It’s hard to bake with plums because they taste so
delicious on their own. If you are willing to refrain from eating them right
away this recipe from latartinegourmande.com really highlights the plums.
Buying a good quality brioche is totally fine, or you can try making your own
with the recipe below.
INGREDIENTS
6 slices of brioche, one or two days stale
5 medium-sized plums or double the amount for small plums
2 ½ Tbsp. organic sugar
Pinch of cinnamon
3 eggs
1/2 cup (minus 1 Tbsp.) blond organic cane sugar
1 vanilla bean, seeds removed
1 ½ cups whole milk
butter
DIRECTIONS
To prepare the plums, start by washing them. Remove the pits and slice them. Place them in a bowl. Sprinkle with 2.5 Tbsp. sugar and a pinch of cinnamon. Place them on the side for 1 hour. After this time, place them in a pot and cook them for 10 min on medium heat. To prepare the custard, beat the eggs with the sugar. Add the vanilla seeds and add the milk. Mix well.
Dice the brioche slices. Butter four one-cup individual molds or one large dish, and arrange loosely half of the diced brioche. Layer with the cooked plums and pour half of the custard. Add the rest of the brioche and pour the rest of the custard. Let rest for 30 min. Preheat the oven at 350 degrees. Add a few pieces of butter on top of the pudding. Cook the puddings for 25 min or so.
To Make Your Own Brioche:
8 3/4 oz. (1 2/3 cups) all-purpose flour
2 3/4 oz. butter, at room temperature
2 eggs, at room temperature
1 dose dry baker’s yeast (1 Tbsp.)
2 Tbsp. fine sugar
1/3 cup warm milk
1 pinch salt
1 egg yolk for glaze
In a bowl of electric stand mixer, mix the flour with the yeast, make a hole in the middle. Add the warm milk very slowly and steadily while mixing with the hook attachment. Add the sugar and a pinch of salt, then add the soft butter, piece after piece, waiting each time that each piece is absorbed. Then one by one, add the eggs, mixing well between each. Work the dough until it is elastic and detaches from the bowl of the stand mixer. Cover and let rest in a warm place, away from drafts, for two hours, until it doubles in size. Work the dough again for 10 min and divide it in four balls. Place them in a greased rectangular mold and cover. Let rise for an hour again. Preheat the oven at 400 F. Brush the brioche with the egg yolk mixed with a dash of sugar. With a pair of scissors, make small cuts at the top of each ball. Place in the oven to bake for 10 min then reduce the heat to 350 F and bake for about 20 to 30 min. Remove, unmold and let cool on a rack.
A good friend of mine, Terri, was gracious enough to pass down this family recipe and I’ve had it for as long as I can remember. The spiced syrup works so well with these sweet summer fruits.
INGREDIENTS
Spiced Syrup
1 ½ cups sugar
1 ½ cups water
¼ teaspoon cinnamon
¼ teaspoon nutmeg
3 tablespoons unsalted butter
Dumplings:
6 medium peaches and/or nectarines (any combination, unpeeled), cut into 3/8” thick slices
1/3 cup sugar
2 cups flour
2 teaspoons baking powder
¼ teaspoon salt
2/3 cup butter (chilled)
½ cup milk
DIRECTIONS
For syrup: Cook first 4 ingredients in medium-heavy saucepan over low heat, swirling pan occasionally until sugar dissolves. Increase heat and boil until reduced to 1 12/ cups. Remove from heat and mix in butter. Be careful not to let it burn.
For dumplings: Preheat oven to 375 degrees. Combine peaches and/or nectarines and sugar in large bowl. Mix flour, baking powder and salt in large bowl. Cut in 2/3 cup butter until course meal forms. Add milk and mix with fork until dough just holds together. Gently roll dough out on lightly floured surface to 18 x 12 inch rectangle. Cut into six 6” squares. Mound 2/3 cup fruit mixture in center of each pastry square. Fold corners of each pastry toward center, forming square package; pinch to seal.
Arrange in greased 13 x 9” baking pan, spacing about 1 inch apart. Pour syrup around sides of dumplings. Dot each with 1 tablespoon butter. Sprinkle each lightly with sugar. Bake until dumplings are golden brown, about 35 minutes.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-08-12 21:01:232013-08-12 21:01:23Peach and Nectarine Dumplings
Begin heating a large pot of water for the chard and pasta. Meanwhile, make the tomato sauce. When it’s done, transfer to a large bowl, and stir in the goat cheese. Preheat the oven to 350 degrees, and oil a 2-quart baking dish or gratin with olive oil.
Fill a bowl with ice water. When the water in the pot comes to a boil, salt generously and add the Swiss chard. Blanch for one to two minutes, then transfer to the ice water and drain (save pasta water). Squeeze out excess water, and chop fine. Add to the bowl with the tomato sauce. Taste and season with salt and pepper.
Bring the water back to a boil, and add the pasta. Cook the pasta for a minute less than the instructions on the package indicate. It should still be a little underdone, as it will finish cooking in the oven. Drain, and transfer to the bowl with the tomato sauce and chard. Add 1/4 cup of the Parmesan, and stir together until the pasta is thoroughly coated with the sauce. Transfer to the baking dish. Sprinkle the remaining Parmesan over the top, and drizzle on the olive oil.
