Tag Archives: Stone Fruit

Asian-Style Duck Tacos with Plum Pico de Gallo

Asian Style Duck Tacos with Plum Pico de Gallo

I think most of us in the US would agree that peaches tend to be the heavyweight champions of stone fruit season. But if that’s indeed true, then I’d say that plums are the minor league champs, and deserve their day in the spotlight. And I for one get very excited when these underrated champs reach their peak high season! My local grocery store has them on full display, right there on the sidewalk, both black and red varieties looking proud, plump, and delicious.

black plums

I knew I wanted a savory application for the beauties, and thanks to me buying twice as many corn tortillas than I needed last weekend, tacos began to make a lot of sense. (Due to the excess of corn tortillas, we’ve actually been eating a LOT of tacos around here lately).

plum pico de gallo

I must admit, I’ve never before warmed to the idea of “fusion tacos” – but, well, when you’re eating as many tacos as we have been lately, the idea starts sounding better and better. So that’s where Asian style duck tacos come into play. These are reminiscent of a Peking duck. They marinate in a basic Chinese style combination of garlic, ginger, soy, and hoisin.

Asian Style Duck Tacos with Plum Pico de Gallo

The plums actually stand in for, rather than accompany, the traditional tomatoes used in pico de gallo, which gives the salsa a fruitier and very bright taste. Its texture is maybe *slightly* softer than traditional tomato-based pico. But the plums complemented the duck beautifully. I hope y’all will enjoy these!

Asian Style Duck Tacos with Plum Pico de Gallo

Source: adapted from Dos Caminos Tacos by Ivy Stark

Ingredients:
TACOS:
1 large (1 lb.) duck breast, trimmed of excess skin and fat, patted dry
½ cup red wine (I used a pinot noir)
½ cup soy sauce
2 tbs hoisin sauce
½ tbs freshly squeezed lime juice
½ tsp Sichuan peppercorns
2 cloves garlic, smashed and peeled
1 (2-inch) cinnamon stick, preferably Mexican canela
1 chile de arbol, crumbled or chopped
1 (1-inch) piece of ginger, sliced
¼ medium red onion, coarsely chopped
Slight pinch of kosher salt
4-6 corn tortillas, warmed
Cilantro sprigs, for garnish

PLUM PICO DE GALLO:
½ lb. ripe plums (can be red or black variety), pitted and diced
¼ cup finely diced fresh cilantro
¼ medium red onion, finely chopped
2 tbs finely chopped fresh mint leaves
1 serrano chile, minced (seeded if you want the salsa to be less hot)
1 large garlic clove, minced
½ tbs freshly squeezed lime juice
1 tsp sugar, optional
Kosher salt, to taste

Directions:
Place the duck breast in a large, resealable plastic food storage bag. In a small mixing bowl, combine the red wine, soy sauce, hoisin, lime juice, peppercorns, garlic, cinnamon stick, chile de arbol, ginger, and onion. Pour over the duck breast and close the bag. Massage the bag so that the duck is completely coated in the marinade. Place in the refrigerator and let marinate at least 2 hours and up to overnight.
Get the duck out of the refrigerator 30 minutes before you plan to start cooking so it can come up to room temperature.
Place a 10-inch cast-iron skillet over medium-low heat and let it get as hot as it’s going to get before you start cooking the duck.
Meanwhile, remove the duck from the marinade and wipe off any excess. Using a VERY sharp paring knife, score the skin on the diagonal in one direction, then rotate the duck and score the skin on the diagonal going the other direction, so you have a cross hatch pattern all over the skin. Season very lightly with kosher salt. Place the duck in the cast-iron skillet, skin side down. Cook until the skin is crackly-crispy and the fat has rendered. This will take about 15 minutes total, and you may need to adjust the heat upwards or downwards, depending on how well the fat is rendering. You want it hot enough to do its thing but not hot enough to burn the duck or cook the inside meat too quickly. Periodically you will need to carefully remove the duck with tongs to a cutting board and drain off the rendered fat. If you don’t do this, you’ll be pseudo deep-frying the duck by the end and it will taste greasy.
Once the fat is rendered, flip the duck breast over and cook on the meat side until its internal temperature reads 130 F, about 10 more minutes. Remove the duck to a plate, loosely tent with foil and let rest for at least 5 minutes.
Prepare the PLUM PICO DE GALLO: combine the plums, cilantro, red onion, garlic, mint, serrano chile, lime juice, sugar if using, and salt. Taste for seasoning, as you may need to add more salt. Adjust as necessary.
To assemble, place the duck on a clean cutting board and slice as thinly as possibly across on the diagonal. Place a few duck slices in each tortilla, then spoon on a helping of plum pico de gallo. Garnish with cilantro and serve immediately. Serve the leftover pico de gallo with tortilla chips if you wish.

