that is not a torte or a tart!
they are getting ripe really quickly....
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
hardlikearmour is a trusted home cook.
Plum butter. You can scale the recipe to size. I did a version with the vanilla, as well as one with cardamom, and one with lavender. http://www.epicurious.com...
You could also do a simple plum cake. http://www.food52.com/recipes...
Cynthia is a trusted source on Bread/Baking.
Love the plum butter idea, hla.
i know it's my own recipe, but i really love making this:
Plum jam, with either blueberries, peaches, or solo. Throw in a cinnamon stick to the jam mixture. And the late summer plum cake is to die for.
http://seabirdskitchen.blogspot.com/2011/09/plum-pickle.html I made this chutney last week, and then had it for lunch today as an accompaniment to foie gras mousse on home made thinly sliced bread.
I also think a plum sauce a la Mrs Wheelbarrow's recipe would be fabulous too, especially if you're looking for something savory. I've made a similar sauce and I use it to make moo shu chicken/pork/tofu. Throw it in the stirfry of protein, cabbage and mushrooms and then smear the sauce on the wrap.
plums 'n' dumplings! it's so easy, relatively quick, requires few ingredients, and the plums get so lovely and stewy and saucy and delicious. It's kind of like a much faster cobbler. it's my favorite thing to do with any excess of fruit!
thanks all for the great suggestions! the problem is I am terrified of canning (i know...ridiculous...), so all the jam/butter/chutney ideas will have to wait until I am feeling more adventurous! so i am now debating between the plum sauce, the plums n dumplings, or this plum galette http://mynewroots.blogspot.com/2011/09/plum-yummy-galette.html
Yella, you don't have to can your jam. A standard jam recipe usually last 3-4 months in the fridge. Or less, depending on how tasty it is!
Dont I need a special airtight container and other curious implements to make a jam though? Apologies for zero knowledge of the whole process....
If you're making jam that you're going to put in the fridge, you need a pot to cook it in and jars. You can reuse pickle, mustard, other jars. I don't know what you mean about the airtight container, but you only need specific Ball jars if you want to waterbath process it to make it shelf stable.
June is a trusted source on General Cooking.
Plum Kuchen. Whenever I think of plums as dessert, this lovely Viennese dessert comes to mind. It's really easy and so good!