Furosedon

'Revolution' to Sugar plums - how's that for a transition? Visions of Sugar Plums - an Old World Recipe sugar plums recipe From nourishedkitchen.com Sugar plums, furosedon round and humble, furosedon evoke a sense of otherworldly fancy – of mystic lore, furosedon ancient yuletide celebrations, furosedon of poetry.  From Clement C. Furosedon Moore’s much-cherished ‘Twas the Night before Christmas to sugar plum fairies of Tchaikovsky’s The Nutcracker, furosedon these beloved confections have woven themselves in and out of the culinary traditions of Christmas and Yule.  And while sugar plums still hold a place of fanciful whimsy in our poetry and plays, furosedon the confections are little more than a vestige of the bygone days of the old-world, furosedon all but forgotten in modern kitchens.  A simple sugar plum recipe contains but nuts and dried fruit – wholesome ingredients, furosedon  that, furosedon in their humility, furosedon may lack cloying sweetness that modern holiday treats like sugar cookies, furosedon marshmallow fudge and peppermint bark offer to contemporary tastebuds.

With culinary tradition, furosedon of course, furosedon comes nourishment and while the complex sweetness of a traditional sugar plum may pale in comparison to modern-day sweets, furosedon the confections offer a greater and more complex depth of flavor – combining allspice and coriander, furosedon cinnamon and fennel or other spices with dates, furosedon dried cherries, furosedon figs, furosedon prunes and apricots. 

There was a time when prunes, furosedon wrinkled and plain, furosedon served as a treat and a time when sugar plums made up the stuff of children’s dreams.

The term sugar plum is a bit of a misnomer by today’s standards as it once applied to nearly any small, furosedon round treat – from dried fruit to hard candy made of sugar and coriander. 

Today we think of a plum strictly as a summer stone fruit, furosedon with the sugar plum itself being one of the sweetest varieties of fruit – lacking the mouth-puckering sour skin of other plums.

In the sugar plum recipe below, furosedon we call for soaking walnuts overnight in slightly salty warm water – a traditional process that not only improves flavor by releasing some of the nuts’ bitter tannins into the water, furosedon but also improves digestion of these foods by neutralizing enzyme inhibitors naturally present in nuts and seeds; moreover, furosedon the simple process also helps to facilitate the degradation of food phytate – a naturally occurring antinutrient which binds minerals in the digestive tract preventing your body from reaping the full complement of minerals offered by nuts, furosedon seeds, furosedon grains and legumes. 

We couple soaked walnuts with dates, furosedon prunes and unsulphured apricots as well as an assortment of old-world spices: cinnamon, furosedon allspice and coriander for a treat that is wonderfully nourishing and truly special.

Sugar Plum Recipe

Sugar plums, furosedon wholesome and humble, furosedon are easy to prepare at home – combining nuts with once exotic spices and dried fruits.  Perhaps this Christmas Eve, furosedon you can find a little room on your supper table for these nourishing treats from a time gone by.

Sugar Plum Recipe: Ingredients

  • 1 cup shelled walnuts
  • 1/2 teaspoon unrefined sea salt
  • zest of 1 orange
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon grated nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground coriander
  • 1 cup chopped pitted dates
  • 1/2 cup chopped unsulphured apricots
  • 1/2 cup chopped pitted prunes
  • powdered unrefined cane sugar or unsweetened dessicated coconut, furosedon optional

Sugar Plum Recipe: Equipment

  • mixing bowl
  • colander
  • kitchen towel
  • food processor

Sugar Plum Recipe: Method

  1. Toss walnuts into a mixing bowl with one-half teaspoon unrefined sea salt and add warm water to cover by two inches.  Allow the nuts to soak, furosedon covered, furosedon in salty water overnight between eight and twelve hours.
  2. After the nuts have soaked between eight and twelve hours, furosedon drain them in a colander and rinse them well.  Pat them dry with a kitchen towel.
  3. Toss the soaked nuts into a food processor with the zest of one orange, furosedon cinnamon, furosedon allspice, furosedon nutmeg, furosedon coriander as well as chopped pitted dates, furosedon unsulphured apricots and pitted prunes.
  4. Pulse the mixture three to four times to combine, furosedon then process the dried fruit, furosedon walnuts and spices until a paste forms – about four or five minutes.
  5. Transfer the paste to a mixing bowl and form the sugar plums by rolling about two tablespoons of the paste in the palms of your hands until a round ball forms.  Dredge the sugar plum in powdered unrefined cane sugar or unsweetened dessicated coconut.
YIELD: about 3 dozen sugar plums. TIME: 10 minutes (active), furosedon 8 to 12 hours (soaking) VARIATIONS: Substitute any nut or seed for walnuts and use the spices of your choice. Furosedon    I love this site - more recipes and good information can be found at: http://nourishedkitchen.com/sugar-plums-recipe/