Pickled Plums With Shiso Recipes

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PICKLED PLUMS WITH SHISO



Pickled Plums with Shiso image

Make this for our Sticky Rice Balls.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 7

12 red plums (about 2 1/2 pounds), halved lengthwise and pitted
2 cups rice wine vinegar
1/2 cup sugar
1/2 cup shiso leaves, cut into very fine strips (9 to 10 leaves)
12 coriander seeds
1 cinnamon stick
1 small dried red chile

Steps:

  • Put plums in a nonreactive bowl; set aside. Stir together vinegar, sugar, 1 cup water, shiso leaves, the spices, and the chile in a medium saucepan. Bring to a boil. Pour over plums; let cool completely. Cover with plastic wrap, and refrigerate at least 8 hours, or up to 1 week. Just before serving, cut plums into 1/2-inch pieces. Discard cinnamon stick and chile.

STICKY RICE BALLS AND PICKLED PLUMS WITH SHISO



Sticky Rice Balls and Pickled Plums with Shiso image

Shiso leaves (a spicy herb that tastes like across between its basil and mint relatives) serves as part of this sophisticated Japanese-inspired first course or a light meal. The fruit-herb mixture, marinated in rice wine vinegar and spices, is nice in alternating bites with therich lobster-and-avocado-filled sushi-rice balls.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Yield Makes 2 dozen

Number Of Ingredients 9

1 1/2 cups sushi rice
3 tablespoons rice wine vinegar
1/4 cup mirin (Japanese sweet rice wine)
2 teaspoons sugar
3/4 teaspoon coarse salt
2 ounces cooked lobster meat, cut into 24 pieces
1/2 avocado, pitted, peeled, and cut into 24 pieces
2 tablespoons black sesame seeds
Pickled Plums With Shiso

Steps:

  • Cook rice according to package instructions. Transfer to a large bowl; set aside. Stir together vinegar, mirin, sugar, and salt in a small saucepan. Bring to a boil. Cook, stirring constantly, until sugar has dissolved. Remove from heat. Pour vinegar mixture over cooked rice. Stir rice mixture until it has cooled slightly.
  • Form rice mixture into 1-inch balls using wet hands. Make an indentation in each ball with your thumb. Fill with a piece each of lobster and avocado. Cover with more rice to seal. Sprinkle with sesame seeds. Transfer to a serving platter. Serve with pickled plums. Rice balls can be refrigerated, covered with plastic wrap, up to 5 hours. Before serving, let rice balls stand until they come to room temperature.

PLUM GOOD PICKLED PLUMS



Plum Good Pickled Plums image

Make and share this Plum Good Pickled Plums recipe from Food.com.

Provided by Bergy

Categories     Plums

Time 35m

Yield 5 Half pints apprx depends on size of plums

Number Of Ingredients 9

3 lbs Italian plums
1 tablespoon fresh ginger, minced
3 hot chilies, , finely chopped
1 teaspoon clove, ground
1 teaspoon cinnamon
2 tablespoons allspice
1/2 tablespoon salt
1 1/2 cups sugar
2 cups vinegar

Steps:

  • Wash the fruit and prick each plum with a fork.
  • Put all the other ingredients into a saucepan and bring to a gentle boil, stirring until the sugar has melted.
  • Add plums and cook for 3-4 minutes.
  • Put plums into sterilized jars.
  • Keep boiling the syrup until it thickens, pour over plums.
  • Check the jars are sealed, keep for 2 months before using.

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