Archive for September, 2009
Even though I didn’t get a vegetable garden in this year, I still have some tasty things in my own back yard: Herbs, mostly done for the season; the raspberries I ate half the summer – and now, a good crop of Italian prune plums from the ancient (and, alas, ivy-infested) tree by the back fence.
I’ve eaten my fill of plums straight from the tree, and now it’s time to do some baking. Plum tarts are easy as can be, and pretty to boot. This is a variation on an ongoing theme, using what I had on hand, and absolutely delicious. You could easily substitute your favorite custard for the simple yogurt preparation – or use more plums and pack them into the crust without a custard base at all for a densely fruity tart.
Backyard Plum Tart
- Pie crust to fill a tart pan. Paté sucree is lovely, but refrigerator-case pie crusts work just fine, too.
- 6-8 plums, washed, pitted and cut in slices
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground allspice
- 1 Tbsp flour
- 1/4 cup plus 6 Tbps sugar, divided
- 3/4 cup plain yogurt, drained*
- 1 egg
- 1/2 tsp almond flavoring (or vanilla, if you prefer)
- 2 Tbps butter, melted
- 1/4 cup apricot preserves (optional, for glaze)
Preheat oven to 400F Roll out pie crust to fit in 13″ tart pan. Prick with a fork and bake for 10 minutes. Remove from oven.
While the pie crust is baking, mix 6 Tbsp sugar, ground spices and flour; toss the plum slices in this mixture to coat.
In a bowl, mix drained yogurt, remaining 1/4 cup sugar, egg and flavoring until well blended. Spread on the baked crust. Arrange the spiced plums in concentric circles on top of the yogurt mixture. Drizzle melted butter over the fruit.
Bake for 35-40 minutes until custard is set and the plums are browned and bubbling.
Melt preserves in a small pan and brush over the fruit while still warm.
Serve warm or at room temperature (with or without ice cream!)
* Drained yogurt: Fold a length of cheesecloth and fit inside a strainer, with the excess fabric hanging off the edges. Set strainer over a bowl. Spoon plain yogurt (I like Nancy’s) into the cheese, fold the cheesecloth over the top and put the bowl in the refrigerator to drain for several hours until the yogurt is nice and thick. I often do this with an entire container of yogurt and use the resulting “yogurt cheese” as a tangy substitute for cream cheese.
… but I’m slowly starting to get back my sense of smell. Having learned way more than I ever wanted to know about anosmia, I’m thankful that my doctor’s initial diagnosis – a lingering, low-grade sinus infection left over from an awful cold I had in April and May – appears to have been the right one.
It’s been very little fun being unable to smell – or, really, taste – much of anything. Takes the fun right out of eating and cooking, I tell you; I haven’t even bothered going to the market for the past month.
That said, I do have one just-in-time-for-the-season treat to recommend, courtesy of my friend Lisa, who blogged about it:
Since I still can’t cook by taste, as is my habit, I made this last week following the recipe to the letter (well, OK, I used my food processor on the biscuit crust, and I did follow the advice of some of her commenters and drained the tomato slices before putting them in the shell, with a layer of cheese on the bottom to help seal against sogginess).
And then I invited a friend over for dinner, because while I knew there was nothing about this recipe I shouldn’t like, and it certainly looked wonderful, I couldn’t tell if it tasted as good as it looked – although the biscuit crust was wonderfully flaky and crisp.
My dinner companion, however, deemed it “fabulous.” And had seconds.
(Don’t be put off by the mayonnaise – it merges with the tomato-corn mixture and – again, according to my friend – isn’t identifiable beyond “yum!”)
During the flavor hiatus, and particularly while on the antibiotics that appear to have killed off the sinus ick, I’ve found myself drinking a lot of Reed’s Extra Ginger Ginger Ale. I’m not much of a soda drinker, but ginger calms my stomach and stimulates my appetite, and Reed’s is pungent enough I could almost taste it.
However, it’s spendy, and the bottles aren’t refundable in Oregon. So I rummaged around my bookmarks and found a recipe for home-made gingerale that I’d been meaning to try.
Since one of the things I like about Reed’s is its citrusy base, I altered the recipe a little and came up with something pretty doggoned tasty, at a fraction of the cost of the bottled stuff. If you’re a ginger fancier, try it out. It’s very refreshing – and it also works as a great base for my favorite warm-weather adult beverage, the Gin Gin Mule.
- 1 hand ginger, about 4 inches worth, sliced into 1/8″ disks
- Juice of 4 Meyer lemons
- pinch salt
- 2 cups water
- 1 cup brown sugar
- Seltzer water
Combine ginger, lemon juice, salt and water in a heavy saucepan. Bring to a boil, boil for 10 minutes. Remove from heat and strain into a bowl. Stir in sugar until it dissolves; allow to cool. Pour into a glass jar and refrigerate.
When you want ginger ale, mix a standard shotglass of the ginger syrup with 1 cup seltzer; serve over ice.
I was a little short on ginger last time I made this, so I substituted an inch or so of galangal I had in my freezer, sliced. It adds a lovely floral zing to the syrup.