Dayrecipe Food Community

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.