Anyone who’s been around me for the last few weeks knows I’ve been a bit stressed out. Work has been crazy, the summer has been busy and my husband has been cooking for a lot of special events. The last one was to benefit the Portland Fruit Tree Project and between the three of us (my friend DB helped us out) we put out a damn good meal.
One thing I didn’t mention in the first post was that the theme of the dinner was plums. After all, since the meal is for a fruit-based charity it only makes sense to cook with fruit!
Thankfully plums led us to many good things. We made plum preserves to mix with goat cheese and stuff into cheese puffs. There was a tart and tangy plum mostarda to go with a “foiehogbit” terrine (thanks Sean, I’m totally ripping off that name!) and a rich and beefy plum sauce to accompany our steak dish.
However, the abundance of plums also led to me making a whole lot of plum upside down cake. As in two hotel pans worth, or enough to feed a small army.
The baking process was a bit intense and was
probably part of the reason I was so crazed that day. When you’re trying to multiply a recipe by 12 and you haven’t had time to take more than a sip of coffee, you might feel like your brain is about to explode.