Plum recipes needed-STAT!
Just picked ten pounds of small red plums off our tree in less than 5 minutes, and haven't made a dent in what's there. Aside from drying, which I'll do, what else do you use plums for? I've made a batch of Asian plum sauce and will do jam. Have canning gear, a freezer, and dehydrator. Help,
What good timing - I just posted a recipe for a killer plum cake. I hope you like it. Best of all, it's quite low in fat but you'd never know it. The contrast of the crumb-y cake and the juicy plums is spectacular!
Fresh Plum Cake
3/4 c. all purpose flour
1 c. whole wheat pastry flour
2 T. cornstarch
1 ½ t. baking powder
½ t. baking soda
¼ t. cinnamon
½ t. salt
Pinch freshly ground nutmeg
Pinch ground cloves
½ c. packed brown sugar
2/3 c. nonfat plain yogurt
1/3 c. organic canola oil
1 egg white
1 ½ t. vanilla extract
1/8 t. almond extract
12-13 very small plums (around 1 to 1 ½ inches diameter), halved, pitted
2 T. currant or pomegranate jelly
Preheat oven to 350. In a large bowl, thoroughly mix the dry ingredients, except sugar. In a second bowl, vigorously whisk together the sugar, yogurt, oil, egg(s), and extracts. Combine the wet and dry ingredients, stirring just until the flour mixture is incorporated.
Spray an 8×8” baking pan with oil and pour in the batter. Place the plums in rows (I did 5 rows of five plum halves each), cut side up. Push each plum very slightly into the batter. Bake for 45 minutes, or until a knife inserted in the center comes out fairly clean.
Meanwhile, heat the currant jelly in a small saucepan with 1 teaspoon of water. Brush the hot cake lightly with this glaze. Let cool for 1 hour and serve.
Photo and more info: http://whatwouldcathyeat.com/2010/07/...
This will only take care of 8 of them, but Dorie Greenspan has a great plum cake recipe.
This Spiced Plum Pie will use up 2 1/2 pounds:
Plum Sorbet sounds like a refreshing summer treat:
You could also try making your own plum wine, plum brandy, or plum vodka:
And here is a recipe for Quick Plum Preserves:
You can also pit them, and then freeze them to use in cooking at a later date. They'll last for a long time that way.
Plum paste, which is a preserve, so it can hang out for a while.
Not sure if your plums would work for this wild plum/damson jelly, but why not?
Apparently such pastes can be served with cheese in the same way that quince paste/membrillo is; not sure whether the jelly has savoury applications or sweet.
I have a few bookmarked recipes for plum pate de fruit which I haven't tried thanks to needing to buy plums/living in a studio and postage-stamp kitchen, but they're something different and in principle not so different from paste...
Preheat oven to 350 with a sheet pan or baking stone on the middle rack. Make a batch of cookie dough - can be sugar, spice, ginger, almond....whatever, as long as it has butter and egg. Press it into the bottom and up sides of a pie pan, tart ring, or rectangular baking pan. Arrange slices of plum neatly, skin side down, atop the dough. Sprinkle with cinnamon sugar (add nutmeg, allspice, or powdered ginger if desired) and bake until the crust is golden brown. It's been some time so I don't recall how long but think at least 30 min. Good warm or cool. If you want to fancify, brush with melted currant or apple jelly when cool.
If you are really inundated, try bartering with a local bakery or restaurant. Never hurts to ask. Or donate to a food pantry or feeding program if those in your area accept fresh food.