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

Arme Ritter (Pflaumenpofesen) "Poor Knights"

6 servings

6 Kaiser rolls (semmeln) (if your Kaiser rolls are sorry, use very chewy crusty french bread)
250 gr. Powid'l
1/4 li. whole milk
2 eggs
1 packet of vanilla sugar (1 tablespoon vanilla sugar, or 1 tablespoon sugar with 1/2 tsp. vanilla stirred into it)
60 gr. powdered sugar
flour
fat for frying (lard)
rum
cinnamon
salt

Slice the old kaiser rolls into finger thick slices. Cut a slit in each slice to make a pocket and spread a Powid'l inside each pocket.

Combine milk, eggs, vanilla sugar, powdered sugar, and a pinch of salt. Whisk to combine.

Dip each bread slice in the milk mixture.

Whisk in flour to the rest of the milk mixture to make a medium-thick batter.

Dip the slices into the batter and fry golden brown in hot fat.

Dust the Poor Knight's with cinnamon sugar.

Garnish with the following Powid'l Sauce:

200 gr. Powid'l, sweetened with sugar according to your taste.
pinch of cinnamon
spritz of rum (and/or water)

combine ingredients with enough liquid to make a medium thick sauce. Bring to a simmer in a saucepan.

From "Das Standardwerk der Wiener Küche: Das Franz Ruhm Kochbuch" (The Standard of the Viennese Kitchen: Franz Ruhm's Cookbook)

 
Yay! A modern solution!

The crockpot would be perfect for making Powid'l. Lotte didn't have one when she wrote her book : (

And yes, you can leave the peels on according to your preference (I don't like them). But many leave them on. They do cook into the mass and add their own flavor.

 
More uses for Powid'l

Spread between cake layers
Sandwich cookies (one side with an opening of course)
Strudels (combine with other fruit)
Filling for sweet dumplings
Toast spread

 
Powid'lreis (Plum Rice Pudding)

1 cup rice
3 cups simmering whole milk
50 gr. sugar
1 pack vanilla sugar (see previous recipe for subs.)
1 cup cream, whipped
1 cup Powid'l
1 cup toasted slivered almonds (or to your liking, some don't like so many almonds)

Cook the rice in the milk with the sugar and vanilla sugar (If you don't have vanilla sugar, add a teaspoon of vanilla to the milk) until soft. Cool. Combine the sweet rice with the Powid'l. Fold in the whipped cream in thirds.

Refrigerate until well chilled.

Place in a serving bowl and scatter the almonds on top.

Austrian comfort food.

 
If your Kaiser rolls are sorry.....

I love that!

Is it just me, am I misinterpreting this recipe, or is this kind of like stuffed french toast fingers?

 
What about Plum Chili Salsa

PLUM CHILI SALSA

This recipe was created to accompany Roasted Chicken Legs with Plum Chili Salsa.

Can be prepared in 45 minutes or less.
1 pound ripe purple or red plums (about 4 large ), diced (about 3 cups)
1/3 cup minced red onion
1/2 cup finely chopped fresh coriander
1/4 cup finely chopped fresh mint leaves
1 teaspoon minced seeded fresh jalapeño pepper (wear rubber gloves)
1 tablespoon fresh lime juice
2 teaspoons sugar, or to taste

In a bowl stir together the plums, the onion, the coriander, the mint, the jalapeño, the lime juice, the sugar, some of the reserved marinade to taste, salt and pepper to taste.

Gourmet
June 1991
Epicurious.com © CondéNet, Inc. All rights reserved.

 
Sure, that's a visual that works. LOL

Something I forgot to add, do reduce the fuss, you can slice the bread thinner, then make little sandwiches with the filling before dipping, breading, and frying.

 
Marg, I brought my cookbook to work, to post the recipe...(more)

and as it turns out it is not in this book.(Turning 50 has affected my brain obviously.I stole the recipe from my SIL who is a fan of Helen Witty coookbooks, so I must have made this connection..) but it is typed out in my recipe box.

I will post as soon as I get home from work, so sorry to delay your plans. If it helps with your shopping plans, I do know that it uses preserved ginger- candied australian ginger from a bulk food section is best- again I think its half a cup but can't be sure. Also takes sultanas. Recipe to follow.

Later,'tater...

 
REC: Plum Chutney

Plum Chutney

2/3 cup sugar
1/2 cup white vinegar
1 tablespoon grated fresh ginger (about 1/4 oz.)
2 cloves garlic, pressed
1 fresh jalapeno, minced (more to taste)
1 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon cloves
4 cups chopped, pitted plums (about 1.5 pounds)
1/2 cup chopped onion
1 apple, chopped but not peeled
2 teaspoons yellow mustard seeds
1/5 cup toasted chopped walnuts (optional)

Simmer sugar, vinegar, jalapeno, and spices (except mustard seeds) over low heat, stirring, until sugar dissolves. Add plums, onions, apple, and mustard seeds. Cook over medium until fruit is cooked and mixture thickens slightly, about 15 minutes. Add walnuts just before serving, so they don't get soggy.

 
Amazing. I made this last night (off top of head) and when I got up this morning it

was all gone. The diabetic was up in the middle of the night. (I didn't put a glaze on it though; good thing)

thanks Barbara. Now I have it in recipe form.

 
Perfect. Sounds like a plum butter without the sugar? Add sugar as needed is

perfect for this household. thanks Richard.

 
I have lots of plums so I can still do this recipe tomorrow. And thanks

for reminding me that I need candied ginger. I forgot it on my last hike.

 
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