[REC] Plum sauce - sauce aux prunes ?
François Leloup
Quelqu'un pourrait-il m'en dire plus ?
Merci d'avance
--
Amitiés
Francois
Rene Gagnaux
On Sun, 25 Apr 1999 17:14:46 +0200, fle...@club-internet.fr (François
Leloup) in <1dqtugp.1wu...@guyancourt-4-209.club-internet.fr> wrote:
>J'ai relevé cet ingrédient (Plum sauce) dans une recette asiatique.
>Quelqu'un pourrait-il m'en dire plus ?
Tiens, pas encore eu de reponses?
Voila, en vrac, ce que j'ai dans mes fichiers sous 'plum sauce':
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Chinese Plum Sauce (Duck Sauce)
Categories: Sauces, Chinese
Yield: 4 pints
3 md Bell pepper, red
2 1/2 lb Apricots; stoned &
-quartered *
2 1/2 lb Plum, red; stoned &
-quartered *
5 1/2 c Cider vinegar
2 1/2 c ;Water
1 1/2 c Sugar, white
2 c Sugar, light brown
1/3 c Karo, light
1/2 c Ginger, fresh; peeled &
-chopped
2 tb Salt, kosher
1/4 c Mustard seeds; toasted
1 md Onion; quartered
2 Chile serrano; seeded &
-diced
5 Garlic clove; minced
1 Cinnamon stick
* weight before preparation
Roast the peppers to remove skin; quarter lengthwise and devein. Set
aside. Combine the apricots, plums, three cups of vinegar and water in
a large non-reactive kettle and simmer until soft; about 25 minutes.
Remove from heat and set aside.
In another non-reactive kettle, this one very large, combine the
remaining vinegar, sugars, and Karo and bring to a boil, stirring. Add
the fruit mixture, ginger, salt, mustard seeds, onion, chiles, garlic,
cinnamon, and the skinned bell peppers. Simmer, covered, for five
minutes then simmer uncovered for one hour, stirring every so often.
Remove the cinnamon stick.
With a food processor, pulse the mixture for a couple of seconds (this
has to be done in batches; process a little longer if you like a less-
textured sauce). Return to the kettle and boil gently, stirring, until
the sauce has thickened, about 15 minutes (the sauce will thicken some
more as it cools).
Ladle into sterilized jars, either half-pint or pint. Process in a
boiling water bath for 10 minutes (for half-pint jars) or 15 minutes
(for pint jars). Allow to age in the jar for 2 to 4 weeks before
using.
Better than Store-Bought, Witty & Colchie
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MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Chinese Duck Sauce
Categories: Chinese, Poultry, Sauces, Fruits, Ceideburg
Yield: 2 pints
1 lb Plums halved and pitted
1 lb Apricots halved and pitted
1 1/4 c Cider vinegar
3/4 c Water
1 c Cider vinegar
1 c Firmly packed brown sugar
1 c White sugar
1/2 c Lemon juice
1/4 c Chopped ginger
1 sm Onion sliced
1 (or more) serrano, seeded
-and chopped
2 sm Garlic cloves sliced
4 ts Salt
1 tb Mustard seed toasted
1 Cinnamon stick
How about plum based BBQ sauces or Chinese Plum sauce?
Combine first four ingredients and cook over moderate heat for 5
minutes. Reduce heat and simmer uncovered for 15 minutes.
Combine the second four ingredients and boil for 10 minutes.
Combine the remaining seven ingredients.
Combine the above three sets of ingredients and simmer for 45 minutes.
Remove cinnamon. Puree in food processor. Return to kettle and
simmer until thick. Transfer to sterilized mason jar, cap loosely
and let cool. Tighten caps and let stand in dark at least 2 weeks.
Makes 2 pints.
