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Plum butter; movie review: Half-Nelson - florafloraflora
florafloraflora
florafloraflora
Plum butter; movie review: Half-Nelson
The plum butter I made Wednesday night tastes good now that it's had a day to rest. The tartness has mellowed and the plum and vanilla bean flavors have mingled nicely. It's still much thicker than any other fruit butter I've ever seen. You could spread it on toast, but it would put up a fight. It's closest to what I've seen described in Greek cookbooks as a spoon sweet. It would probably be good with cheese. I'm going to give some to my grandmother this weekend, but I'm not sure whether it will win me points (for canning) or get them taken off (for being so weird). It's a good thing I'm not the only eccentric in the family, what with Great-Aunt Myrtle the would-be fashion designer with a taste for faaaaabulous prints, who sends an anti-Republican rant out with every Christmas card, and a cousin who lives on some kind of communal farm thing in Arizona.

Last night instead of baking I went out for Thai food and a movie with Liz. The movie had its good points (very real, squirmy situations, beautifully acted; fantastic soundtrack) and its ridiculous points (shaky hand-held camera = drug trip: *yawn*). Liz hated it and said if I hadn't been there she would have walked out. I think she just didn't approve of the main character. He wasn't exactly likeable, but he was real. I'd call him (thank you, Onion!) your basic member of the Young Asshole demographic, only with a mission to teach middle-school kids about the dialectic of history. Similar to a lot of the idealistic young guys I know. At first I thought it was going to be a formulaic "spiral into drug abuse" flick, but it kept it real and it kept me guessing. [7/10]

TGIS (Thank God It's September). Clouds and rain have moved in behind the stifling-hot tropical air pushed up here by Ernesto, and I can finally breathe. I wore two layers of clothing today in honor of the occasion: whee!

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Current Mood: chipper chipper
Current Music: NPR News

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eireannaigh From: eireannaigh Date: September 1st, 2006 02:05 pm (UTC) (Link)
I am making plum butter and jam today! Woohoo! Want to share your recipe? please.
florafloraflora From: florafloraflora Date: September 1st, 2006 02:23 pm (UTC) (Link)
Oh, man. The plum butter recipe is at home, in the Gourmet cookbook, but to the extent I can recall, here it is:

4 pounds plums, pitted and cut into 1" slices
1 vanilla bean
1/4 cup lemon juice
3 cups sugar

Yields: 4-5 half-pints

1. Chill two small plates for testing. Sterilize jars, lids, rings and tongs and keep warm. [I'm abbreviating here b/c I assume you know all about this.]

2. Split the vanilla bean lengthwise and scrape the seeds out into a large pot. Add the bean to the pot, then the sugar, then the plums and lemon juice.

3. Over moderate heat, stirring from time to time, bring to a boil (about 15 minutes). Cook 15 minutes (?) until plums are tender. Remove and discard vanilla pod and put plums through food mill set over a bowl.

4. Return to moderate heat and cook for 1 1/2-2 hours. To test, remove from heat, drop a bit onto a chilled plate and chill for 1 minute in the refrigerator; when it is ready, the mixture will not run when the plate is tilted. [I took this a little too literally and cooked it until the chilled bit didn't move; that ended up being too firm. I'd say it should jiggle, but not fall out of place when tilted.]

5. Pour into hot jars, run thin knife around inside of jar to remove bubbles, put caps and rings into place. [Again, I'm abbreviating here.] Process in boiling-water bath for 10 minutes.

That's it! Care to share your jam recipe? I think I might have to buy another batch of those plums...
eireannaigh From: eireannaigh Date: September 1st, 2006 02:26 pm (UTC) (Link)
plum jam? Sure, as soon as I make it. :D
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