I realized by Tuesday that we had purchased entirely too much fruit at the farmers’ market this week. Even though the weather is unusually cool for August, everything is ripening very quickly just sitting on the kitchen counter. I can eat peaches, nectarines and nectaplums three meals a day, but even that wasn’t going to be enough this week.
I had already planned a salad of nectarines on arugula which is a summer favorite for us. With a creamy chive dressing, it made a sweet accompaniment to contrast the spicy dishes we had that night. The salmon was grilled with fennel and coriander and we also had the blackened grilled corn with Bina’s magic spice mixture again. We opened a bottle of wine that came in a recent Sunset wine club shipment. One of the intriguing aspects about this wine club is that we get wines we’ve never heard of, so they are always a surprise. Just reading the description of Treana 2008 Central Coast White led us to believe it might pair well with the spice and heat of our menu and indeed it was a good match.
nectarine-frangipane galette I saw on Carolyn Jung’s blog, Food Gal, recently and this seemed like a good time with my abundance of stone fruit. I used peaches, rather than nectarines, since I had more. I haven’t made a pastry in a REALLY long time. It’s not one of my favorite things to do. And I’ve never made one in a food processor. This was amazingly easy. The only problem was that when I got to the part where the recipe says “…mix together flour, sugar and salt….” and there was no salt listed on the ingredients! What to do??!! So I guessed. And either I’m a good guesser, or I know more about pastry than I realized because when I queried Carolyn, she said ½ tsp of salt. That’s exactly what I guessed. So take note of that if you decide to try the recipe. And if you’re not a regular reader of Carolyn’s blog, check it out. It is one of my favorites.
Still had too much fruit. I also saw a recipe for a stone fruit chutney in Bon Apetit magazine. I didn’t have all the ingredients, so I decided to wing it. Here’s what I used:
Stone Fruit Chutney
1 ripe peach
1 ripe yellow nectarine
1 ripe white nectarine
1 ripe nectaplum
1 ripe plum
2 Tbsp sugar
1 ½ Tbsp white wine vinegar
1 ½ Tbsp pomegranate white wine vinegar
½ tsp garam masala
The original recipe called for cherries, which I didn’t have, and regular white wine vinegar. I used part pomegranate vinegar to add the tang missing from the cherries. It also called for way more sugar and I think I could still have used a little less. It didn’t call for a nectaplum , either, since most people have never heard of them. Use what you have!
Cut up the fruit, add sugar and let sit at room temperature, covered for an hour. Add vinegar, stir and refrigerate.