Posted by Stephen Ceideburg Feb 1 1990.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Chinese Duck Sauce
Categories: Sauces
Yield: 1 servings
1 lb Plums halved and pitted
1 lb Apricots halved and pitted
1 1/4 c Cider vinegar
3/4 c Water
Combine and cook over moderate heat for 5 minutes. Reduce heat and
simmer uncovered for 15 minutes.
1 cup cider vinegar 1 cup firmly packed brown sugar 1 cup white sugar
1/2 cup lemon juice
Combine and boil for 10 minutes.
1/4 cup chopped ginger 1 small onion sliced 1 (or more) serrano,
seeded and chopped 2 small garlic cloves sliced 4 teaspoons salt 1
tablespoon mustard seed toasted 1 cinammon stick
Combine the above three sets of ingredients and simmer for 45 minutes.
Remove cinammon. Puree in food processor. Return to kettle and simmer
until thick. Transfer to sterilized mason jar, cap loosly and let
cool. Tighten caps and let stand in dark at least 2 weeks. Makes 2
pints.
From: Danial Mannen Date: 03-11-96
MMMMM
MMMMM-----Meal-Master - formatted by MMCONV 1.90
Title: Sour Plum Sauce (Tkemali)
Categories: Try It, Sauce
Servings: 2 cups
1 lb plums, fresh; sour or not
-fully ripe
2 c water
1 tb garlic cloves, crushed
1/4 ts coriander, ground; AND
1/2 ts fenugreek, ground; OR
1 tb khmeli suneli
1/2 ts chile pepper flakes
1 tb juice, lime; may increase to
-triple amount, depending on
-tartness of plums
1 c cilantro, fresh; coarsely
-chopped
1/2 ts salt
Chop plums coarsely into heavy-bottomed nonreactive saucepan, pits and all.
Add water just to cover. Bring to boil, then lower heat, cover, and simmer
until plums are softened to much, about 15 minutes, checking occasionally
to make sure they are not sticking or burning. Meanwhile, combine garlic
and spices in small bowl.
Drain plums in colander placed over medium bowl. Remove and discard pits.
Add plums to bowl and mash with fork until smooth. Blend in spice mixture.
Add lime juice. If plums are very tart, like damsons, you may not need to
add lime juice. The sauce should have a definite tart taste. Stir in
cilantro leaves and then salt to taste. Let cool.
Store in glass jar, well sealed, in refrigerator. Plum sauce will keep for
several months. Use as condiment and dipping sauce with any bread. It
also makes an interesting chutney-style accompaniment for grilled meats
such as Marinated Lamb Kebabs.
Authors' comments: I had it served alongside khachapuri and grilled lamb,
and in red bean stew; its tart taste and deep red color were a perfect
complement to a wide range of different foods. Tkemali are small sour
plums, red or yellow in color. We now make "tkemali sauce" at home with
ordinary not-yet-perfectly-ripe plums and add lime juice for sourness. If
you're lucky enough to find damsons, an English sour plum, they are ideal.
We have also made tkemali using sour cherries; the flavor is wonderful,
though passing the cooked fruit through a colander to pick out the cherry
pits takes a little time. Sour plum sauce should be made at least a day
ahead, so that flavors have time to blend. If you have khmeli suneli on
hand, substitute it for the coriander and fenugreek.
MMMMM-------------------------------------------------
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Gil's Plum Sauce (A.k.a. Duck Sauce)
Categories: Spice, Sauces, Chinese
Yield: 1 servings
1 lb Ripe, pitted red plums
2 lb Ripe, pitted peaches
1 To 10 chiles (one for very
Mild .., suit yourself)
1 lb Sugar (or less)
1 c Vinegar. (Use a fruity
Vinegar, or white...)
4 tb Dark soy sauce
3 Finely minced garlic cloves
1 tb Finely minced ginger root.
Finely dice all fruit. You can peel them, if you like, by dipping then
in boiling water for a few seconds. Or, alternatively grate them in
the food processor. I like mine in small cubes. Put in a sauce pan.
