RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Plum-Garlic Sauce - pareve
There are few online Jewish community newspapers which have regular cooking columns, let alone on the level of the excellent features of the Jewish Bulletin of Northern California (San Francisco Bay Area), where Zillah Bahar and Betty Newman contribute on alternate weeks. I was particularly taken with Betty Newman's article in the current issue (August 28, 1998), since it evoked special memories for me. Until I was 8, we lived in a house that had a wonderful old plum tree in the backyard, and the flavor of those purple plums -- which we picked ourselves -- remains the archetype for me of how a plum should taste. I like many other varieties, but these remain my favorite. Betty Newman writes: "Italian plums, which appear in late summer and early fall, have long been a favorite with Eastern European Jews, particularly those who lived in Galicia. These plums were common in the former Austro-Hungarian Empire. They also grow abundantly throughout Italy, hence the name _Italian plums_." Ruth ------ Plum-garlic sauce makes a delicious accompaniment to roasted poultry or lamb and can be used to baste the meat while cooking. PLUM-GARLIC SAUCE Makes about 1 cup 1/2 pound Italian (purple) plums 3 cloves garlic, minced salt, pepper to taste Cook plums in water to cover until tender. Drain and reserve liquid. Puree plums with garlic; add salt, pepper. Stir in reserved liquid to achieve consistency of thick cream. Bring to boil, reduce heat and simmer about 5 minutes. www.jewishsf.com/jb/cook.htm Copyright Notice (c) 1998, San Francisco Jewish Community Publications Inc., dba Jewish Bulletin of Northern California.
