Jack Horner wuz Plum Crazy! 🌞

RUSTIC Pie



Ingredients
3 C. all-purpose flour
3/4 C. white sugar
2 1/2 tsp baking powder
1/8 tsp salt
2/3 C. butter
2 eggs
1 tsp vanilla extract
3 tbsp milk
1/2 tsp lemon zest
1/2 C. all-purpose flour
1/4 C. packed brown sugar
1/2 tsp ground cinnamon
1/4 tsp salt
1/3 C. chopped hazelnuts
1 tsp lemon zest
3 tbsp butter
5 C. plums, pitted and sliced
1 C. white sugar
1/4 C. all-purpose flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg

Directions
1. Set your oven to 375 degrees F before doing anything else.
2. For crust in a large bowl, mix together 3 C. of the flour, 3/4 C. of the white sugar, baking powder and
1/8 tsp of the salt.
3. With a pastry cutter, cut in 2/3 C. butter till pieces are the size of small peas.
4. Add the eggs, vanilla extract, milk and lemon zest and mix till just combined.
5. Refrigerate the dough till serving.
6. For streusel topping in a bowl mix together 1/2 C. of the flour, brown sugar, 1/2 tsp of the cinnamon,
1/4 tsp of the salt, chopped nuts and grated lemon zest
7. Add the butter and with the fingers, mix till all the Ingredients are well combined.
8. For fruit filling in a large bowl, add the pitted and sliced fruit.
9. In a small bowl, mix together the remaining sugar, flour, cinnamon, and nutmeg.
10. Place the sugar mixture over the fruit and stir gently until all fruit is evenly coated.
11. Roll out pie crust and arrange in a 9-inch pie pan.
12. Trim and flute the edges.
13. Place the fruit filling over the crust and top with the streusel topping evenly.
14. Cook in the oven for about 45-55 minutes.
15. Serve warm or at room temperature.


from "Easy Plum Cookbook"
https://www.goodreads.com/book/show/32571619-easy-plum-cookbook

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Plum Galettes




This divine but simple recipe is easy and adaptable: you may use quartered apricots or
sliced nectarines or peaches in place of the plums. The layer of frangipane, a sweetened
almond paste, adds a nutty richness to the simple flat tartlets. Puff pastry should be thawed
slowly in the refrigerator, preferably overnight, so plan ahead with your shopping. This fr
dessert is delightful as is, but you could top each serving with a small scoop of vanilla ice
cream, if you like.

1/4 cup whole blanched almonds (about 1 1/2 ounces)
3 tablespoons sugar
2 tablespoons all-purpose flour
2 tablespoons unsalted butter, at room temperature
1 egg
1/4 teaspoon almond extract (optional)
1 pound frozen puff pastry, thawed
3/4 to 1 pound ripe but firm plums

Preheat the oven to 400°F. Line 2 baking sheets with parchment paper.

Put the almonds in a food processor with the sugar and flour and process until the
almonds are very finely ground. Add the butter, egg, and almond extract, if using, and pulse
a few times to evenly blend, scraping down the sides as needed. Transfer the frangipane to
a bowl and set aside.

Unfold one portion of the puff pastry on a lightly floured work surface and roll gently
just to even out the dough (you don’t need to make it much thinner than it is already).

Using a pan lid as a guide, cut two 6-inch circles from the pastry and transfer them to
a parchment-lined baking sheet. Repeat with the other half of the dough.

Spread the frangipane evenly over the circles, leaving the outer 1/2 inch clear. Pit
and quarter the plums. Arrange the plum pieces skin-side down on the frangipane, ina
round pattern.

Bake the galettes until the plums are tender and the pastry is well puffed and browned,
15 to 20 minutes. Transfer each galette to an individual plate and serve right away, or let
cool on a wire rack and serve at room temperature.

from "Easy Plum Cookbook"
https://www.goodreads.com/book/show/32571619-easy-plum-cookbook

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Dinner Plum Chicken With Rice



Ingredients
1 1/2 C. water
1 C. uncooked basmati rice, rinsed and drained
3/4 lb. plums, pitted and chopped
1/2 medium red onion, minced
3 habanero peppers, seeded and minced
3 tbsp minced fresh cilantro
1 tsp sugar
3/4 lb. boneless, skinless chicken breasts
2 tsp fresh rosemary, minced
salt and pepper to taste
2 tsp vegetable oil

Directions
1. In a medium pan, place the water and rice and bring to a boil.
2. Reduce the heat and simmer, covered for about 20 minutes.
3. Remove from the heat and fluff with a fork.
4. In a bowl, mix together the plums, onion, habanero peppers, cilantro and sugar.
5. Refrigerate, covered for about 30 minutes.
6. Meanwhile, season the chicken with the fresh rosemary, salt, and pepper.
7. In a large skillet, heat the vegetable oil on medium-high heat and cook the chicken breasts for about
1 minute per side.
8. Reduce heat to medium and cook the chicken about 5 minutes per side.
9. Serve over rice with plum salsa.

from "Easy Plum Cookbook"
https://www.goodreads.com/book/show/32571619-easy-plum-cookbook

Enjoy this seasonal delight!