Plum Compote
This delectable compote is delicious spooned over yogurt, ice cream, even waffles or pancakes!
Ingredients:
3-4 plums, seeds removed and quartered
1 orange
3 tablespoons high-quality maple syrup
½ teaspoon cinnamon
¼ teaspoon cardamom
Pinch kosher salt
Method:
1. Squeeze the juice from the orange into a medium skillet, then add the maple syrup, spices and salt. Set heat to medium and gently stir mixture until sugar dissolves. Allow the mixture to gently simmer (adjusting heat as needed) for about 5 minutes, then add quartered plums.
2. Continue to let the mixture simmer for another 5-7 minutes, or until the plums are tender, but still maintain their shape. If the liquid appear more watery than syrupy, remove plums with a slotted spoon and continue to simmer the liquid until a slightly syrupy texture is achieved, then pour over plums. Allow compote to cool to room temperature before placing in an airtight container. Refrigerate if not using right away.
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Polenta Cake with Italian Prune Plums
This luscious cake is kissed with juicy Italian plums and citrus peel.
Ingredients:
4 Italian prune plums, pitted and cut into wedges
¼ cup packed brown sugar
1 cup all-purpose flour
½ cup polenta or yellow cornmeal
1½ teaspoons baking powder
â…› teaspoon salt
1 cup butter, softened
¾ cup granulated sugar
4 egg yolks, plus 2 full eggs
1 teaspoon finely grated lemon or orange peel
1 teaspoon vanilla
Crème fraîche for serving (optional)
Method:
1. Preheat oven to 350°. Lightly grease and flour bottom and sides of a 9-inch springform pan; line bottom with a 9-inch circle of parchment paper. Arrange plums on parchment in pan. Sprinkle brown sugar over the plums. Set aside.
2. In a small bowl combine flour, cornmeal, baking powder, and salt; set aside.
3. In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and beat until light. Add egg yolks and eggs, 1 at a time, beating after each addition. Add lemon peel and vanilla; beat until combined. Beat in the flour mixture. Spoon batter over plums in pan and spread evenly.
4. Bake about 50 minutes or until a wooden toothpick inserted near center comes out clean. Cool cake in pan on a wire rack for 20 minutes. Remove sides of pan; cool cake completely. Invert cake onto serving platter; remove bottom of pan and parchment. If desired, serve with crème fraîche.
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Mixed Summer Greens with Plums
This light salad is lovely topped with our housemade chive blossom vinaigrette.
Ingredients:
1 pound mixed salad greens
2-3 plums, washed, pitted and thinly sliced
1 avocado, peeled and thinly sliced
Farm & Larder chive blossom vinaigrette
¼ cup slivered almonds, toasted
¼ cup goat cheese (optional)
Fresh ground pepper
Method:
1. In a large mixing bowl, toss salad greens with plum slices, avocado and slivered almonds. Drizzle with chive blossom vinaigrette, tossing to coat.
2. Transfer to serving platter and season with fresh ground pepper. If using, garnish with goat cheese crumbles.
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Cara Cara Orange Compote
Tart, sweet and lively with bright citrus flavor, this compote is excellent served on crostini along with a soft cheese.
Ingredients:
2 Cara Cara oranges, peeled and separated, pith removed
6 tablespoons sugar
2 tablespoons brandy
Method:
1. In a small, heavy-bottomed pot over medium heat, combine orange sections, sugar, and brandy. Using the back of a wooden spoon, mash oranges as they heat up to release juices. Stir until sugar dissolves.
2. Bring to a boil, reduce heat, and simmer for 10 minutes, stirring occasionally. Remove from heat and let cool slightly.
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Fresh Apricot Compote
This tart-sweet compote is wonderful served this week’s pancake or Greek yogurt and crunchy granola.
Ingredients:
½ pound ripe, but firm, apricots
1 tablespoon fresh lime juice
1-2 tablespoons sugar
Method:
1. Combine apricots, lime juice, and sugar in a large skillet.
2. Cook over medium heat, turning occasionally, until apricots are glazed and syrupy, 7-8 minutes. Transfer to a small bowl and chill for at least 1 hour.
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Quince-Ginger Compote
Another fantastic filling option for this week’s crêpes.