Goat Cheese Pancakes with Fresh Peach Syrup

Goat Cheese Pancakes with Fresh Peach Syrup

Well, it is officially August, but instead of lamenting that summer is almost over (though believe me, I’m tempted to do so) I’d rather celebrate the arrival of stone fruit season! At least in my northeast US neck of the woods. It seems like those peaches, nectarines and plums just aren’t really ripe for use until the beginning of August up here, though rest assured I try to rush them every year.

Goat Cheese Pancakes with Fresh Peach Syrup

So for my first peach dish of the season, I went for brunch. I realized it’s been forever since I made pancakes (the horror), so Matt vehemently happily agreed it was time to rectify that. I can always count on him for support. 🙂

goat cheese pancakes with fresh peach syrup

The goat cheese flecked throughout the fluffy pancake batter turns out delicious pancakes. They are both sweet and tangy, and the goat cheese plays very well with the sweetness of the peaches. I tested this recipe both ways, and you definitely need the cinnamon in the peach syrup. I was worried it would overpower the peach flavor, but it just brings it out and adds some warmth to the syrup. And without it, the syrup is actually a little bland.

Goat Cheese Pancakes with Fresh Peach Syrup

Enjoy! A perfect way to begin the wonderful peach season! And your morning…

Source: adapted from Cook Without a Book by Pam Anderson

Ingredients:

PANCAKES:
1 ½ cups all-purpose flour
2 tsp granulated sugar
½ tsp kosher salt
½ tsp baking powder
¼ tsp baking soda
¾ cup buttermilk
1 large egg
2 tbs flavorless oil, like canola, plus more for brushing the skillet
3 oz. crumbled goat cheese

SYRUP:
½ cup honey
2 large peaches, peeled, pitted and chopped
Pinch of ground cinnamon
Pinch of kosher salt

Directions:
To make the PANCAKES: combine the flour, sugar, salt,  baking powder, and baking soda in a medium mixing bowl. In a 2-cup liquid measuring cup, whisk together the buttermilk, egg, oil, plus ¼ cup water.
Add the wet ingredients to the dry, all at once, then whisk until just combined. Do not overmix. Using a rubber spatula, fold in the goat cheese crumbles. Set aside to rest for a few minutes while the griddle heats up.
Place your griddle over medium-low heat and give it all the time it needs to heat up. Don’t rush this process, or you’ll be throwing out your first batch of pancakes. It’s ready when you flick a few drops of water onto the griddle and they spit and dance around.
Once ready, brush the griddle all over with canola oil. Ladle the pancake batter, about ¼ cup at a time, onto your hot griddle and cook until the edges are set and you see bubbles forming on top. Quickly flip the pancake over and cook on the other side until just cooked through. I like to test for doneness with a toothpick. Remove the pancakes to a plate and repeat with the remaining batter until done.
While the pancakes are cooking, make the SYRUP: in a medium stockpot, bring the honey and peaches to a simmer over medium heat. Add the cinnamon and salt. Cook until the peaches release their juices and the mixture reduces to a syrupy consistency. This should take anywhere from 2 to 5 minutes. Keep an eye on it, it goes from a perfect syrupy texture to overdone in a blink. Once it’s ready, keep on low heat until you’re ready to use.
To plate, place 2-3 pancakes on a plate and generously ladle the peach syrup over. Serve immediately.

