During muggy weather like we’ve been having recently, there’s nothing I like to eat more than fruit. For breakfast, lunch and dinner. It’s been exciting over the last couple of weeks to see all the Ontario fruits coming into season and it seems a fitting time to announce the third sponsor who is helping me get to IFBC this August – the Ontario Tender Fruit Producers.
Plums are one of my all time favourite fruits and they always remind me of my nana and her plum tree. We would spend countless summers helping her make her spectacular plum jam and then got to enjoy the fruits of her labour (no pun intended!) throughout the winter. Nana’s plum jam is still better than any I have ever tasted.
She also used to make fabulous plum cake and when I decided to blog about sweet Ontario plums, I was pleased to see a muffin recipe included in the media pack. A whole cake can be a bit much for just two of us so muffins are a perfect compromise.
I love how the little chunks of plum look like rubies against the pale white batter…
The poppy seeds added a nice texture to the muffins and I also grated in about a tablespoon of lemon zest for added tang.
Delicious for breakfast, brunch or afternoon tea, these plum-moist muffins hold a poppy seed surprise. Double your Ontario Tender Fruit pleasure… spread with Ontario Peach, Pear or Plum jam.
2 cups all-purpose flour
2/3 cup granulated sugar
1 tbsp baking powder
1 tbsp poppy seeds
1/2 tsp each: cinnamon and salt
3/4 cup milk
1/4 cup butter, melted
1 large egg
1/2 cup peeled, chopped ripe Ontario Plums (4 or 5)
Grease (or line with paper baking cups) 2 – 2 1/2 inch (6cm) 12 muffin cups. In large bowl, mix flour, sugar, baking powder, poppy seeds, cinnamon and salt. In small bowl, combine milk, butter, egg and plums. Stir milk mixture into flour mixture until just moistened. Batter should be slightly lumpy. Fill muffin cups 3/4 full with batter. Bake in 425°F (220°C) oven for 20 to 25 minutes or until golden and toothpick inserted in centre comes out clean. Cool on rack. Remove muffins and serve warm. (Muffins freeze well.) Makes 12 muffins.
I have been wanting to try panna cotta for ages now, since my good friend Lynne made this one back at Easter. I was excited to see a similar version included in the plum recipe pack served with a plum coulis. Since this was my first time making panna cotta, I was unsure that the amount of gelatin it called for was enough (uh, yeah, like I would know!) so I probably added a sprinkle more gelatin which made it just ever so slightly too firm but at least I know to trust the recipe next time… Recipe follows with my notes in red.
Light, silky panna cotta always makes an elegant dinner finale and is remarkably easy to prepare. Here, the Italian classic is infused with nutty Amaretto and topped with homemade Ontario plum coulis – it simply bursts with juicy seasonal flavour, tasting a piece of Ontario in every bite!
Ontario Plum Coulis
1 lb Ontario plums
1/4 cup sugar (did not use)
1/2 cup orange juice
Panna Cotta
1-1/2 envelopes unflavoured gelatine
1/4 cup cold water (I used lemon juice)
1-1/2 cups 18% cream
1-1/2 cups 2% milk
1/2 cup sugar
1 tbsp Amaretto liqueur (did not use)
Canola oil
8 sprigs of mint (did not use)
Ontario plum slices for garnish
Prepare Coulis: Cut plums in half, remove pits and coarsely chop. In a large saucepan over medium-high heat add plums, sugar and orange juice and stir to combine. Bring to a boil. Lower heat and simmer, stirring occasionally, until plums are very soft. Remove from heat and cool to room temperature. Using a blender, purée plum mixture until smooth. Strain mixture through a fine sieve to remove any peel and set aside.
(Ahem – I simply puréed fresh plums with the orange juice – a fabulous quick dessert coulis option!)
Prepare Panna Cotta: Allow gelatin to swell in cold water for five minutes (follow package directions). Meanwhile, in a medium saucepan add cream, milk and sugar. Place saucepan over medium heat and gently stir until sugar has fully dissolved – do not boil. Remove from heat and add Amaretto. Slowly stir gelatin into the cream/milk mixture until completely dissolved. Lightly grease ramekins with oil. Divide cream mixture evenly into ramekins and refrigerate for three hours, or until the panna cotta has set.