Finely chop the chiles (seed them if desired) and add to fruit. Add
all the rest of the ingredients, bring to boil, lower the heat and
simmer for an hour (to 1.5 hours). Note that no water is added. The
fruit should be enough, but try not to lose the juice when chopping
them. Taste and correct sweetness, or maybe some more soy sauce, or
more chiles. (I usually let it simmer for one hour, taste it, add
whatever needed and simmer some more.)
Put in jar(s). Ripen in the fridge for a MONTH before eating. Keeps a
long time in the fridge, or you can process in a water bath and can
it. Eat with Peking Duck, Chinese Dumplings...
Gil Rivlis, g...@atlantic.mps.ohio-state.edu
From the Chile-Heads Recipe Collection
http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Chinese Plum Sauce
Categories: Ingredients
Yield: 1 Info file
MMMMM-----------------------ALSO KNOWN AS----------------------------
-Timcheong
A red colored, thick, sweet soy sauce made from preserved fruit,
usually sour plums. It must not be mistaken for another sauce, known
as Tim Cheong from Malaysia which is black in color.
Dorothy Flatman
Clackamas, ORegon, USA
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Plum Sauce
Categories: Sauces, Fruits, Telegraph, Condiments
Yield: 1 servings
500 g (1lb 2oz) Victoria plums
150 g (5 1/2oz) sugar
125 ml (4fl oz) red wine vinegar
1 tb Raw ginger, finely chopped
1 Red chilli, finely chopped
Not just for Peking duck. Slow roasted pork belly with crackling, a
salad of lettuce, cucumber and spring onion, and a bowl of plum sauce
goes down very well. If you sieve the sauce through a Mouli l‚gumes,
you will not need to stone the plums; if you don't possess one, you
can stone the plums first and liquidise the sauce in a blender when
cooked.
Put all the ingredients in a pan with a cupful of water and simmer
gently for an hour. Add a little water if the sauce gets too thick.
Add a little sugar if the sauce is too sour or too spicy. After
sieving or blending, pour the sauce into glass jars and cover. The
sauce will keep for months in the fridge.
MM format by Manny Rothstein, 8/27/98
Chef Rowley Leigh, Kensington Place, London.
Electronic Telegraph/London Telegraph, Saturday 15 August 1998
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Plum-Barbecued Spareribs
Categories: Pork, Fruits, Barbecue
Yield: 6 Servings
4 lb Fresh pork spareribs, cut
-into serving pieces
1 T Salt
MMMMM--------------------PLUM BARBECUE SAUCE:-------------------------
16 oz Canned whole purple plums,
-drained (reserve syrup)
1 T Packed brown sugar
3 T Chopped onion
2 t Soy sauce
1/4 t Grated lemon peel
1/4 t Ground cinnamon
1 ds Ground cloves
1 ds Ground nutmeg
3 dr Red food color
Place pork spareribs in Dutch oven. Add enough water to cover
spareribs (about 3 quarts) and the salt. Heat to boiling; reduce
heat. Cover and simmer 40 minutes; drain.
Remove pits from plums. Sieve plums into 2-quart saucepan. Stir
reserved plum syrup and the remaining ingredients into plum pulp.
Heat to boiling, stirring constantly. Cook, stirring constantly, 3
minutes. Arrange spareribs meaty sides up on rack in shallow roasting
pan. Spread with 2/3 cup of the plum sauce. Roast uncovered in 375
degree F oven, basting with remaining plum sauce 3 times during
roasting period, until done and glazed, about 45 minutes.
From "Betty Crocker's Cookbook", version cr 1969 and 1978. Typed for
you by Joan MacDiarmid.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Venison with Plum Sauce (Revised)
Categories: Game, Main dish, Sauce, Meat, Mexican
Yield: 6 Servings
6 Venison Steaks, *
MMMMM--------------------PLUM BARBECUE SAUCE-------------------------
1/4 c Onion; Chopped, 1 small
1/4 c Butter Or Margarine
1/4 c Chile Sauce
2 ts Mustard; Dijon-style
16 1/2 oz Purple Plums; 1 cn, **
6 oz Frozen Lemonade; Thawed,1 cn
* Venison steaks should be about 1 inch thick and weigh about 4
ozs ea.
