On my grandparents farm on Long Island, they had a full orchard of fruits trees. I would help my grandfather with tending the orchard from pruning to netting the trees to hanging little wooden snakes to scare off the birds. One of our favorite crops were the italian plums. We would gather the plums and my grandmother would made her close friend Mitzi’s plum cake. This recipe is a wonderful yellow cake that envelopes the plums. It’s easy to make and delicious to eat. We would just feast on those tiny jewel like fruit! I’m also including one of my favorite barbecued pork chops recipes served with a wonderful plum sauce. Hope you enjoy this food as much as we all do here by the bay!
From by the bay wishing you the plummiest of food memories!
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Marinated Pork Chops with Fresh Plum Sauce
4 boneless ¾ inch think center cut pork chops
¼ cup honey
¼ cup olive oil
2 tablespoons balsamic vinegar
2 garlic cloves
1 tablespoon fresh thyme leaves
Place pork chops and all marinade ingredients into a sealed plastic bag and mix well. Place in refrigerator for a minimum of 4 hours up to overnight. Remove from marinade and grill pork chops on a hot grill for approximately 8 minutes per side to be well done.
Fresh Plum and Merlot Sauce
1 tablespoon olive oil
2 tablespoons shallots, chopped
6 Italian plums, stoned and chopped
2 tablespoons honey
½ cup merlot wine
1 tablespoon balsamic vinegar
½ teaspoon ground ginger
In a large sauté pan, heat olive oil and add shallots, sauté for 2 minutes until soft. Add the plums and simmer for 15 minutes, add honey, wine, balsamic vinegar and ground ginger and continue to simmer until the liquid is reduced in ½ and thickened. Keep warm until ready to serve.
Serve warm fresh plum sauce on top of the grilled pork chops.