Looking to bring something new to your holiday potluck this weekend? How about making use of the delicious plums in the market right now? Check out these two great recipes to impress your friends:

By:  Chef Sita Brian

Savory Plum Tartines

Serves 2

Ingredients:

1 baguette, cut into 6 inch lengths and sliced horizontally

2 teaspoons floral honey

2 oz mild dolcelatte cheese, or goat cheese, if preferred

1 plums, sliced into ¼” thick wedges

1 cup sunflower sprouts

Freshly ground black pepper, to taste

Spread 1 teaspoon of honey on each bottom slice of baguette. Slice the cheese and divide evenly between the two sandwiches, laying directly on top of the honey. Gently press the slices of plum into the cheese to keep from sliding off, and distribute sunflower sprouts over top. Sprinkle with freshly ground black pepper and top with other half of baguette. Wrap tightly, and keep refrigerated until time to eat. Allow to come to room temperature before enjoying. Serve with Iced Jasmine Tea for an elegant picnic lunch.

Plum Galette

Serves 8

Ingredients:

For Galette

1 cup whole wheat pastry flour

½ cup all purpose flour

¼ teaspoon baking powder

½ teaspoon salt

3 tablespoons ice cold extra virgin olive oil (put in freezer for 15 minutes prior to use)

½ cup mascarpone cheese

3-5 tablespoons ice cold water

For Plum Filling

1 lb plums, scored with an X on the bottom

¼ cup maple syrup

1 teaspoon orange zest

Pinch sea salt

1 tablespoon coconut oil

2 tablespoons honey

1 – 2 tablespoons chopped almonds

Preheat oven to 400 degrees F.  In a food processor combine flours, baking soda and salt, and pulse to combine.  Add olive oil and pulse until the mixture resembles a coarse meal.  Add mascarpone and pulse a few times more. Add the ice water, starting with 3 tablespoons, and process just until mixture is moist and crumbly, exercising caution not to process it into a ball.  Add additional ice water 1 tablespoon at a time, if more moisture is needed.  Tip the dough out onto a sheet of plastic wrap and form into a disk.  Cover and refrigerate for 20 minutes.

Meanwhile, bring a pot of water to boil. Prepare a large bowl of ice with just enough water to cover and set aside. Drop the plums into boiling water for 30-45 seconds, then transfer to the bowl of ice water until cool enough to handle. Gently remove the skins from the plums and slice into ½” thick wedges.

Remove the galette dough from the refrigerator. Discard plastic wrap and place the dough on a large piece of parchment paper.  Using a rolling pin, roll the dough into a 12-inch circle about ¼” thick.  Transfer the parchment paper with rolled dough to a baking sheet.

Place the sliced plums in the center of the dough, leaving about 1 ½” around the perimeter unfilled. Combine the maple syrup, orange zest, and sea salt together in a small measuring cup and then drizzle over plums. Dot the coconut oil on top. Gently fold the edges of the dough up and around the plums, making sure to leave a portion of the plums visible in the center.

Transfer the galette to the preheated oven and bake for 25 minutes or until the crust is golden. Remove from oven and cool slightly. Spoon as much of the lost juices as possible back over the exposed plums. Drizzle with honey and sprinkle with chopped almonds. Cool completely before cutting. Enjoy!

*Looking for a Gluten-Free version of this Galette? Try the following recipe, courtesy of Natural Chef Kasey Caletti, Culinary Curriculum Coordinator at Bauman College:

Gluten-Free Plum Galette

Ingredients:

To Make  Gluten-Free Flour Mix

1 cup brown rice flour

1 cup sorghum flour

⅔ cup potato starch

½ cup tapioca flour

For Gluten-Free Pie Dough

1 cup + 2 tablespoons gluten-free flour mix (see above)

