Heading to a party where there will be lots of wine, and not sure what to take? How about some simple savory cookies - biscotti and sables made for wine pairing?
After making damson wine, the next most common recipe I'd found was for damson jam. We usually get plenty of Italian plums from our own tree, but this year it didn't produce much at all so these damsons were a great substitute. I made a small batch with ginger and a second small batch with cinnamon and cardamom.
We recently went to Volterra, a little Italian restaurant in Ballard that's been getting a lot of press lately. Dinner was pretty good, but Todd's dessert was the shining star: a lovely panna cotta served with sliced strawberries (a little out of season, but perfect) and apricot compote. I took the idea home and devised my own interpretation, with a little help from the Splendid Table.
