Yield: 12 Muffins
½ cup granulated sugar
½ cup dark brown sugar
1/3 cup whole roasted and salted almonds
1 cup all-purpose flour
1 tablespoon orange zest (zested on a Microplane)
½ teaspoon baking powder
¼ teaspoon ground cinnamon
¼ teaspoon ground cardamom
¼ teaspoon kosher salt
7 tablespoons unsalted butter, cut into 1-inch pieces
2 whole eggs
1 teaspoon pure vanilla extract
3 (medium-sized) ripe plums, quartered, pits discarded
Set an oven rack to the middle position and preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with paper muffin cups.
Place the sugars and almond in a food processor with the blade attachment. Run for 1 minute until it begins to clump. Add the flour, zest, baking powder, spices and salt. Pulse a few times to combine. Add the butter. Pulse 5 to 7 times, until it starts to resemble wet sand. Add eggs and vanilla extract. Pulse until the texture turns into a uniform, thick batter.
Fill each muffin tin equally, with 2½ tablespoons of batter. Gently press a quarter plum into each muffin, skin side up or skin side down – both ways are equally delicious!
Transfer to the oven and bake for 25 minutes. Test readiness by poking a toothpick or knife in the middle of a muffin; if it comes out clean, it’s ready.
Remove from oven. Place tin on a cookie rack and let the muffins cool in the tin for 15 minutes before removing the muffins from the tin.
For those of you who like spice – this recipe is for you! The play of the heat from the red pepper flakes and numbing effect of Sichuan peppercorns (commonly used in Sichuan cuisine) makes this dish have an addictive quality. That, plus it’s easy to whip up AND when you have a glut of summer cucumbers on hand, it’s nice to try something new!
Yield: 2 to 4 servings
1 pound small cucumbers, Persian or Japanese, ends trimmed and halved lengthwise, seeds scooped out
1 tablespoon natural (unseasoned) rice wine vinegar
¾ teaspoon dark brown sugar
¾ teaspoon toasted sesame oil
¼ teaspoon kosher salt, plus more to taste
2 tablespoons roughly chopped dry roasted peanuts
1 scallion, ends trimmed, sliced thinly (white and light green part), optional
Place cucumbers flesh side down on a cutting board. Gently smash with the side of a large knife. Tear into bite sized pieces.
Place vinegar, sugar, oil and salt in a medium bowl. Stir to dissolve sugar and salt. Add cucumbers, peanuts and scallion (if using) and stir to combine.
1 tablespoon grapeseed oil
1/8 teaspoon crushed red chili pepper (chili flakes)
2 teaspoons minced garlic
½ teaspoon Sichuan peppercorns
Place all ingredients in a small saucepan. Turn heat to medium low. Let cook, stirring occasionally, until garlic turns light brown, approximately 3 minutes. Remove from heat.
Pour spicy oil over cucumbers. Fold to combine. Adjust seasoning with salt and serve.