Plum Butter + Toast

I’m diving into a new realm of delicious DIY today with this recipe for Plum Butter.

Plum Butter Toasts

I was at Specialty Produce several weeks ago when I spotted an entire section of ripe, fragrant plums, each colorful variety separated into various boxes.  After sampling most of them, I decided to get a couple pounds of these Honeysuckle Rose Plums.  I’m not sure if the naming of the plum influenced my flavor perception, but at first, juicy bite (a juice explosion really), I swear they tasted of honeysuckle.  Sweet, tart and just a hint of floral honey.  With a bag of speckled rubies in hand, I headed home, determined to make them into preserves.

During the summer months when gorgeous fruit is abundant yet fleeting, I just love making all sorts of preserves (jams, jellies, and now butters).  This allows me to enjoy seasonal flavors several months after the actual fruit has gone out of season.  I usually make jam, so this year, I wanted to tackle something new: fruit butter.  Continue reading for the process plus a bonus toast recipe.

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Plum Galette + Updated Flaky Pie Crust Recipe

Plums are in season right now, so get your hands one some good ones while you still can!

Plum Galette

I recently managed to get my hands on a number of Flavor King Plums from Fog Hollow Farm located up near San Francisco.  These plums are absolutely gorgeous.  Vibrantly-hued and fragrant, the Flavor Kings just explode with sweet-tart juice at first bite, and somehow they manage to stay firm when ripe.  A perfect fruit for baking!

To honor this seasonal beauty, I decided to slice and bake them into flaky, golden galette (like a pie, but easier to make).  This recipe starts with a simple mix of white sugar, brown sugar, flour and salt, tossed together with the sliced plums.  The slices are then arranged in concentric circles on top of a smooth slab of butter-flecked pie dough. I like to make my own pie dough (more about that below), but you could certainly use store-bought. The galette is formed by bringing the sides of the dough up around the fruit, and then everything is baked until golden and bubbly.

This galette captures the pure essence of these Flavor King Plums. Enjoy as is or with a scoop of vanilla ice cream. I should mention too that this recipe is more of a template that can be applied to many other seasonal fruits. Don’t have gorgeous plums? Try peaches, nectarines, apricots, pluots or berries instead. You could even use apples or pears in the autumn months! Continue reading for the recipe.

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Yogurt Panna Cotta with Easy Plum Compote

I’m not ready to give up summer just yet.

Yogurt Panna Cotta with Plum Compote Apples, pears, quince and pumpkins will all have their turn.  But for now, I’m holding on to summer with this Yogurt Panna Cotta with Plum Compote.  Panna cotta is a favorite dessert of mine, because the process is easy, and the results are spectacular.  Typically made with heavy cream, panna cotta is custard-like dessert that is thickened with gelatin instead of eggs.  The texture is smooth, rich and silky.  In this recipe, tangy whole-milk yogurt is flavored with sugar, citrus zest and an entire vanilla bean, then firmed up with powdered gelatin.  After an overnight chill, the panna cotta is topped with a sweet-tart Plum Compote (made with 3-ingredients!), and fresh, fragrant mint leaves.  So simple.  So delicious.  Continue reading for the recipe.

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Ripe Plum Tabbouleh

Ripe Plum Tabbouleh

With the 4th of July just around the corner, I’ve been testing out some nontraditional sides that would fit in well at a barbeque.  Tabbouleh is a Middle Eastern salad typically made with bulgur, tomato, herbs, lemon and olive oil.  The flavors are fresh, bold and clean.  A perfect counter to the assortment of smokey, fatty meats usually found at a backyard barbeque.  Stone fruit just screams summer to me, so I decided to substitute in some ripe, juicy plums for the tomatoes.  This salad starts with small mound of sliced scallions.  Tiny jewels of ombre-hued plum and fiery red chile are added just before a fragrant flurry of chopped mint and parsley.  Textural bulgur is crumbled in at the end with a dressing made of olive oil, lemon juice, salt and pepper.  The finished salad is utterly addicting.  Because tabbouleh is dairy-free, it can sit out a party for a little while without worry of spoilage.  But I highly doubt it will sit around for too long before the whole bowl is finished.  Continue reading for the recipe.

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