Plum Chutney...does anyone have a really good recipe, with ginger? I underestimated

M

Marg CDN

Well-known member
the number of plums on this tree. My H got tired of the squirrels eating a mouthful and throwing the chomped plum into the pool. Poor guys, now they have nothing and I have waaaay too many.

I don't even like chutney but I have to get away from all these fresh tree fruit cakes I'm making.

 
I have a fab one from the Fancy Pantry cookbook.....

but I'll be out tonight. If you can wait, I'll post it tomorrow..

 
Not chutney but a favorite of mine--REC: Plum Orange Jam

I just LOVE this jam. After it has completed its cooking stage I run it through my food mill to get rid of the skin. The result is almost jelly.

Plum Orange Jam
Source: Ball Blue Book

5 C pitted, finely chopped plums (about 3.5 lbs)
1 T grated orange rind
1 pkg powdered pectin
5 1/2 C sugar
1/4 C orange flavored liqueur

Combine plums, orange rind and pectin in a large sauce pot. Bring to a rolling boil. Add sugar and return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat; stir in orange flavored liqueur. Skim foam if necessary. Pour hot into hot jars, leaving 1/4" head space. Adjust caps. Process 10 minutes in boiling water bath. Yield: 6 half pints.

Enjoy!

 
Marg, there's always "Powidl"

Austrian Granny's and Auntie's all gather the loads of plums this time of year and they cook them down into a thick paste, which keeps forever, then use if for filling and spreads for cakes, pastries, cookies, sweet dumplings, and the like. If this is something you think you might want to do, I can look up a recipe for it. I'm sure Lotte Scheibenpflug has one in the Austrian Kitchen.

 
Tourtière à la québécoise (Quebec Meat Pie)

Tourtière à la québécoise (Quebec Meat Pie)


One batch of pie dough (try our County Fair Master Pie Dough recipe but use
2 parts shortening to one part lard - no butter in crust).

1/2 pound ground veal
1/2 pound ground pork
1/4 pound ground beef
l medium onion, finely minced
1 tsp. salt
1/4 tsp.pepper
1/8 tsp. ground cloves
1/8 tsp. ground cinnamon
1/8 tsp. cinnamon
1/8 tsp. savory
pinch thyme
3 tbsp. water
1 tbsp. white wine

Preheat oven to 425 F. Line a 9 inch pie pastry pan with half of pastry dough.

In a saucepan, brown the pork, veal, veal and beef in a tiny bit of oil or fat. Stir in onion, seasonings, water and wine. Cook on medium low heat (to fully cook but not dry meat - it should be very moist). Spoon into prepared crust.

Top with remaining crust. Seal and flute edges. Brush top of pastry with a beaten egg, water or milk. Bake until nicely browned, about 20-25 minutes.

Bake at 425 F. for the first half, if pastry is browning too fast, reduce
heat for remainder of baking time.

 
Tourtière

Tourtière

By The Canadian Living Test Kitchen (Serving(s) 8-10)

Tourtière is the crème de la crème of pies. Lightly spiced and herbed, this pork pie is especially anticipated for Christmas Eve celebrations, but it's equally tasty throughout the holidays and winter months. Tourtière is completely make-ahead, delicious when turkey or chicken take over for pork and perfectly complemented by a tangy relish such as chili sauce.

Ingredients

• 1 tbsp (15 mL) vegetable oil
• 2 lb (1 kg) ground pork
• 1-1/2 cups (375 mL) beef stock
• 3 onions, finely chopped
• 3 cloves garlic, minced
• 2 cups (500 mL) sliced mushrooms
• 1 cup (250 mL) finely chopped celery
• 3/4 tsp (4 mL) salt
• 1/2 tsp (2 mL) each cinnamon, pepper and dried summer savory
• 1/4 tsp (1 mL) cloves
• 1 cup (250 mL) fresh bread crumbs
• 1/2 cup (125 mL) chopped fresh parsley
• Pastry for double-crust 9- or 10-inch (23 or 25 cm) pie
• 1 egg, beaten
• 1 tsp (5 mL) water

1. In large skillet, heat oil over medium-high heat; cook pork, breaking up with wooden spoon, for 7 to 10 minutes or until no longer pink. Drain off fat.

2. Stir in stock, onions, garlic, mushrooms, celery salt, cinnamon, pepper, savory and cloves; bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, for 35 to 45 minutes or until about 2 tbsp (25 mL) liquid remains.