2 tablespoons arrowroot

1 tablespoons palm sugar

½ teaspoon xanthan gum

¼ teaspoon sea salt

6 tablespoons cold unsalted butter, cut into small pieces

1 large egg

2 teaspoons orange juice

3 tablespoons ice water, use only as much as needed

Preheat oven to 350 degrees F. Place butter pieces into the freezer and ice 3 tablespoons of water. Combine ingredients for gluten-free flour and measure out 1 cup + 2 tablespoons of gluten-free flour mix. Combine the 1 cup + 2 tablespoons of gluten-free flour with arrowroot and salt in the bowl of a stand mixer assembled with whisk attachment. Add butter and mix until pieces are pea-sized or smaller. Add egg and orange juice, mixing on low speed until incorporated. Add ice water 1 tablespoons at a time until dough sticks together when pinched.

Transfer dough onto a large piece of parchment paper and use the parchment to form dough into a ball. Place a second piece of parchment over top and flatten dough into a 1” disk.

Using a rolling pin, carefully roll dough out to about 12” diameter and ¼” thick. If the edges become crumbly, simply push back together with fingers. Transfer the parchment paper with rolled dough onto a baking sheet and cover with plastic wrap. Refrigerate until ready to use.

Make plum filling as directed above and follow directions to assemble galette. Place the gluten-free galette into the preheated oven for 25-30 minutes or until the crust is golden. Replace juices, drizzle with honey and sprinkle with almonds. Cool completely before cutting. Enjoy!

Recipe courtesy of Chef Sita Brian

Featured in What’s in Season With Earl Herrick – The Dirt on Sweet Corn, Melons, and Cherries

Cherry Chocolate Smoothie with Star Anise

Packed with anti-oxidants from raw chocolate and protein from cashews, this sexy breakfast smoothie is a guilt-free way to enjoy chocolate in the AM. The star anise adds a hint of the exotic if you’re feeling a little daring. Makes 2 cups.

Ingredients:
1 ½ cups organic frozen cherries
1 ½ cups organic almond, rice, or cow’s milk
¼ cup cashew butter
¼ cup raw cacao powder
½ teaspoon organic almond extract
1-2 petals of whole star anise, ground (adjust to taste)

Place all ingredients in the blender and blend until smooth. Enjoy anytime of day!

Fresh Corn Salsa

This quick and easy corn salsa is a great accompaniment to hot dogs, tacos, bean salads, fish and seafood, you name it. For a more intense flavor, flame-roast the jalapeno and red bell pepper before dicing. Umeboshi vinegar is made from pickled Japanese plums and is an excellent digestive aid. If you don’t have umeboshi vinegar, you can substitute with fresh lime juice, just add some good quality sea salt. Makes 2 cups.

Ingredients:
1 teaspoon whole cumin seeds
1 teaspoon extra virgin olive oil
3 ears of organic sweet corn, kernels removed (about 2 cups)
½ medium red onion, small diced (about ½ cup)
1 small organic red bell pepper, seeded and small diced (about ¾ cup)
1 jalapeno pepper, seeded and small diced
1 tablespoon umeboshi vinegar
1 handful fresh cilantro, chopped, additional to taste
Sea salt

Heat a medium sauté pan over medium-low heat. When hot, add the cumin seeds and toast until fragrant, about 30 seconds. Add the olive oil and sweet corn kernels with a pinch of sea salt and stir to combine. Cover and cook for 1 additional minute. Remove from heat.

Combine the corn mixture with the red onion and bell pepper in a mixing bowl. Add jalapeno in small amounts until desired heat is reached. Season with umeboshi vinegar and toss with cilantro. Enjoy right away or allow to sit so flavors can marry.

