Pampers and Paklava

Great minds think alike: Pinot and chocolate

by

Pinot and Theo's Casanova SamplerLast night, Big Papa and I returned from a week of relaxation in San Diego and Baja, Mexico. It was just what the doctor ordered. Sunshine (most of the time), time spent with friends, desert vistas, whales and even a few glorious days without internet or cell phone service!

Our trip began on February 14th, Valentine’s Day. When we arrived at Keating House, our B&B for our first three days on the road, Big Papa and I pulled out our Valentine’s gifts for each other and set them on the bed.

Side by side lay two Valentine’s cards, each with a reference to our upcoming whale watching trip, two half-bottles of Pinot Noir wine (Adelsheim and Clos du val) and two boxes of  Theo’s Chocolates! In fact, the exact same chocolates: Theo’s limited version Casanova Caramel Sampler with Ginger Rose, Pink Salted, Honey Saffron and Lavender Jalapeno chocolates.

Wine and chocolate–the perfect way to kick off a much-needed vacation. We sat and sipped and daydreamed about the days that lay ahead.

What can I say? Great minds think alike!

Fish and whale cards

Want to munch on more brilliant tidbits? Check out Wanderfood Wednesday!

Eat your “P’s”: Plums, Pork, Potatoes, and Pinot on the Porch

by

Greengage plumsLast week I wrote about the amazing Plum Chutney I made with the plums I picked from our Greengage plum trees. It was a delicious accompaniment to the pork we got from La Boucherie at our local farmers market. We quaffed a delicious Foxen Winery Pinot Noir that paired perfectly with our pork and plum chutney, and for a side dish we enjoyed our first homegrown (in a plastic garbage can!) rose fingerling potatoes of the season. To top it all off, our porch-side dessert featured more plums in the form of a crumble.

Eat your “P’s!” No complaints on that at the Urban Cabin.

Plum Crumble with Hazelnuts and Crystallized Ginger (Serves 6-8)

*You could adapt this recipe using many types of fruit. In the past I’ve made it with peaches and also pears. Of course, my personal favorite is crumble with Greengage plums.

For topping

  • 1 cup unbleached all purpose flour
  • 2/3 cup old-fashioned oats
  • 2/3 cup (packed) golden brown sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
  • 1/3 cup toasted hazelnuts (chopped)

Greengage plum crumbleFor filling

  • 3 pounds firm but ripe plums (I used Greengage, but any plum will do), pit removed, cut into 1/4-inch-thick slices (or chopped roughly)*
  • 2 tablespoons fresh lemon juice
  • 1/3 cup sugar
  • 2 tablespoons minced crystallized ginger (I use more because I really like the extra kick from gingery flavor)
  • 1 1/2 tablespoons unbleached all purpose flour

Preparation

Make topping:
Preheat oven to 375°F. Butter 13 x 9 x 2-inch glass baking dish (you can also use a smaller baking dish, I have, and you’ll have a deeper crumble). Mix first 5 ingredients in medium bowl. Add butter and rub in with fingertips until moist clumps form.

Make filling:
Combine plum slices and lemon juice in large bowl. Add remaining ingredients and toss to blend.

Transfer filling to prepared dish. Sprinkle topping over. Bake crumble until plum are tender and topping is golden brown and crisp, about 45 minutes. Cool at least 20 minutes. Serve warm or at room temperature. We enjoyed our crumble with homemade sage ice cream, but store-bought vanilla works too!

Greengage plum crumble with sage ice cream

Want more perfect goodness? Check out Wanderfood Wednesday!