Wild Plum Sauce (Tkemali)
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- 1 teaspoon fennel seeds
- 1 pound wild* or domestic red- or yellow-fleshed plums, o
- 1/2 pound star anise pod
- 1 tablespoon roughly chopped mint leaves
- 1 tablespoon roughly chopped cilantro leaves
- 2 tablespoon large garlic cloves minced
- tablespoon about 1 1/2 tsp. kosher salt
- 1/2 teaspoon red chile flakes or more if mild
- teaspoon sugar (optional)
- Carbohydrate 0.632887498974482 g
- Cholesterol 0 mg
- Fat 0.182600833041701 g
- Fiber 0.445933326894303 g
- Protein 0.179755833023462 g
- Saturated Fat 0.0119749999905862 g
- Serving Size 1 1 Serving (341g)
- Sodium 0.918166664940799 mg
- Sugar 0.186954172080179 g
- Trans Fat 0.0334724999452821 g
- Calories 4 calories
My Grandma's Wild Plum Sauce: A Taste of Home
The scent of simmering plums always takes me back to my grandmother's kitchen in Belarus. Her small, one-room house was filled with the warmth of her cooking, a love that infused every dish she made. One of her most cherished recipes was a wild plum sauce – a vibrant, tangy concoction that perfectly balanced sweet and tart. Years later, thousands of miles away in Portland, Oregon, I found myself recreating her magic, using the wild plums that abound in this new landscape.
It’s funny how ingredients can transport you. The first time I made this sauce for my pop-up restaurant, DaNet, to accompany spiced lamb skewers, the memories flooded back. I was instantly back in that small Belarusian kitchen, the aroma of plums filling the air, the warmth of my grandmother’s embrace. The simple act of cooking became a poignant journey, reconnecting me with a past filled with love and cherished traditions. This wasn't just about making a delicious sauce; it was about honoring a legacy.
This wild plum sauce, or Tkemali as it's known in some parts of the world, is more than just a condiment; it's an experience. The slightly tart yet intensely flavorful plums are the star, but the subtle spice of star anise and fennel, the freshness of mint and cilantro, and the warmth of garlic all play their part in creating a symphony of tastes. The process itself is simple, almost meditative: the gentle simmering of the plums, the careful straining, the melding of flavors. It’s a recipe that allows you to connect with your food on a deeper level, to appreciate the simple yet profound act of transforming raw ingredients into something delicious and meaningful.
Beyond the Recipe: A Culinary Journey
My culinary journey began in my grandmother’s kitchen. It wasn't about fancy techniques or Michelin stars; it was about love, family, and simple, honest ingredients. That ethos has always guided me, even as I've built a successful career as a chef in Portland. I believe food should be approachable, and this recipe reflects that belief. It is incredibly easy to make and adaptable to your own preferences. You can adjust the sweetness, the spiciness, even the herbs to create your own unique version.
The beauty of this recipe lies in its versatility. It's a fantastic addition to grilled meats, like the spiced lamb skewers I mentioned earlier. The sweetness of the plums cuts through the richness of the lamb, creating a delicious balance of flavors. But it doesn't stop there. This sauce is also amazing with roasted chicken, fish, or even as a topping for savory pastries. It's a flavor that enhances almost anything it touches.
More Than Just a Sauce: A Connection to the Past
More than just a recipe, this wild plum sauce is a testament to the power of food to connect us across time and distance. It's a bridge between my childhood in Soviet Belarus and my life as a chef in Portland. It is a reminder of the love and care that went into the food my grandmother prepared, and the simple joys of sharing a meal with loved ones. It's a connection to my roots, expressed through the vibrant, sweet, and tangy taste of wild plums.
I encourage you to try this recipe. Not only will you enjoy a delicious and versatile sauce, but you might also find yourself transported back to cherished memories, your own personal culinary journey unfolding with each spoonful.
Step-by-step
- Wash and stem plums, put in a small pot, and add enough water to just cover plums. Bring to a boil. If plums are softened, remove from heat; if not, cover and simmer until soft, 10 to 15 minutes.
- Grind star anise with fennel seeds in a spice grinder or clean coffee grinder.
- Strain plums into a bowl; reserve liquid. Set strainer of plums over pot. With a wooden spoon or gloved hand, firmly press plums through strainer into pot (discard pits). The strained plums should have the texture of thin tomato soup; stir in some plum-cooking water if needed.
- Add remaining ingredients (except sugar) and simmer over medium heat, uncovered, stirring occasionally, until flavors have melded and sauce is as thick as ketchup, about 30 minutes. Season with more salt to taste, along with a spoonful of sugar if you like.
- Wild plums have a higher pectin content, so they will need more cooking water.
- Make ahead: Sauce, up to 2 days, chilled; frozen, up to 4 months.
