Plums
Santa Rosa plums are an excellent variety to just bite
into!
Curried Chicken with
Plums and Ginger
If you don’t have crystallized or candied ginger, you can substitute 1
tablespoon minced fresh ginger and I teaspoon sugar. Serve with couscous for
saffron rice with chopped fresh spinach. From July 1999 Cooking Light
2 tablespoon flour
1 teaspoon curry powder
1 teaspoon poultry seasoning
¼ teaspoon salt
¼ teaspoon black pepper
6 skinned, boned chicken thighs each cut into 3 pieces
1 teaspoon vegetable oil
1 cup (1 inch) sliced green onions
6 red plums quartered (about 1 ½ pounds)
¾ cup dry white wine divided
2 tablespoon minced crystallized ginger
Combine first 5 ingredients in a zip top plastic bag, and add chicken. Seal
and shake to coat. Remove the chicken from bag, shaking off excess flour.
Heat oil in a large skillet over medium high heat. Add chicken, and cook 3
minutes on each side or until lightly browned. Remove chicken from pan, keep
warm. Add onions to pan, and sauté for 2 minutes. Add onions to chicken, and
keep warm. Add plums and ¼ cup wine to pan scraping pan to loosen browned
bits; cook 4 minuets or until plums are browned. Add ½ cup wine and ginger
to pan, bring to a boil. Add the chicken mixture to pan, and bring to a boil
Reduce heat, and simmer 5 minutes or until chicken is done. Yield 4
servings.
Gallette
This recipe is from Dio, the Chef at the Sacramento Natural Foods Coop
Learning Center. He made this Galette for the Wine Tasting dinner in July
for the One Farm at a Time Fundraiser. I have made this at least a dozen
times since-for some reason it is easy and it lends itself to any fruit
mix-today I am using peaches, plums and figs-last week I used peaches plums
and strawberries. It has not failed yet! What is great it doesn’t have to be
a perfect pie shell-just plop the edges over and the shape you get is the
shape you get-it still eats so good!
1 recipe pastry dough
Peaches 2 pounds-make sure to mix it up
3 Tablespoons sugar plus extra for dusting crust
½ teaspoon cinnamon
A pinch of salt
1 teaspoon cornstarch
2 Tablespoons butter, cut into small pieces
Roll out the pastry dough into a 9x10inch circle. Transfer to a parchment
lined sheet pan. Preheat oven to 400 degrees and position rack in the lower
1/3 of the oven. IN a bowl combine the sugar cinnamon, salt and cornstarch
and then mix in your fruit. Let peaches sit for 15 minutes to allow juices
to come out and then remix before you place onto galette crust. Lay peaches
into the crust leaving 2 inch border around the edges. Fold the uncovered
edges over the peaches creating pleats as you go along. We curst with a bit
of water and sprinkle with sugar. Bake for 35-40 minutes or until crust is
golden brown and crisp-peaches should be tender as well. Remove form oven,
transfer to a cooling rack and cool 10 minutes, Cut using a sharp knife into
wedges and serve (with vanilla ice cream).