The Basics: Stone Fruits

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The Profile

Stone Fruits

Classified as species of Prunus, members of the rose family, stone fruits become available from farm stands & local markets in the summer months. The broad term is used to signal that a stone hard covering may be found encasing the seed in the center of the fruit. The stones play a vital role during growth & development as they lend support to the fruit as it hangs on the branches while the stems deliver vital nutrients as they mature. Stone fruits are a bit more delicate than other tree fruits so they are best if eaten or cooked within a few days. Learn about some of the most popular varieties available now.

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How To Navigate Stone Fruit Varieties

 Stone fruits are relatively simple to prep & many recipes only require just that the pit be removed before using them so a cutting board & a paring knife is all that is necessary to get started. Use this guide to learn more about some of the most common stone fruits available from your local market right this minute that may be used in salads & oatmeal or to make jams & galettes in particular. 

Plums By Rebecca Gordon Publisher Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques Digital Instructional Magazine. Summer Pies Tarts Galettes Summer Entertaining Pies Baking Cooking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon Southern Hostess Southern Entertaining Pastry Chef TV Cooking Personality Birmingham Alabama How To Make Plum Jam and Galettes

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Essential Guide To Stone Fruits

Stone fruits are excellent to use in a variety of cooking applications such as jams & sauces to baking specialties including pies, tarts & galettes. Use specific varieties by themselves or combine them for wonderfully interesting flavor combinations. 

No. 1

Peaches

Peaches become available in the South around mid-May. Clingstone varieties are the first to emerge which means the fruit clings to the pit. Freestone peaches pop up around July & when cut, the fruit separates easily from the pit. Generally speaking, peach flesh may be found in shades of yellow & white.

No. 2

Nectarines

Nectarines hold up well under a variety of cooking applications from baking, grilling & sautéing to poaching & broiling. Pair them with grilled chicken & pork or highlight them in a lovely pie featuring a crust of Buttermilk Pâte Sucrée.

No. 3

Apricots

Apricots are a fragile stone fruit & they break down easily when cooked to prepare jellies & jams. Expect a creamy texture to this lovely, bright fruit.

No. 4

Almonds

Almonds are the seed of a fruit that looks small & green on tree branches– much like a peach– so it’s no surprise nectarines, plums & peaches pair well in recipes from a flavor standpoint.

Plums By Rebecca Gordon Publisher Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques Digital Instructional Magazine. Summer Pies Tarts Galettes Summer Entertaining Pies Baking Cooking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon Southern Hostess Southern Entertaining Pastry Chef TV Cooking Personality Birmingham Alabama How To Make Plum Jam and GalettesNo. 5

Plums

Plums are a good source of fiber, vitamins C & K & may be found in many shapes in colors ranging from black, red & purple to yellow & green. They are generally classified as Asian or European with each offering different flavor characteristics. Availability ranges during the general growing season running from May through October.  

No. 6

Pluots

Pluots are a cross between a plum & an apricot featuring the best qualities of each fruit. Mostly resembling a plum in characteristics with a smooth skin without the bitter undertones, they appear more flattened & look like a thick disc. 

No. 7

Cherries

Cherries may be found as sweet or sour varieties & are considered a fragile crop. They must be picked ripe so the window in which they are to be used is short. Sweet cherries include favorites such as Rainier & Bing while sour, tart flavors include English Morello & Meteor. 

The Tune
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* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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