Summer Plum Gin Smash

Summer Plum Gin Smash 116

In the spirit of using up seasonal summer stone fruit while we still can, let’s have a cocktail! This drink…. I have no words. First of all, this cocktail contains gin. And may I just say, I don’t like gin. I rarely make a drink with it, you can’t pay me to order gin and tonics when I’m out on the town, and I firmly believe that doing a shot of gin is one of the circles of hell that Dante had fully intended to write about, before his publisher must have stopped him from doing so. (It’s the only explanation I can think of, anyway…).

summer plum gin smash 109

But you know what? This may be the best cocktail I’ve had all summer. Seriously. I don’t say that lightly. It has gin in it! Did I mention how much I dislike gin? I took one sip and simply didn’t care. This is beyond delicious.

Summer plum gin smash 113

Fresh summer plums get muddled all to hell, then mixed with good gin and thyme, and lemon, and then the drink is strained into glasses where it sits all pretty and pink and out of this world fantastic. Did I mention I don’t like gin?

Summer Plum gin smash 128

So if you saw this and were tempted to pass because you too do not care for gin, then well, you don’t really have much excuse to not make this. It’s one of the best cocktails I’ve tasted, even with all that gin in there. Enjoy!

Summer Plum Gin smash 124

{One Year Ago: Tandoori Chicken Drumsticks}
{Two Years Ago: Spicy Coleslaw, Pulled Pork Sliders, Cherry Sorbet}

Source: slightly adapted from Shake: A New Perspective on Cocktails by Eric Prum and Josh Williams

Ingredients:
3 cubes cane sugar
4 small summer plums, pitted and quartered
4 small sprigs of thyme (plus extra for garnish)
2 shots gin
½ shot fresh lemon juice

Directions:
Add the cane sugar cubes, plums, and thyme sprigs to a cocktail shaker. Muddle the ingredients in the bottom of the shaker until thoroughly crushed and the sugar has mostly dissolved.
Add the gin, lemon juice, and ice to above the level of liquid and shake vigorously for 15 seconds.
Strain the mixture into martini glasses, chilled if desired, and garnish with some thyme leaves or sprigs. Serve immediately.
Makes 2 drinks.

Seared Tuna Salad with Nectarines and Cherry Tomatoes

Seared Tuna Salad with Nectarines and Cherry Tomatoes 001

Happy Friday!!! So, I love discovering new food blogs. There are so many food blogs out there that I don’t think any one individual has any hope of reading, or even knowing about, all of them. And sometimes that fact makes it easy to get in your own patterns and even forget there are tons of great food blogs out there of which you’re completely unaware!

seared tuna salad with nectarines and cherry tomatoes 007

Thanks to joining a few food blogging related Facebook groups, I met Melissa at The Front Porch Gourmet, a great southern lady featuring delicious recipes and mouth-watering photos. When she posted this seared tuna salad with summer plums, I immediately started drooling and knew exactly what I was making for dinner.

Seared Tuna Salad with nectarines and cherry tomatoes 015

I ran out to the grocery store and started shopping. Tuna, check. Greens, check. Then I got to the plums, and at that particular store on that particular day they were looking rather Meh-not-so-much-thanks-but-no-thanks. Fortunately they were sitting next to some beautiful nectarines, so problem solved!

Seared tuna salad with Nectarines and Cherry Tomatoes 022

This salad completely lives up to its billing. It’s light, healthy, summery, and perfectly balanced. The nectarines worked very nicely, but really I’m sure any stone fruit would do here. And if you don’t groove on tuna, I’m thinking salmon would be nice as a stand-in. Enjoy this one, while we can still get the last bit of seasonal stone fruit! Before it’s all eggplant and tomatoes (not that I’m complaining). And be sure to check out Front Porch Gourmet!

