Monday, October 11, 2010
it's canadian thanksgiving and our collective brains turn to food. this year our plum crop was meager. i passed on some to keith's mum for a few bottles of plum jam. but the rest we are just eating. last night i made a wonderful gingered plum sauce from "moosewood restaurant cooks at home" - 12 prune plums pitted, heated with 1/4 c maple syrup, and 1/4 tsp ground ginger. when the plums begin to relase their juice, add the juice of 1/2 lemon that has been combined with 1 tsp. of cornstarch. bring to a boil and cook until thickened. wonderful on yoghurt - a really tart exotic flavour. and i used the plums to inspire some of the fleece dyeing i did over the weekend.