|Bodine is the rooster to the right|
|Looking to the east. There is a huge pond just beyond the trees|
|Caprese salad made from my friend's garden's basil and tomatoes. It was as good as it looks|
|My caramelized plum tart|
|Cheese plate with yummy Roquefort and caramelized onion cheddar|
|My friend's newly remodeled kitchen|
The food was yummy. The main dish was shrimp tacos. They seemed to like the caramelized plum tart. A couple of weeks ago, the WSJ had a 2 page discussion concerning plums. In the author's opinion, plums are a much superior tasting fruit than peaches. Maybe he hasn't had Michigan peaches. He did mention that caramelizing them brings out the flavor. In some of the recipes, the plums were paired with rosemary and in another lavender. In this recipe I used, the only spice per se was lemon zest, I used tart pastry instead of the recommended puff pastry. The plum preparation involved several steps: cutting them in half and depitting (although these plums barely had a pit); letting them sit in sugar to draw out excess fluid, caramelizing on the stove for 40 minutes, then baking. One was supposed to serve with vanilla infused creme fraiche. I made a sauce of Greek yogurt, excess caramel sauce and sherry. I was going to buy Michigan peaches Wednesday for my dessert but the season is over. I could buy California ones at the store but I figured plums were more fall like.
A pleasant evening sitting on the patio, sipping wine, laughing, gossiping....love the Moms.