August brings plums to the North Fork farm stands. They are colorful, ranging from yellow to red to dark purple, and they have widely varying degrees of sweetness. On the beaches, among the bramble bushes, many of us have a secret place for wild beach plums, those small, tart plums that appear briefly at the end of August. Plums make a great sauce for grilled duck breasts and they make a delicious tart. Here are a few ways to enjoy this stone fruit:
Mrs. Haf’s Plum Tart
For the crust, combine 1 cup flour, 3 tablespoons sugar, a pinch of salt and the grated rind of half a lemon. Stir in 1 egg yolk and 1/2 cup unsalted melted butter. Crush 4 graham crackers and stir them into the mixture.
Press the dough into a 9-inch tart pan and bake at 400 degrees for 15 minutes.
Remove the crust from the oven and cover it with sliced Italian plums. Sprinkle sugar over the plums and continue baking for 40 to 45 minutes.
Note: Anna Haf is a German woman who lives in Cutchogue. She is in her 90s and a great cook.
Grilled Duck Breasts with
Blackberry Plum Sauce
Purchase 2 local duck breasts and separate them into 4 pieces. Trim as much skin and fat as possible, but leave the skin on top. Score the skin with a sharp knife and place the breasts on a foil-lined sheet pan.
Combine 1 tablespoon kosher salt, 1 teaspoon ground pepper and 1 tablespoon Chinese five spice powder. Coat the duck with this, rubbing it into the skin. Refrigerate for 2 hours.
To make the sauce, slice enough firm, tart plums to make 2 cups. Melt 4 tablespoons butter in a saucepan and add 2 chopped shallots and a tablespoon of fresh thyme leaves. Cook for 3 minutes and add the plums along with 1 cup blackberries. Bring to a boil and stir in 1/2 cup chicken stock and 1/2 cup red wine. Sweeten it with 1/4 cup good honey and let it simmer for 20 minutes.
Purée the sauce in a food processor and season with salt and pepper to taste.
Grill the duck breasts, skin side down, to a rich mahogany color and turn. Continue cooking until they are medium rare, about 5 minutes. Let rest for 10 minutes and slice on the bias.
Place the sauce on a plate with the sliced duck on top. Garnish with fresh blackberries.
Serves 4.
Grilled Pork Chops with Plum Chutney
Purchase 4 thick rib pork chops. Make a slit in each all the way to the bone to form a pocket.
Combine 1 tablespoon minced rosemary, 1 teaspoon minced garlic, 1 tablespoon dried herbes de Provence, 1 teaspoon kosher salt and 1/2 teaspoon ground pepper.
Chop about 2 ounce of pancetta and mix it with the herbs. Stuff the pork chops with this mixture and hold together with a toothpick.
To make the chutney, slice enough plums to make 2 cups. Melt 2 tablespoons butter in a saucepan and add 1/4 cup chopped shallots. Add the plums along with 2 tablespoons cider vinegar, 1 teaspoon minced garlic, 1 teaspoon grated ginger and 1 teaspoon dry mustard. Bring to a boil and stir in 1/4 cup honey and salt and pepper to taste. Cook, uncovered, for about 20 minutes to thicken.
Grill the pork chops on each side to brown and move them to a cooler part of the grill to finish cooking. Cook, with the grill cover on, for about 25 minutes, or until the internal temperature reaches 155 degrees. Serve with the chutney.
Makes 4 portions.
Individual Upside-Down
Plum Cakes
Slice 4 cups of plums and set aside.
Melt 1/4 cup butter and distribute it between 4 12-ounce ramekins. Sprinkle 1 tablespoon brown sugar into each ramekin and place the plums, cut side down, on top of the sugar.
Combine 1 1/4 cups flour, 3/4 cup cornmeal, 1 1/2 teaspoon baking powder, 1/4 teaspoon baking soda and 1/2 teaspoon salt.
In an electric mixer with a paddle, cream 1/2 cup cold butter and 2/3 cup sugar at high speed for 3 minutes. Reduce the speed and add 2 eggs, one at a time, and 1 teaspoon vanilla extract. Scrape down the bowl and place it on low speed.
Measure out 3/4 cup buttermilk. Add the flour mixture and the buttermilk alternately to form a batter.
Spoon the batter into the ramekins to cover the plums. Bake at 350 degrees for 40 minutes, or until a skewer comes out clean. Cool briefly, then invert over a dessert plate.
Serves 4.
