The plum glut continues and I've been casting around for new recipes. This one, from the newspaper, is delicious. There wasn't a photograph, which is always a pity, because I didn't know whether I was supposed to make a pastry rim or not. I did make one and it overcooked and burnt a little on the edge. Next time I shall make just the slightest return, not exactly a rim. Neither do I know if the thinned down redcurrant jelly was supposed to go on top as an even glaze - mine was an erratic drizzle. But it tasted good! I do think that a photograph is a great help, don't you?
I made a clafoutis using plums instead of my usual red or blackcurrants or the traditional choice of cherries. (The recipe for clafoutis is on Miss Cellany's July 'cherries' posting.)
And I made a bit more jam. That's why I'm plum tuckered out!
Steve, at An Urban Cottage has bought a nifty little gadget called a 'spiralizer'. It's a spiral vegetable slicer that he uses for making zucchini spaghetti. His recipe looked delicious so I set to work with my humble veg peeler and produced some strips.
All home grown. You know what they say - imitation is the sincerest form of flattery!
I made a clafoutis using plums instead of my usual red or blackcurrants or the traditional choice of cherries. (The recipe for clafoutis is on Miss Cellany's July 'cherries' posting.)
And I made a bit more jam. That's why I'm plum tuckered out!
Steve, at An Urban Cottage has bought a nifty little gadget called a 'spiralizer'. It's a spiral vegetable slicer that he uses for making zucchini spaghetti. His recipe looked delicious so I set to work with my humble veg peeler and produced some strips.
All home grown. You know what they say - imitation is the sincerest form of flattery!
Oooh. When am I going to be invited round, Cher?
ReplyDeleteWe are also laden down with plums. We have used all of our jars for plum jam and bottled plums which means we have none left for the blackberries. We have given 12 carrier bags full away, and the trees still looks the same, full of plums.
ReplyDeleteI kind of like that carmelized edge of the crust; I wouldn't complain a bit. I'd most likely asked for a second piece.
ReplyDeleteYour corghetti looks wonderful....and a whole bit cheaper to make!
I think it all looks delicious! I wish I had the plum dessert to serve at my book group tonight. Bonnie
ReplyDeleteI like it a little brown on edges, that way I know it is done. Yummy, yummy!
ReplyDeleteWhen I get to know who you REALLY are, the man known as Tom.
ReplyDeleteYes, we are also picking bags of fruit to give to friends, Rosemary, with little effect on the tree. I recommend the Cafe Sperl recipe to you as it's both easy and tasty. I think that it might freeze well also.
I'd happily serve you seconds, Steve.
Oh, which book will you be discussing, Bonnie? Tomorrow our FAB group (food and books!) will be having a go at 'What I Loved' by Siri Hustvedt. I've revised my opinion since mentioning it on Miss Cellany, when I was only part way through.
Yummy is the word, Starting Over! I think it's going to become an autumn favourite.
You're killing me.
ReplyDeletexo Jane
Love the look of that plum thingy. I make clafoutis sometimes, but usually with cherries or apples. I have made so much jam this year that we could withstand a siege. Are you coming up for the Brass Band Festival?
ReplyDeleteOh, how funny. I made the same cake yesterday (with my recipe, which is exactly the same without the jelly part). It was yummy but too crusty for my taste, so it has to be done again, right?
ReplyDeleteAnd I too use this sort of veg peeler for zucchini stripes. It works perfectly :)
Come on, flwrjane, throw a few plums about that immaculate kitchen of yours!
ReplyDeleteWe'll be missing the brass bands, unfortunately, Weaver, but shall be coming up a little later in the month and fitting in a trip to Whitby.
Dear Bozena, I love the thought that we are miles apart but cooking up the same things in our kitchens!