Sturdy Italian Plum Cake

I got a container of very ripe Italian plums in a delivery of mystery vegetables (and apparently some fruit). They were smaller and more oblong than regular plums, and even though they were ripe, they weren’t very juicy or sweet. They seem to be common during the fall harvest, so there’s a chance you might still find them around. A little research revealed that the plums are best for baking, and I heartily agree. Their juices and sweetness concentrate, but … Continue reading

Purple Plum Galette

This summer has provided some delicious, beautiful fruit. Cooked fruit doesn’t always look prettier than its fresh counterpart, but this rustic plum galette is an exception. A galette is a cross between a pie and a tart, and it’s easier to make than both. It’s easier to eat too- this one can be sliced and eaten like a pizza. So buy some plums in bulk and get baking! Start with pie crust. To make it, add 250 grams of flour, … Continue reading

Pomegranate Lemonade

Long after my ginger lemonade cocktails had been slurped down, the warm weather kept me craving more refreshing lemonade. But I wanted to experiment with a new flavor, and the pomegranate syrup I had leftover from my red pepper dip was the perfect addition. A healthy drizzle (about 3 tablespoons) of the syrup into my normal batch of lemonade (approximately 1 cup of simple syrup, 1.5 cups of lemon juice, and 4 cups of water) made for a tasty and … Continue reading