Plum Polenta Cake {Gluten-Free}

Earlier this week, friends of our who are out of town asked if we could pick their plums, water some plants, and pick up the mail. The boys - and my parents - were game and off they went. They came home with so many plums yesterday. So, I started off with a plum-polenta cake for breakfast this morning. We're still debating on jam versus chutney and shrub versus liqueur. I'll keep you posted.

Ingredients

1/2 C butter, softened + more for greasing the pan
2/3 C organic granulated sugar
1/4 C honey
2 eggs
1/2 C coconut milk
1/2 t salt
1-1/2 C gluten-free flour (I used a mixture of rice flour, brown rice flour, and coconut flour)
3/4 C yellow cornmeal
1/2 t baking powder
1/2 C corn kernels
10 to 12 small, ripe plums

Procedure
Preheat the oven to 350 °F. Butter a baking dish; I used a 9" square dish. Slice your plums in half, or quarters, and remove the pit. Place the plums in the bottom of the dish and set aside.

Cream the butter and sugar together until lightened and fluffy. Fold in the honey, eggs, and coconut milk. Gently fold in the salt, flour, cornmeal, and baking powder until just moistened. Stir in the corn kernels.

Spoon the batter over the plums and place in the oven. Bake until set and beginning to brown, approximately 35 to 40 minutes.

Let cool for 5 minutes before slicing. Serve hot.

Comments

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Culinary Adventures with Camilla

Search This Blog