Thursday, August 19, 2010
At the BBG last weekend for Rachael's wedding I encountered this plum tree.
A tree so laden with fruit, it was almost unforgivable. No one can pick this fruit! Like a fruit tree behind thick plexiglass with a koala bear up it or something, except even the koala bear would have to adhear to the no-picking-the-fruit policy, and so it would be starved.
Did I ever tell you the time I tried to coax a gardener into letting me have a fallen magnolia branch bound for the wood chipper? There were most beautiful buds on this branch...torn off the tree by a thunderstorm...destined for mulch. Torture!
I digress..I've been oogling these photo's ever since, and thought if I had the time I'd make plum oatmeal bread. This is best with dark skinned Italian prune plums. [I'm not sure why I said that or if it's even true. You really can use whatever plums you have.]
Plum Oatmeal Bread adapted from the files of Susan Ryhanen*
preheat oven to 350 degrees
sift (as if!) 2 cups of flower;
3/4 cups of sugar
3 teaspoons of baking powder
1 teaspoon of salt
1/2 teaspoon of baking soda
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground cardamom
1 cup of whole oats
1 cup of diced fresh plums plus a little more
Combine the following wet ingredients together, then stir into the dry/plum mix...
2 well beaten eggs
1 cup of milk
1/4 cup of canola oil
Pour into a greased loaf pan and bake for about 1 hour.
Cool 10 minutes at least before inverting.
* "adapting" aka 1/4 teaspoon difference of cinnamon. aka adding cardamom or allspice to a banana bread recipe. aka changing 1 cup of half and half to 1/2 cup heavy cream, 1/2 cup milk. I'm onto all your adapting food bloggers out there...I got you.