3. Stir in bread crumbs and parsley. Taste and adjust seasoning. Cover and refrigerate until cold or for up to 1 day. On lightly floured surface, roll out bottom pastry to 1/8-inch (3 mm) thickness; fit into pie plate.

4. Spoon filling into pie shell, smoothing top. Roll out top pastry. Moisten rim of pie shell with water. Cover with top pastry, pressing edges together to seal. Trim and flute pastry edge.

5. Combine egg with water; brush over pastry. Cut decorative shapes from remaining pastry and arrange on top; brush with some of the remaining egg mixture.

6. Cut steam vents in top; bake in 375°F (190°C) oven for 40 to 45 minutes or until golden brown. Let cool for 10 minutes before cutting.

http://s56.photobucket.com/albums/g166/Finer_Kitchens/?action=view&current=Picture1_xl.jpg&refPage=20&imgAnch=imgAnch22

 
MUSHROOM THYME TOURTIERE (with phyllo pastry)

MUSHROOM THYME TOURTIERE

(A Canadian Living Recipe)

1/4 cup (50 mL) Canola oil
2 lb (1kg) Lean ground Pork
2 Large onions, chopped
1 Sweet red pepper, diced
1/2 cup (125 mL) Diced celery
4 Cloves garlic, minced
2 tsps. (10 mL) Salt
1 1/2 tsp. (7 mL) Dried thyme
1 tsp. (5 mL) Cinnamon
3/4 tsp. (4 mL) Pepper
1/4 tsp. ( 1 mL) Ground cloves
8 cups (2 L) Sliced mushrooms
1 1/2 cups (375 mL) Chicken stock
1 lb (500 g) Potatoes, quartered
1/2 cup (125 mL) Chopped fresh parsley
2 tsp. (10 mL) Worcestershire

PASTRY

1/2 cup (125 mL) Butter, melted
2 tbsps. (25 mL) Warm water
4 tsps. (20 mL) Dijon mustard
1/2 tsp. (2 mL) Dried thyme
11 Sheets phyllo pastry

In Dutch oven or large heavy skillet, heat 1 tbsp (15 mL) of the oil over high heat; cook pork, breaking up with fork, in 2 batches and adding a little more oil if necessary for second batch, for 5 minutes or until no longer pink. Transfer to bowl.

Drain off any fat from pan. Heat 1 tbsp (15 L) more oil over medium heat; cook onions,
red peppers, celery, garlic, salt thyme, cinnamon, pepper and cloves, stirring occasionally, for 5 minutes or until softened. Add to meat.

Add remaining oil to pan and increase heat to high; cook mushrooms, stirring ccasionally, for about 15 minutes or until water has evaporated.

Return meat and vegetables to pan along with stock, bring to boil. Cover, reduce heat to medium-high and cook, stirring occasionally, for 15 minutes. Uncover, cook for about 10 minutes longer or until spoon pulled across bottom of pan leaves trail that fills in slowly with juices.

Meanwhile, in saucepan of boiling salted water, cook potatoes, covered for 12 to 15 minutes or until tender. Drain and mash. Mix into meat mixture along with parsley and Worcestershire sauce. Let cool. (Make ahead. Cover and refrigerate for up to 12 hours. Add about 35 minutes to baking time.)

PASTRY: Whisk together butter, water, mustard and thyme. One at a time, lightly brush each of 8 phyllo sheets with some of the butter mixture and fit into greased 10 inch (3 L) springform pan, overlapping phyllo slightly and letting excess hang over edge. Spoon in mushroom mixture, smoothing top.

Lightly brush remaining phyllo sheets with some of the remaining butter mixture. Scrunch each and place over mushroom mixture to cover completely. Fold excess phyllo up from sides, scrunching slightly. Brush top with remaining butter mixture.

Place springform pan on baking sheet and bake in centre of 350°F (180°C) oven for about 1hour or until pastry is golden brown and knife inserted in centre comes out piping hot. Let stand on rack for 10 minutes. Remove side of pan. Makes 8 servings.

 
Here are a bunch I have collected. My favorite is the REC: Raspberry Plum Jam...

