Helen Brockman

Plum Clafoutis

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Shown here baked in a Le Creuset 2-qt stoneware casserole.
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I know. I can’t believe there’s another plum recipe on the blog but, really, I just can’t help myself. For one thing, I had a huge windfall of plums a couple of weeks ago from old friend Helen Brockman — they’re still chilling and willing. For another, this was my week to teach the Frolicking French Fall Dinner Party cooking class and — what could be a better, nearly instant, homey French dessert than clafoutis? (cluh-FOO-tee) I had never heard of a plum clafoutis as they’re typically made with cherries and a just sweet enough custardy batter, though I make them with rhubarb, too. Purists would offer the opinion that it isn’t a clafoutis if it isn’t made with cherries but this is my kitchen, isn’t it?! And, of course, when I googled plum clafoutis, other able and thoughtful cooks have gone before me. (I shouldn’t have done it and let myself believe I’d invented the dish. Story of my life but I’ll still give myself the private credit.)

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Cornmeal Plum Scones with Almonds

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Scones do not keep well. Best the morning they’re made, it’s better to make/eat them at home.
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Here in the U.S.–as opposed to the UK and Ireland where scones are a little more demure– we happily load scone dough with big chocolate chunks, any sort of fruit on hand, coconut, nuts, citrus, and often a little more sugar just because. Icing or at least a drizzle–vanilla, lemon, orange, maple, dark chocolate with salt– is not out of the question on top! And we STILL could gild that lily with a little more butter. What?? We seem to always go big or go home on this side of the Atlantic. I’ve made them every which way over time, though not yet with icing, (scroll down to IF YOU LIKED THIS… to see other More Time scones ), and being an American of Scots descent, I like to consider my options. With a big box of ripe Italian plums resting in my fridge, I opted to 1. freeze most of them for later–hello, Thanksgiving desserts and 2. make some decadent, American-style scones. Had I heard of or made plum scones before? No, but that wouldn’t stop me, would it? I just might be more American than Scots.

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Grilled Patty Pan and Yellow Squash with Fresh Tomato Sauce: Appetizer, Side, or Main

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It’s not unusual for a friend, student, family member, or neighbor to ask me to cook something — happens on a fairly regular basis. I’m known to oblige whether it’s food for a funeral lunch or a favorite pie they’d like for dessert. Occasionally there’s a request to figure out how to cook a certain dish or food. It might take me a while, but I’m typically up for the challenge. Not long ago, old friend Helen Brockman (at left) asked if I could come up with a new way to cook patty pan squash. She’d even bring some over. “Sure,” I said; “why not?”

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