I was thinking of starting there. Recipes. Also in case you want a breakfast cookie, this is delicious with yogurt for breakfast. The Schomburg Shop (Harlem, NY) I made these. I was in Portugal a few years ago and loved it, especially the food. I reduced the sugar slightly from your recipe, but would probably reduce it bit more because I did roll out the almond paste and added that as a layer over the crust. Recipes. Kentucky Brown Butter Cake! Your recipes often inspire my breakfast offerings and will make this plum crumble for the guests tomorrow. Also by Tipton-Martin, she spent years amassing one of the largest private collections of cookbooks by African American authors. Transfer crumble to bowl; mix in almonds. But under no circumstances should you miss plum season. It has more of a propensity to brown than other crumble toppings so keep an eye on it; it might need foil if it’s getting brown too quickly. Didn’t have any problem with the flouriness of the topping or with excessive sweetness; I think both problems are negated if you use really good plums with pronounced acidity. LOVE. Would you recommend replacing it with frozen raspberries? It was decent, but I found it a bit on the floury side. Just reread a comment/recipe and saw the almonds go into the food processor. The real ones have no cream. This plum-almond combo sounds absolutely delicious! Arrange the plums in the pan, skin side down, to form a flower pattern; begin at the outside and work your way in. Sprinkle with remaining crumble. It caught my attention via this recent article on Taste, “New World Sourdough is Hardly New.” I love that it looks beyond the sourdough as a crusty, adored loaf at a local sandwich shop and reminds us that, technically speaking, “any fermented bread made between roughly 3,700 BC and the invention of commercial yeast in the 1800s could be considered sourdough too.”, In Bibi’s Kitchen (Hawa Hassan and Julia Turshen). Are you about to ask me the difference between marzipan and almond paste? Sign Out. Marcus Books (Oakland, CA) Assemble squares: Sprinkle 1/2 cup prepared crumble over cooled crust. Instead of into a “book” like regular puff pastry, pasteis pastry is made into a roll, i.e. She’s selected the Elderflower and Roasted Strawberry Cake (it’s pink) for my birthday but I am intrigued by the Caramelized Plantain Upside-Down Cake, the Date & Rooibos Loaf (a reader favorite), and the Plum and Black Pepper Cake. So we thought we’d highlight a product that might make pitting all that stone fruit easier. I had heard the name from others too, but am having a memory-fail. Post was not sent - check your email addresses! purple plum torte. (We are English and live in the Algarve.) Simply add egg mixture to the pastry lined springform. Send us a tip! ;). Thanks for wonderful recipes. That worked just fine and was so much easier than slicing the frozen plums. Let cool completely before slicing and serving. Love the colour of the gorgeous plum layer in the middle of these. Grandbaby Cakes: Modern Recipes, Vintage Charm, Soulful Memories. I love the new site, especially the way the comments are sorted. There should be pastry lining the sides at least three quarters of the way up. Nana Pudding Tiramisu Cake! I’m a baker, and pastéis de nata are a very common confection around here, even though everyone makes a big competition out of ‘which bakery in Portugal has the best one’. Do you think that prune plums would work here? Just happen to have a tube of almond paste and some plums…. Heat oven to 375 degrees F. Cut two 12-inch lengths of parchment paper and trim each to fit the 8-inch width of an 8×8-inch square baking … Such a sacrifice! Have a wonderful vacation and PLEASE PLEASE PLEASE get a recipe for the Portuguese custard tarts. We were stunned that in Italy the eggs are kept out and the yolks are so very dark and orange and delicious. I like the way grownups can stay late over dinner and all the kids can find other kids to play with on the beach below, where we can see them but are freed from hovering. The other reason is that I think Klancy Miller is a great person to follow, if you do not already. Recipes. However, as others mentioned, doubling the recipe and using a 9″x13″ pan did make the bars too