We were given the gift of a random free Saturday a few weeks ago, so of course we all agreed that a walk to the farmers market was in order and we needed to turn the day into project pie. The girls and I found this recipe in Allison Kaves book, First Prize Pies, and it definitely made our day. In season, ripe fruit is incredibly juicy however, so I changed the recipe only to allow the plums to macerate so that I could reduce their juices – enjoy!
To peel plums, slice a small, shallow X into the bottom of each one and then plunge them into a bowl of boiling water for several seconds before quickly submerging them in a bowl of iced water. I found that with a sharp knife, they peeled very easily, very similar to peaches! In a large bowl, toss together the plums, honey and vanilla, then set them aside and allow them to macerate for about 30 minutes.
Once the juices are reduced and your first sheet of pastry is lining the pie plate, toss the plums with the brown sugar, cornstarch, salt and cardamom and then scrape this whole fruit mix into your prepared crust. Drizzle the reduced juices evenly over the plums, and then cover with the second sheet of pastry, dampen, trim and flute the edges and cut a couple of air vents into the top. Brush the crust with beaten egg, and then carefully sprinkle with the sugar. Your pie will be full – I would recommend baking it on a baking sheet covered with parchment.
Like what you see? this recipe and more than others are waiting for you!
This sugary, soft dumpling releases its glorious, sweet-yet-tangy, fragrant juiciness once pierced with a knife. As soon as you smell the sweetness of the cooked plum and see the juices escaping out onto the plate its very hard to wait before eating them, but wait you must just for a moment before you bite into this small piece of heaven as it is too hot for immediate consumption.
Buttery and fantastically flaky, homemade turnovers are hard to resist, and as the pastries are sometimes classified as portable pies, theyre also easy to enjoy on the go. These deep crimson-colored turnovers are filled with sweet, slightly tart baked plums a feast for the eyes as well as the palate. Serve them warm with a scoop of vanilla ice cream or pack them up for one last summer picnic.
Preheat oven to 400F. Line a large baking sheet with parchment paper. Place frozen turnovers onto baking sheet approximately 2 inches apart and brush tops with egg wash. Generously sprinkle with sugar. Bake turnovers until deeply golden brown and filling is bubbling out, 25 to 30 minutes. Remove from oven and set on wire rack to cool. Serve warm or at room temperature.
We picked a half a bucket and ate quite a few in the process. We also discovered, through puckered lips, that wild plums, when they are not fully ripe, can be quite sour. left the bucket in the sun for a day and half to let the fruit ripen up a little. n Monday morning I rolled out of bed and headed straight to the kitchen. I had scoured the internet for wild plum recipes the night before and was ready to try my hand at a wild plum pie. You might even say that I went to bed while "visions of sugar plums danced in my head."Ok that was cheesy, I know.
In any case, this stunning little recipe starts with a homemade pastry crust calledpate sucree. Don't be scared by the fancy name though, it really just means "sweetened dough" in French and is quite easy to put together, although since it needs to be chilled, you'll want to start it first thing, or possibly make it the night before.
Næste op skal du rulle din dej og forkynde den i ovnen i 15 minutter. Mens Pate Sucree er i ovnen, der gør sin ting, kan du starte ind på den søde, souffle-lignende påfyldning. Når skorpen er færdig med sin bagning, skal du trække den ud af ovnen, plop i dine blommer og hæld over påfyldningen. høne det tilbage til ovnen i yderligere 35-40 minutter.
Hvorfor fortsætter jeg med at lave kinesisk mad? Nå, dens slags den perfekte storm. Kinesisk mad er sandsynligvis min favorit køkken, har altid været. En af mine bedste venner, Brenton, faktisk arbejdet i hans forældre kinesiske restaurant vokser op. Vi mødtes på college gennem en fælles ven. Weve har været klatrede venner, roommates , selv madlavning venner! Han viste mig, hvordan man laver nogle af de ting, hans far ville gøre ham som barn. Og hver gang det langt overgået takeout-versionen, jeg havde vokset op. Nu har hes vist mig, hvordan man laver sesamkugler med blommefyldning.
Servering: Fjern ydersiden af tartpanden og skub tarten ud af metalpanen på en plade. Du skal muligvis løsne tærte fra panden med en lang tynd spatel eller kniv, først. Server en kile af tærten med en lille flødeskum, hvis du vil.
Swiss Apple Tart - Oepfelwaie: Substitute æbler til prune blommer. Skræl, halve og kerne 4 gyldne lækre æbler og skær gennem halvdelene ved 1/4-tommers intervaller, over kernen, holde skiverne sammen som halvt æbler. Arranger de skivede æblehalvdele i skorstenen, 7 omkring indersiden og en på midten. Hæld den vanillecreme over, som ovenfor og let stænk påfyldningen med jord kanel. Bages som ovenfor.
Swiss Rabarber Tart - Rabarberwaie: Substitute 1 1/2 pund frisk Rabarber, skyllet, blade fjerner og kasseret og skæres i 1 1/2-tommers klumper til blommerne ovenfor. Denne tart ser bedst ud, hvis du spredte rabarben tilfældigt i skorstenen, snarere end Arrangering det i pæne rækker.
