Pulling out a plum

[kpurvis]

A "friend" has given me a very large bottle of plum wine, which was given to him by his favorite Chinese restaurant owner. What on earth do I do with a giant bottle of plum wine? Once I crack the seal, I certainly won't be able to drink it that fast. Any suggestions?

[Schneier]

I'll bet it would make a really good dessert sauce. When we have extra sweet wine in the house, we reduce it down and then freeze it.

Bruce

[alanamoana]

there are many cake recipes that call for alcohol (dessert type wines), just replace with plum wine if you're in the mood to bake.

sauce is good as is a soaking syrup for said cake.

an easy granita (there's a lot of sugar in plum wine, so you may need to adjust with some sort of unsweetened complementary fruit juice).

etc. ad nauseum (and that's only after attempting to drink the entire bottle yourself!)

[Toliver]

A "friend" has given me a very large bottle of plum wine, which was given to him by his favorite Chinese restaurant owner. What on earth do I do with a giant bottle of plum wine? Once I crack the seal, I certainly won't be able to drink it that fast. Any suggestions?

When in Rome, so to speak.....Try it in a sauce for a stir fry.

[Bicycle Lee]

if you cook down some plums with it you can make something either savory or sweet...

like a savory plum marmalade for some duck....oooh that is nice...

or plum compote for a torta de la nona....hmmmm

[Schneier]

When in Rome, so to speak.....Try it in a sauce for a stir fry.

That sounds good. It won't use it all up, but it will use some of it up.

Bruce

[kpurvis]

Thanks, all. Those are some great ideas. And since I just finished writing a story on cutting up duck, I just happen to have five or six duck breasts laying around in the freezer. I feel a glaze coming on . . .

[bushey]

Mix it with equal parts of sake for a great drink -- called a Kamakaze (?).

If you can still get fresh plums, do a stiry fry with chicken breast, snow peas, plum slices and slices of sweet onion. Use the plum wine in the marinade for the chicken and for a sauce, with a little hoisin and rice vinegar.

[alacarte]

Don't waste it on cooking.

Drink it, straight up, with a liberal squeeze of lime.

[Nick]

Don't waste it on cooking.

Drink it, straight up, .......

Yes indeed, you'll find that bottle gone in no time - and you too.

Great stuff.

[Schneier]

Thanks, all. Those are some great ideas. And since I just finished writing a story on cutting up duck, I just happen to have five or six duck breasts laying around in the freezer. I feel a glaze coming on . . .

Excellent. Are we all invited to dinner?

Bruce

[fifi]

Don't waste it on cooking.

Drink it, straight up, .......

Yes indeed, you'll find that bottle gone in no time - and you too.

Great stuff.

Oh dear. This reminds me of a memorable night in Martinez, California. With some dear friends, we went to a wonderful Chinese restaurant for dinner. Our host knew the owners very well. At the end of the meal, we started sampling various plum wines. Delicious stuff. But deadly. The hangover was memorable.

[butterchik]

Don't waste it on cooking.

Drink it, straight up, with a liberal squeeze of lime.

or with a gingerale/lime/sake mix...or soda water and sour plum...

But if you can't drink it all, you can always poach in it (nashi pears, lemongrass, ginger etc...)

[Feather]

OPA!

[kpurvis]

Thanks, all. Those are some great ideas. And since I just finished writing a story on cutting up duck, I just happen to have five or six duck breasts laying around in the freezer. I feel a glaze coming on . . .

Excellent. Are we all invited to dinner?

Bruce

Varmint filled our state quota for hospitality for a while! (I'm in Charlotte, N.C. Sadly had to miss the big pig-picking because of an unavoidable camping trip with my son's Scout troop.)

[Varmint]

Thanks, all. Those are some great ideas. And since I just finished writing a story on cutting up duck, I just happen to have five or six duck breasts laying around in the freezer. I feel a glaze coming on . . .

Excellent. Are we all invited to dinner?

Bruce

Varmint filled our state quota for hospitality for a while! (I'm in Charlotte, N.C. Sadly had to miss the big pig-picking because of an unavoidable camping trip with my son's Scout troop.)

Yeah, and Kathi's making up for her absence by bringing the duck breasts up to Raleigh and cooking for me, right Kathi??

[kpurvis]

Thanks, all. Those are some great ideas. And since I just finished writing a story on cutting up duck, I just happen to have five or six duck breasts laying around in the freezer. I feel a glaze coming on . . .

Excellent. Are we all invited to dinner?

Bruce

Varmint filled our state quota for hospitality for a while! (I'm in Charlotte, N.C. Sadly had to miss the big pig-picking because of an unavoidable camping trip with my son's Scout troop.)

Yeah, and Kathi's making up for her absence by bringing the duck breasts up to Raleigh and cooking for me, right Kathi??

Aw, Dean. You know I'm your fowl weather friend.

[budrichard]

Plum wine is an acquired taste which I never have acquired. When we get a bottle we give it away. You may our bottle! -Dick

[Schneier]

The trick is not to drink it, but to cook with it.

[kpurvis]

The trick is not to drink it, but to cook with it.

. . . And that brings us back to doe, a deer, a female deer. . .

Tidiest ending to a thread I've seen on the site. Thanks, all.