To serve, run a knife around the inside edge of each ramekin. Invert panna cotta onto individual serving plates and top with plum coulis. Garnish each plate with a sprig of fresh mint and slice of fresh plum, if desired.
Note: Plum coulis can also be stored in the refrigerator for up to five days. Use to garnish pound cake, angel food cake, oatmeal, waffles, crêpes, ice cream and yogurt.
Serves 6 to 8, depending on size of ramekin.
One thing I love about the Tender Fruit Producers is that they try to include a fruit-based cocktail in each fruit’s recipe pack and I couldn’t go past one called Plum’ilicious, could I? I mean. it’s pink and fizzy – what more could you ask for?
“Tree-ripened Ontario plums offer a refreshing and aromatic summer aperitif. Add a splash of sparkling wine or gingerale for a touch of flair.” – Chef Mark Picone, Vineland, ON
1 lb ripe Ontario plums, golden or blue, washed and pitted
2 tbsp honey
1 tbsp freshly chopped mint
1 tsp lemon juice
1/2 lemon, zest
1 cup crushed ice (or 2 cups [500 mL] cubed ice)
Splash sparkling wine e.g. Champagne or Prosecco
Garnish: Fresh mint sprigs
In a blender add plums, honey, mint, lemon juice and zest and blend until smooth, scraping down the sides as necessary. Add ice and blend until slushy. Distribute evenly between two glasses, top with a splash of sparkling wine and a sprig of mint. Makes 4 servings.
I really enjoyed this and so did my partners in pink drinks, Melanie and Joelle (who were invited over to be my blue corn tortilla guinea pigs!). It was fruity without being overly sweet and much more interesting as a brunch drink than mimosas – and what a pretty colour!
I am proud my IFBC sponsors represent real foods and I am loving my role as a Tender Fruit ambassador – making and blogging about one of my favourite food groups – What could be better?
Wow. LOVE plums (even though they often make my lips swell. Never had Ontario plums before. Your creations are fantastic.
Aw how unfortunate for you 🙁
Save me some of the panna cotta! That looks so good. Congrats on the 3rd sponsor. 🙂
Thanks Belinda 🙂
Your plums look delicious in every dish! Those muffins are especially calling my name..
All three of those recipes are wonderful. I must say, though it may be a bit too firm, your panna cotta looks totally amazing. The contrast between the creamy pudding and the plums is striking. The muffins looks totally tantalizing as well.
Thanks – and next time, I will trust that the recipe is right!
Wow, a trio of plum recipes! I think that plum beverage sounds unique and delicious and I bet my friends would love it too. 🙂 congrats on the sponsor!
I know, eh? I have never had a plum drink before but you can bet I will be having it again soon!
Oh Mardi, I couldn’t agree with you more. Summer fruits are in season here too and we are eating them every day. I dream about this time of the year all year long. The three plum recipes look fantastic! Kudos on the sponsorship to boot.
Thanks Viviane – I am quite stoked at my fab sponsors!
Those are some beautiful plums! What a lovely mix of recipe you have given us to enjoy these summer fruits.
Plum-palooza! Those plums are such a deep scarlet color, it’s very striking. I’d love to try the plum coulis for its versatility. The panna cotta looks like a heavenly cloud sitting atop the plum bath.
Thanks Christine – I worked hard on that shot!
All the recipes look and sound lovely, but I have to admit, the picture of those perfect plums has me salivating the most. And red-fleshed ones are my favorite. (Hate it when I buy black plums and get surprised by yellow fruit inside.) These plums are my secret weapon in summer salads, too. Shrimp, tomato, avocado, onion and plum, with cilantro and some pickled jalapeno (which I’ll leave out of yours), yum.
That salad sounds amazing! And I, too, always get disappointed by cutting into one that turns out to be a different colour from what I was expecting!
Gorgeous photos and great ideas for using plums!
