SUMMER PLUM PARADE

A SERIES OF BASIC PLUM RECIPES TO ADD TO YOUR KITCHEN REPERTOIRE……ASIAN PLUM SAUCE…PLUM VINAIGRETTE….SWEET AND TART PLUM COMPOTE

I fell in love with plums during summer horse camp when I was younger. We would stand our horses in the shade and eat the ripe Santa Rosa plums off the tree by the arena. We would bite into the flesh and peel the tart skin off with our teeth so we could get to the sweet stuff. Plums dripped from our chins……the bugs having a field day in the heat, the smell of horses and the sugar sweet of the august plum.

In college I would come home and work with the farmer neighbor next door to my parents house. We would pick plums……bushel baskets of plums from the Santa Rosa tree, the Satsuma, the Green Gage, Cherry Plum tree and my favorite…..the Burgundy Plum. I was so in love with the fruit I almost named my daughter, Frances Plum. I thought the middle name seemed appropriate seeing as her father was the farmer I had picked so many plums with so many summers prior.

I have learned to love the apricots and peaches too…..although the burgundy red of the plum has my heart….a passion burst of color during the dry hot parts of the summer.

For you, I offer some basic recipes to weave plum onto your tables. As savory marinade, tart dressing or sweet chilled dessert…..combine with the sliced fresh fruit and you will find happiness and a story of summer on your tongue.

asian plum sauce

THIS IS DELICIOUS…..A BASE YOU CAN GET CREATIVE WITH……AS A FINISHING SAUCE ON CHICKEN, PORK OR DUCK PERHAPS….A BASE FOR THE PLUM VINAIGRETTE BELOW TO DRESS AN ASIAN SLAW……A DIPPING SAUCE FOR SPRING ROLLS, WONTONS OR EGGS ROLLS, (MAYBE A RECIPE FOR THOSE LATER)…..GOOD WITH NOODLES OR RICE…..AS A STIRFRY SAUCE!

INGREDIENT LIST:

1 1/2 POUND PLUMS, PITTED, SLICED WITH PEELS LEFT ON……..1/3 CUP APPLE CIDER VINEGAR……1/3 CUP BROWN SUGAR……2 TABLESPOONS SOY SAUCE…………2 GARLIC CLOVES MINCED……1 TABLESPOON GINGER GRATED…….1/4 TEASPOON RED PEPPER FLAKES

PUT INGREDIENTS INTO A SAUCEPAN……BRING TO BOIL……REDUCE HEAT AND SIMMER FOR ROUGHLY 25 MINUTES OR UNTIL SAUCE HAS THICKENED SLIGHTLY AND THE PLUMS ARE SOFT…….REMOVE FROM HEAT AND BLEND UNTIL SMOOTH…..PLACE BACK ON STOVE AND BRING TO A BOIL……LADLE INTO HOT STERILIZED JARS LEAVING A 1/4 INCH HEADSPACE……PLACE STERILIZED LIDS ON AND BOIL JARS IN HOT WATER 15 MINUTES……REMOVE TO A TOWEL AND LET REST 24 HOURS…..MAKE SURE THEY ARE SEALED

IF YOU ARE MAKING THIS FOR QUICK USE YOU CAN SKIP THE CANNING PROCESS AND KEEP THE SAUCE IN THE FRIDGE COVERED FOR A FEW DAYS.

Plum Viniagrette

AN ASIAN SPIN ON A CLASSIC VINAIGRETTE USING PLUM SAUCE….DRESS UP A LIGHT CABBAGE AND FRISEE SLAW WITH THIN TURNIPS, SLICED PLUMS AND BLACKBERRIES…….A LITTLE CREAMINESS OF RICOTTA AND SPRINKLED WITH POPPY SEEDS

INGREDIENTS:

4 TABLESPOONS PLUM SAUCE (FROM ABOVE RECIPE)……..2 GARLIC CLOVES MINCED……1 TEASPOON GINGER GRATED…….2 TABLESPOONS SOY SAUCE……………… 1/2 CUP RICE VINEGAR……..1 CUP CANOLA OIL…….A SMALL DASH OF SESAME OIL ( A LITTLE GOES A LONG WAY)

MIX THE GARLIC AND THE GINGER INTO THE PLUM SAUCE……ADD SOY SAUCE……ADD VINEGAR…….SLOWLY WHISK IN THE CANOLA OIL…..AND A DASH OF SESAME OIL

sweet and tart plum compote

Compote is a fruit cooked until it breaks down….with a little sugar added. It is less sweet than jam, quicker to make, yet doens’t last as long. Perfect for a quick spread on toast in the morning….. maybe chilled with yogurt and granola…….topping on icecream….or layered into that sweet summer trifle.

HOW TO MAKE:

2 POUNDS PLUMS, PITTED, SLICED WITH SKIN LEFT ON……….6 TABLESPOONS SUGAR……..4 TABLESPOONS WATER

PUT EVERYTHING INTO A POT ON THE STOVE…..BRING TO A BOIL…..REDUCE HEAT AND SIMMER UNTIL THE FRUIT HAS SOFTENED AND THE COMPOTE HAS THICKENED LIKE A LOOSE JAM.

USE IMMEDIATELY ON A SIMPLE DESSERT OR JAR UP AND STORE IN THE REFRIGERATOR UNITL YOU WANT TO USE IT!