| T O P I C R E V I E W |
| Annika |
Posted - Aug 05 2005 : 8:29:55 PM
 In our yard we have these two plum trees that produce tiny tart/sweet yellow plums with a red blush.We have no clue what kind of plum they are (about the size of a large cherry) But they all get ripe at once...yesterday they were still only mildly yellow, today they are falling off the tree. I think I'm going to pit and freeze a bunch until I can brain storm up some preserves for them...any plum preserve recipes would be welcome. The only thing I've ever canned in my life was a troll of an ex  |
| 7 L A T E S T R E P L I E S (Newest First) |
| FloralSaucer |
Posted - Aug 10 2005 : 5:16:38 PM
We tried it on chicken balls and rice recently with a bit of capsicum fried up first and added to the warmed sauce. Everybody eats it here. The balls are made from chicken mince with a bit of dried apricot in them. |
| MeadowLark |
Posted - Aug 10 2005 : 10:38:25 AM
Thanks Floral Saucer for the delicious sounding recipe for "plum ketchup"! Lynn that plum gallet sounds wonderful! I love plums so much! My husbands family has a large pasture in another county full of sand plums! I am planning on going there this week to pick some before the deer eat them to make jelly and tarts and that great plum ketchup! Bet that is good on meats like chicken and beef roast. I could even see using it to dip hunks of sharp cheddar cheese in!
Being is what it is. Jean Paul Sartre |
| greyghost |
Posted - Aug 10 2005 : 10:23:28 AM
Ohhhhh I wish I had my cookbook out of storage (we're remodeling, no kitchen for 5 months now). I have the most AWESOME recipe for Plum Galette. It's a little labor-intensive but oh-so-good!
Basicaly you make a pastry crust that extends over the sides of a long cookie sheet. Then you slice plumbs on top in three neat rows, smear a half a jar of heated plum preserves on it, fold the edges of the crust over, "paint" the sides of the crust with an egg and milk mixture to give it that shiny effect, and bake it for a few minutes until the crust turns that warm golden brown.
Serve it at a social function and nobody ever forgets who you are again. ;) |
| FloralSaucer |
Posted - Aug 10 2005 : 12:27:11 AM
You can make plum sauce as well.
Plum Sauce
6lbs plums
3lbs sugar
3 pints brown vinegar
2 tabs salt
1 1/2 teaspoons white pepper
1/4 teaspoon cayenne pepper
2oz garlic
1oz cloves
1oz ginger
1lb onions, cut in slices.
Boil together for 1 hour, then strain and bottle (need to research how to prepare bottle etc.). Makes just over 2 flagons.
Use like ketchup. |
| Whimsy_girl |
Posted - Aug 06 2005 : 12:40:43 AM
Oh I betcha thats what we have. My husband and I have been fighting over whether we have a plum tree or a cherry tree, and ours just turned too.. they look like cherries but taste like plums.
you can be oh so smart, or you can be oh so positive. I wasted a lot of time being smart I prefer being positive. James Stewart in the movie HARVEY |
| Aunt Jenny |
Posted - Aug 05 2005 : 9:36:07 PM
That is what I was thinking too...yum!! Our plums here will be ripe in the next couple of weeks too..and usually all at once. I like to make jam from them...but also make some juice to mix with other fruits for a blend. I don't know what type mine are either..but they are good.
Jenny in Utah
The best things in life arn't things! |
| MeadowLark |
Posted - Aug 05 2005 : 8:30:55 PM
Maybe they are sand plums Annika! They make delicous jams!
The flowers flee from Autumn, but not you-
You are the fearless rose that grows amidst the freezing wind. Rumi |