* Exported from MasterCook *

RASPBERRY-PLUM JAM

Recipe By : Sunset
Serving Size : 12 Preparation Time :0:00
Categories : Dawn's Recipe Jams & Jellies

Amount Measure Ingredient -- Preparation Method

2 1/2 pounds Santa Rosa plums or other firm ripe plums
3 cups fresh raspberries
10 cups sugar
1/2 cup lemon juice
6 ounces liquid pectin

Rinse plums and remove pits. Finely chop, to make 4 cups. Place plums and reaspberries in a pot. Stir in sugar and lemon juice until well blended. Bring mixture to a boil over high heat, stirring constantly; boil, uncovered and stirring, for 1 minute. Remove from heat and immediately stir in pectin all at once; skim off foam. Process for 10 minutes if jars are not sterilized, and 5 minutes if they are. Makes 12 half-pints.

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* Exported from MasterCook *

SPICY PLUM SAUCE(small)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Dawn's Recipe Sauces

Amount Measure Ingredient -- Preparation Method1 3/4 cups plum puree
1/4 cup raspberry vinegar
3/4 teaspoon lemon juice
1 1/2 cups sugar
1 tablespoon Dijon mustard
2 1/4 teaspoons dry mustard
1 clove garlic
1/4 teaspoon red pepper flakes

Cook all ingredients until desired consistency. Ladle into hot jars, and process for 10 minutes.

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NOTES : I get my plum puree by cooking plums, skins, pits, and all; in a large saucepot. I add a little water to get the process started. When it is has a nice stewed look to it (sort of like applesauce), I put the plums through a wire collander, to seperate flesh from the skins and pits.
* Exported from MasterCook *

Autumn Chutney

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chutney Recipe Board

Amount Measure Ingredient -- Preparation Method1 lb Plums -- halved and stoned
1 lb Apples -- peeled and cored
1 lb Tomatoes -- chopped
1 lb Onions -- sliced
2 lg Garlic cloves -- chopped
3 c Sultanas -- (raisins)
1/4 t Mace
1/4 t Ground mixed spice
2 tb Ground ginger
1 lb Light brown sugar

Mix the fruit and vegetables together. Put into an preserving pan (Note:
these books call for an aluminum pan - I just don't use aluminum with acid
food ) Add the remaining ingredients, except the sugar. Simmer for about
30 minutes until tender. Add the sugar and stir until dissolved. Simmer
gently, stirring frequently, until thick. (Note: how long this takes
depends on the water content of the fruits). Cool, then pack the chutney
into clean jars. Cover and seal. PS: I always refrigerate after opening
the jar. "Gathering the produce of the season as the days shorten, as the
sun travels lower in the sky and the earth quietens, is a deeply satisfying
pastime. Making the most of the produce is a pleasure, too, and this
chutney brings several of the fruits of the season together in a
mouthwatering way.

Recipe By : Country Harvest (a Celebration of Autumn)





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* Exported from MasterCook *

BROWN SUGAR PEAR TART

Recipe By : Adapted from Betty Crocker's Holiday Baking/Janie
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Fruit
Pies

Amount Measure Ingredient -- Preparation MethodPecan Crust (recipe follows)
3 medium pears (2 pounds) -- peeled (3 to 5)
1/2 cup brown sugar -- packed
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
Chopped pears (garnish -- optional)
Red seedless grapes (garnish -- optional)
Pecan halves (garnish -- optional)
Lemon zest (garnish -- optional)

Heat oven to 375 degrees F. Prepare and bake Pecan Crust. Cut each pear lengthwise in half and remove core. Place each pear, cut side down, on cutting surface. Cut crosswise into thin slices. Lift each pear half with a spatula and arrange on crust, separating and overlapping the slices (retainthe pear shape) to cover surface of crust. Mix brown sugar, flour, and cinnamon; sprinkle over pears. Bake 15 to 20 minutes or until crust is golden brown and pears are
tender. Garnish by placing chopped pears, grapes, pecan halves, and lemon zest in the center ofthe tart.
VARIATION: Brown Sugar Plum Tart: Bake crust 10 to 12 minutes or until edge is light brown. Substitute 2 pounds plums, pitted and cut lengthwise into thin slices, for the pears. Bake tart about 30 minutes.

