Tuesday, September 23, 2014

Stuffed Fresh Plums and Fresh Plum Crisp

We just ate at one of our favorite restaurants. It's an interesting concept. There's a chef that's very visible, cooking in front of the guests. The menu changes according to what's available at the time. All of the ingredients are organic and it's very vegetarian friendly. They always have a great assortment of items available. The concept of the restaurant is to take only what you feel you can eat and pay only what you can afford. Cash only, is placed in homemade envelopes, made from recycled magazines and dropped into a vintage watering can. Today was one of the best meals I've ever eaten there. I had  Goat Cheese and Sun Dried Tomato Quiche, Braised Kale, Chickpea and Zucchini Salad, Cajun Okra and the most amazing dessert. The Chef had some Fresh Plums that his father brought from their farm in Colorado. He stuffed some of them and served them chilled and the remaining ones, he made into a Plum Crisp.  We had both. Here are adapted versions of both of the recipes.

Stuffed Fresh Plums:

Fresh Chilled Plums, skin on, sliced in half and the stone removed.
Process the Pecans in a food processor to form a pecan meal, coarser than a flour.
In a small bowl:
1 C Cream Cheese
1/2 C Blue Cheese
Whisk well.
Fold in the Pecans.
Drizzle with a bit of Honey and whisk well.
Refrigerate for 1 hour.

Stuff the chilled Plums and serve chilled.

Peace in the Kitchen!

Fresh Plum Crisp:

Here's what you'll need:
Preheat the oven to 350 degrees.
1 1/2 quart  un greased casserole dish.

4 C sliced, un peeled Plums
1 TBS Flour
2 TBS Sugar
1 tsp Vanilla
1/2 tsp Cinnamon

1/2 C Flour
1/2 C Oats
1/2 C Brown Sugar
1/8 tsp Salt
1/4 C Butter, melted.

In a medium bowl:
Toss to coat the plums well.
Pour into the casserole dish.

In a small bowl:
Brown Sugar
Mix well with a fork to create a crumble topping.
Sprinkle evenly over the Plums.
Bake for 40 - 45 minutes, until golden brown.

Peace in the Kitchen!

An example of the menu!

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