When you make a lot of jams and jellies it's gratifying to find new ways to put them to good use. After you've laid in a comfortable supply for personal use (be sure to factor in toppings for yogurt) and gift giving (holidays made easy!), try them out in a fruit tart. Beach plum jelly is a great example. Delicious, unusual and served with big dollop of faux-modest pride. As … [Read more...]
Search Results for: beach plum
BEACH PLUM JELLY – OLD SCHOOL RECIPE
Late August in East Hampton is beach plum season. Maybe it was the weather (wet early on, then sunny, temperate days in July and August) or that we went a' pickin' a week or so earlier than usual, but the crop was especially bountiful. We snagged three gallons of plums in under an hour. There was also a nice mix of ripe, deep red and purple plums, and not-yet-ripe … [Read more...]
SOUR CHERRY BEACH PLUM JAM
The abundance of this year's beach plum harvest filled nearly a whole shelf with jelly jars. This bounty is providing an opportunity to incorporate the piquant plummy flavors of beach plums into jams and jellies of other fruits. It turns out that sour cherries and beach plums are a match made in heaven. Luckily there was a pound and a half of sour cherries resting … [Read more...]
Beach Plum Jelly – Reduced Sugar Recipe
It's been a banner year for wild beach plums. We returned to Maidstone Beach up in Springs where the pickin' was easy, more so than ever. In this case foraging seems too austere a word to call harvesting nature's wild bounty. The bushes were laden with plump plums. Clear sky, gentle breeze, boats on the bay, perfect. We gathered twice the amount of beach plums in half the time … [Read more...]
BEACH PLUM JELLY: ORIGINAL GOURMET RECIPE
Our annual beach plum expedition traditionally happens on or close to Labor Day. However, this summer the weather and the other unknown variables that influence beach plums conspired for an early, abundant harvest. Seems that beach plum cultivation has proven difficult, they're temperamental and unreliable. Which, of course, … [Read more...]
Beach Plum Jelly
Wild beach plum bushes are found in the scrubby dunes around the bays out here on the East End. A little larger than a cranberry, they ripen to a reddish purple at summer's end and make an excellent beach plum jelly. Our tradition is to go picking on Labor Day weekend. Once you find a nice thicket of them, it takes the two of us about an hour to collect a gallon and a half … [Read more...]
RED CURRANT JELLY
How often have you seen red currant jelly specified in a recipe? I've seen red currant jelly called for literally countless times over the years, most often (but not only) as a glaze for fruit tarts. For these my go-to red currant jelly stand-ins are my beach plum and pomegranate jellies, which have been better than adequate, thank you. And yet... Wouldn't it be nice to … [Read more...]
READERS’ CHOICE: 2012 BEST READ AND MOST LOVED RECIPES
Here at Spectacularly Delicious we strive to present a little bit of something for everybody -- in the USA and the big wide world beyond. With our 2012 readership growing in such far flung reaches as Fiji, Laos and Azerbaijan perhaps, just maybe, we are inching along toward that goal. So let's close out the year with a look at the most popular stories and recipes visited by … [Read more...]
CHUNKY APPLE GINGER JAM: A GEORGICA BEND B&B EXCLUSIVE
At the beginning of this century, for a few years, we owned and ran a B&B in East Hampton. Georgica Bend Bed and Breakfast was located in the ocean-side Georgica Estates area of East Hampton -- although we were not exactly on the ocean and the 'Bend fell short of estate status. Male organ cheap viagra usa due to ED does not get even a semi-firm erection … [Read more...]
H.M.S. FANCIFUL FRENCH MACAROONS
There's a new power cookie in town. While it's yet to eclipse the cupcake's sovereignty as the sweet snack of choice for a nation obsessed, those in the know have long known that the ethereal pastel treats from Paris's Ladurée and other like-minded institutions are, well, just better. I speak, of course, of the French … [Read more...]