This is going to be one of many drive-by posts this month. Octobers are always the cruelest month, forget April. After seeing Mrs. Wheelbarrow’s slivovitz recipe in the Washington Post a couple of weeks ago, I knew I wouldn’t be able to resist.
Slivovitz is the elixir of Eastern Europe. It’s usually a clear, distilled liquor made from the prune-plum that are flooding our Willamette Valley markets right now, but her version is more of a liqueur: sweet, soft, and plummy with just a bit of spice. Who cares about authenticity — it sounds marvelous. So I made some and I put up a quick batch of prune-plum jam flavored with Hungarian Zwack herbal liqueur with the rest of the plums.
It’s a great year for these dark, dense plums. Try our local variety, ‘Brooks,’ which is sweeter and has more flesh than the Italian ‘Fellenbergs’.
I also found some greengage plums at the market this weekend, but they were overripe, so won’t be exactly the flavor I was looking for. Nevertheless, they turned into a perfectly decent greengage-vanilla jam that tastes like the most delightful vegan caramel (with a little salt on top for good measure).