Week of April 4th

So I am really excited about the menu this week, we have a few goodies back that have been gone from the menu for quite some time...plums, and brussel sprouts!

At our house we fight over the brussel sprouts, and all I do is oven roast them as the recipe states below...I can almost PROMISE your family will love them...we use lots and lots of parmesan cheese on them straight out of the oven!

As for the recipes with plums I thought I would try a sweet and a savory one this week...as it is still cold enough to have something warm and yet hopefully warm enough to grill!! :)

Plum and Apple Cobbler

1 3/4 lb cooking apples
12 ripe plums
juice of 1 lemon (or an orange for variety)
1 tbsp cold water
4oz golden brown sugar
~A little butter for greasing
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For the cobbler:
4oz self raising flour
1tsp cinnamon
2oz butter
2oz golden brown sugar
1 egg, beaten
4tbsp milk
2oz walnut pieces (optional)

Preheat the oven to 325* F
Butter the oven dish well.
Peel, core and slice the apples.
Place them into a bowl of water with a little lemon juice added, to stop them from browning.
Halve, stone and quarter the plums.
If RIPE plums are used, they do not need to be peeled as the skin will break down in the cooking.
Put the apples into the saucepan with the lemon juice, water and sugar.
Bring to the boil and then cover and cook gently for 5 minutes, stirring occasionally.
Add the plums and cook for a further 5 minutes, still stirring occasionally.
Pour the fruit into prepared oven dish and set aside.
Sieve the flour and cinnamon into the mixing bowl.
Cut the butter into small pieces and rub into the flour until it looks like fine breadcrumbs.
Drop tablespoonfuls of the batter over the fruit mixture, leaving gaps where the fruit peers through.
It looks sparse at this stage but it will expand in the baking process.
Scatter the walnuts over the batter if you are using them and then sprinkle a little brown sugar over to give an extra crunch and shine.
Bake for 25-35 minutes until the topping has a crisp golden brown crust and the fruit is bubbling.
Try not to open the door until near the end of as the topping is still technically a sponge - be patient!

Grilled Shrimp-and-Plum Skewers with Sweet Hoisin Sauce

12 jumbo shrimp, peeled and deveined (about 1 pound)
3 plums, quartered
2 tablespoons minced peeled fresh ginger
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon white or black pepper
Sweet Hoisin Sauce
Cooking spray
1/4 cup (1 1/2-inch) julienne-cut green onions (optional)
1 lime, quartered (optional)

Preparation
Prepare grill.

Toss shrimp, plums, ginger, olive oil, salt, and pepper in a large bowl. Thread 3 shrimp and 3 plum sections alternately onto each of 4 (10-inch) skewers.

Spoon 1/2 cup Sweet Hoisin Sauce into a cup; place remaining sauce in a serving bowl. Place kebabs on a grill rack coated with cooking spray; cook for 4 minutes. Turn kebabs, and brush with about 1/4 cup sauce. Cook 4 minutes. Turn the kebabs; brush with about 1/4 cup sauce. Cook 2 minutes, turning once. Serve remaining 1/2 cup sauce as a dipping sauce. Garnish with onions and lime wedges, if desired.



Oven Roasted Brussel Sprouts:

1 lb brussel sprouts (trimmed and halved)
olive oil
fresh cracked pepper and sea salt
parmesan cheese

Preheat oven to 375

Prep brussel spouts and toss with olive oil, salt and pepper.

Place on a baking sheet, single layer only

Roast 10-15 minutes or until golden brown. They will have a delicious nutty flavor and still be slightly crunchy!