Seared Tuna Salad with Nectarines and cherry tomatoes 030

{One Year Ago: Peach and Cherry Frittata}
{Two Years Ago: Squid Ink Fettuccine with Shrimp and Chorizo, Peach Cobbler, Fettuccine Alfredo}

Source: adapted from Front Porch Gourmet

Ingredients:
2 small to medium sushi-grade tuna steaks
1 sprig rosemary, minced
About 3 tbs olive oil, plus extra for dressing the greens
Kosher salt and fresh cracked black pepper
1 bag of mixed salad greens, whatever your preference
2 nectarines, pitted and sliced into wedges
1 pint cherry tomatoes, halved
Balsamic vinegar

Directions:
Pat the tuna steaks very dry with paper towels. Preheat a skillet, preferably non-stick, over high heat. In a small bowl, combine the olive oil, rosemary, and salt and pepper to taste. Brush this over both sides of the tuna steaks. Carefully add the tuna steaks to the hot pan. Leave them to cook undisturbed for about 1 minute. Flip them (it works best with a thin spatula) and cook on the other side for about 30-45 seconds for rare.
Remove the tuna steaks to a plate and let them rest about 5 minutes. Then, with a very sharp knife, slice them thinly against the grain.
Pile the greens into a large salad bowl. Add the nectarines and cherry tomatoes, then drizzle with olive oil and balsamic vinegar, just enough to coat. Season lightly with salt and pepper and toss to combine.
Transfer the salad to 2 large salad plates and top each with slices of tuna. Serve immediately.
Makes 2 servings.

Plum Poppy Seed Muffins

plum poppy seed muffins 044

Ahh, stone fruit. Those delicious, juicy, sweet things with a maddeningly short growing season. So many stone fruits to choose from, and so little time to enjoy them. Last year I was all about the peaches, so this year I vowed to be more about plums and nectarines. Maybe next year is apricots? But then what about pluots? It gets complicated….

plums 002

Next year can be figured out later; today we shall have these tasty muffins with lots and lots of plum chunks. And poppy seeds too, just for good measure.

Plums 009

These muffins are not savory per se, but they are not high on the sweet factor. Over the years it seems that muffins have inched closer and closer to cupcakes, some so much so that the lines of distinction have grown exceedingly blurry, and oftentimes muffins seem like little more than an excuse to eat cake for breakfast.

Plum Poppy Seed Muffins 038

Not today, my friends. These muffins are taking a stand and declaring themselves to be MUFFINS, and muffins alone. They are emphatically stating that they will not tolerate being confused with their distant look-alike cousins. These are decidedly breakfast food, and they are well aware that we shouldn’t be consuming tons of sugar first thing in the morning.

Plum Poppy seed muffins 051

That said, they are quite delicious, with a soft and impossibly moist texture, studded with ripe plum chunks that pop, and just a hint of sweetness. Enjoy while plums are still in season!

Plum poppy seed muffins 042

{One Year Ago: Nutella Zucchini Muffins, Purple Jesus, Peach Sour Cream Pancakes}

Source: The Smitten Kitchen Cookbook by Deb Perelman

Ingredients:
6 tbs unsalted butter
1 large egg
¼ cup granulated sugar
¼ cup packed brown sugar
¾ cup sour cream
½ cup whole wheat flour
1 cup all-purpose flour
¾ tsp baking powder
¾ tsp baking soda
¼ tsp salt
Pinch of ground cinnamon
Pinch of ground nutmeg
2 tbs poppy seeds
2 cups pitted and diced plums, from about ¾ lb of whole plums

Directions:
Preheat your oven to 375 F. Grease a standard 12-cup muffin tin. Set aside.
First step is to brown the butter. Cut the butter into chunks and add to a stainless steel small pot or skillet. Place over medium heat and let it melt. Once it’s melted completely, the butter will start popping and bubbling and sputtering – this is the water evaporating out. You will see the butter turn a nice brown color and there will be little browned bits hanging out at the bottom of the pan. Once the sputtering and popping has died down to a minimum, shut off the heat. Let it cool slightly.
Add the egg and both sugars to a large mixing bowl and whisk until well combined. Now add the butter, including those browned bits floating around, plus the sour cream. Whisk to combine. If your butter is still very warm, drizzle it in slowly while constantly whisking.
In a separate bowl, combine the flours, baking powder, baking soda, salt, cinnamon, nutmeg, and poppy seeds. Add to the sour cream mixture and whisk until just combined. Do not overmix, and a few lumps are okay. Use a rubber spatula to fold in the plums.
Use an ice cream scoop (helps to grease it lightly first) to evenly distribute the muffin batter into the prepared muffin tin. Bake for 15 to 18 minutes, until the tops are golden and a cake tester inserted into the center of a muffin comes out clean. Rest the muffins in the pan for about 2 minutes, no more than 5 minutes, then turn them out onto a cooling rack and let them cool completely. Store any leftovers in an airtight food storage container.