Bake in the preheated oven until the casserole is bubbly and the top just beginning to color, about 30 minutes. Remove from the heat, and let stand for 5 to 10 minutes before serving.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-08-12 21:00:162013-08-12 21:00:16Pasta with Tomato Sauce, Chard and Goat Cheese
Plum Brioche Bread Pudding
Plum Brioche Bread Pudding
It’s hard to bake with plums because they taste so
delicious on their own. If you are willing to refrain from eating them right
away this recipe from latartinegourmande.com really highlights the plums.
Buying a good quality brioche is totally fine, or you can try making your own
with the recipe below.
INGREDIENTS
DIRECTIONS
To prepare the plums, start by washing them. Remove the pits and slice them. Place them in a bowl. Sprinkle with 2.5 Tbsp. sugar and a pinch of cinnamon. Place them on the side for 1 hour. After this time, place them in a pot and cook them for 10 min on medium heat. To prepare the custard, beat the eggs with the sugar. Add the vanilla seeds and add the milk. Mix well.
Dice the brioche slices. Butter four one-cup individual molds or one large dish, and arrange loosely half of the diced brioche. Layer with the cooked plums and pour half of the custard. Add the rest of the brioche and pour the rest of the custard. Let rest for 30 min. Preheat the oven at 350 degrees. Add a few pieces of butter on top of the pudding. Cook the puddings for 25 min or so.
To Make Your Own Brioche:
In a bowl of electric stand mixer, mix the flour with the yeast, make a hole in the middle. Add the warm milk very slowly and steadily while mixing with the hook attachment. Add the sugar and a pinch of salt, then add the soft butter, piece after piece, waiting each time that each piece is absorbed. Then one by one, add the eggs, mixing well between each. Work the dough until it is elastic and detaches from the bowl of the stand mixer. Cover and let rest in a warm place, away from drafts, for two hours, until it doubles in size. Work the dough again for 10 min and divide it in four balls. Place them in a greased rectangular mold and cover. Let rise for an hour again. Preheat the oven at 400 F. Brush the brioche with the egg yolk mixed with a dash of sugar. With a pair of scissors, make small cuts at the top of each ball. Place in the oven to bake for 10 min then reduce the heat to 350 F and bake for about 20 to 30 min. Remove, unmold and let cool on a rack.
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Peach and Nectarine Dumplings
Peach and Nectarine Dumplings
A good friend of mine, Terri, was gracious enough to pass down this family recipe and I’ve had it for as long as I can remember. The spiced syrup works so well with these sweet summer fruits.
INGREDIENTS
Spiced Syrup
Dumplings:
DIRECTIONS
For syrup: Cook first 4 ingredients in medium-heavy saucepan over low heat, swirling pan occasionally until sugar dissolves. Increase heat and boil until reduced to 1 12/ cups. Remove from heat and mix in butter. Be careful not to let it burn.
For dumplings: Preheat oven to 375 degrees. Combine peaches and/or nectarines and sugar in large bowl. Mix flour, baking powder and salt in large bowl. Cut in 2/3 cup butter until course meal forms. Add milk and mix with fork until dough just holds together. Gently roll dough out on lightly floured surface to 18 x 12 inch rectangle. Cut into six 6” squares. Mound 2/3 cup fruit mixture in center of each pastry square. Fold corners of each pastry toward center, forming square package; pinch to seal.
Arrange in greased 13 x 9” baking pan, spacing about 1 inch apart. Pour syrup around sides of dumplings. Dot each with 1 tablespoon butter. Sprinkle each lightly with sugar. Bake until dumplings are golden brown, about 35 minutes.
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Pasta with Tomato Sauce, Chard and Goat Cheese
Pasta with Tomato Sauce, Chard and Goat Cheese
This tomatoey version of macaroni and cheese is a great way to use greens or other vegetables.
INGREDIENTS
DIRECTIONS
Begin heating a large pot of water for the chard and pasta. Meanwhile, make the tomato sauce. When it’s done, transfer to a large bowl, and stir in the goat cheese. Preheat the oven to 350 degrees, and oil a 2-quart baking dish or gratin with olive oil.
Fill a bowl with ice water. When the water in the pot comes to a boil, salt generously and add the Swiss chard. Blanch for one to two minutes, then transfer to the ice water and drain (save pasta water). Squeeze out excess water, and chop fine. Add to the bowl with the tomato sauce. Taste and season with salt and pepper.
Bring the water back to a boil, and add the pasta. Cook the pasta for a minute less than the instructions on the package indicate. It should still be a little underdone, as it will finish cooking in the oven. Drain, and transfer to the bowl with the tomato sauce and chard. Add 1/4 cup of the Parmesan, and stir together until the pasta is thoroughly coated with the sauce. Transfer to the baking dish. Sprinkle the remaining Parmesan over the top, and drizzle on the olive oil.
Bake in the preheated oven until the casserole is bubbly and the top just beginning to color, about 30 minutes. Remove from the heat, and let stand for 5 to 10 minutes before serving.
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