Sweet, Hot Plum Chutney – A Versatile Summer Delight

 

It’s plum season, and my kitchen is buzzing with the vibrant colors and juicy sweetness of fresh plums! Among the many ways to celebrate this seasonal bounty, one recipe stands out as a true gem: Sweet, Hot Plum Chutney, inspired by the culinary genius Nigel Slater. This tangy, spicy, and subtly sweet relish is a game-changer, elevating everything from Indian curries to charcuterie boards. My favorite way to enjoy it? Mix it with fresh chopped scallions and cream cheese for a refreshing, unique dip or spread that’s perfect for summer gatherings. Don't get me started on how amazingly good it is on a grilled cheese.

Don’t let the word “chutney” intimidate you—it’s incredibly easy to make, and you don’t need to be a canning expert to enjoy it. If sterilizing jars feels like too much hassle, simply freeze the chutney in ice cube trays for convenient, portion-sized bursts of flavor.

It employs the use of pantry staples like vinegar, sugar, and spices, plus fresh plums and shallots,or onions, if you must. You can adjust the dried chile flakes to suit your spice tolerance, and it stores well in jars or the freezer, so you can savor plum season all year. Whether you’re a seasoned home cook or a curious beginner, this recipe is your ticket to transforming plums into something extraordinary.

Sweet, Hot Plum Chutney
 (Makes about 3-4 small jars)

1½ lbs. Melissa’s plums, halved and pitted
3 Melissa’s shallots, peeled and coarsely chopped
1 c. golden raisins
1 c. sugar
¼ t. dried chile flakes (adjust for more or less heat)
Juice from one Melissa’s Tango tangerine
1 t. kosher salt
2 t. yellow mustard seeds
2/3 c. cider vinegar
2/3 c. malt vinegar
1 cinnamon stick

In a large stainless steel or enameled pan, combine the plums, onions, raisins, sugar, chile flakes, tangerine juice, salt, mustard seeds, vinegars, and cinnamon stick.

Bring the mixture to a boil over medium heat, stirring occasionally.

Reduce the heat to low and simmer for about 1 hour, stirring occasionally to prevent sticking, until the chutney thickens to a jam-like consistency.

Remove the cinnamon stick. Spoon the hot chutney into sterilized jars and seal, or let cool and freeze in ice cube trays for easy portioning.

If you’re new to canning, sterilize jars by boiling them for 10 minutes or running them through a dishwasher’s sanitize cycle. Not canning? Store in the fridge for up to 2 weeks or freeze for up to 6 months.

Serve alongside chicken tikka masala or vegetable curry for a burst of sweet-spicy flavor.

Charcuterie Board: Pair with aged cheddar, prosciutto, and crusty bread for an elegant appetizer.

Cream Cheese Dip: Mix 2 tablespoons of chutney with 8 ounces of cream cheese and 2 chopped scallions for a tangy spread perfect for crackers or bagels.

Sandwich Spread: Add a dollop to grilled cheese or turkey sandwiches for a gourmet twist.

Why Plums, you ask?
Plums are at their peak from late spring to early fall, and their juicy, tart-sweet flesh is ideal for chutneys. Melissa’s plums, in particular, bring a reliable burst of flavor, and the pixie tangerine juice adds a bright, citrusy note that balances the richness of the spices. This recipe is a celebration of summer’s bounty, capturing the essence of the season in every bite.

So, grab those plums, crank up your favorite summer playlist, and let’s get cooking! This Sweet, Hot Plum Chutney is your new go-to for adding a touch of sophistication and spice to any meal. Have you tried making chutney before, or do you have a favorite plum recipe? Share your thoughts in the comments—I’d love to hear from you!

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Murder on the Marlow Belle, a Review

 

Okay, I’ll admit it—I’m a total Robert Thorogood fangirl. From his “Death in Paradise” days to every single Marlow Murder Club book, I’m hooked on his knack for spinning cozy mysteries that feel like a warm hug and a brainteaser all at once. So, when I cracked open Murder on the Marlow Belle, the fourth book in the Marlow Murder Club series, I was practically buzzing with excitement. Spoiler alert: it did not disappoint! This book is like hopping back into a group chat with your favorite quirky pals—Judith, Suzie, and Becks—who are back to solve a juicy murder on a riverboat. It’s got all the Thorogood magic: twists that keep you guessing, a setting that’s practically a character itself, and a story so fun you’ll forget to check your phone.