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NOTES : See Pecan Crust recipe.
* Exported from MasterCook *

DEEP DISH PLUM TART

Recipe By : Joanne/Armstrong, BC
Serving Size : 4 Preparation Time :0:00
Categories : Pies Pies & Pastry

Amount Measure Ingredient -- Preparation Method1 pound blue plums -- halved and pitted
1/3 cup granulated sugar
1 teaspoon cardamom
1 Pinch salt
2 teaspoons quick-cooking tapioca or flour
1 ½ tablespoons lemon juice
2 tablespoons butter
Your favourite pastry
1 egg white
1 tablespoon sugar

Preheat oven to 375 F. Butter a deep pie dish or soufflé dish. Toss the blue plums with the sugar, cardamom, salt, tapioca, lemon juice and butter. Spoon into dish.Place dish in oven and bake for 20' or until plums begin to soften.Roll out pastry to fit top of dish. Trim edges. Brush with egg white and sprinkle with sugar. Bake another 20' or until pastry is browned and filling bubbles

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NOTES : Cardamom works beautifully with plums. This is an easy recipe, and if you don't want to
make your own pastry, buy frozen puff as a substitute.
* Exported from MasterCook *

Jelly-Filled Muffins

Recipe By : Darlene Markel from Station, Oregon
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient -- Preparation Method1 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 egg
1/2 cup milk
1/3 cup butter or margarine -- melted
1/2 teaspoon vanilla extract
1/4 cup strawberry or plum jelly
TOPPING:
3 tablespoons butter or margarine -- melted
1/3 cup sugar
1/2 teaspoon ground cinnamon

In a bowl, combine the first five ingredients. In another bowl, whisk the egg, milk, butter and vanilla. Stir into dry ingredients just until moistened. Spoon half of the batter into 12 greased or paper-lined muffin cups. Spoon 1 teaspoon jelly m center of each. Fill muffin cups two-thirds full with remaining batter Bake at 400 for 20 minutes or until a toothpick inserted 1 in from the edge comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Brush tops with butter. Combine sugar and cinnamon: dip tops of muffins in mixture. Serve warm.

Yield: 1 dozen

Source:
"Quick Cooking, September/October 2000"
Copyright:
"Reiman Publishing"



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NOTES : "As a child, I always loved the gooey surprise in the center of jelly-filled doughnuts," remembers Darlene Markel from Station, Oregon. "These yummy muffins offer that same sweet filling but they're baked instead of fried" .

* Exported from MasterCook *

Med-Rim Fruit Soup

Recipe By : Cooking Light, June 1996
Serving Size : 7 Preparation Time :0:00
Categories : Fruits Soups And Stews
Cold Soups

Amount Measure Ingredient -- Preparation Method2 cups diced plums
2 cups diced peeled peaches
2 cups diced cantaloupe
2 cups apricot nectar
3/4 cup Moscato d'Asti or sweet sparkling wine
1/4 cup water
2 tablespoons honey
1 stick cinnamon (3 inches)
1 bay leaf
pomegranate seeds -- optional

Combine first 3 ingredients in a large bowl; set aside. Combine nectar and next 5 ingredients (nectar through bay leaf) in a medium saucepan; bring to a boil. Reduce heat; simmer 10 minutes. Discard cinnamon and bay leaf. Pour nectar mixture over fruit; cover and chill. Garnish with pomegranate seeds, if desired. Yield: 7 servings (serving size: 1 cup).

Typos by Gail Shermeyer, 4paws@netrax.net.



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* Exported from MasterCook *

Plantation Rum Pot

Recipe By : Arvilla
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method2 cups light rum -- about
Sugar
Fresh Fruit (like peaches -- plums, berries,
etc)

Pour 2 cups rum into a 2-gallon crock (glass or crockery--NEVER metal). Stir in 2 cups sugar until dissolved. Add 2 cups fruit. Cover with loose fitting lid and let stand 1 week, stirring daily with wooden spoon. Add 2 cups fruit and 2 cups sugar. Recover and let stand at least 1 week before adding more
ingredients stirring daily. Continue adding 2 cups each fruit and sugar, as long as desired or until crock is filled. Should sugar not dissolve, add more rum.
Fruit may be be used 6 weeks after final addition of fruit and sugar, but may be aged several months.

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NOTES : It is difficult to ruin a rum pot, but occasionally it may become sticky-sweet,
flat or even stale tasting. Correct these conditions with the addition of a little dry yeast-about 1/2 teaspoon per gallon of fruit mixture. Stir daily and taste after a few days to see if the fruit regains its good flavor. Apples pears, and citrus fruit should not be added. Dried fuit may be used in moderation,
however, when adding raisins, use only one cup sugar for two cups of raisins.
Larger fruit such as peaches and nectarines, should be peeled and sliced, smaller varieties like plums, quartered, and berries left whole. Recipe from my sister-in-law--she got it from LA Times Newspaper. The fruit is very good
served in a big goblet with ice cream and cookie on side. She gives crocks away as presents at the holidays (but this is the time of year to get started).

