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Mint-Plum Sauce Lamb Chops

I gotta admit off hand, most of this recipe is about the plum sauce.

Mint-Plum Sauce

Ingredients:

  • 6 plums (no need to immediately pit)
  • shallow water
  • 1 pkg. fresh mint leaves
  • 2-3 T. honey
  • ¼ c. sherry wine
  • 1-2 t. ground ginger
  • 2 small cloves garlic, finely minced

Rinse six plums, and set them in shallow water in a saucepan (should rise no higher than an inch and a half). Drop in one sprig of mint leaves. Start burner, drop to medium to medium high, and wait for simmer. As plums cook down, stir periodically to prevent skin (which will simmer off) from sticking to the bottom of the pan. As plums soften, open with slight pressure from a set of tongs and remove pit, then dispose. (Remember that you will have a total of six pits!)

Once plums have cooked down into a homogeneous purple substance, add remaining mint leaves, then stir. Allow mint leaves to cook into the fruit sauce. Add honey, stir, and allow to cook further. Add quarter cup sherry wine (which, remember, will slightly sweeten the sauce) and bring back to a simmer. Turn to low, add ground ginger. Peel garlic, crush under a knife blade, and finely mince it; then add that to the sauce; simmer for no less than five minutes more. (Get the flavor of the garlic, which is also sweet but mildly pungent, cooked thoroughly into the bulk of the sauce.) Turn off burner, let cool.

Suggest serving over grilled lamb, with a side of quinoa and briefly steamed kale (2-6 minutes, to taste).

lamb with plum sauce—blog ready

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Posted by on March 14, 2017 in Recipes, Uncategorized

 

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Banana Chai Bread

I’m not generally a big fan of bananas. However, banana bread is a secret weakness, particularly when it has been modded, mucked with, and spiced up in original ways.

I would like to complement this with a picture or two, but we’ve already eaten it all. That’s how good it was.

You will need:

1 bunch ripe bananas; the riper the better
1 can condensed milk
1 cup dark brown sugar
1 egg, beaten
½ teaspoon vanilla (or roughly a cap full)
1 teaspoon baking soda
1 pinch sea salt
cinnamon
freshly ground black pepper
nutmeg
clove
1 ½ cups flour
molasses (optional)

Preheat the oven to 350° F.

Peel the bananas, and mash them into a paste in a baking bowl. Add the condensed milk, stir until homogeneous, then add the dark brown sugar. Afterward, add the vanilla, the baking soda, and the sea salt. Measurements of the spices are to taste, but I recommend about a tablespoon of cinnamon, half a fresh ground nutmeg seed (roughly a teaspoon), four or five ground cloves, and for personal taste I used a little more than half of a teaspoon of black pepper. Taste it as you go to come to a consensus on what works for you, there isn’t any egg or anything harmful in it yet (depending on just how ripe those bananas were).

Add the beaten egg, stir everything together, and gradually add the flour, stirring as you go. You should have something of the consistency of pancake batter. Pour it into a baking dish. Mine was an old round ceramic baking dish, but these are relatively hard to find; any bread pan will do. Drizzle the molasses over the top of the batter—do not stir it in—and cover if possible. Bake for roughly thirty minutes, when it’s finished you should be able to insert a knife into the center and pull it out clean. Allow the bread to cool.

Banana Chai Bread has a charming peppery after taste without being intrinsically hot or sacrificing sweetness. It makes an excellent breakfast with a little cream cheese or condiment molasses, and is an excellent compliment to a spiced tea.

 
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Posted by on March 25, 2013 in Recipes

 

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