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Music – “Dance Of The Sugar Plum Fairy” from Regina’s Small World by Regina Music Box. Released: 1988
In recent weeks, in my small “orchard” at my new residence, I was inundated by a plethora of Santa Rosa Plums on one small dwarf tree.
I was surprised by how prolific it was given its stature, and also surprised that the robins that have been nesting in our courtyard did not pay any attention to it. Now, the cherries from the cherry tree earlier in the summer were a different story, but we managed to share and kept the peace.
Being a great fan of http://www.eatyourbooks.com, which allows me to check recipes from the books my “shelf” shares with the eat-your-books people, I can access thousands of recipes using a large variety of keywords, types of cuisine, ethnicity (If you haven’t already checked them out, please do….you will be thrilled!). Thus, I located a number of plum recipes and began cooking in earnest (well, actually in my kitchen): Plum Crumble, Plum Bread, Plum Liqueur and Plum Slivovitz, which I had ample samplings of during my sojourn in Bosnia-Herzegovina, while working for the War Crimes Tribunal in 1996. After all of this, I still had plums and visions of them dancing in my head (although it is a long way until Christmas) and I located a great recipe online for “Plum Barbecue Sauce”. Who would have thought!
The recipe, from Stephanie Rosenbaum Klassen, on “Bay Area Bites” (KQED Food), is titled “What to do with too many plums, Part 1: Plum Barbecue Sauce”. The recipe, although not complicated, is a little lengthy, so just click on the link below to take you to the directions and enjoy all of those plums!
Here are some photos I took along the way:
After making the sauce, I tested it on some barbequed chicken and it was delicious! Naturally, being relatively sweet (and hot, which you can temper to your preference), I didn’t brush it on until the chicken was fairly well cooked, or the sugar in the sauce would have turned it charcoal black. It refrigerates well (you can probably freeze batches of it as well), and I look forward to using it again soon. Now, I must check on the Plum Slivovitz!