* Exported from MasterCook *

Sangría

Recipe By : Sandra in London
Serving Size : 1 Preparation Time :0:00
Categories : Beverages

Amount Measure Ingredient -- Preparation Method1 apple -- diced
1 pear -- diced
2 plums -- diced
8 strawberries -- sliced
2 oranges -- diced
1 cup orange juice
1 liter red wine
2 cans seven up
sugar

Place fruit in a bowl, cover with sugar and orange juice. Allow to rest for one hour.
Add red wine and allow to rest for 15 minutes. Stir gently with a wooden spoon.
Before serving add cold seven up and transfer to pitcher.

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Powidl (or Pflaummenmuss)

depending on what part of Austria you're in. I'm typing from an Austrian cookbook, so if something doesn't make sense, let me know:

Powid'l

"For many recipes, the secret ingredient of the old traditional Austrian kitchen beyond compare. It should be made from the ripest plums and no sugar should be used--the sugar in the fruit should be heavy. Plums must be ripe!

Place your (peeled and seeded) plums in a great (non-reactive) pot.

Slowly and with constant stirring, bring to a simmer.

You cannot cook your Powid'l in one day. (visual: Granny at the cement pond stirring her cauldron with an oar). You must slowly simmer, and stir, at the lowest heat. Stir and simmer until the mass is thick.

When the mass has cooked into a thick sweet paste, fill crocks or jars. Seal, and process in hot water bath for 20 minutes to prevent any fungus growth during storage.

Before using the Powidl, one can add a little bit of hot water (to thin), some sugar according to taste, and a couple drops of rum."

From "Die Österreichische Küche" (The Austrian Kitchen) by Lotte Scheibenpflug

 
This is exactly what I made a few weeks ago (not on purpose)

I posted here about having made plum butter... well, this recipe describes exactly what I did. No sugar, these were sweet juicy fully ripe plums. Cooked down for many hours, I don't remember how long exactly but I did it in the crockpot and kept turning the heat up and down. I know I started it in the afternoon and it cooked until the next day. I called it done when a dollop placed on a cold plate and placed in the freezer yielded no liquid around the edges. This is the same way I judge apple butter for doneness.

It tastes like fresh plums, not dark and cooked tasting as I expected it to be. It's delicious used as jam.

 
Oh, I did do one thing differently

I left about half the peels on. Maybe closer to one-third. I wanted to add their character and a touch of tartness. After I had simmered the plums for a while I stuck my wand mixer in them so there is no detectable trace of the skins.

 
Powid'ltascherln (Little Plum Pockets)

Ingredients:

Potato Dough
Powid'l
Rum
1 egg
80 gr. fresh bread crumbs
60 gr. butter
Powdered sugar
Cinnamon
Salt

Roll the potato dough on a floured board to 3 millimeters thick. With a 6-centimeter cutter, cut out rounds from the dough.

Place a teaspoon of smooth (reheated with the rum, powdered sugar, and cinnamon) Powid'l on a round and form into a half-moon and seal the edges.

Brush with beaten egg.

Cook the pockets in simmering salted water for 6-8 minutes, drain in a sieve, and place in a large skillet that you've melted the butter and in. Add the breadcrumbs.

Add sugar to your taste.

Pan fry until the pockets are golden brown, being careful not to burn the breadcrumbs.

Take them out and cover them with more browned and buttered bread crumbs. Put them in the oven to create an even browning if you wish.

Dust with more powdered sugar and serve immediately.

(Sorry for the wild instructions, that is how it goes in an Austrian cookbook. I've supplied missing details as best as I could. But you'll notice the recipe uses more ingredients than are listed in the list and react accordingly.)

Kartoffelteig (Potato Dough):

500 gr. potatoes
150 gr. white all purpose flour
30 gr. butter
1 egg
salt

Cook the potatoes the day before in simmering water and refrigerate. Press the cooked and cooled potatoes in a ricer or grate.

Combine with the rest of the ingredients into a smooth, middle textured dough (not loose, not stiff). Flour as needed.

Before using, it is suggested that you take a small pinch of dough and test it in simmering salted water. If the dough is too soft to hold together, add more flour. If it is too hard, add more melted butter.

 
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