This time, our crime-busting trio is diving into a murder aboard the Marlow Belle, where the local amateur theater group’s drama (and secrets) takes center stage. Judith, the feisty, gin-loving granny detective, is as sharp and prickly as ever, and I love how Thorogood lets her shine while showing her softer side with Suzie and Becks. Their chemistry is pure gold—think late-night gossip sessions mixed with sleuthing genius. The riverboat vibe, plus the theater group’s petty squabbles and hidden grudges, makes for a perfect puzzle that had me pointing at every character going, “You’re the killer! No, wait, you are!” Thorogood’s so good at throwing curve balls, and the big reveal? Brilliant!

If you’re into cozy mysteries with heart, humor, and a side of clever, this book is for you. Thorogood’s storytelling is like catching up with old friends over a pint, except someone’s been murdered and you’re loving every minute of figuring out whodunit. I could read his books forever, and this one’s another gem in the Marlow series. Grab it, clear your day, and maybe keep some snacks handy—you’re not putting this down till the last page.

 Preorder your copy here. 

Many thanks to NetGalley, Poison Pen Press, and Robert Thorogood for providing me with an advanced digital copy in exchange for an honest review.

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Zesty Cucumber Crunch Salad Inspired by TikTok’s Logan

 

As a cucumber lover growing my own this year, I was thrilled to recreate Logan’s cucumber salad (with a slightly more “civilized” approach). His method is delightfully chaotic—slicing cucumbers straight into a deli container, crumbling hard-boiled eggs with his hands, and shaking it all up with chopsticks in hand. I opted for a mandoline and a mixing bowl, but the result was just as delicious. This Zesty Cucumber Crunch Salad is fresh, tangy, and packed with flavor, perfect for a quick lunch or side dish.

Here’s how I made it, with a few tweaks to suit my style. If you want to see Logan’s original, check out his TikTok video here: https://www.tiktok.com/t/ZTjnHGxvt/in!Zesty Cucumber Crunch Salad

Slightly adapted from Logan the TikTok guy

2 Melissa’s mini cucumbers, sliced 1/8-inch thick
2 ribs celery, chopped
¼ c. red onion, finely chopped
2 hard-boiled eggs, chopped
1 T. sour cream
1 T. freshly squeezed lemon juice
1 T. Kewpie mayo
Pinch of paprika
Pinch of MSG
Kosher salt (for draining cucumbers)

Using a mandoline, slice the cucumbers into 1/8-inch rounds. Place them in a colander, sprinkle with kosher salt, and let sit for 30 minutes to release excess water. Pat dry with paper towels.

In a mixing bowl, toss together the cucumbers, celery, red onion, and hard-boiled eggs.

Add sour cream, lemon juice, Kewpie mayo, paprika, and MSG. Gently mix until everything is coated.

For Logan’s style, transfer to a large deli container, secure the lid, and shake vigorously. For a more refined approach, plate the salad and serve with chopsticks or a fork.

Dig in and savor the crisp, creamy, and zesty flavors!

Tips:
If you don’t have Kewpie mayo, regular mayo works, but Kewpie adds a richer umami kick.

Adjust the MSG and paprika to taste—start small if you’re new to MSG.

Growing your own cucumbers? Freshly picked ones make this salad extra crisp.

This salad is my new go-to for a quick, refreshing meal. The cucumbers provide a satisfying crunch, the eggs add protein, and the creamy-tangy dressing ties it all together. Whether you shake it up Logan-style or plate it elegantly, this recipe is a must-try for cucumber fans. Let me know in the comments how you make it your own!

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Sweet & Spicy Pickled Cherries – Your Summer Must-Try

 

As a pickle enthusiast, I’m obsessed with all things tangy, briny, and bold – and these Sweet and Spicy Pickled Cherries are my new favorite! With cherry season peaking from May to August (and a bonus round in December), now’s the perfect time to turn juicy Bing cherries into a standout treat for your summer cheese boards, antipasto platters, or cocktail garnishes. Say goodbye to cornichons – these cherries steal the show! Quick to make, prep-ahead friendly, and storable in the fridge for up to a month, they’re a game-changer for summer picnics or festive holiday spreads.

