Autumn begins tomorrow, and I’m so happy that the plums are ready to be picked, ready to be baked or cooked or sauteed into some delightful concoction.
Time to roll up our sleeves and pick, use and enjoy the fruit that God gave us. I’m grateful that we have so many plentiful kinds of fruit here on the Palouse. We found two laden trees just a walk from our home (and not in someone’s back yard)
Here are some recipes that we enjoy that I find delicious. It’s time to light a scented candle (probably pumpkin spice: I’m such a sucker for that stuff!) Time to cozy up next to the fire with a good book (and a slice of galette). Time to nestle into the cold, and enjoy the coming display of Fall leaves that God sends our way.
Abigail’s Plum Galette
For the Crust:
- 1 1/4 cup all purpose flour
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 1/4 stick of unsalted butter, cut into cubes
- 1/4 cup sour cream
- 1 egg, beaten, for egg wash (optional)
- 1 teaspoon cream for egg wash (optional)
- Coarse sugar for sprinkling (optional)
For the Filling:
- 6-8 tart plums, pitted and sliced
- 1/3 cup sugar
- 1/8 teaspoon cinnamon
- 1 teaspoon lemon juice
- 1 Tablespoon of flour for thickening
Whisk together the flour, sugar, and salt in a large bowl. Add the cubed butter to the dough and use your (clean) hands or a pastry blender to work the butter into the dough until the mixture resembled crumbs, with pieces of butter no bigger than a pea.
Add the sour cream to the mixture and mix in with a fork. Gather the dough into a ball with your hands and flatten into a disk shape. Wrap with plastic wrap and chill for at least an hour (it will need chilling to firm up) before rolling out.
Gently toss plum slices with sugar, cinnamon, lemon juice,and flour in a medium sized bowl
Preheat oven to 375°F
Remove the pie dough from the refrigerator to let stand for 5 minutes before rolling out. Line a baking sheet with parchment paper or a silicone mat, or lightly butter a baking sheet. Lightly flour a clean surface and roll out the pie dough to a 13-inch round of even thickness.
Place rolled-out pie dough in the center of the lined or buttered baking sheet. Arrange the plum slices in a circular pattern, starting from 1 1/2 to 2 inches from the outside edge of the dough, working your way into the center. Fold the edges of the pie crust up and over so that circle of the filling is visible.
Whisk together the egg and cream in a small bowl. Brush on the exposed pastry crust with a pastry brush. Sprinkle with some coarse sugar.
Place in the middle rack of the oven. Bake at 375°F for 40-50 minutes, until the crust is lightly browned and the filling is bubbly. Cool on a rack for an hour before serving.
- ¾ cup melted butter
- ½ cup chopped almonds or walnuts
- 1¼ cup flour
- 1 cup brown sugar
- 1¼ cup rolled oats
- ¾ tsp. salt
- ½ tsp. baking powder
- ½ tsp. baking soda
- 2 cups diced plums
- ¼ cup sugar
- ½ tsp. cinnamon
- 2 T. flour
- 2 T. butter, melted and cooled
- zest and juice of 1 lemon (about ¼ cup juice, 1 T. zest)
- 3 ripe plums, pitted and diced
- 1 small jalapeno pepper, seeded and diced
- 3 tablespoons chopped fresh basil or cilantro
- 2 tablespoons chopped red onion
- 1 tablespoon lime juice
- 1 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 2 Tablespoons olive oil
- 1/2 teaspoon ground cumin
Toss all the ingredients together. Let chill in fridge for an hour. Serve with Chips or over Chicken or Pork Carnitas.
May this coming Autumn bring all sorts of delights! Or as my mom always says “Happy Fall Y’all!!”
**(all photos taken by my daughter Abigail and used with her permission)**