Recipe courtesy of Anna Smith Clark

Featured in 2011 With Caroline Casey

1 loaf or 18 appetizer servings

1 lb  Chicken Breast – plus
1 oz Lean veal
8 oz Lean pork
14 oz Fatback
2 teaspoons Salt
1 teaspoon Freshly-ground black pepper
1/2 cup Applejack, calvados, or brandy
1/4 cup Organic Nation Gin (Strong Juniper Taste)
1 tablespoon Olive oil
4 oz Chicken livers – trimmed
1 tablespoon Pureed garlic
2 med onions minced
1/4 cup Cognac
2 1/2 Bay leaves
2 teaspoons Ground allspice
1/2 teaspoon Freshly-grated nutmeg
3 teaspoons Eggs (small)
2 teaspoons Juniper berries ground
1/2 lb Bacon – sliced
4 Bay leaves – for garnish
4 dried figs – sliced in half
1/4 cup  Cognac

Two weeks prior to making this recipe start by placing the dried figs in to a sealable container and add Cognac. Place in refrigerator. They will marinated and create a syrupy liquid.
Trim veal or chicken and pork of excess fat and tendons. Skin fatback. Cut into 1-inch cubes and pass through largest hole of a meat grinder. Transfer to a large bowl. (You can grind smaller if you like a smoother consistency. Stir in salt, pepper, and applejack and gin. Cover with plastic wrap touching the mixture and refrigerate at least 1 day or as long as 3 to marinate.
After marinating, heat olive oil in a medium skillet over high heat. Sauté livers until well browned, about 1 minute per side. Remove from pan and set aside to cool. Add onions and garlic until they are well sweated. Reserve onions and garlic with liver.
Add brandy and bay leaves to same skillet. Scrape bottom of pan to loosen brown bits and cook over low heat until warm, about 5 minutes. Set aside to cool and remove and discard bay leaves.
Combine the liver and garlic along with 2 cups marinated ground meat, allspice, nutmeg, and brandy. Stir to combine. Transfer to a food processor, add eggs, and puree until a smooth paste is formed. This paste will bind the pate. Place puree in a large bowl, add remaining ground meat, and combine well. (Using your hands combine this dense mixture well)
Preheat oven to 325 degrees. Using a 9- by 5- by 3-inch glass or ceramic loaf pan, place two bay leaves at the bottom of the pan, then line the pan with bacon slices so they overhang lengthwise, about 3 inches on each end.
Spread about a cup of pate evenly over the bacon about half way in the pan. Take the sliced marinated figs and place them down the center of the pan about an inch apart. Fold overhanging bacon over the top. (The pate may rise slightly over the top of the pan. That’s OK.)
Tap pan against a counter to firmly pack. Cover with 2 layers aluminum foil, tucking edges under to completely seal. Place inside a larger pan and pour in boiling water until it rises halfway up the sides of the pate. Bake 2 hours 15 minutes. Set aside to cool.
Cover with wax paper. Cut cardboard to fit and cover the pate to protect it. Top with some 3 pounds of weights (canned goods or milk cartons are good, anything that has some weight to help compress) and refrigerate overnight. This will compact the pate and makes it easier to slice.
To serve, loosen pan dipping bottom in warm water and run a knife along inside edges. Invert onto a serving platter. Cut into 1/2-inch slices and serve on lettuce leaves.
Serve with mustard, pickled onions, pickles, cornichons, additional marinated figs with their syrup, fresh bread, or whole grain black bread.

Recipe courtesy of Kathryn Lukas of Farmhouse Culture

Featured in Canning and Curing

Kraut is surprisingly good in stuffing. The acidity brightens the other flavors and the adding texture is a welcome addition. I developed this recipe a couple of years ago on a whim and was just thrilled with the results. You can use any of our krauts but I like Horseradish Leek and Apple Fennel best.

