There are always loads of recipes I'd like to try but lose them before I do. This is where I can record recipes I find interesting and keep notes on my experiments with them.

I have a system that I've adopted for working through recipes:

1 - New recipes are saved to the Experimental Mouffette and is labeled : Untested
2 - As I'm working out the changes I'd like to make (if any) it is labeled : Testing
3 - Once I think I've got the correct formula it is labeled : Test 1
4 - IF I am able to reproduce the effect a second time it is labeled : Test 2 - if I am not able to reproduce the effect, it remains Test 1
5 - The same process as step 4 is used to graduate it to Test 3
6 - Once I have been able to reproduce the effect successfully 3 times, it graduates to my main blog, La Mouffette Gourmande

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Thursday, October 24, 2024

Sugar Plums - Untested

https://www.facebook.com/watch/?ref=saved&v=558108533478002

Sugar plums originally referred to a hard candy made of hardened sugar that typically surrounded a nut or spice. The term “plum” came from the round/oval shape.
While there are various interpretations of a sugar plum nowadays, at some point in the 21st century, this version of sugar plums became the most popular recipe. Essentially, it’s just a mixture of various dried fruits, nuts and aromatic spices, which are rolled into a plum shape and coated in crunchy sugar.
They’re so easy to make and they are absolutely delicious (and relatively nutritious!). Below is our take on the recipe. We like to coat them in purple sanding sugar (totally optional) and place a little sprig of rosemary in the top as a stem. So cute!

1/2 cup prunes
1/4 cup dried apricots or dates
1/4 cup dried cranberries
1/2 cup toasted, unsalted almonds, chopped
1/4 cup toasted, unsalted pecans, chopped
2 tablespoons cherry jam
3/4 tsp orange zest
1/4 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ground cloves
1/8 tsp cardamom
Pinch salt
1/2 cup coarse sugar for coating

  1. Chop all of the dried fruit finely. Add the fruit and nuts to a food processor and pulse until finely chopped. Add all remaining ingredients (except sugar) and pulse again until the mixture is stick and comes together.
  2. Use a 1 tbsp cookie scoop to portion out the plums, then shape into an oval. Optional: use a toothpick to make an indentation on the front. Roll in sugar and (optional) stick a little rosemary sprig in the top as a stem. Enjoy!

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