Plums have started ripening, and I immediately felt impelled to can some into not-too-sweet plum preserves. These plums are incredible, and covered in a frosty coating of natural yeasts while hanging languid and ready on the packed tree. Bursting with a tart sweet zing and plummy goodness. Perfect spread on toast with butter or a nut butter for a quick toast snack.
But for an even more flavorful version, I've added balsamic reduction, ricotta cheese mixed with honey, and some lemon basil that just started popping in the garden. As the name suggests, Lemon basil (Ocimum basilicum citriodorum) has strong notes of lemon and lime, and has narrower leaves than the more common Italian Genovese basil (Ocimum basilicum) found in stores. It is in the scented basil category, while Genovese is a sweet basil variety. Lemon basil has wonderful savory and sweet applications. Sprinkle over roasted peaches with frozen yogurt, add to an arugula pesto, or add to a coconut Thai soup. This basil is a wonderful hybrid flavor between bitter bright basil and citrusy lemons. Experiment with its versatility. Find lemon basil at the farmer's market or grow your own during the summer. If you don't have it on hand, use any basil you can find, and it will still be tasty.
For the ricotta, you can easily make your own with cow or goat milk, lemon juice, and half-an-hour. Or you could sub in marscarpone or even cream cheese. The balsamic reduction can also be homemade, and once your make a batch it will quickly become apparent that it can be used all the time, on almost everything. From a caprese salad to drizzled over grilled nectarines or over roasted veggies. Almost endless exploration with this magical sauce.
We ate this tasty snack at the end of a farmer's market day, after acquiring a nice loaf of orange cranberry bread made by local friends. Make sure to use high quality, artisan bread for the most spectacular toast experience. And of course, happy, health snacking to you!
Toast with tart plum preserves, honey ricotta, and lemon basil
Serves two (or one for a big snack)
Ingredients:
2 thick slices of crusty bread
1/2 cup homemade or store-bought ricotta cheese
3 tbsp raw honey
4 tbsp plum preserves, homemade (see below) or store-bought
pinch of salt and pepper
drizzle of balsamic reduction, homemade (see below) or store-bought
2 sprigs lemon basil, chopped
Method:
Toast that bread how you like it. While toasting, mix the ricotta with the honey, set aside. Chop lemon basil.
Once the toast is toasty perfection, spread 1/2 of the ricotta mixture on, followed by the plum preserves. Sprinkle on a pinch salt and pepper, then add 1/2 of the lemon basil. Drizzle with balsamic reduction. Repeat with toast #2. Share toast #2 or eat it yourself with joy.
Tart plum preserves (low sugar)
(makes about 7 - 8 half-pints)
Ingredients:
8 cups plums, pitted and chopped
3 cups organic cane sugar
1/4 cup lemon juice
4 tsp calcium water (included with pectin)
Method:
After plums are pitted and chopped, add to a large heavy-bottomed pot, add lemon juice and calcium water, and bring to a boil. While heating up, mix sugar with pectin powder. Once boiling, add the sugar mixture and stir well for 1-2 minutes. Bring back to a boil and remove from heat. Store in jars in the fridge for fresh jam or can for storage.
*Before you can, make sure you are well aware of the safe canning guidelines.*
To can, heat up a canning pot with enough water to cover jars by 2 inches. Sterilize jars and lids. Fill with hot plum preserves, leaving 1/4 inch head space. Clean rims with clean, damp towel, lid and screw on ring until finger0tight (not too tight). Carefully place in a single layer in boiling water, and process for 10 minutes. Once done, turn off heat, remove lid, and let sit for 5 minutes. Remove from pot and let sit for 24 hours. Remove rings and store for up to a year.
Balsamic Reduction
from the Nourishing Gourmet
1 cup of balsamic vinegar
Optional: 1-4 tablespoons unrefined sweetener of choice (such as coconut sugar, maple syrup or honey), a cinnamon stick and/or a couple cloves, 1 bay leaf, 1 tablespoon minced fresh rosemary, part of an orange rind
Method:
In a medium sized saucepan that is nonreactive, add the balsamic vinegar and any flavoring agents you'd like (they are completely optional, but add their own flavorful dimensions. Don't add them all! Just one or two will be enough).
Turn kitchen fan on high as vinegar is going to be floating into the air!
Bring to a simmer over medium-high heat, and then turn down heat to keep at a low simmer. It will take about 10-15 minutes to thicken and reduce. Keep a careful eye near the end as you don't want to burn it. When it coats a spoon, it will be thick enough. You can thicken it slightly, or make it as thick as molasses. You can reduce anywhere from ⅓ to ¾'s of the vinegar (but not more, unless you want to really risk burning it)! When reduced more, it will thicken up considerably once cooled. You can always gently reheat (and add a little water, as needed). Store in the refrigerator.
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