Cooking with Plums: Stewed Plums and a “Butter Baby”


| 9/3/2014 10:56:00 AM


There’s something about cooked plums that makes me weak in the knees. Sure, biting into a ripe plum at the peak of the season, with the juices running to your elbows and the tartness hitting the front of your tongue, is a blissful experience. But something about the richness and depth of a cooked plum makes it a whole new and delightfully thrilling eating experience. It still reminds me of a beautiful stone fruit freshly picked from a tree, yet it takes on a more luxurious texture and taste. Cooking with plums offers a smooth, rich and sweet taste, along with a tart flavor that comes at the end. When paired properly with spices, the bar gets raised even higher. 

I have an aunt in Northern California who grows her own plum trees. She’s also a wiz at canning and preserving foods. Wouldn’t you know, she makes the most delicious plum jam I’ve ever tasted. That jam is perhaps what made me fall in love with plums. I don’t attempt plum jams or jellies because I know I won’t come close to how I remember hers. But I cook with plums any other way I can.

I’m coining the term “Butter Baby”. It’s a combination of a Dutch Baby and a Tart Tatin. It’s also gluten-free. Essentially a pancake batter baked in the oven, it begins with a generous amount of butter, which reminds me of the French technique. I make these at home often and they’re always a hit. A “Butter Baby” can be made with any fruit and alternate flours. The “traditional foods” lifestyle is gaining a large amount of followers and bringing health enthusiasts back to butter. This recipe is an excellent way to make use of your pasture butter or ghee.

Since it’s the peak of plum season, I bought a large amount of plums at the farmers market with the intention of making more than one recipe. I made stewed plums with the rest, which is quite similar to my aunt’s plum jam but simpler and made with honey instead of sugar. I like to keep various stewed fruits in my home. If I have leftover seasonal fruit, I make a small jar of stewed fruit to use in place of jam. I use it to top oatmeal, porridge, yogurt or breads. It’s healthy, easy and always a great addition to my weekly menu.

Plum Butter Baby
Photo by Malorie Davis



Plum “Butter Baby” Recipe

• 1/2 cup brown rice flour (You can substitute wheat flour or buckwheat flour.)
• 2 tablespoons cornstarch or potato starch
• 2 tablespoons honey
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 2 eggs
• 1/2 cup almond milk (You can substitute whole milk.)
• 2 tablespoons coconut oil, melted
• Zest of 1 lemon
• 5 to 6 small plums (or any other fruit), sliced
• 1/4 teaspoon cinnamon
• Pinch ground cloves
• 6 tablespoons butter or ghee
• 1/2 cup pure maple syrup

nobita
9/9/2014 5:34:47 AM

A formula is quite detailed and specific, when I have time I can do and for people to enjoy. Really need to pay attention to detail. The joy of the new dishes, this feeling is wonderful. http://www.friv4live.com


nobita
9/9/2014 5:32:08 AM

A formula is quite detailed and specific, when I have time I can do and for people to enjoy. Really need to pay attention to detail.




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