cheesemonkey wonders

cheesemonkey wonders

Wednesday, July 7, 2010

Plum Chutney

Plums are the zucchini of the summer fruit world. When we ended up with our first overflow of Santa Rosa plums this summer from Frog Hollow Farm, here is what I did with them, combining the most appealing ideas from several different recipe sources.

I'm going to have to make more soon. As you can see, we are already running low.

• 10 or so plums, chopped into 1/2" chunks
• 3/4 cup packed dark brown sugar (for that hint of smoky molasses flavor)
• 1/2 large red or yellow onion, diced into 1/4-1/2" squares
• 1/3 cup raisins (dark or golden)
• 1/4 cup apple cider vinegar
• 3 garlic cloves, pressed (use 2 if you're shy)
• 1 teaspoon prepared Dijon mustard seed
• 1/2 teaspoon salt (either kosher salt or sea salt)

Combine everything in a non-reactive, medium saucepan over medium heat.

Bring to a boil.

Cook, stirring and tasting occasionally for about 20 minutes, until flavors have blended and texture is chunky-syrupy, like a fine jam.

Turn off the heat, let cool, and keep refrigerated.

Monday, July 5, 2010

Plum Upside-Down Cake with Santa Rosa plums from Frog Hollow Farm

Here's what we did with last week's giant harvest of Santa Rosa plums from Frog Hollow Farm.

You can find the recipe on Epicurious . I substituted 1/2 cup of whole wheat flour for 1/2 cup of regular unbleached flour because that's the kind of girl I am. It added a little more body to the cake that we liked a lot.

Served with freshly whipped cream.