It's Plum Time for Dessert

The Porgy and Bess lyrics, "Summertime, and the liven' is easy..." stroll through my mind this time of year.   With Atlanta temperatures hotter than ever, summer truly means simple, effortless meals that don't heat the kitchen nor require much energy to prepare.  Since my sweet tooth does not take a vacation, dessert too must be a simple, preferably seasonal dish featuring the bounty of Georgia fruits while placating my sweet tooth.  And without turning on the oven, of course!

When food shopping at the Asian market for a recent cooking class, I spied fresh, ripe black plums and frozen wonton wrappers.  Students love dessert and I didn't have a sweet treat on the menu.  The idea was planted!  Wonton wrappers are so versatile and reign as a key ingredient for Asian dumplings, ravioli or fried crispy noodles.  Inexpensive and widely available, why not pair them with thin, ripe, sweet slices of plum to create a panfried dumpling?  Add a coating of confectioners sugar and voila, my sweet tooth is salivating with anticipation!  With one bite, the bright, inviting plum slices are exposed and the crispy, golden brown wonton is perfectly coated in powdered goodness.  Try these with seasonal stone fruit or berries.  Freeze any leftover wonton wrappers for another dose of fritters this summer.

Wonton wrappers laid out and ready!

Slices of gorgeous ripe plums

Plum sliced placed off center on the wonton wrapper

Wetting the first side of the wonton

Wetting the second side of the wonton wrapper 

before folding the empty wonton half over the fruit

Two down, two to go!

Refrigerate the filled wontons for 30 minutes before frying

Pan fry on each side until golden brown...not long!

A good dose of powdered sugar to coat

Hope you're hungry!!

Plum Wonton Fritters

• 2 small, ripe black or red plums
• 16 wonton wrappers, thawed if frozen
• 2 teaspoons granulated sugar
• water, as needed
• canola oil for frying 
• 1/2 cup confectioners sugar

Method:

1. Slice the plums into 16 thin slices and set aside.  
2. Lay the wonton wrappers about 1 inch apart on a clean work surface or  cutting board.  Place two thin plum slices shingled together on one diagonal half of the wonton wrapper, skin side toward the center.  Using water or a pastry brush, wet the two sides of the wrapper on the half that holds the fruit.  Wrap the other wonton half over top of the fruit and press to seal together.  Cover with plastic wrap and refrigerate until ready to fry, at least 30 minutes.  
3. Heat a 10-inch skillet over medium heat.  Add about 1 inch of canola or vegetable oil and when hot and shimmering (but not smoking), add the wontons to the hot oil without crowding the pan.  Fry on each side until golden brown.  Transfer to a paper-towel lined plate for just a few seconds and then on to a paper bag with confectioners sugar.  Shake to coat completely and place on serving platter.  Devour immediately!!!   

Note:  If you prefer to use nectarines or peaches, slice them 1/8-inch thick and cut in half if they are too long.

Welcome to New York

I was giddy with excitement as the wheels touched down on the runway.  Finally....I was going to New York City.  Manhattan.  Field of Dreams like no other.  Broadway.  Food.  Fashion.  Innovation.  Ellis Island.  Television.  Celebrities.  Central Park.  Shopping.  The world in a nutshell.  Yes, finally I was going to New York City for the first time. 

What would I See?  Taste?  Touch?  Would I fall in love with it?  Why did I wait so long??  All of these questions and more would be answered in the next few days.  Wide eyed with wonder, there was the Manhattan skyline as the taxi skirted the water and then drove over the bridge toward my destination.  This shot of the Chrysler building was taken from the Saveur Magazine conference room window. 

 Now that I'm back home, I can't wait to return.  Soon.  Very soon.  A few days at a conference barely skims any surface of experiencing what New York really is.  The promise that it holds.  The beauty.  The forgotten.  Dreams waiting to blossom and those that have already withered.  The excitement of what is and what will be.  The history of what has gone before.  I will be posting experiences from the International Association of Culinary Professional's annual conference for 2012 and things I saw,  people I met, what I hope to see next time, and all in between.   

And if you have not been to New York, make your plan, pack your bags and take off for the experience of a lifetime whether it's to take in a Broadway show, sample delectable food, buy that perfect pair of shoes, or to simply be.  Now I understand the phrase "I Love New York".