Faced with a large box of freshly picked, incredibly fragranced red plums, I had to think of something to bake. I settled on a variation of an upside-down-cake from my childhood. I used brown butter because Joy Wilson — Joy the (awesome) Baker — inspired me by waxing poetic about it’s virtues in this post. I used the plums. Of course! And we had blueberries, so I added some of those. If you have alot of plums to use up, this will barely make a dent. Still, it’s worth the small effort. Quick. Easy. Beautiful. And the finished cake makes you look like you worked on it for hours. Yummo!
Try this quick (10 minutes) recipe for Maple-Herb Roasted Walnuts. They are crunchy and sweet-savory, kinda like candied nuts but more flavorful. You can use just about any kind of nut instead of walnuts: pecans, almonds, cashews or peanuts. We like to put these on our leafy salads. The walnuts are especially tasty on lettuce with crumbled gorgonzola cheese and a simple olive oil + lemon juice dressing