|Florentines: A Tuscan Feast|
|by Lorenza De'Medici|
"Florentines" is an anthology inspired by the rediscovery of Giovanna Garzoni, a miniaturist painter at the court of the Medici in the 17th century.
Results 1 - 10 of 120 for plum sauce
Remove skins from plums by dipping in ... heat to very low and simmer for about 10 minutes. Use sauce for basting or serve as an accompaniment for dipping.
Cut chicken into ... Brush butter on chicken. Bake at 350 degrees for 35-40 minutes. Serve hot or cold. Good to dip in favorite sauces. Try this Plum Sauce:
Dot the bottom ... dish and spoon plum sauce over all. Bake, ... Whirl until pureed. Cover and refrigerate until ready to use. Makes about 1 1/2 cups sauce.
Pour boiling water ... to heat. Add plum or hoisin sauce, ginger, sugar, ... thoroughly with sauce. Transfer to heated platter and garnish with green onion.
Cut fish across ... with bacon and skewer on a bamboo skewer. Grill on hibachi, basting with plum sauce until the bacon is as crisp as you like it. Ono!
Cut ribs into ... until tender. Drain plums (reserving syrup), remove ... 3 or 4 times and brushing often with sauce. Serves 8-10. Pass remaining sauce.
Cut ribs into ... set aside. Prepare sauce by cooking onion ... Remove pits, puree plums and reserve liquid ... brushing with sauce. Serve with remaining sauce.
Place onion, celery, ... hours, basting with Plum Sauce during last half ... Stir in remaining ingredients, including plums and liquid. Simmer 30 minutes.
Heat pineapple (with ... vinegar and soy sauce to boiling. Mix ... temperature; stir in plum sauce. Cover and ... may be substituted for the plum sauce.
Sprinkle some salt ... to make the sauce. Roughly chop ... stock. Then add pureed plum, sage, and brandy. Let boil and adjust seasoning and consistency.
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