Friday, September 2, 2016

Plum Crazy

Not to be deprived when our local plums did not survive the late frost and cicada season, I purchased some of my favorite stone fruit at the produce store.  These aren't the ripe, tasty sweet fruit I can leave in a fruit bowl and eat a few at a time-but were perfect cooked in these two seasonal recipes.  The first was a breakfast inspired by Real Simple Magazine.  I used my recipe and a small amount of local maple syrup to make this delicious breakfast. 

Hot Plum & Yogurt Breakfast Bowl

(Serves 1)

On stove top in a oven proof individual skillet, place plum halves face down in melted buttery spread.  Pour juice over and bring to a boil.  Simmer 4 minutes.
1 plum, halved and pitted
1 tablespoon Earth Balance Buttery Spread
1/2 cup apple juice

Turn plums face up.  Sprinkle with brown sugar.  Transfer pan to a broiler or toaster oven.  Broil for 3 minutes.
1 teaspoon brown sugar

To serve, pour plums and juice over yogurt.  Top with maple syrup and toasted walnuts.
1/2 cup Greek Yogurt
1 teaspoon maple syrup
1 tablespoon toasted chopped walnuts

I was delighted when my local farm store offered to cut turkey tenderloins from the first of the season free range poultry.  These are the perfect size for the two of us and roast in less than one hour.  And it gave me the chance to try the "Plum Chutney" recipe from Food Network Magazine.    



 Caribbean Turkey with Plum Chutney

(Serves 4)

Mix brown sugar and spices in a bowl.  Cover tenderloins with spice mix by patting and turning in bowl.  Place seasoned turkey in a baking dish and roast until internal temperature reaches 165 F, about 45 minutes.
1 6 ounce turkey tenderloin
1 teaspoon brown sugar
1/4 teaspoon coriander
1/4 teaspoon ginger
1/4 teaspoon paprika
1/8 teaspoon allspice
1/8 teaspoon garlic powder

Chutney
Combine the plums, shallots, apricots, sugar, vinegar and spices in a saucepan.  Simmer for 10-15 minutes.  Remove from heat and cool.
2 plums, cut in 1/2-inch chunks
1 tablespoon shallots, chopped
2 tablespoon dried apricots, chhopped
2 teaspoon brown sugar
1 teaspoon vinegar
1/2 teaspoon fresh grated ginger
1/2 teaspoon fresh thyme
1/4 teaspoon mustard seeds
1/16 teaspoon allspice
1/16 teaspoon coriander


 

    
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