Add some sweetness to crepes, salad
Here are two recipes to try using plums. P lum Crepes with Cardamom and Honey Wh i pp ed Cream These crepes are delicious for breakfast, brunch or dessert. The plums are cooked with star anise until just soft and complemented by the cardamom in the whipped cream. ❚ ❚ 3 eggs, lightly beaten ❚ ❚ 2 cups (500 mL) milk ❚ ❚ 1/4 cup (60 mL) melted butter, plus extra for cooking crepes
❚ ❚ 1 cup (250 mL) all-purpose flour
❚ ❚ 1 tsp (5 mL) salt
Plums ❚ ❚ 1 tbsp (15 mL) vegetable oil ❚ ❚ 6 blue plums, pitted and quartered
❚ ❚ 1/4 cup (60 mL) granulated sugar
❚ ❚ 1 cup (250 mL) semi-dry white wine (such as Riesling) ❚ ❚ 8 whole star anise pods ❚ ❚ Zest and juice of 1 lemon
Whipped Cream
❚ ❚ 1 cup (250 mL) whipping cream (35 per cent) ❚ ❚ 1/3 cup (80 mL) liquid honey
❚ ❚ 1/4 tsp (1 mL) ground cardamom In a large bowl, whisk eggs, milk, 1/4 cup (60 mL) melted butter, flour and salt until no lumps remain. Cover and refrigerate for at least 2 hours before making crepes.
Plums: In a large heavy-bottomed skillet, heat oil over medium heat. Brown cut side of plums for about 2 minutes per side; sprinkle with sugar. Add wine, star anise pods and lemon zest to skillet and bring to a boil; reduce heat to medium. Cook until plums are soft, about 4 minutes. With a slotted spoon, remove plums to a heatproof bowl. Bring syrup to a boil; boil until reduced by half, 5 to 6 minutes. Add lemon juice to taste; pour over plums. Cover and let cool to room temperature.
Crepes: Heat a 20-cm (8-inch) non-stick skillet over medium heat. Brush pan with melted butter. Pour 1/3 cup (80 mL) batter into centre of pan, tilting pan to cover bottom thinly. Return to heat for about 1 minute or until bottom is lightly browned. Using a spatula, flip crepe over and brown other side. Remove to a plate. Repeat with remaining batter, buttering pan if needed. (Refrigerate crepes if not using immediately.)
Whipped Cream: Using an electric mixer, whip cream on medium until thickened slightly. Slowly add honey and cardamom, whipping until stiff peaks form, about 2 minutes. Keep refrigerated until ready to use. Remove star anise pods from plums. Place crepes on cutting board. Divide plum mixture among 8 crepes, spooning mixture onto one half. Fold crepes over.
Carefully transfer to serving plates; garnish with whipped cream and a star anise pod. Makes 8 servings. Source: Developed by chef Tawfik Shehata for Foodland Ontario. Plum, Haz e lnut and Endive Salad
Plums and roasted shallots provide a sweet contrast to the bitter greens in this hearty fresh salad.
Hazelnuts add crunch. You can toast the hazelnuts for 10 to 15 minutes while roasting the shallots.
Dressing
❚ ❚ 1/4 cup (60 mL) olive oil, divided (approx.)
❚ ❚ 2 large shallots, peeled and halved
❚ ❚ Kosher salt and freshly ground pepper
❚ ❚ 2 tsp (10 mL) chopped fresh thyme, stems reserved
❚ ❚ 2 tbsp (30 mL) apple cider vinegar
Salad
❚ ❚ 1 Belgian endive, sliced in rounds
❚ ❚ Half head radicchio, sliced in wide ribbons
❚ ❚ Half head frisée lettuce (dark green outer leaves removed) ❚ ❚ 1/2 cup (125 mL) hazelnuts, toasted
❚ ❚ 2 plums, pitted and cut into 8 slices Heat oven to 375 F (190 C) or heat barbecue to medium. On a large piece of foil, pour 1/2 tsp (2.5 mL) of the oil onto 1 side. Place shallots in oil, cut side down. Lightly season with salt and pepper. Top with thyme stems; drizzle with 1/2 tsp (2.5 mL) of the oil. Seal to form packet. Roast in oven or on barbecue for 20 to 25 minutes or until tender. Let cool to room temperature. Discard thyme stems; chop shallots and reserve juice. In a small bowl, combine shallots, reserved juice, pinch each of salt and pepper, chopped thyme and vinegar, mixing to dissolve salt. Stir in remaining oil. In a large bowl, toss together Belgian endive, radicchio, frisée, hazelnuts, plums and vinaigrette. Makes 4 servings.