![]() ![]() Bake for 1 hour, until the fruit is bubbling and the crust is golden. Sprinkle the remaining crumb mixture evenly on top. Arrange the plums in concentric circles on the crust. With floured hands, lightly pat the dough evenly in the bottom of the pan and 1 inch up the sides. Set aside 3/4 cup of the crumb mixture and pour the rest into the springform pan. Add 1 tablespoon of cold water and continue to beat for about 30 seconds, until the mixture forms large, moist crumbs. With the mixer on low, gradually add the dry ingredients to the butter mixture until it forms small, dry crumbs. In a small bowl, combine the flour, cinnamon, salt, and baking powder. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and remaining 1 cup of sugar on medium speed until light and fluffy. Place the plums, tapioca, creme de cassis, and 3/4 cup of the sugar in a mixing bowl and stir to combine. Butter and flour a 9-inch springform pan and place it on a sheet pan. Lunch in David Lebovitz’ My Paris Kitchen. Interested in our Cookbook Book Club? So far we’ve enjoyed:Ī Gatherings-inspired baby shower brunch, ![]() Please note: The product links from Amazon and The Book Depository are affiliate links, meaning if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you) which goes towards maintaining eat. Purchase Barefoot in Paris for yourselves on Amazon (this link should bring you to the Amazon store closest to you) Or for free worldwide shipping, buy from The Book Depository. Get the recipe for Ina’s Plum Cake Tatin here. Because you know, fruit and cake is totally acceptable for breakfast, right? This also made a pretty lovely breakfast for a few days afterwards. I was very impressed with this recipe and will be experimenting myself with some tatin cakes (a little easier to work with than tarts, I find). The top looked VERY soggy and my cake looked very flat but I needn’t have worried: It was and I took it out and let it sit a few minutes before I flipped it over. In the end I baked the cake for a little longer than the recipe called for (10 minutes) because I was not entirely sure that the cake was cooked (when you poke a skewer into it you are likely to get some plum and then it’s hard to tell when the skewer is clean). The plums were not very ripe so I hoped they wouldn’t produce much juice and that the caramel would not make the cake too soggy. There was a LOT of caramel and I was worried that it was too much. Since it’s a cake and not a tart (so actual cake batter as opposed to pastry), you make a proper caramel with sugar and water, not butter and sugar that one traditionally uses for the tarte tatin caramel. Get the recipe for Ina’s Linguine with Shrimp Scampi here.įor dessert, I wanted to use some of the gorgeous Italian plums I had on hand and was delighted to find a recipe for a Plum Cake Tatin in Ina’s Barefoot in Paris. Easy to pull together at the last minute too if you are like me and always keep frozen shrimp in your freezer – the rest of the ingredients you probably already have on had. Garlic and lemon are the predominant flavours here making for a bright dish that is a perfect summer pasta. In keeping with our theme (well, not really since we never share what we are making before we see each other!), Jenn made this Linguine with Shrimp Scampi: Get the recipe for the Grilled Herb Shrimp here. Jan said both recipes are very easy (another reason we love Ina!) and I’ve definitely got these bookmarked for a quick meal (even not in the summer – would be a lovely way to brighten up a chilly autumn day). Light and fruity and so flavourful – was the perfect starter for our meal. Paired beautifully with these Grilled Herb Shrimp with Mango Salsa made by Jan: We started out with lovely strawberry drinks by Jenn (not an Ina recipe but very much a Jenn one!): What better way to celebrate Jenn’s new house than with food? A lunch party sounded just perfect for Labour Day weekend! Jan has all Ina’s books, I have one (of course it’s Barefoot in Paris!) and we all agreed that Ina’s recipes generally don’t let us down. Cookbook Book Club is my once a month most months “cooking from the same cookbook” meal with Jan and Jenn, and this month we cooked from Ina Garten’s recipes.
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