I find the colors of plums to be irresistible
You know I have this little thing about words, music, movies and puns. Today it’s A-Plum vs aplomb – as in let’s use a plum with aplomb to try to create an enhanced dish…..ok, so I acknowledge that my mind works in mysterious ways……..
Plums offer many great opportunities at this time of year. In the bbq department you can use them in sauces, compotes, salsas and dishes such as the one featured in this post. Plums compliment meats such as pork and duck very easily and well. You can use them, or any of the stone fruits, in salsas that compliment fish very nicely, as well. Of course there are a myriad of baking opportunities for plums – cakes, tarts, galettes, scones, muffins, and pies. You can use them in salads as well. Plums enhance just about anything you can think of.
I like to try adding summertime fruits into what might otherwise be considered a colder weather dish and then cooking them outside on the grill. Today, it was plums. I find the color of plums to be irresistible. Yesterday, I was over at Barth’s and I came upon some beautiful Damson plums. They easily found their way into my basket and home I went………
Last year I morphed Martha Stewart’s recipe for Roasted Grape and Farro Salad into a couple of other entrees. First, I did a compote for roasted halibut on Cape Cod when my sister-in-law and brother-in-law came to dinner. It was great. Next, I did my own version of Sausages with Roasted Grapes which is in the post noted below.
http://www.kitchen-inspirational.com/2013/11/07/dinner-tonight-sausages-with-roasted-grapes/
This week, I got a yearning for this recipe and I decided to add some plums to the dish and decided to do it out on the grill. I am excited about this little addition and to see how the grilling venue works out. I have always loved the combination of pork and fruit – and I’ve found this always to be a pleasing experiment. You should use your very favorite sausages – be they pork, turkey, chicken or …………
SAUSAGES, ROASTED GRAPES AND PLUMS ON THE GRILL
4 links sweet sausage,
2 links hot sausage (sausages from Barth’s Market)
5 new potatoes, quartered
3 large shallots, peeled and sliced
3 large garlic cloves, sliced
10 sprigs fresh thyme
2 cups green seedless grapes, washed
1-2 large Damson (black) plums sliced into 8 slices,
3/4 cup dry white wine such as Gruner Vetliner or Sancerre
extra virgin olive oil
salt and freshly ground pepper to taste
On a large baking sheet, arrange sausages, potatoes, shallots, grapes, garlic, thyme and plums in a “basket” of aluminum foil. Sprinkle all over liberally with the olive oil, salt and pepper. Cover with a top of aluminum foil and crimp all around. Pierce top with a knife about 8 times. Place on preheated grill (350F) and roast for 1 hour. At the end of the hour, cut a slit into the foil to open the contents to allow the sausages to brown. Pour in 1/2 cup of the wine. Allow to cook another 20 minutes. Add the last 1/4 cup of wine or more depending on how dry the mixture has become. Roast for 10 more minutes. Be careful to not let these overcook on the bottom – you can always add more wine! The plums and grapes will create a nice syrupy sauce in the bottom. You can always do this dish in a large cast iron frypan – but mine is on CC).
Serve with a crusty baguette and a white, crisp wine or your favorite Provencal Rose.
Enjoy!
this may not be the most enticing photograph I’ve ever taken, but, this easy, hearty dish a worth a try
Plums went into my Mixed Berry (and Plum) Pie last night too!