Peach Salsa #SundaySupper

peach salsa 105

Welcome to Sunday Supper, where this week we are Preserving Summer Produce! This theme is very good for me, because …… I’m really ready for fall. Okay, there I said it – it’s my shameful secret. This happens to me every year about this time. Even though I know I shouldn’t, I start becoming a tad ungrateful for all the beautiful summer bounty and I just want to make chili and watch a football game. And then bake something with apples…

peaches and tomatoes for salsa 066

So thanks to my Sunday Supper gang for encouraging me to use up that summer produce while I still have access to it, and put off thinking about fall cooking and baking for a few more weeks, as I very well should.

peaches for salsa 055

My grocery store is selling lovely, local Jersey peaches, so this week I snapped some up and made you this homemade, from-scratch peach salsa. I don’t know about you, but I have *always* been sorely disappointed by store-bought fruit salsas. I have a couple of brands I trust when it comes to store-bought regular tomato-based salsas, but it seems that the minute you add the word “mango” or “peach” to the label, well, brace yourself, cuz it ain’t gonna be pretty.

Peaches and tomatoes for salsa 070

There is no disappointment with this homemade peach salsa. Oh my, it is divine. It’s the perfect balance of sweetness to salty, with the peaches being front and center without overpowering the whole thing. So perfect.

Peach Salsa 076

Oh, and this is so easy to make, too! The stovetop and food processer do most of the work for you. And I really can’t stress how delicious it is. That said, it’s not terribly spicy at all – probably very kid friendly. Leave the ribs and seeds in the jalapeno, or just add a second jalapeno if you prefer it hotter. So please try this one while you can still get fresh, in-season peaches. The salsa will keep in an airtight container in the fridge for at least a week.

Peach salsa 096

Oh and be sure you give some love to my wonderful Sunday Supper peeps!

{One Year Ago: Roasted Red Pepper and Goat Cheese Pasta Alfredo}
{Two Years Ago: Mussels in Red Chile Broth, Pickled Doughnut Peaches, Mexican Lamb Barbacoa}

Source: slightly adapted from The Homesick Texan’s Family Table by Lisa Fain

Ingredients:
1 lb. peaches (about 3 medium-to-large)
1 lb. plum tomatoes, halved
1-2 jalapeno, stemmed, seeded if desired, and halved
½ a red bell pepper, stemmed, seeded and cut into thick slices
3-4 cloves garlic, smashed and peeled
¼ red onion, peeled and root tip discarded
1 cup water
2 tsp fresh lime juice
½ cup chopped fresh cilantro
Kosher salt

Directions:
First you will need to peel the peaches. To do this, bring a medium to large stockpot of water to a boil – you need just enough water to cover the peaches. Using a small paring knife, make an “X” on the bottom of each peach, a shallow cut that just cuts the skin. Submerge the peaches in the boiling water for 1 minute. Lift them out with a slotted spoon to a plate or cutting board. Let them cool a few minutes, just until you can comfortably handle them. Starting at the bottom where you made the “X”, peel off the skins. They should come off easily; if a few little stubborn bits are insisting upon hanging on for dear life at the top, don’t fuss over it. Life’s too short. Now pit the peaches and cut them into quarters.
Add the peaches, tomatoes, jalapeno(s), bell pepper, onion, and water to a large stockpot. Bring to a boil, then turn the heat down and simmer until the tomatoes are soft, about 10 minutes (I did a combination of covered and uncovered). Remove from the heat and allow to cool, about 10 minutes.
Using tongs, carefully transfer all the solid pieces to your food processor. Add the lime juice and pulse on and off until combined but still somewhat chunky. If it’s too thick, add some of the water left in the stockpot.
Stir in the chopped cilantro and salt to taste. Let it cool the rest of the way to room temperature, then either serve or store in the refrigerator.
This is fantastic as just a dip for chips, but it’s also wonderful on chicken or fish – as tacos or by themselves. Oh and it makes a ton – about 2 cups!

