen half. Pour pan juices into reserved glaze mixture and bring to boil. Reduce heat and simmer to thicken slightly, about 3 minutes. Spoon sauce around hen halves. Sprinkle with chopped green onions and chopped peanuts.
Makes 6.
INGREDIENTS
- biscuits
- 2cups all purpose flour
- 1/4cup chopped crystallized ginger
- 2tablespoons sugar
- 2 1/2teaspoons baking powder
- 1teaspoon ground ginger
- 3/4teaspoon salt
- 6tablespoons chilled unsalted butter, cut into 1/2-inch cubes
- 3/4cup half and halfspiced plums
- 1/4cup (1/2 stick) unsalted butter
- 2pounds dark red or purple plums, halved, pitted, cut into 1/2-inch slices
- 1/3cup sugar
- 1/2teaspoon ground cinnamon
- 1/2teaspoon ground ginger1cup chilled whipping cream
- 2teaspoons powdered sugar
- 1/4cup chopped crystallized gingeradditional powdered sugar
DIRECTIONS For biscuits:
Preheat oven to 400°F. Whisk first 6 ingredients in medium bowl to blend. Add butter; rub in with fingertips until mixture resembles coarse meal. Add half and half; stir just until dough forms. Gather dough into ball with floured hands. Gently knead 8 times against side of bowl. Roll out dough on floured surface to 3/4-inch-thick round. Using 3-inch-diameter cookie cutter, cut out 5 biscuits; place on ungreased baking sheet. Gather dough and reroll as needed to make 1 more biscuit. Bake biscuits until pale golden and tester inserted into center comes out clean, about 15 minutes. Cool 20 minutes. (Biscuits can be made 8 hours ahead; cool completely and store in airtight container at room temperature.)
For spiced plums:
Melt butter in large skillet over medium-high heat. Add plums and sugar. Cook until sugar dissolves and becomes syrupy and plums are just tender, stirring constantly, about 6 minutes. Remove from heat. Stir in cinnamon and ground ginger. Cool 5 minutes. (Can be made 4 hours ahead. Let stand at room temperature; rewarm before serving.)
Using electric mixer, beat cream in medium bowl until soft peaks form. Add 2 teaspoons powdered sugar and beat to firm peaks. Fold in crystallized ginger.
Cut biscuits in half; place bottom halves on 6 dessert plates. Top with warm plums, then cream. Cover with biscuit tops. Sift powdered sugar over.
Active time: 45 min Start to finish: 2 hr
Makes about 2 1/2 cups.
INGREDIENTS
- 2lb firm-ripe red, black, or fresh prune plums, halved and pitted
- 1/2cup sugar
- 1/2cup water
- 1(3-inch) cinnamon stick
DIRECTIONS Coarsely chop plums and stir together with sugar, water, and cinnamon stick in a 2-quart heavy saucepan. Simmer, uncovered, stirring occasionally (more often toward end of cooking to prevent sticking), until thickened and reduced to about 2 1/2 cups, 45 minutes to 1 hour.
Discard cinnamon stick and cool preserves. Transfer to an airtight container and chill, covered.
Cooks’ note:
• Preserves keep, chilled, 1 month.
The nutty marzipan mixture is a delicious contrast to the sweet-tart plum filling.
Makes 10 to 12 servings.
INGREDIENTS
crust
1cup all purpose flour
3/4cup sliced almonds
1/4cup sugar
1/3teaspoon salt
1/2cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
2tablespoons chilled whipping cream
1large egg yolkcrumble
3/4cup all purpose flour
1/2cup (packed) almond paste (about 5 ounces)
1/2cup (packed) golden brown sugar
6tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/4cup sliced almonds filling
2 1/4pounds plums (about 12), halved, pitted, thinly sliced
1/2cup sugar
2tablespoons plus 2 teaspoons cornstarch
DIRECTIONS
For crust: Blend first four ingredients in processor until nuts are finely ground. Add butter; process until mixture resembles coarse meal. Add cream and yolk. Blend, using on/off turns, until dough comes together. Press over bottom and up sides of 11-inch-diameter tart pan with removable bottom. Pierce all over with fork. Chill at least 2 hours and up to 1 day.
Preheat oven to 400°F. Bake crust until golden, pressing with back of fork every 5 minutes if crust bubbles, about 25 minutes. Transfer crust to rack; cool. Reduce oven temperature to 375°F.
Ice cream at its easiest: crystallized ginger is mixed into softened vanilla ice cream.
Makes 6 servings.
INGREDIENTS
- topping
- 1cup coarsely chopped walnuts
- 1/2cup all purpose flour
- 1/2cup (packed) golden brown sugar
- 1/2teaspoon ground cinnamon
- 1/4teaspoon ground ginger
- 1/4teaspoon salt
- pinch of ground nutmeg
- 6tablespoons chilled unsalted butter, cut into 1/2-inch pieces1pint vanilla ice cream
- 1/4cup finely chopped crystallized gingerfruit
- 2 1/2pounds plums, pitted, quartered
- 1/2cup sugar
- 1tablespoon cornstarch
- 1teaspoon vanilla extract
DIRECTIONS For topping:
Mix first 7 ingredients in large bowl. Add butter and rub in with fingertips until small moist clumps form. Cover and refrigerate 20 minutes. (Can be made 3 days ahead. Keep refrigerated.)