thick. So delicious! It could have been reduced moisture from the brown sugar. Tiramisu pancakes? I was really looking forward to the tart plums and sweet almond paste hanging out together on my taste buds. New here? Support the businesses you want to see in your neighborhood, always. Enjoy, Adelina. Regardless, you should read The Middlesteins and everything else by Jamie Attenberg. Did you throw the Disney’s “Aladdin” quote in there on purpose (“Every turn a surprise…”) or is is just so much a part of your DNA that you didn’t even notice? What other fruits would you suggest? Recipes. I want you to know that I’m up for the job. Thanks-Debbie. Can’t wait to try this recipe. The New Way to Cake: Simple Recipes with Exceptional Flavor (Benjamina Ebuehi). :). The ridiculous truth of this vacation is that all the planning of it went down with the other family we are wit… I look forward to making them (correctly) next time. Thank you. Hi, Deb!! Top with reserved crust mixture. I feel like i need to serve it with a spoon (and ice cream!) I moved from San Francisco to Amsterdam two months ago. Mahogany Books (Washington DC) May 17, 2020 - Explore Rosa DeSensi's board "Smitten Kitchen", followed by 877 people on Pinterest. Recipes. I have never visited Portugal and we were actually thinking of having a holiday there next year. ), and Griddled Cornbread Muffins. Served right out of the oven , the custard was just the right amount of sweet and velvety, and the pastry crust was flaky and delicious. I’ve done this numerous times and it works great!! And by the time the top of the crust was done, the bottom was a bit too hard, so I’d use the original amount and smaller pan instead next time. Bound to the Fire: How Virginia’s Enslaved Cooks Helped Invent American Cuisine (Kelley Fanto Deetz). They’re both amazing. Save my name, email, and website in this browser for the next time I comment. Thank you. cheesecake bars with all the berries. The dish is delicious cold and warm :). I am linking to Amazon here because I know many of us begin our book searches there, but at the end I have a plethora of other bookstore resources, black-owned and/or independent. I’ll definitely try it … It is mouth-watering. One year ago: Angel Hair Pasta with Raw Tomato Sauce, Crispy Peach Cobbler and Corn Chowder Salad Could you make with cranberries? Reserve about 1½ cups of crust, and spread remaining crust on the bottom of a greased 9x13 pan. For some reason almond paste is only available at Christmas. Your email address will not be published. I’m about to come into possession of some Italian plums/prune plums and this recipe sounds so very lovely :) :). [Fans self], The Cooking Gene: A Journey Through African American Culinary History in the Old South (Michael W. Twitty). You won’t regret finding a recipe…. I had about 10oz of fresh raspberries so I used 1T of cornstarch and 2T sugar in the filling and it was perfect for an 8″ square pan. If you try this, I hope you enjoy it too. Great pictures- this is making me want to go back! plum squares with marzipan crumble. No, but that sounds AMAZING. Portugal has a pastry culture to rival France but I feel like they fly so under the radar. Right, so, be back soon. But it actually tasted fine, just extra crunchy. 3. I still dream about the apricot and pistachio bars I made constantly once I found that recipe on your site and was hoping it would have the same contrast. Oh also, would work okay in a round tart pan, too? Probably. Thanks, Michelle! My question is -totally- unrelated to cooking. Adapted from Raspberry Breakfast Bars by Smitten Kitchen. CRUST. And re: Portugal, I was thinking of planning a trip to Lisbon later this Fall…consider me now convinced!! I made these bars before I left. Sorry I did not see all the comments, confused by the new placing of the comment box. There are lots of recipes online for this, which I think is their version of a pretty standard fudge. 1 cup (130 grams) all-purpose flour. you! 1 1/2 tsp Baking powder. Only if you’re planning to do it all from scratch, of course. A friend had given me plums from her tree last year and I still had some in my freezer, cut into halves. 