Rural Missouri - August 2017 - 28
Savoring the fruits of the season
by Heather Berry | email@example.com
hhh, the sweet memories of summertime! Everyone has memories of
summer fun that bring a smile to their face. Maybe that thought is of
kids or grandkids making a home run at a local ballgame. Or maybe
it's going ﬂoating with friends down a favorite river, or something as
simple as running around the yard at dusk catching ﬁreﬂies with your kids, or
listening to the tree frogs peep each evening at the pond's edge.
Our tastebuds recall summertime favorites, too. Ice-cold watermelons,
freshly squeezed lemonade and homemade strawberry ice cream. Or maybe
your mouth simply remembers all the huge, ripe blackberries which didn't
make it into the bucket when you helped pick them on Grandma's farm.
Whether you've grown your own fruit, bought it from a local farmers market
or picked it at U-pick farm, give some of these recipes a try. Maybe they can
become part of your new favorite ﬂavor memories of summertime.
Plum Upside Down Cake
1 stick unsalted butter, room temperature, divided
10 to 12 ripe purple plums, halved and pitted
1-3/4 cups sugar, divided
1/3 cup water
2 extra large eggs, room temperature
1/3 cup sour cream
1/2 teaspoon lemon zest
1/2 teaspoon vanilla
1 cup plus 2 tablespoons ﬂour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
Powdered sugar (optional)
Heat oven to 350 degrees. Generously butter a 9-inch round cake pan and arrange the plums in the dish, cut side down.
Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns amber in color, about 360 degrees
on a candy thermometer. Swirl the pan, but don't stir; pour over the plums.
Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup
sugar in the bowl of an electric mixer ﬁtted with the paddle attachment until
ﬂuffy. Lower the speed and beat in the eggs one at a time. Add the sour cream,
zest and vanilla and mix until combined. Sift together the ﬂour, baking powder
and salt. With the mixer on low speed, add it to the butter mixture. Mix only
Pour the batter evenly over the plums and bake for 30 to 40 minutes, until a toothpick inserted in the center comes out clean. Cool 15 minutes, then
invert the cake onto a ﬂat plate. When totally cool, dust with powdered sugar
RURAL MISSOURI | AUGUST 2017
3 medium nectarines, pitted and quartered
1/2 cup almond milk, unsweetened
3 tablespoons honey (more if preferred)
1/2 cup nonfat plain Greek yogurt
1/2 cup ice
Using a blender, combine nectarines, almond milk, honey, Greek yogurt and
ice. Blend until smooth and serve cold.