Ready in under 15 minutes, these perfect for busy summer days.  They add flair to charcuterie, are delicious when paired with creamy cheeses — pair with brie or Gouda for a sweet-spicy kick, or you can use them garnish a cocktail — they give a G&T or Margarita an extra kick. Pack them in mason jars and tie a ribbon around the jar for a thoughtful, homemade present. You just may want to make a double batch. 

Pickled Cherries Recipe

Adapted from Epicurious

 ¾ c. distilled white vinegar

¾ c. water

2 T. granulated sugar 

2 T. brown sugar

2 t. whole black peppercorns

1 t. coriander seeds

1 cardamom pod

1 cinnamon stick

½ t. crushed red pepper flakes

1 lb. fresh Melissa's Bing cherries, stemmed and pitted

1 large sprig Melissa’s fresh rosemary

 In a medium stainless-steel saucepan, combine vinegar, water, sugars, peppercorns, coriander, cardamom, cinnamon, and red pepper flakes. Bring to a boil, stirring to dissolve sugars.  Lower heat to medium-low and simmer for 5 minutes.

 Strain liquid into a bowl, then return it to the pan. Add cherries and rosemary to the saucepan. Simmer until cherries are tender, about 3-5 minutes.

 Transfer cherries and rosemary to a 1-quart mason jar (or two smaller jars). Pour in enough pickling liquid to cover cherries.

 Cover and refrigerate. Store for up to 1 month. Strain before serving.

 Makes about 1 quart 

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My Deck Garden’s New Pergola and Early Planting Adventures

It’s been a transformative year for my deck garden, and I’m so excited to finally share the changes with you. In years past, I’ve always updated you on my gardening plans, successes, and failures, but this year, I got a bit sidetracked. I added a small pergola to the garden, and while I knew I’d like it, I didn’t expect to fall completely in love with it. The moment I step out of the conservatory onto the deck, it feels like I’m entering a whole new room—a little fantasy land surrounded by my plants. The pergola has truly enhanced the space in ways I can’t quite describe.One of the best additions the pergola brought is the ability to hang baskets for the first time since I moved here 13 years ago, which has been an absolute thrill. I also upgraded the dim solar light caps with new, pricier ones that illuminate the garden beautifully from dusk until dawn. On top of that, I found charming solar lanterns and placed one in each of the window boxes, creating a whimsical glow that I adore. 

I moved my mosaic-top table from the conservatory to the garden so I can enjoy my morning coffee while listening to birdsong. This table used to be my go-to for tablescapes indoors, so I’m still figuring out how to adapt. I might try creating tablescapes outside, or I may need to adjust to using the larger table inside for a more intimate table-for-two setup. We’ll see how it all unfolds! 

As for the garden itself, I’m off to an exciting start. I grew various colors of bell peppers from seeds I harvested from organic peppers, and they’re already thriving. I’m equally thrilled about the Charentais melon seeds I saved from last year. After a late planting last season that yielded just three (albeit juicy and delicious) melons, I planted earlier this year, and the seeds sprouted in just a couple of days. I’m hopeful for a bigger harvest this time around. 

I’m also giving zucchini another shot, despite my past struggles with it. While it seems like everyone else can grow zucchini with ease, I’ve yet to succeed, so I’m trying a new variety this year and keeping my fingers crossed for better results. I’ll share an update in a month to let you know how everything’s growing and how the pergola continues to shape this magical space. 

 

What about you? What’s growing in your garden this season? I’d love to hear about your planting adventures—drop a comment below and share your story!

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Portobello Steaks au Poivre

 

When I made that delicious Chicken au Poivre last month, I commented that I thought you could pretty much “au Poivre” anything. I was right. I have “au Poivre-d” my way through and an entire bottle of cognac. Was it worth it? It was. This sumptuous vegetarian offering will have meat lovers forgetting they loved meat due to the beefy taste of the portobellos. Because the Portobellos are sliced into strips, you can serve a single one as an appetizer, or multiples as a main dish. It is hardy, filling, and ever so satisfying. This recipe (adapted from thekitchn.com (who seem to love to make things complicated), transforms humble portobello mushrooms into a rich, savory dish with a peppery, creamy sauce that’s perfect for a cozy dinner or impressing guests. The combination of earthy mushrooms, aromatic thyme, and a luscious Cognac-infused sauce makes this dish a standout. I have divided it into simple steps making it much more straightforward to make, even for beginner cooks. 

Portobello Steaks au Poivre

4 large Melissa’s portobello mushrooms

1 large Melissa’s shallot, finely chopped (about 1/3 c.)