Ingredients:
3 cups off-dry white wine, such as Riesling
1½ cups water, plus more if needed
1½ cups sugar
12 thin slices peeled fresh ginger (from one 2-inch piece)
3 pounds just ripened quince (about 4), peeled, cored, and cut into ½ -inch wedges
1 tablespoon fresh lemon juice
Method:
1. Bring wine, water, sugar, and ginger to a simmer in a medium saucepan over high heat. Cook, stirring, until sugar dissolves, about 5 minutes. Add quinces. (Add more water if needed to cover fruit.) Reduce heat, and simmer gently until quinces are tender, 25 to 45 minutes depending on ripeness of fruit.
2. Transfer quinces to a bowl using a slotted spoon. Bring liquid in saucepan to a simmer, and cook until slightly syrupy, about 5 minutes. Remove, and discard ginger. Stir in lemon juice. Pour syrup over quinces. Let stand until cool. Refrigerate if desired.
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Red Wine-Poached Rhubarb
This wine-poached syrup is incredibly versatile: Try it served warmed over a scoop of ice cream or drizzled into your morning oatmeal!
Ingredients:
2 cups red wine
½ cup sugar
1 tablespoon honey
1 small cinnamon stick
2 whole cloves
2-4 allspice berries
1 pound rhubarb, trimmed and rinsed
Method:
1. In a wide, non-reactive sauce pan, heat the wine, sugar, honey, and spices.
2. Cut the rhubarb into pieces, roughly the size of carrot sticks.
3. Once the wine is almost boiling, poach the rhubarb in two batches, standing vigilant with a slotted spoon. When just tender, remove the rhubarb and put it in a bowl and poach the remaining rhubarb. Depending on the rhubarb, each batch will take 1 to 3 minutes to poach.
4. Reduce the poaching liquid over moderate heat until you have about ¾ cup. Pour over the rhubarb pieces and let stand for a few minutes before serving.
Storage: The compote can be made up to a day in advance. Keep in the bowl, covered at room temperature, until ready to serve. Rewarm before serving or serve at room temperature.
Variation: Once cool, add a basket of raspberries or blackberries, or sliced strawberries. Or cook the rhubarb with fresh cherries, pitted and cut in half.
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Frisée Salad with Apricots & Hazelnuts
This salad is amazing with pretty much any stone fruit, from plums to peaches.
Ingredients:
1 medium head radicchio, torn into bite-size pieces
1 medium head frisée, torn into bite-size pieces
2 apricots, pitted and cut into thin slices
¼ cup hazelnut oil
2 tablespoons red wine vinegar
4 ounces goat cheese, crumbled
½ cup roasted hazelnuts, coarsely chopped
Sea salt and fresh ground pepper
Method:
1. In a large bowl, whisk the hazelnut oil with the red wine vinegar and season with salt and pepper.
2. Add the radicchio and frisée and toss until coated. Add the apricots slices, goat cheese and hazelnuts, season the salad with salt and pepper, toss gently and serve.
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Breakfast Scones
These scones are wonderful topped with apple butter.
Ingredients:
Scone mix
¾ cup, plus 2 tablespoons water
Method:
1. Preheat the oven to 425°. Combine the water and scone mix in a medium bowl. Stir with a spoon until blended. (Dough will be slightly sticky.)
2. Knead dough 5-6 times on a generously floured board, folding dough in half on top of itself each time. Divide dough into 3 pieces. Pat each piece into a 5-inch diameter dome, and cut each dome into 4 wedges.
3. Place the scones on an ungreased baking sheet. Bake 10-12 minutes or until golden brown. Serve scones warm from the oven.
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Summer Stone Fruit Salad with Raspberry-Honey Vinaigrette
This bright and lively salad is perfect for a hot summer’s day.
Ingredients:
2 heirloom tomatoes, cored and cut into wedges
1 cup Sungold cherry tomatoes
2 ripe but firm apricots, cut into wedges
2 ripe but firm peaches, cut into wedges
1 Tropea onion, thinly diced
â…“ cup feta, crumbled
Fresh basil and mint leaves
Sea salt and fresh cracked pepper
For the vinaigrette:
¾ cup olive oil
¼ cup raspberry wine vinegar
1 garlic clove, peeled and minced
1-2 teaspoons honey
Sea salt and fresh ground pepper
Method:
1. Arrange the tomatoes, peaches, apricots and red onions on a large platter.
2. In a small bowl, whisk together the vinaigrette ingredients, seasoning with salt and pepper to taste. Drizzle the salad ingredients with the vinaigrette and lightly toss to coat. Top with feta, basil and mint, and then season generously with salt and pepper.
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