Yep -- it's happened once again. It isn't even October yet, but every yoga-pants-clad food blogger is waxing poetic about all the pumpkin-spiced things that bring her joy. Except The Ninj. I may be wearing the ubiquitous yoga-pants uniform of the work-from-home writer, but I'm still refusing to talk about pumpkin. I'm still hung up on end-of-summer / beginning-of-fall fruit.
Plums to be exact, which you'll recall featured prominently in my recent fresh plum breakfast cake. Good lordy, y'all, I haven't even gotten started on apples yet, let alone pumpkin!
(And, frankly, when the heck did fall become all about pumpkin of all things? Not apples, not butternut squash, but pumpkin? I blame Starbucks.)
Plus, I realized, much to my chagrin that, given my lack of a real garden this year, I haven't canned or preserved very much. And that, my friends, is more than a little TRAGIC.
The lack of canning and abundance of fresh plums brought me to this ginger spiced plum sauce. ERMERGAHD, this stuff is so heavenly spread on freshly grilled chicken or pork -- just the right amount of earthy spice, tartness and sweetness. Shred the chicken and mix in the plum sauce and you've got the basis for an Asian-inspired taco that will blow your mind.
I have even mixed this plum sauce with a little oil and vinegar to make a jammy vinaigrette for a peppery arugula salad. And I also think it would be lovely baked into some marmalade muffins or my favorite homemade granola.
