Under my Plumb. Pluot and Plumcot Lekvar

I don't really care about spelling.

Sometimes I spell things in old english and other times my words don’t even look like members of the English language.
But
sit across the room and ask me how to spell a word.
My inner 5th grade puts down the game boy, steps up to the mic and suddenly i'm in the running.
Akeelah can keep her B cause i've got that jawn on lock down!
So my point?
relax the lever on your correction tape ladies,
I realize I spelled plumb wrong for its use but it just looks better that way.
And don’t give me that look.

Though possibly cause for argument in a heated game of scrabble , Lekvar is a real word.
Lekvar is a Hungarian filling used in pastries making a big appearance in our house around Christmas time when my mom busts out the rosette irons and kipfels. It is usually made out of prunes or dried apricots and constitutes a thick jam that stays put when placed.

This is my attempt at a twist.

Pluots and plumcots are both apricot and plum hybrids. Pluots tend toward more of a plum taste while plumcots tend to be 50/50.
There are also several types of plumcots. They range from perfectly plumb looking to striated green red warbles. I have found this last variety, often called "dinosaur eggs", the best for making jam.

I tried several variants on plumb recipes and settled on this combination. Though not as heavy with pectin as it could be, making it a little more on the loose side makes it more versatile as a jam. You can use a little more sugar if the plumb derivatives are less sweet. I prefer to rely on the natural sugars of over ripe fruit and use less sugar. The general rule is 1 - 1 1/2 cups of sugar to each pound of fruit.
A canning technique post will follow but really it's a forgiving and highly communicative process that lets you know when things have gone awry. If the lids flex when pushed down they didn't seal and so must be used immediately.



Pluot and Plumcot Lekvar:

• 2 ilbs plumcots
  
• 1 1/2 - 2 ilbs pluots
  (roughly 4 1/2 - 5 cups)
  
• 1 lemon juiced
  
• 3 cups sugar (and a handful extra)
  
• 1 package sure-jell
  

Traditionaly lekvar is made in a copper pot and I do believe this makes a difference. Though I can't speak with AUTH-or-it-TAY on the chemistry of it all I know aluminum is the bad guy. Something about it reacts poorly with the acids your depending on to help the jam become jam. Stainless teel is also fine to use. Its my pot of choice at the moment as copper pots are wicked expensive.

I'd also like to say something about the sugar here. The first time i made a bacth it was good but sweet rather then tart and super jelled. The jams consistancey is dependant on the proper mix of acids and sugar along with pectin. The second time I played sugar limbo just to see how low I could go. If your worried about it setting up add or want that thicker consistancey add in and extra cup or two (4 - 5 cups of sugar. 6 if youve got 4 full pounds). After a batch or two you'll get a feel for whats going on in. I've had success with roughly 3 1/2 but mayeb I'm pushing my luck.If your after more of a traditional lekvar consistancey go with 1/2 to an extra 3/4 package of sure-jell.

Pit the fruit and quarter. Leave the skins on. Throw into a pot (and stir constantly over low-medium heat till the juices are expressed.
Dont cook the hell out of your jam or its gonna get soupy. Keep in mind those hot little fruit fibers also need to hold up in the wicked heat of the canning pot.Over cooking isnt going to do anyone any good.
add the lemon juice.
add the pectin and stir thouroughly then add the sugar and boil full throttle for one minute.

At this point your ready to can accordingly.

Good job. You make daddy proud.

Pistachio and panko crusted Tilapia

Panko.
It sounds like something your going to have to clean.
Hard.
Like with a Brillo pad.

In truth nothing could be lighter or more crisp. Panko are Japanese bread crumbs readily available at most Asian markets and increasingly sold at places like Pathmark. Made of a finely worked wheat base ,it makes a beautifully browned and crunchy crust. Think tempura or plumb pork.
Panko is the uber crumb.

Paired with Pistachio it makes a nice overcoat for a good piece of fish or a chicken boob. (ok ok now im making it sound obscene...like a flasher...)
I've seen a lot of similar recipes online that use a lemon sauce or some other accompaniment but I prefer mine a cappella over a simple salad or with some brown rice.

The recipe that follows is approximate. You may need to add more or less of something but its a place to start:

• 2 pieces of fish. I used Tilapia because it isnt "overly fishy."

• 2 cups panko

• a little under 1-1/2 cups crushed pistachios

• large garlic clove minced

• tblsp parsley

• 1 tsp honey

• juice of one lemon

Roast shelled pistachios in a hot oven at about 300- 350 until they are browned and smell fragrant.
crush in a cuisinart or with the side of a large knife. They dont need to be entirely pulverized but make sure they are somewhat fine or you will have a completly different and less appetizing recipe on hand. I like to call it "Panko GRAVEL crusted Tilapia."

Mix pistachio,panko, garlic, and parsley to create your breadcrumb.
At this point you can either choose to simply roll the fish around in it or use some sort of adhesive food to help the breadcrumbs stick.
One time I used lemon juice mixed with a small amount of honey.
Another time i used some fig basalmic.
I say Do it up.


There are two plans of attack.
You can either brown the breaded fish in the frying pan first and then place it in a hot oven (350) for about 5-10 minutes.
or
Put a little olive oil in the bottom of a heat save dish and cook covered in the oven set to 400 for about 10 minutes or so. Flip half way through to ensure the panko is crispy on both sides. The higer heat helps it crisp up.