[Sca-cooks] Sugar Plums

[ekoogler1 at comcast.net]

I don't have it handy right now, but will send it off, probably on Monday, but a local paper (DC or Richmond, can't remember which) published a Victorian Sugar Plum recipe that, IIRC, did include prunes...

Kiri


> 
> --- Jadwiga Zajaczkowa / Jenne Heise
> <jenne at fiedlerfamily.net> wrote:
> 
> > Anybody have any idea whether the plum variety
> > called 'sugar plums' are 
> > similar to a period variety?
> 
> I found only one website that talked about an
> actual plum called a "sugar plum".
> 
> Here is the only description I found:
> 
> Mount Lassen Farms Sugar Plums
> 
> The Sugar Plum needs no introduction. Its
> appearance is that of a gigantic purple grape. It
> is one of the few plums with a non-bitter skin.
> Your first bite will give way to an incredible
> fruit full of character. 
> 
> Its golden flesh is followed by nature’s second
> honey that comes rushing forward to greet your
> taste buds with every bite. This fruit's sugar at
> harvest ranges from 18% to 25%, and it has been
> said "the rays of the sun have been captured and
> stored beneath the flesh of this singular fruit 
> to only be set free when tasted." 
> 
> I am making a guess here, but this sounds like
> a modern, hybridized fruit to me.  I am not
> sure if there would be a period equivalent.
> What makes me think this is the claim of the
> "non-bitter skin".
> 
> However, in period, I do believe that the
> sweet called "sugar plums" was known during
> the late 16th century.
> 
> Here are a variety of non-period "sugar plum"
> recipes that I have gleaned off the internet.
> It is amazing how few of them actually use plums
> or prunes in their recipes.
> 
> Huette
> 
> Sugar plums
> 
> Ingredients: 
> 
> 1/3 c slivered almonds (2 ounces) 
> 4 oz dried figs 
> 2 T unsweetened cocoa 
> 1/2 tsp ground cinnamon 
> 1/4 c honey
> 1 T grated orange zest 
> 1/2 tsp almond extract 
> 1/4 c granulated sugar 
> 
> Procedure: 
> 1.  In a small dry skillet over medium heat, 
> toast the almonds to bring out their flavor. 
> 2.  Remove from heat. 
> 3.  Cool. 
> 4.  Combine figs, cocoa, cinnamon and almonds in 
> a food processor and pulse just until they become
> the size of peppercorns. 
> 5.  Add honey, orange zest and extract. 
> 6.  Pulse 3 or 4 times more or until mixed in. 
> 7.  Spread the sugar in a shallow dish. 
> 8.  Form the dough into 1-inch balls. 
> 9.  Roll in sugar. 
> Makes about 2 dozen sugar plums 
> 
> Sugar Plums 
> 
> 2 cups whole almonds
> 1/4 cup honey
> 2 teaspoons grated orange zest
> 1 1/2 teaspoons ground cinnamon
> 1/2 teaspoon ground allspice
> 1/2 teaspoon freshly grated nutmeg
> 1 cup finely chopped dried apricots
> 1 cup finely chopped pitted dates
> 1 cup confectioners sugar
> 
> Preheat oven to 400 degrees. Toast almonds in
> oven, 10 minutes; cool, finely chop. Combine
> honey, orange zest, cinnamon, allspice & nutmeg 
> in a bowl. Add almonds, apricots & dates; mix
> well. Pinch off rounded teaspoon-size pieces of
> mixture & roll into balls. Roll balls in sugar;
> refrigerate on waxed paper in airtight containers
> for up to 1 month. 
> 
> Sugar Plums
> 
> 1 cup butter
> 1/2 cup powdered sugar
> 1 1/2 teaspoons vanilla extract
> 2 cups all-purpose flour
> 1 teaspoon baking powder
> 1/2 teaspoon salt
> 1/2 cup ground walnuts
> 1/4 cup quick rolled oats
> 30 maraschino cherries 
> 
> In a large bowl, beat butter, sugar and vanilla
> until creamy. In a separate bowl sift together
> flour, baking powder and salt. Add to creamed
> mixture and mix thoroughly. Stir in walnuts and
> rolled oats. Dough may be a little stiff. Shape
> into balls around cherries.  Bake on lightly
> greased cookie sheets at 325*F for 15 minutes;
> cool slightly on wire rack. Roll in powdered 
> sugar while still warm. Makes about 30 cookies
> 
> Sugar Plums
> 
> 1 cup raisins 
> 1 cup bite-size pitted prunes 
> 1 cup pitted dates 
> 1 cup currants 
> 1 cup candied cherries, dried cherries or dried
> cranberries 
> 1 cup walnuts 
> 1/2 to 3/4 cup confectioner’s sugar
> Granulated sugar
> Using a food processor, grind the fruit and nuts
> and mix well. Work into the mixture as much
> confectioner’s sugar as it takes to form 1-inch
> balls. Roll balls in granulated sugar and
> refrigerate in single layers between sheets of 
> wax paper in airtight containers for up to 1
> month.
> Yield: 4 1/2 dozen
> 
> Sugar Plums
> 1/2 cup dried apricots 
> 1/2 cup pecans 
> 1/4 cup plus 4 tbsp grated coconut, divided
> 1/4 cup golden raisins 
> 1/4 cup dried apples 
> 2 tbsp kirsch liqueur
> In a food processor, fitted with steel chopping
> blade, finely chop apricots, pecans, 1/4 cup plus
> one tablespoon of the grated coconut, raisins and
> apples. With the motor running, add the kirsch 
> and blend the mixture for 5 seconds.  Form the
> mixture into 3/4-inch balls, pressing each one
> firmly into shape. Roll the balls into remaining 
> 3 tablespoons grated coconut in a shallow bowl,
> coating them evenly. These treats will keep in an
> airtight container for up to 2 weeks or can be
> frozen for several months.
> 
> Sugar Plums
> 
> 1 tin sweetened condensed milk
> 2 small pkg. strawberry jello
> 1 1/2 c. coconut
> 1 c. fine vanilla wafer crumbs
> strawberry jello powder
> whole cloves
> 
> Mix first four ingredients. Form into one inch
> balls.  Roll in additional jello powder. Press 
> one clove into each ball.  Store in fridge. 
> 
> Tante Marie's Sugar Plums
> 
> 1/4 lb. (1/2 cup) butter
> 1/8 tsp. salt
> 1 1/2 cups confectioners sugar
> 1 tsp. grated orange rind
> 3/4 cups walnuts, finely chopped
> 1-1/2 large pkgs. pitted dates
> brandy (optional) 
> Cream together the butter, salt, and the
> confectioners sugar until very light and fluffy.
> Add the orange rind and the walnuts and a little
> brandy if you wish. (You may need a little more
> sugar if you use brandy.) Make a slit in each
> date, fill each date with this butter mixture.
> Roll in granulated sugar and allow to dry 4 to 5
> hours before storing wrapped in colorful paper. 
> 
> 
> =====
> Blessed are they who can laugh at themselves for they 
> shall never cease to be amused.
> 
> 
> 	
> 		
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