4 garlic cloves, smashed

6 T. unsalted butter, cut into 6 pieces

1 heaping T. Melissa’s rainbow peppercorn blend

1 t. garlic powder

1 t. onion powder

¼ c. + 2 T. olive oil

5 fresh Melissa’s thyme sprigs

1 t. kosher salt, divided

¼ c. Cognac

½ c. mushroom broth*

½ c. heavy cream

Prep the Mushrooms:

Gently scrape out the stems and gills from the portobello mushrooms with a spoon and discard.

Make the Spice Paste:

Crush the peppercorns (use a mortar and pestle or a towel and heavy pan). Mix with garlic powder, onion powder, and ¼ cup olive oil in a small bowl.

Season the Mushrooms:

Rub the spice paste onto the gill side of each mushroom.

Cook the Mushrooms:

Heat 2 Tbsp olive oil in a 12-inch skillet over medium-high heat. Place mushrooms gill-side up in the skillet. Press gently with a spatula to brown the bottoms, about 4-5 minutes. Flip and cook 2 more minutes.

Add Flavor:

Lower heat to medium-low, flip mushrooms again, and add smashed garlic, 4 Tbsp butter, and thyme sprigs. Once butter melts, tilt the pan and spoon the butter over the mushrooms for 2 minutes until tender. Sprinkle with ½ tsp salt.

Rest the Mushrooms:

Move mushrooms to a cutting board, tent with foil to keep warm. Remove any burnt peppercorns from the skillet.

Make the Sauce:

Add 2 Tbsp butter and chopped shallot to the skillet. Cook over medium-low heat, stirring, until shallots are soft, about 2 minutes. Remove from heat, carefully add Cognac, and scrape up browned bits. Return to heat and cook 1 minute to reduce alcohol.

 Finish the Sauce:

Add mushroom broth and simmer for 3 minutes. Stir in heavy cream and ½ tsp salt. Simmer 4-8 minutes until the sauce thickens. Remove thyme stems, if desired, I didn’t.

Serve:

Slice mushrooms thickly, arrange on a plate, and spoon sauce over them, or return to the skillet to coat in sauce. Serve hot!

*You can substitute chicken or beef broth if you’re not concerned about the dish being vegetarian.

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Simple Pleasures: Incredibly Craveable Recipes for Everyday Cooking, a Review

Jodi Moreno’s Simple Pleasures: Incredibly Craveable Recipes for Everyday Cooking is a refreshing departure from the often lackluster cookbooks flooding today’s market. As a James Beard–nominated chef, Moreno brings a vibrant, indulgent, yet approachable energy to her collection of comfort recipes that celebrate life’s simple pleasures. From the moment you open the book, its beautifully designed pages and comprehensive index—a rarity in modern cookbooks—draw you in. Every recipe is accompanied by a stunning photograph, making it as much a visual feast as a culinary one.

 

What sets this book apart is Moreno’s knack for reinventing familiar dishes with unexpected twists. The pickle-brine sheet pan chicken with capers, red onion, and dill is a standout, its bold flavor combination will no doubt provide a “toothsome” experience that lives up to its intriguing title. Similarly, the broccoli with feta, almonds, and lemon, inspired by her boss’s obsession, is a simple yet sophisticated dish that delivers on both taste and ease. As a broccoli enthusiast, I found this recipe to be a delightful addition to my repertoire.The shrimp scampi with tomato rice is another gem—elegant enough for company, yet straightforward for novice cooks. Moreno’s Golden Salmorejo, a yellow tomato gazpacho, is a must-try for summer, especially for those growing their own yellow tomatoes, like me. Her take on potato leek soup, enhanced with crispy potatoes and leeks, challenges even the most confident home cooks to rethink a classic. The book’s variety ensures there’s something for every taste, budget, and skill level, from indulgent butter-laden dishes to lighter, feel-good options. 

 

Moreno’s playful organization, with sections like “Pasta Parties” and “Long Leisurely Gatherings,” invites readers to embrace cooking as a joyful, communal experience. Her love for bold ingredients—crème fraîche, juicy tomatoes, mounds of parmesan—shines through, creating recipes that balance decadence and nourishment. Simple Pleasures is a cookbook that feels personal, thoughtful, and inspiring, making it a must-have for anyone who cherishes quality, creativity, and the art of cooking.Get your copy here.

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