Makes 11 cups

1 medium onion, diced
3 stalks celery, diced
1 lb horseradish leek sauerkraut, chopped
3 T butter
1 ¼ cups vegetable, turkey or chicken broth
1 large egg
1 lb Beckmanns stuffing mix
Salt to taste

Heat 2T butter in skillet over medium heat. When foaming subsides, add onion and celery. Cook, stirring occasionally, until softened 7 to 9 minutes. Add ¾ cup broth and bring to a simmer. Stir in sauerkraut (including all juice) and remove from heat. Add vegetable mixture to stuffing mix and toss to combine.
Generously butter a 13 by 9-inch baking dish with remaining tablespoon butter.
In medium bowl, whisk egg and remaining 1/2 cup broth together. Add egg/broth mixture and gently toss with stuffing mix to combine. Salt to taste. Transfer to baking dish, cover tightly with aluminum foil, and place baking dish on rimmed baking sheet.
Bake at 375 degrees on lower-middle rack for 45 minutes. Remove foil and bake another 15 minutes or until top is brown and crispy. Let rest 5 minutes before serving.

Notes to Cook:
*The horseradish flavor mellows considerably in the cooking process.
*I am of the “never put stuffing in a turkey” camp preferring to make this a stand-alone dish. In addition to tasting better this way, I now have an extra dish for the vegetarians in my family.
*Adding an egg to the broth gives the stuffing richness and body. If you prefer, add 2T broth to the mixture to replace the egg.
* Beckmann’s stuffing mix is locally produced, can be found at many farmers markets and stores in N. California and I think a good alternative to making your own.
* Yes, cooking kraut reduces the probiotic health benefits but I like to think that what we lose in nutrition, we make up for by feeding the soul.

As a follow-up to “The Chicken and The Egg” show, we wanted to share a few delicious egg recipes. Enjoy!

Deviled Eggs with Point Reyes Blue Cheese and Toasted Pecans

4 hard boiled eggs
2 Tablespoons of Point Reyes Blue cheese crumbled
2 Tablespoons mayonnaise
Toasted pecans to garnish

Cut eggs in half, lengthwise.
Remove egg yolks.
In a small mixing bowl combine yolks, mayonnaise and blue cheese.
Spoon mixture into the egg shells.
Top with toasted pecans serve.

Makes 8 deviled eggs.

“Make Ya Mother Proud” Egg Salad Sandwich
on Toasted Ciabatta with Sunflower Greens

2 hard boiled eggs
2 Tablespoons minced celery
1 green onion chopped
1 Tablespoon Mayonnaise
¼ teaspoon Dijon
Salt and pepper to taste

Using the coarse side of the grater shred hard boiled eggs.
Combine celery, onion, mayonnaise and Dijon.
Season with salt and pepper.

Serve on toasted Ciabatta with Sunflower Greens

Straciatella with Escarole for One

1 cup chicken broth
1 large egg
1-2 tablespoons of freshly grated parmesan
3-4 leaves of washed escarole*, coarsely chopped
Salt and pepper to taste

Bring chicken broth to a boil in sauce pan.
Whisk egg and parmesan.
Turn down broth to simmer.
Drizzle egg mixture into broth, stirring gently.
Simmer until egg is set.
Place chopped escarole in large soup bowl.
Ladle hot soup over escarole.
Season with salt and pepper.

*Substitute your favorite dark leafy green

Egg Strata with Swiss Chard and Fresh Mozzarella

2 T butter
1 large onion diced
4 cups swiss chard, shredded (1 large bunch)
5 cups francese bread, cubed
8 oz fresh mozzarella, shredded
½ t salt
freshly ground black pepper
1 t fresh thyme, minced
8 eggs
1 cup half and half

In large cast iron skillet saute onion in butter until sweet and fragrant.
Add swiss chard, cover and steam for 5 minutes.
Remove lid and continue to cook until liquid is absorbed.
Meanwhile whisk together eggs, ½ and ½, salt, pepper and thyme.
Spread ½ of the bread in the bottom of a buttered 9×13 baking dish.
Top with ½ of the chard mixture and ½ of the cheese.
Layer remaining bread, chard and cheese.
Pour egg mixture evenly over the top.
Cover strata and refrigerate overnight.
In morning remove saran.
Bake @350 35-40 minutes until egg mixture is set.

Serves 6-8

Recipes by Nancy Kelly Weimer