Learn how to …

Sip sunny cocktails and smoothies

Scoop up special salsas and sauces

Jump into jellies, jams and preserves

Pucker up for pickles

Slurp and spoon soup and a side dish

Dive into divine desserts

Sunday Supper Movement

Join the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.


Would you like to join the Sunday Supper Movement?
It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Nectarine Raspberry Dutch Baby

Nectarine Raspberry dutch baby 001

Happy Friday, happy month of August, and happy WEEKEND!!! What are your weekend plans? And how’s your weather predicted to be? It’s supposed to rain on and off where I am; I was originally slated to run a very athletic 5K with Matt on Saturday, to benefit St. Jude’s Children’s Research Hospital, but in training I got a lovely little shin splint. So, no 5K for me. Matt decided to skip it also, as he freely admits he hasn’t properly trained for it, so we’re blowing off the world and holing up in a romantic hotel and spa this weekend. After the Soundgarden/Nine Inch Nails concert tonight, that is!!! I’m just, oh, a teensy bit excited for all this. 🙂

Nectarine raspberry dutch baby 008

Oh, and this also will conclude my week of No Longer Neglecting Raspberries on this blog! This is the third raspberry recipe I’m bringing to the table for the week. I started with a delicious chicken and raspberry salad, where raspberries worked double duty – a salad ingredient and pureed to make the vinaigrette! Delicious and light and perfect for summer.

nectarine raspberry dutch baby 019

Then yesterday we made homemade soda using fresh raspberries, which was awesome. And now today, we are eating breakfast. And we’re including some stone fruit, because ‘tis the season for that too. This Dutch baby was outstanding, as pretty much all Dutch babies are. The large amounts of fruit made this particular baby a bit less wrinkly than most, but they also made it a bit thicker in the middle, which hurt no one’s feelings in my house. Make sure you try this one before we lose the berry and stone fruit season for the year! (Sniff). Enjoy!

Nectarine Raspberry Dutch Baby 025

{One Year Ago: Blueberry Bread, Peaches and Cream Crumble Topped Pie}
{Two Years Ago: Blueberry Scones with Lemon Glaze}

Source: The Boozy Baker by Lucy Baker

Ingredients:
3 large eggs
1 tsp lemon zest
1/3 cup granulated sugar
¼ tsp kosher salt
2/3 cup all-purpose flour
¼ tsp ground cinnamon
1/3 cup plus 2 tbs whole milk
3 tbs white wine
1 cup fresh raspberries
2 medium nectarines, pitted and cut into chunks (no need to peel them – you’re welcome ;))
4 tbs unsalted butter
Confectioners’ sugar, for dusting

Directions:
Preheat the oven to 425 F. On the stovetop, heat a 10-inch cast-iron skillet over medium-low heat.
In a medium bowl, whisk together the eggs, lemon zest, sugar, and salt until combined. Add the flour, cinnamon, milk, and wine and whisk again to combine. Fold in the raspberries and nectarines.
Melt the butter in the preheated cast-iron skillet and swirl the pan to coat it well. Pour the batter into the skillet, making sure to spread the fruit evenly. Transfer the skillet to the oven and bake for 20-25 minutes, or until puffed and golden brown.
Dust with confectioners’ sugar, cut into wedges, and serve hot.

Italian Prune Plum Crisp

Italian prune plum crisp

Thank goodness for the lovely Ina Garten, because if it weren’t for her, I might have never known about Italian prune plums. They are a special kind of plum with a terribly short growing season, lasting only a few weeks at the end of August and the beginning of September. Thanks to her, I’ve now tasted them. And they are indeed very special and wonderful.

