PLUM BUTTER
A delicious fruit butter to spread on warm bread, toast, or scones, or use it on a sandwich or a sponge cake. A lovely way to preserve the flavor of local plums for enjoyment year-round.
Provided by 1-800-FLOWERS
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Fruit Butter Recipes
Time 18h55m
Yield 32
Number Of Ingredients 3
Steps:
- Place plums in a large stockpot and add enough water to cover the bottom of stockpot; cook over very low heat, stirring occasionally, until plums are broken down, about 2 hours. Remove stockpot from heat and cool for 2 hours.
- Return stockpot to stovetop over low heat; cook gently for 2 to 3 hours. Remove from heat and keep at room temperature, 8 hours to overnight.
- Cook plums over low heat, stirring occasionally, about 2 hours. Remove from heat and let stand at room temperature for 2 hours.
- Bring plums to a boil; add sugar, lower heat, and simmer until thickened, about 15 minutes.
- Sterilize jars and lids in boiling water for at least 5 minutes. Pack plum butter into hot jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 53.6 calories, Carbohydrate 13.5 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.4 g, Sodium 0.1 mg, Sugar 12.6 g
HOT PLUM BATTER
This is a fairly low cal desert, as it doesn't use any oil and hardly any sugar. You can also make it using other fruits, such as apples or fresh or canned black cherries. Serve it directly from the oven to enjoy it at its best.
Provided by -Sylvie-
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Lightly grease a large shallow ovenproof dish and add the plums.
- Mix the milk, milk powder, sugar, vanilla, flour and egg whites into a smooth batter.
- Pour all the batter into the ovenproof dish; it should just about cover the majority of plums.
- Bake for 25-30 minutes in a preheated oven at 220 C/425 F/Gas 7, until it is well risen and has turned golden.
- Sprinkle with icing sugar and serve straight away.
Nutrition Facts : Calories 200.7, Fat 0.7, SaturatedFat 0.2, Cholesterol 2.5, Sodium 369.8, Carbohydrate 39.2, Fiber 2.2, Sugar 18.8, Protein 9.5
CRISPY BATTER THAT STAYS CRISPY (FOR A LONG TIME)
Crispy Batter that Stays Crispy-Super simple recipe to get a crispy batter that stays crispy for a long time. All the tips you need to know. A gluten-free version of the batter is included.
Provided by Marvellina
Categories How To
Time 25m
Number Of Ingredients 11
Steps:
- Place the flour/starch, baking powder, and salt in a mixing bowl. Stir to mix everything. Only prepare your batter when you are ready to fry your food.
- Pour about 1 1/2 to 2-inch of oil into a stainless steel pot or Dutch oven. Preheat the oil to 330 F. It helps if you have deep-fryer thermometer if not, dip a stick end of wooden spatula, bamboo skewer, or chopsticks into the oil. If there are steady bubbles around it, the oil is most likely more than 330 F, but the temperature will drop once you put in the things you are going to fry. As long as it doesn't bubble vigorously, if it is, lower the heat a bit and test again
- Pour in the ice cold water into the flour mixture and use a chopstick to stir. Do not over stir with all-purpose flour. It's okay to have some lumps in the batter. If you over mix the flour batter, it will turn out gummy and absorbs too much oil. If you are preparing gluten-free batter, this is not an issue because cornstarch doesn't have gluten in it
- Coat the food with the batter and fry the food. Another important note is not to overcrowd and frying too many. If you lower the oil temperature too much, the batter will be greasy, soggy, and almost definitely will not stay crispy (if at all). This step is to cook the food inside the batter. Depending on what you are frying, follow the instruction on the time
- Remove from the oil to a rack. Let them cool down for at least 10 minutes before you go for the second frying. You can even stop at this step if you are prepping ahead. Keep the half-fried food in the fridge and do the second frying just right before serving, whenever that is
- Remove any crumbs from the oil and bring it back up to hot again over high heat. This time we need about 375 F. Use a thermometer if you have one. If you don't have one, again, use the stick end of wooden spatula, bamboo skewer or chopstick to test the oil. The bubbles will be steady. When it's ready, fry the food for the second time. This round should be quicker. The food will turn golden brown too. This step is to crisp up the food further
- Place the fried food on a rack set on a baking sheet. You can keep the rest warm in an oven at around 200 F and serve when you are done with frying all
PLUM BUTTER
This "butter" is cooked slowly until it is concentrated and deep red. It makes a wonderful breakfast, served with toast.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 3 1/2 cups
Number Of Ingredients 4
Steps:
- Split plums in half, remove pits, and cut into 1 1/2-inch pieces. Do not peel. Place in a 6-quart nonreactive saucepan, and add 1 cup water and the sugar. Bring to a boil, reduce heat, and cook until fruit is very soft, about 20 minutes. Remove from heat; puree fruit and liquid in a food mill or food processor.
- Rinse saucepan and return puree to pan along with cardamom and cinnamon. Cook over low heat, stirring frequently to prevent scorching, until thick enough to spread, 2 1/2 to 3 hours. Remove from heat and let cool. Store in an airtight container.
CHEF JOHN'S HOT BUTTERED RUM
While eggnog gets a lot more press, hot buttered rum is the ultimate festive holiday drink. So rich, so delicious, so satisfying, and super easy to make.
Provided by Chef John
Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes
Time 15m
Yield 6
Number Of Ingredients 13
Steps:
- Place butter, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, cardamom, clove, and salt for batter into a mixing bowl and cream together with a spatula until well combined.
- To make the drink, place about 2 tablespoons of the batter into a festive, heat-proof mug. Add 1 tablespoon cream, 3 tablespoons rum, and fill halfway up with some of the boiling water. Stir with a spoon until the batter dissolves and top off more water. Garnish with a pinch of nutmeg. Repeat until all 6 drinks are prepared and serve immediately.
Nutrition Facts : Calories 355.8 calories, Carbohydrate 18.8 g, Cholesterol 61.1 mg, Fat 21 g, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 13.2 g, Sodium 44.9 mg, Sugar 17.9 g
BASIC TEMPURA BATTER
This tempura mix can be used to batter vegetables, anchovies, sage leaves or squid - perfect for creating deep-fried party snacks.
Provided by Sophie Godwin - Cookery writer
Categories Snack, Treat
Time 5m
Number Of Ingredients 4
Steps:
- To make the batter, mix the flours with a pinch of sea salt. Whisk in the sparkling water and crushed ice then you are ready to use.
Nutrition Facts : Calories 91 calories, Fat 0.2 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Fiber 0.3 grams fiber, Protein 0.8 grams protein, Sodium 0.13 milligram of sodium
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