Oh my, that’s a great looking panna cotta! I’ve never tried making a plum coulis before, but I love how that bright magenta colour makes the white panna cotta pop.
(Actually, everything in this post looks too scrumptious for words, and I want to try all of it eventually… but the panna cotta is totally calling my name right now)
Yes I love the colour of the coulis against the pale panna cotta too!
My grandmother makes an AMAZING plum jam. It doesn’t last 3 days in our fridge when she brings it over. I think I might have to come steal some from you so I can make her a batch of the poppyseed muffins (almost every baked treat or bread she makes has the tiny little buggers in there somewhere)
I wish I had the fortitude to make jam – not in this heat though!
They all look wonderful. I wish I had some 😀
The plums are beautiful color. I bet they taste wonderful. Thanks for a great post!
Plums one of summer’s best gifts ! Congrats on the third sponsor !
What a great sponsor!! Hooray.
What a fabulous post about a gem of a fruit that does not get used enough in cooking and baking! I love the idea for the drink, I may have to make mine with pop though but still, fantastic idea and post Mardi!
Yes it would be great with lemonade 🙂
I could live on fruit in the summertime. And plums are especially irresistible. I can’t decide which one of your plummy good dishes I like the best. But I must say the color of that apertif is just mesmerizing.
Yes it was not just a great taste but also a pretty colour – gotta love those!
all of these look incredible. i love how vibrant the plums look in everything too!!! nature’s perfect jewelry (not that i’d mind a real ruby either!!) looks great. i’m sure you’re getting excited!!!
They *were* a gorgeous colour!
I’m so jealous of your sponsors! Not just because you get to go to IFBC, but because it’s all real food which is just so inspiring! My great grandma always made a plum cake that was delicious, but other than that I never really think about using plums in my cooking.
All three recipes look fabulous but I’d kill for a glass of that last one right now.
Yes I am so pleased my sponsors represent real food 🙂
The muffins top the list. For sure.
Plums are a wonderful fruit to work with. I just finished some sliced plums with cardmom and honey syrup.
The muffins look fantastic. If you are going to be down near Londonderry, NH let me know. I made wines from golden plums the last two years and would love to share some over plum muffins!
Jason
Golden plum wine – how intriguing!
Wow! Your photographs are such eye candy! Wouldn’t you know it: I’d been staring at 4 juicy, ripe plums, wondering what to do with them (aside from messily eating them over the sink). Now I have such delicious options . . . 😎
🙂 Glad I could oblige Tracey!
i ADORE plums and these all look amazing!
thanks so much for sharing with us! the muffins especially…
Mardi, thanks for these recipes. We’re still waiting for our plums here. They should be in soon, and I’ve bookmarked these two recipes for then. You’re a champ! Hugs to you and Himself…
Oh Kate you would love all these recipes!
Love the plumuffins. Yummy post.
I just love the name!
Those muffins look delightful! I love the bright, pretty color of those plums… I just picked up a bunch of small plums (about the size of cherries) at the farmer’s market today. If there are any left after I make jam, I am going to make some of those muffins!
Oh I love those tiny plums too – so flavourful!
I have so many plums off my tree right now I will definitely try out some of these recipes! Thanks for sharing!
That is how fruit muffins should be! I have a rare muffin calling, usually around 3:30pm when I am caught between meetings or workplaces, completely devoid of any food and near a cafe. Always disappointing, with the superhyper overload of sugar, and pittance of fruit in whatever fruit muffin I’vefoolishly selected. I want chunks, dammit! Chunks like this!
Yes most store bought muffins are disappointing. These were perfect in both taste and size. (and appearance!)
I just took the plum muffins out of the oven. I added almond extract w/ the poppy seeds, they smell great!
However, 425F was way too hot for baking in my oven, so I turned down the temp to 375F and they came out perfect after 20 minutes.
Thanks for the recipe, will post back to you!
Stacey Snacks
Interesting – it’s been so long since I made these muffins that I can’t remember how they baked up. 425 does seem high but it sounds like you know your oven and adjusted accordingly!