Italian prune plums

Italian Prune Plums

First off, they’re smaller and more oval shaped than regular plums. Secondly, they are less sweet – much less sweet, in fact. The only recipes from Ina I’ve found using them are desserts, but upon tasting them, I started scheming what I could do with them in savory dishes. I think they might hold up to being grilled quite nicely, in fact. We shall see… sometime…

Italian prune plum crisp, before baking

And since I am now opening up my mind to crisps/crumbles, despite the fact that I remain firmly ensconced on Team Cobbler, I really, really enjoyed this. This would be a perfect dessert for someone who doesn’t have much of a sweet tooth, as the Italian plums aren’t the least bit cloying. It’s certainly one of the least sweet desserts I’ve ever had. And if you can’t find these Italian plums or miss the season, you could sub in regular plums. Though in that case, I would back off on the amount of sugar called for by a little bit. Enjoy!

Italian Prune Plum Crisp

A few recipe notes: these plums are so easy to pit. Most of them came out just using my fingers; use a small cereal spoon for the stubborn ones. Secondly, the crisp topping as written made a little too much. You could back off the recipe by a third if you wanted and that would probably be fine. Lastly, cassis is black currant liqueur. If you don’t have it and don’t want to buy a large bottle for only six tablespoons, I definitely understand. I had some so I did use it, but if I hadn’t found a bottle of it in my liquor cabinet, I probably would have gone with a combination of fresh squeezed lemon juice and water, or maybe another fruity liqueur, depending on what I had lying around. Let me know what you think in the case of substitutions!

Italian Prune Plum Crisp

{One year ago: White Chicken Chili}

Source: slightly adapted from Barefoot Contessa Back to Basics by Ina Garten

Ingredients:
3 lbs. Italian prune plums, pitted and quartered
1 ½ cups brown sugar, lightly packed
¼ cup all-purpose flour
Pinch of kosher salt
6 tbs crème de cassis liqueur
TOPPING:
1 ½ cups all-purpose flour
¾ cup granulated sugar
¾ cup brown sugar, lightly packed
½ tsp kosher salt
1 cup old-fashioned rolled oats
½ cup chopped walnuts
½ lb. (2 sticks) unsalted butter, chilled and diced

Directions:
Preheat the oven to 375 F. Grease a 9×13” glass baking dish.
In a large bowl, combine the plums, brown sugar, flour, salt, and cassis. Pour the mixture into the prepared baking dish.
For the topping, combine the flour, granulated sugar, brown sugar, salt, oats, and walnuts in a large mixing bowl. Add the butter and stir lightly to coat. Then use your pastry cutter to cut the butter into the flour mixture. The mixture should be crumbly and the butter should be the size of peas. Scatter evenly over the plums.
Place the baking dish on top of a rimmed baking sheet and bake for 40 to 45 minutes, until the plums are bubbling and the top is browned. Let cool for about 10 minutes at least. Serve warm or at room temperature.

Plum Pecan Pancakes

Plum Pecan Pancakes

When I stopped to take inventory on which summer produce items I hadn’t properly cooked or baked with this season, plums, along with raspberries, came up woefully short. So a week ago at our weekly Sunday brunch, I decided it was high time to fix that faux-pas. Enter these pancakes. I LOVED them. Sweet plums, crunchy pecans, perfectly cooked pancakes – what’s not to love!

sliced plums

making plum pecan pancakes

making plum pecan pancakes

I also realized that when it comes to stone fruits, peaches are my go-to, which makes sense. Peaches are supremely popular in Texas, and they were far and away the most frequently consumed stone fruit of my impressionable childhood. But when I took my first bite of these pancakes, I forgot how much I adore plums, and how they often become overshadowed by peaches. This stone fruit season may be ending, but there’s always next summer. So, you have my full blessing to hold me to it – next summer, there will be more plums!

plum pecan pancakes

A recipe note: the original recipe said to slice the plums, then add them to the pancakes before flipping them, exactly like I did with these amazing peach pancakes. I tried that on the first batch, and it didn’t really work. The plums didn’t adhere and become part of the pancake batter; instead they fell off, or stuck to the griddle, and just generally looked like a hot mess. So I discarded the first two pancakes, and folded the sliced plums into the batter. Worked beautifully! That’s what I would advise you to do from the get-go. You could either chunk the plums into smaller pieces, but plums are so small anyway, that I found that unnecessary. They really did work just fine sliced. Enjoy these!!

