Food
We know
the meaning
of the
I sauce, English plum pudding or pie,
L9ermann Pflaumen Kuchen (plum cake)
and Asian plum jam. The Hungarian
drink Slivovitz is distilled from plums.
Another benefit of summer fruits is
their versatility. In fact, peaches, cher-
ries and nectarines can substitute for
plums in recipes any day of the week.
Okay. Perhaps the best way to eat
plums and peaches is from your hand,
with the juices running down your
chin. But if you want to savor these fla-
vors of summer for a while longer, try
some of the recipes presented here. The
cake and turnovers (left uncooked)
freeze well, and the chutney and jam
keep practically forever in the fridge.
You'd be crazy to let the fruit season
pass without-luxuriating in the pleasure
of these soft fruits. After all, soon it'll be
\=Aime for apples, apples and more apples.
1
PLUM CHUTNEY
Serve this with grilled meat such as
lamb, on poultry, or as a bread top-
ping. The chutney is also a great top-
ping for sandwiches.
3 T olive oil
3 cup chopped sweet onions
1 green, red or yellow bell pepper,
chopped
2 T. minced fresh peeled ginger
1/2 cup sugar
2 pounds plums (about 8 large),
diced
1 t. ground cayenne pepper
or to taste
2 t. salt
1 t. black pepper
Heat oil in a large saucepan over
medium-high heat. Add onions and
cook, stirring frequently, for 8 min-
utes. Add ginger and cook for 3 min-
utes more. Add remaining ingredients
and bring to a boil. Reduce heat and
simmer for 1 hour, stirring occasion-
ally. Remove from heat and let cool.
Adjust seasoning and serve or chill
until ready to use. Makes about 6
cups of chutney.
I
PLUM SALSA
Why not plum salsa? Plums have
many of the same taste qualities as
tomatoes — they're sweet and soft.
Try this cool and refreshing recipe as
a change from the same old, same
old.
4 cups diced ripe plums
1/2 cup minced red onion
1 cup diced, seeded cucumber
1/4 cup finely chopped fresh
mint leaves
1-2 T. red pepper sauce
(Tabasco type)
Juice of 1 lime or lemon
word value.
1 t. kosher salt
1 T. sugar
Combine all ingredients in a large
bowl and stir to combine.
PLUM CRISP
Luscious and elegant at the same
time, the soft, tart fruit combines ide-
ally with the crunchy topping. For a
different way to serve, make these in
individual baking cups or ramekins.
Serve the crisp warm with ice cream
for perfection on a plate.
Crisp topping:
1 cup flour
1 cup old-fashioned oats
1/2 cup sugar plus 1/2 cup sugar
1 t. cinnamon
1/2 cup (1 stick) butter
or margarine, softened
Filling:
8 cups plum wedges with skin on
(about 2 3 pounds)
1 cup sugar
2/3 cup flour
Juice of 1 lemon, optional
Pre-heat oven to 350 degrees E Mix
flour, oats, sugar and cinnamon in
medium bowl. Add butter and mix the
ingredients with your fingertips or a
fork until mixture forms coarse meal.
Or, place all the topping ingredients in
the bowl of a food processor and pulse
until combined, about 10 seconds.
Combine filling ingredients in a
large bowl and spoon into a 2-quart
casserole. Sprinkle crisp topping over
(do not pat down). Bake until bubbly
and the top is golden, 45 minutes to
1 hour. Cool slightly. Serve with fresh
whipped cream or ice cream. Serves
6-8.
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PFLAUMEN KUCHEN
This old-fashioned dessert is every-
body's grandmother's favorite. Listen
to bubbie, she knows good when she
eats it. Serve this cake for breakfast or
brunch — any time a slightly sweet
treat is needed.
1 1/2 cups all purpose flour
1 1/2 t. baking powder
1 1/2 t. ground cinnamon
3/4 cup (1 1/2 sticks) unsalted
butter or margarine,
room temperature
1 1/2 cups sugar
3 large eggs
1 T. vanilla extract
5 7 large plums, halved, pitted,
and cut into eighths
Topping:
1 t. cinnamon
1/4 cup sugar
Pre-heat oven to 350 degrees F. Place
butter and sugar in large bowl and mix
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