No, I *hadn't* forgotten
Jul. 1st, 2005 08:49 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerJust busy last week with the evilplot insanity. Here's this week's Resolution Recipe.
Savory Plum Sauce
3/4 lb plums, pitted and quartered
2 T white wine
2 T water
1/4 cup sugar
1 tsp chopped fresh ginger
1 t olive oil
1 small onion, chopped
1 tsp five-spice powder (I used a mixture of cinnamon, fennel, and pepper)
1/2 tsp cumin
1/2 tsp dry mustard
1/4 cup tomato paste
1 T soy sauce
Tabasco to taste
1 T rice vinegar
Combine plums, wine, and water in a heavy saucepan. Cover and simmer 10 minutes, until soft. Stir in sugar and ginger and simmer until the fruit falls apart, about 10-15 minutes. Mash until smooth.
Heat oil in a saucepan over low heat. Add onion and saute for 2 minutes. Stir in plum sauce, spices, tomato paste, soy sauce, and Tabasco. Simmer uncovered for 20-30 minutes, until it thickens. Stir in the vinegar. Chill for several hours to develop the flavors.
What worked: This was a fine way to use the tiny plums that a cow-orker brought in. It turned a brilliant burgundy that would showcase nicely. The sauce was okay. It went reasonably well with the grilled pork loin, although next time I'd probably brush it on for the last 10 minutes of cooking to caramelize a bit. That would lower the pretty color contrast but might have a more intense taste.
What didn't: Perhaps a bit too much effort for the result. It wasn't bad, by any stretch of the imagination, but it wasn't faboo either.
Will I make it again? Probably not. If nothing else, I've got two or three jars of plum-ginger jam from my relatives that serve the same niche.
Savory Plum Sauce
3/4 lb plums, pitted and quartered
2 T white wine
2 T water
1/4 cup sugar
1 tsp chopped fresh ginger
1 t olive oil
1 small onion, chopped
1 tsp five-spice powder (I used a mixture of cinnamon, fennel, and pepper)
1/2 tsp cumin
1/2 tsp dry mustard
1/4 cup tomato paste
1 T soy sauce
Tabasco to taste
1 T rice vinegar
Combine plums, wine, and water in a heavy saucepan. Cover and simmer 10 minutes, until soft. Stir in sugar and ginger and simmer until the fruit falls apart, about 10-15 minutes. Mash until smooth.
Heat oil in a saucepan over low heat. Add onion and saute for 2 minutes. Stir in plum sauce, spices, tomato paste, soy sauce, and Tabasco. Simmer uncovered for 20-30 minutes, until it thickens. Stir in the vinegar. Chill for several hours to develop the flavors.
What worked: This was a fine way to use the tiny plums that a cow-orker brought in. It turned a brilliant burgundy that would showcase nicely. The sauce was okay. It went reasonably well with the grilled pork loin, although next time I'd probably brush it on for the last 10 minutes of cooking to caramelize a bit. That would lower the pretty color contrast but might have a more intense taste.
What didn't: Perhaps a bit too much effort for the result. It wasn't bad, by any stretch of the imagination, but it wasn't faboo either.
Will I make it again? Probably not. If nothing else, I've got two or three jars of plum-ginger jam from my relatives that serve the same niche.
