Sangria Plums

P1This recipe is a twofer, as both the Sangria brine and the marinated plums are delicious on their own. Enjoy these tangy plums baked into a simple cobbler or an elegant clafoutis. Enjoy the Sangria, well, in a glass.  😉  These little jars make lovely gifts. Let’s get started!

Note: If you don’t want to bother with canning, no worries. Stop after Step 3 and simply refrigerate your Sangria Plums. As long as you keep the plums refrigerated and completely covered with the sangria mixture, this recipe should stay fresh for at least two weeks. Continue reading

Ivan’s Easy Mango Jam

mango jamIvan, a Crowded Earth Kitchen apprentice, is excited to share this recipe with you today. His low-sugar mango jam recipe is simple to prepare and so delicious you’ll wonder why you haven’t been making mango jam for years. Let’s get started!

Ingredients (Makes about 2 cups of jam) Continue reading

Dried Pineapple Snacks

pineappleWith all the flavor of fresh, ripe pineapple and a chewy, candy-like texture, Dried Pineapple Snacks are perfect for combating a case of midday munchies. Even better, this snack has Continue reading

Freshly Canned Pineapple

pineappleIn my Midwest US community, pineapple is selling for $1.29 this week at Aldi. I have a sister-in-law who lives in Hawaii (I’m not irrationally jealous, really. Mostly.). Do you know what she told me pineapple is selling for in Hawaii – you know, where pineapple is grown?

$1.29

I can’t make this stuff up.

Today we’re taking advantage of this insanely low price by preserving pineapple in canning jars. It’s super easy, and tastes just like fresh Continue reading

Autumn Plum Cake

easy-plum-cakeEvery autumn, the New York Times publishes the same plum torte recipe. It has something of a cult following. My friend Denise, a scratch cook who is rather particular about the recipes she endorses, raves about this torte. So, I gave it a try.

It’s good. Really good! The recipe is included here. I had larger plums on hand, so I used slices rather than halves. Whether this recipe is a “torte” or a “cake” is in the eye of the beholder. I’m going with “cake,” as for me the word “torte” conjures up images of complicated, many-layered German desserts. This recipe is blessedly simple. It is quite similar to Rustic Apple Cake, with different fruit. Enjoy this cake (torte?) with a cup of coffee as you watch the leaves fall.