Plums - Swollen, But Not Bruised
A click on that picture bar above takes you to the website of Nearly Naked Veg. My first order with them last week resulted in a slight ‘hiccup’ which was resolved with enormously professional and charitable customer service courtesy of Ben the company founder.
In short, I received an ‘accidental’ box of Victoria plums which were rapidly and delightfully followed by what I had originally - and rather desperately - wanted, a box full of damson plums.
In the space of three days my introduction to Nearly Naked Veg was complete. It provided ample evidence that they are able to supply produce in prime condition, packed with the care needed to preserve quality. Exactly what a keen home cook needs.
Nothing more ‘in short’ for the rest of this post. Stick with it and find out what I spent the weekend doing with the anticipated as well as my unexpected bounty. And perhaps prepare to be frustrated if I inspire you to cook recipes for which these seasonal ingredients are now scarce or gone!
Delia Smith recipes will always make an appearance in our kitchen. Her ‘Spiced Damson Chutney’ was the prime reason for my order. At last I was able to replenish supplies which were frighteningly down to the last jar from the 2022 batch.
Nick Drake joined me in the kitchen. Here’s a short burst from him as the mix comes to a simmer.
I think the ‘percussion’ is down to Mrs Cheoff prepping more damsons in the background.
A trio of pics follow to show the dramatic and sumptuous change as the damsons impart their dye and take things over to the Dark Side. An irresistible and pointless-to-resist Dark Side.
I insist on making my own sticky labels. If I ever make on an industrial scale I might have to consider a piddly printed effort.
Patience is needed for many recipes. This is a case in point. It took just under five hours for things to reduce enough to make all elements cling to each other in a sticky embrace. Deep satisfaction follows after all is put in jars, cooled and given their name tag. It pains me to say that some of those smaller jars might, just might, be sent out into the world to be looked after by responsible family and friends.
Reasonably impressed by the order and organisation of my kitchen. A less scrupulous cook would now be promoting the damson drug for its calming properties!
That swollen muslin bag of spices has imparted its goodness. I have been known to keep it for using again but really think it best to start with new, vibrant ingredients every time.
More Delia and more spices for the next recipe. A little chilli heat as well.
Self-explanatory. Take quick notes. Discard my visuals. Start making some of this for yourself.
Labels, of course.
Maybe the presence of that extra set will be explained before I’ve wound up here.
Hmmm…
My favourite cook who isn’t officially a chef was bound to make an appearance. Diana Henry grabs you with her food writing as well as her wonderfully inspired combinations of ingredients. Only damsons and sugar involved here but another few patient hours of rendering gives you this slab of glistening jewel-like ‘tracklement’ through the same process used for membrillo/quince paste.
The unexpected volume of plums led to searches which brought up previously untried recipes. Here’s the first one. Roasted plum and cinnamon ice cream. Will be making this again - all the while wondering why the hell I haven’t made it before.
Over on some spare kitchen surfaces Mrs Cheoff managed to produce this plum upside-down cake with eight of the Victoria plums.
Cinnamon and plums - yes, please.
Almond sponge - most certainly.
Slightly salty caramel - oh, stop it.
No, no, CARRY ON!
This was Aaaargh, Nnnnng, dribble-inducingly good even before we thought to raid the fridge for a dollop of crème fraîche.
Almost there. Easy plum amaretto sorbet. A jug of the cold, blitzed stuff before its visit to the freezer. I added a little glucose syrup and silk gel to this for ‘cheffy’ texture. Amaretto now on the shopping list after the shock discovery that we only had enough left for this recipe.
Still with me? Well done!
Explanation time for those three labels then. With spices to the fore in these recipes I returned to Delia to use up the last of a bag of pears from a neighbour.
Spiced pickled pears will need to mature now but they are going to be a welcome addition to Christmas plates with ham, duck, goose or cheeses.
You will doubtless be grateful that I have decided to spare you an embarrassing glut of references to handling my plums for two days. Instead I leave you with links to the recipes used last weekend.
Oh, and a heartfelt repeat of my thanks to Ben, his family and team at Nearly Naked Veg for doing what they do so wonderrfully well.
RECIPES:
VICTORIA PLUM OR DAMSON KETCHUP
Damson Cheese Sorry, you need to buy Diana Henry’s ‘Roast Figs, Sugar Snow’ for her recipe. A fine new edition has just been published.
Roasted plum and cinnamon ice cream
