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!
Maple Herb Roasted Walnuts
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