Monday, July 28, 2008
Plum Crazy-Part Two
In Part One of Plum Crazy, I featured a wild plum jam and suggestions on using the jam in other dishes With the second batch of wild plum jam, I made an Oriental plum sauce for grilled spareribs and with the plum puree from my third batch, I made a luscious wild plum ice cream. The plums have been an exciting part of my summer cooking.
While the ribs are great as part of an appetizer buffet, they can also be served as a main dish. They are first baked to render some of the fat and to insure that they will be tender. This recipe uses spareribs which have a little more fat than baby back ribs and are less expensive, but some say are more flavorful. I remove the tough membrane that adheres to the back side of the rack of ribs. This membrane keeps the flavors from penetrating the meat. More here about how to remove the membrane. The ribs only need salt, pepper, thinly sliced onions and lemons for seasoning while baking. The intense flavor comes from basting the ribs with the Oriental plum sauce when grilling as the last step. The ribs can be baked earlier in the day, the fat drained off, covered and refrigerated until time to grill. Original recipe here
Grilled Spareribs with Oriental Plum Sauce
6 lbs spareribs, membrane removed and cut into serving pieces
1 small onion, thinly sliced
1 lemon, thinly sliced
Salt and Pepper
Preheat oven to 350° F.Place ribs in large baking pan deep enough to accommodate ribs Scatter lemon and onion slices over the top. Season with salt and pepper. Cover pan tightly with aluminum foil and bake for 1 hour and 20 minutes. Check to see if ribs are tender, if not, bake about 10 more minutes. Drain off fat and set aside while making sauce. Ribs can be cooled, covered and refrigerated to this point.
Oriental Plum Sauce
2 tablespoons vegetable oil
!/2 cup finely minced onion
4 garlic cloves, finely minced
2 cups wild plum jam
1/2 cup honey
1/4 cup red wine vinegar
2 tablespoons ground ginger
1/2 tsp freshly ground pepper
Heat oil in medium saucepan, add onion and garlic; saute over medium-low heat until translucent. Add wild plum jam, honey, red wine vinegar, ground ginger and freshly ground pepper. Simmer over low heat for about 5 minutes. Set aside half of the sauce for basting and half for a dipping sauce.
Preheat a gas grill on medium heat for 10 minutes. Place ribs on grill, basting with sauce. Turn frequently, basting with more sauce for 15 minutes or until ribs are browned and crisp. Heat remaining sauce and serve with the ribs.
AND NOW FOR THE WILD PLUM ICE CREAM-
I have said in many of my posts that I absolutely love ice cream, especially my own rich and creamy concoctions. There's nothing like homemade ice cream and this wild plum ice cream doesn't disappoint. Homemade ice cream is easy to make with an inexpensive ice cream maker. Crushed wild plums cooked with a little sugar and then passed through a sieve results in a plum puree which makes a colorful and tasty base for this ice cream. The ice cream is simple to make and has the creaminess of a cooked custard, although there are no eggs in the recipe.
Wild Plum Ice Cream
3 cups wild plums, washed
1 cup sugar
1 can condensed milk
1 1/2 cups heavy whipping cream
Place plums in a saucepan, crush with a potato masher, add 1 cup sugar; cook until plums have softened and sugar has dissolved. Pass through a sieve and discard skins and pits. Chill until ready to make ice cream. Add condensed milk and whipping cream to puree. Chill until very cold. Process in an ice cream maker according to manufacturer's instructions. Transfer to plastic container and freeze for at least 2 hours before serving. Serves about 6.
Wild Plum Ice Cream is great with blueberry pie as seen here.
Gadget by The Blog Doctor.