Plum Pecan Pancakes

{One year ago: Chocolate Chip Cookie Dough Ice Cream}

Source: adapted from Everyday with Rachael Ray, August 2007

Ingredients:
3 plums, pitted and sliced
4 ½ tbs sugar, divided
2 cups all-purpose flour
1 ½ tsp baking powder
¾ tsp baking soda
½ tsp salt
2 cups buttermilk
2 large eggs
¼ cup unsalted butter, melted, plus more for the griddle
¾ cup pecans, coarsely chopped
Maple syrup, for serving

Directions:
In a medium bowl, toss the plum slices with 1 ½ tbs sugar and set aside.
In a large bowl, whisk together the remaining 3 tbs sugar, flour, baking powder, baking soda, and salt.
In a medium bowl, whisk together buttermilk, eggs, and melted butter until combined. Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Add pecans and whisk until just incorporated. Add the plum slices and fold into the batter.
Brush a nonstick griddle or skillet with butter and heat over medium to medium-low heat. When it’s hot, pour puddles of batter, about ¼ cup each, onto the griddle. Cook until golden brown on the bottom and bubbles start appearing on the top. Flip and cook about 2 more minutes, or until cooked through. Test with a toothpick in the center of a pancake. Repeat with the rest of the batter; don’t forget to grease the griddle with more butter between batches. It may be necessary to adjust your heat level as you go. Serve with maple syrup.

Peach and Cherry Frittata

Peach and Cherry Frittata

This dish… doesn’t make any sense. In a perfectly rational and logical world, this flavor combination would not work. For reasons fortunate and unfortunate, the world is not perfectly rational and logical. Today, that is a fortunate fact, because it means we can enjoy this paradoxical breakfast dish.

peaches and cherries

peaches and cherries

So yeah, I totally wasn’t expecting that I could put sweet fruit into eggs, top it with tangy goat cheese, bake it off, drizzle it with maple syrup, and then eat it and enjoy it. But that’s kind of exactly what happened. Everything came together on the fork and it just… worked. It was flavorful and balanced and I really don’t know completely why. So tasty though!

before baking: peach cherry frittata

This is the last peach recipe for the season for me, but I’ve got two more scrumptious cherry desserts to share with you next week. So stay tuned for that!

Peach Cherry Frittata

And give this one a try very soon – it sounds odd, but it really is delicious and so perfect for a summer brunch. And on that note, I shall sign off and wish you a wonderful weekend!

Peach and Cherry Frittata

Other Peach recipe you might enjoy: Peach Cobbler, Salmon with Tamarind-Peach Barbecue Sauce, Peaches and Cream Crumble Topped Pie, Peach Sour Cream Pancakes

{One year ago: Spicy Coleslaw and Pulled Pork Sliders}

Source: adapted from Weeknights with Giada by Giada de Laurentiis

Ingredients:
6 large eggs
¼ cup whole milk
1/3 cup sugar
1 tbs chopped fresh thyme leaves
½ tsp kosher salt
1 tbs canola oil
1 large peach, pitted and cut into chunks
8 oz. fresh sweet cherries, stemmed and pitted
4 oz. goat cheese
Maple syrup, for serving

Directions:
Place an oven rack in the center of the oven and preheat to 350 F.
In a medium bowl, whisk the eggs, milk, sugar, thyme and salt until smooth.
Heat the oil in a 10-inch cast-iron or otherwise oven-safe skillet over medium heat. Pour in the egg mixture and, working quickly, evenly distribute the peaches and cherries in a single layer over top of the eggs. Crumble the goat cheese into chunks with your fingers and sprinkle it over the eggs and fruit. Cook without stirring for 5 to 6 minutes, or until the edges are just starting to set. Transfer the skillet to the oven and bake until the frittata is slightly puffed and the egg mixture has set, 25 to 30 minutes. Cool for 5 minutes.
Cut into wedges and serve with maple syrup for drizzling.