** Plums should be drained, pitted and finely chopped.
PLUM BARBECUE SAUCE:
Cook onion in margarine in 2-quart saucepan stirring occasionally,
until tender, about 2 minutes. Stir in remaining ingredients. Heat to
boiling; reduce heat to low. Simmer, uncovered, 15 minutes, stirring
occasionally. Makes about 2 cups of sauce.
VENISON:
Set oven control to broil. Place venison steaks in greased broiler pan
(without the rack) and spoon 1/2 cup of the barbecue sauce evenly
over the steaks. Broil steaks with the tops about 4-inches from the
heat until light brown, about 10 minutes. Turn the venison over and
spoon 1/2 cup of the barbecue sauce evenly over them. Broil until
rare to medium rare doneness, about 5 minutes longer. Heat the
remaining barbecue sauce and serve with the steaks.
Author unknown. Uploaded to NCE by Burt Ford 10/98.
Recipe for PLUM BARBECUE SOURCE incorporated by Greg Mayman, Oct 98
Author also unknown.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Suzy's Honey Plum Bbq Sauce
Categories: Bbq, Sauces, Fruits
Yield: 1 1/2 pints
2 c Bottled Chili Sauce
1/3 c Lemon juice
1/4 c Honey
1/4 c Plum jam
1 ts Paprika
1 ts Louisiana Hot Sauce
2nd Place WINNER GEnie F&W BBQ contest 1992
Combine all the ingredients in a saucepan and heat until blended. When
cooled can be stored in the refrigerator for up to two weeks.
Use on Poultry, Ribs or Pork Roast
From the recipes files of su...@gannet.infi.net
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Plum Barbecue Sauce
Categories: Fruits, Sauces, Bbq
Yield: 1 pint
1/4 c Onion; Chopped
1/4 c Butter Or Marg.
1/4 c Chile Sauce
2 ts Mustard; Dijon-style
16 oz canned Purple Plums
6 oz can Frozen Lemonade; Thawed
* Plums should be drained, pitted and finely chopped.
Cook onion in margarine in 2-quart saucepan stirring occasionally,
until tender, about 2 minutes. Stir in remaining ingredients. Heat to
boiling; reduce heat to low. Simmer, uncovered, 15 minutes, stirring
occasionally. Makes about 2 cups of sauce.
MMMMM
Salut ,
Rene
François Leloup
> Tiens, pas encore eu de reponses?
Ben non, heureusement que tu es la :)))
[scrouic]
--
Amitiés
Francois
François Leloup
> On Sun, 25 Apr 1999 17:14:46 +0200, fle...@club-internet.fr (François Leloup)
> wrote:
>
> >J'ai relevé cet ingrédient (Plum sauce) dans une recette asiatique.
> >Quelqu'un pourrait-il m'en dire plus ?
>
> Hallo Francois,
>
> je sais que tu parles allemand ;-)
>
[snip]
Hallo Petra,
je rentre a l'instant de Saint-Mihiel, a cote de Verdun, ou nous avons
fete les 50 ans de mon beau-frere. Je suis un peu fatigue mais je n'ai
pas pu resister au plaisir de lires les dernieres news...
Merci de tes recettes, elles vont prendre place directement dans ma base
de donnees ;-))
Tschuess
--
Amitiés
Francois
I.G. PIGEON
au Quebec, c'est une sauce a base de prunes, un peu sucree qui se sert avec
les mets style chinois, surtout les "egg rolls"... malheureusement, ma
bouteille est vide et je n'ai plus les ingredients...
Isabelle
François Leloup a écrit dans le message
<1dr79b0.cu...@guyancourt-2-134.club-internet.fr>...