Plum Pie — in all it’s many variations — is a staple of German summer baking (recipe for this variation here: . I swear that “As American as Apple Pie…” could apply to Germans and their plum cakes also known as Pflaumenkuchen, Zwetschgenkuchen, Zwetschgendatschi. Mostly they are made from Italian Prune Plums (damson plums), but in this case, I used little “purple cherry plums” — small and very juicy. Tart and sweet, and very delicious.
desserts
Turnovers… I’m never quite sure if they are meant as breakfast items (yum), dessert with ice cream (also definitely yum) or just a snack with tea or coffee (certainly a yummy option). These were a last minute afterthought as I had some frozen blueberries and some jarred tart cherries taking up room in the fridge, so I went with cherry blueberry, but really any filling works — raspberry or apple also come to mind. Ready in under an hour (that is if you remember to thaw the puff pastry!). Can be re-frozen for a few months or kept in the fridge and reheated for about a week.
(can also be called: Rødgrød, or rode Grütt, depending on where you are from)
Switching gears here from something that is “typically Maine” (my Corn, Bacon and Lobster Chowder, previous post) to something typically “northern German”. Or maybe Northern European, because as I did my research for this dessert, I found that a number or Scandinavian, the Netherlands, Belgium, etc all had similar dishes. This is what in German is called Rote Grütze. It’s a fruit/berrry compote, slightly thickened, with predominantly red fruits and berries (“rot” is red in German). I used strawberries, raspberries, red and black currants but you could also use cherries (sweet or tart), plums, blueberries or blackberries.And I am sure I am missing some. It’s sweet and tart and very refreshing. I made a mascarpone whipped cream, but also can be served with just cream (unwhipped), ice cream or a custard sauce.
Making the most of the very short currant season, I went PYO at Russell Orchards in Ipswich again. I am planning on making cassis (a flavored currant liqueur) again, so needed black currants for that, but the red currant bushes were overflowing with berries as well. This Currant Quark Crumble Cake is a combination of a coffee cake style (with lots of streusel / crumble), a cheese-cake layer with sweetened quark layer (you could also use cream cheese) and the fruit, which is a little like a muffin (like a blueberry muffin). Currants are very tart so you might have to adjust the sugar and honey to your liking. It is very yummy though; like summer sunshine.
Hey! Happy Independence Day / 4th of July, Everyone! Here are some Celebratory Ice Cream Cone Cupcakes for the day! Who knew that you can bake directly in ice cream cones. Learn something new every day. Would be cute for a children’s birthday party too. Swap out your favorite cake flavor — I made chocolate cake, but vanilla, strawberry or even lemon might do. Fun dessert for the holiday!