You know you’re getting old when prune recipes start looking really good! Even though Liz was up in New Hampshire skiing with friends and Janice was back in Boston celebrating with a crowd of 20, we each prepared recipes featuring prunes (AKA dried plums) over the New Year break. We hadn’t spoken in over a week so clearly there was some sort of warped mental telepathy going on!
Liz was at Loon Mountain visiting her friend Wendy. For New Year’s Eve dinner, they prepared Chicken Marbella from The Silver Palate Cookbook. Instead of a whole chicken cut into pieces, they used boneless, skinless chicken breast halves. The recipe was intended more for the seven couples at the party than the kids (though a few did try it) given its somewhat sophisticated ingredient combination: capers, pitted prunes, Spanish green olives, dried oregano, and white wine. The prunes added a delicious sweetness to the dish, not to mention a nice burst of fiber and health-promoting antioxidants.
For New Year’s day, Liz created a simple, hearty slow cooker recipe using two pounds lean stew beef, one medium onion (diced), one cup of the leftover pitted prunes (that’s about 24), and one cup of all-natural BBQ sauce. It cooked for about seven hours on low. When it was done, Liz pulled the meat and prunes apart using two forks and then served the savory mixture on whole grain burger buns. This was without a doubt one of the most family-friendly recipes ever!
Now for Janice’s prune story. On New Year’s Eve, she took about 25 pitted prunes, wrapped each one with a small slice of Prosciutto, secured it with a tooth pick and then baked them at 400 degrees for 10 minutes on a foil-lined baking sheet. The combo of sweet and salty made this easy-does-it appetizer a real crowd pleaser.
Besides tasting great, we’re pleased to report that our recipes helped to ring in 2009 with an extra dash of good nutrition!