1 pounds plums (about 6 to 7), halved, pitted, thinly sliced. High on the Hog: A Culinary Journey from Africa to America (Jessica B. Harris). This is a collection of recipes from the cafe at the National Museum of African American History and Culture in DC (which features prominently in Kwame Onwuachi’s memoir as well) and I haven’t cooked from it yet (my loss) but I hear the mac-and-cheese is not to be missed. Try also Seafood rice (Arroz de Marisco), Açorda de Marisco, Pataniscas de Bacalhau, Prego (our fast food), Bacalhau com Natas, if any of you are into meat and heavy meals (I never was) try the Feijoada or the Cozido à Portuguesa, try also cheeses (any dry goat cheese) or Queijo da Serra. I hope you have discovered the vino verde. Went last July and was also floored. Category Plum. Enjoy your vacation! Recipes. Following your smitten adventures and discoveries from Portugal some time Ago! I’m not a chocoholic by any means but the combination of chocolate + butter + butter cookies was delicious! But that doesn’t mean we have to give up any sweet finales to our meals. I loved the flavor, but they were a little too thick. Thanks and Enjoy the rest of your holiday!!! Fulton Street Books (Tulsa, OK) I have some left over frangipani. I’ve been following your recipes for some time and was surprised in a good way to find out you came to my country. I never comment but your site inspires most of my cooking. Cauliflower bisque with fresh fennel? Definitely on my list! :) I do think we are definitely a (not so much anymore) hidden treasure and I hope you can enjoy the best we can grant (and that we can keep up with your current expectations too!). I made these yesterday and thoroughly enjoyed – but the piece I had today was a revelation – I’d pass up a brownie for one of these and I think chocolate tastes like love! Like Fig Newtons, but so much better.Today’s Delicious Links• Cider Apple Chicken with Mushroom Sauce – Fuss Free Cooking.• Plum tray bake with a cheesecake ripple – Technicolor Kitchen.• Homemade Fig Newtons – Warm & Snug & Fat.• Pluot jam – Food + Words. I still have half of my tube of marzipan to use up. 2.5 Years Ago: Dijon and Cognac Beef Stew and Morning Bread Pudding with Salted Caramel It’s always very grateful to read such compliments about our country. Baking & Spices. This post made my heart sing! I don’t know how to make them less sweet though, since most of the sugar came from the almond paste.. Hi Deb, Just a comment on your new site…the ‘read more’ link is not active on the email blurb that you send out. We couldn’t wait for these bars to cool so we had a bit when it was warm and paired it with ice cream. I haven’t had Onwauchi’s cooking — although the memoir has a very well edited selection of recipes — but it’s pretty clear he could just write for the rest of his life and have a fantastic career. (Also I love walnuts and would use them instead in a heartbeat.). Where did you get that white platter you served this dessert on? Back Best Chocolate Chip Cookies Chocolate and Vanilla Shortbread Cookies Best Chocolate Chip Cookies Chocolate and Vanilla Shortbread Cookies This recipe was so good, just tried it. They fight back. This dessert soup is fragrant, light-bodied and just a touch sweet. Sliced would have been better but that would have taken way too much time. Heat oven to 375 degrees F. Cut two 12-inch lengths of parchment paper and trim each to fit the 8-inch width of an 8×8-inch square baking pan. Search Results for plum. blackberries, I’m sure! I think so, but keep it thinnish or I find even a jam with restrained sweetness can be too much. They go in with the flour, now fixed. He’s Portuguese, so I figure I’m not going to get any closer from a well-tested source. This book also isn’t out yet but I know it will be worth the wait until October. I’m still having a problem accessing your full site from the email post you send me. You might want to check out the comment guidelines before chiming in. Dairy. I dare you to open this cookbook from Seattle’s Plum Bistro to any page and not think the recipe you find there is completely irresistible. Cool in pan. I’ve enjoyed the stories behind the recipes and the bits of memories she inserts throughout — she writes in a such an evocative, poetic way. 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