Microwave ice cream in 5-second intervals just until slightly softened. Mix ice cream and ginger in medium bowl to blend. Cover and freeze. (Can be made 1 day ahead. Keep frozen.)
For fruit:
Preheat oven to 400°F. Toss plums, sugar, cornstarch, and vanilla in bowl. Let stand until sugar dissolves, tossing occasionally, about 5 minutes.
Transfer plum mixture to 11×7-inch glass baking dish. Sprinkle topping over. Bake until topping is dark golden brown and fruit is bubbling, about 40 minutes. Transfer crisp to rack and cool slightly, about 30 minutes.
Scoop warm crisp into shallow bowls. Top each with scoop of ice cream.
“I’m a social worker running my own practice,” writes Susan Haskell of Boston, Massachusetts. “In addition, I’m getting a doctorate in social work. So most of my time is spent either working with patients or writing my dissertation. Still, no matter what’s on my schedule, nothing can stop me from going into the kitchen. During the week, I make the time to pore over food magazines to find recipes I want to try. On Saturdays, I cook for friends — because next to cooking, sharing the results is my favorite thing to do.”
Susan says this can also be made with fresh cherries, sliced peaches, nectarines, or pears.
Makes 6 to 8 servings.
INGREDIENTS
- 1 1/4cups all purpose flour
- 1teaspoon baking powder
- 1/4teaspoon salt
- 1/2cup (1 stick) unsalted butter, room temperature
- 3/4cup plus 1 1/2 tablespoons sugar
- 2large eggs
- 1tablespoon fresh lemon juice
- 1teaspoon grated lemon peel5large plums (about 1 1/4 pounds), pitted, cut into 1/2-inch wedges
- 1/4teaspoon 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.
“The Garden Restaurant in London’s Gatwick Airport Hilton hotel serves a pistachio-crusted pork loin in plum sauce that’s just delicious,” Pete Koronis of Clayton, Missouri. “I’d really like to try making it.”
Makes 6 Servings.
INGREDIENTS
1/2cup chicken stock or canned
low-salt chicken broth
1/3cup oyster sauce*
1/3cup plum sauce*
1/4cup mirin (sweet japanese rice wine)*
1/4cup orange juice
2tablespoons chili-garlic sauce*
3kaffir lime leaves**
1tablespoon apple cider vinegar
1tablespoon sugar1tablespoon oriental sesame oil
1 1/2pounds pork tenderloin, cut into 12 rounds (each about 1 1/2 inches thick)
1/2cup (about 4 ounces) roasted natural pistachios, finely chopped2tablespoons (1/4 stick) chilled unsalted butter, cut into 4 piecescrispy fried leeks (optional)
DIRECTIONS
Combine chicken stock, oyster sauce, plum sauce, mirin, orange juice, chili-garlic sauce and kaffir lime leaves in heavy small saucepan over medium-high heat. Simmer until sauce is reduced to 1 cup, whisking occasionally, about 25 minutes. Whisk in apple cider vinegar and sugar. Remove from heat. (Sauce can be prepared 3 days ahead. Cover and refrigerate.) Remove lime leaves.
Preheat oven to 350°F. Heat sesame oil in heavy large skillet over high heat. Sprinkle pork with salt and pepper. Sauté pork until golden brown, about 1 minute per side. Transfer pork to work surface; brush each piece with sauce and dip in pistachios, turning to coat. Transfer pork to rimmed baking sheet. Bake until thermometer inserted into center registers 150°F, about 10 minutes.
Bring sauce to boil. Add butter one piece at a time, whisking just until melted before adding next piece. Transfer 2 pork medallions to each of 6 plates. Drizzle sauce around pork. Top with fried leeks, if desired. Serve immediately.
*Available at Asian markets and in the Asian foods section of many supermarkets.
**Leaves of the kaffir lime tree; available frozen or sometimes fresh at Asian markets. If unavailable, substitute 2 tablespoons fresh lime juice and 1 teaspoon grated lime peel.
Pasta with shellfish is an old Italian tradition. Have crusty bread on hand to serve.
Makes 8 servings.
INGREDIENTS
- 2pounds uncooked large shrimp, peeled, deveined, tails left intact
- 10tablespoons extra-virgin olive oil
- 1pound assorted wild mushrooms (such as crimini, baby portable, and stemmed shiitake), sliced
- 4pounds plum tomatoes, seeded, chopped (about 7 1/2 cups)
- 1 1/2cups chopped fresh basil
- 1 1/2cups plus 2 tablespoons chopped fresh parsley
- 6garlic cloves, minced
- 1/2teaspoon dried crushed red pepper (optional)
- 1pound feta cheese, crumbled (about 2 1/2 cups)
- 2cups grated parmesan cheese1 1/2pounds linguine
DIRECTIONS Place shrimp in medium bowl; sprinkle with salt and pepper. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp; sauté until cooked through, about 3 minutes. Using slotted spoon, transfer to plate; cover. Add 4 tablespoons oil to same skillet. Add mushrooms; sauté until tender, about 8 minutes. Add tomatoes, basil, 1 1/2 cups parsley, garlic, and red pepper, if desired; stir until heated through. Mix in both cheeses.
Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite. Drain. Return to pot. Add 3 tablespoons oil; toss to coat. Add mushroom-tomato mixture to pasta; toss to coat. Season with salt and pepper. Transfer linguine to large bowl. Top with shrimp and 2 tablespoons parsley.
