Anybody care to share?
Umeboshi Plum Dressing
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Here's the list, partial list perhaps:
Umeboshi plums, oil, vinegar, egg, and herbs.
It's from the Anotherthyme restaurant in Durham, NC.
I can adjust the herbs if I can figure out what to do with the rest of the stuff.
And let us know how it works out.
There are recipes to be found here.
If you whisk the oil and vinegar, it becomes creamy due to the emulsion process. Does this help?
So... I looked up cold cream sauces. Peterson says that American heavy cream is too thin to make a good cold cream sauce, but that it can be thickened with an acid such as citrus or vinegar. As the plums are pickled, they should be quite acidy and I can add citrus. I think that, as I'm making a salad dressing, the citrus should be fine and I don't think it will conflict with the pickled plum.
This seems the easiest to me. No uncooked egg danger, no emulsion problems.
What do you think? Has anyone done this adding-acid-to-cream thing?
Or it might work just fine if you up the ratio of plums. Try pureeing or even cooking the plums which are often used with meat dishes where they are not detectable via sight once cooked. Then incorporate into the cream.
They are delicious.
Thanks for the cooking the plums tip. I was going to puree, but I bet the cooking will make it even better. Going to try this over the weekend.
1. Umeboshi plum vinegar (Eden Co.) is not vinegar at all. It is the brine in which the umeboshi plums have been soaked. Soaking the pickled plums takes away some of the saltiness. This saltiness is then in the "vinegar". A taste of the vinegar was like taking a swig of salt.
2. Umeboshi plum paste (Eden Co.) is a paste of the pickled plums and the leaves from the plant that produces the plums, beefsteak leaves also known as shiso.
3. Umeboshi plums are not plums at all. They are a specie of apricot. I love apricots, so I will continue my quest for these plums.
4. A trip to the local Asian market got me a jar of pickled umeboshi plums. I soaked them to get rid of the saltiness, but obviously not for long enough because they were still quite salty. Next trip, I'm going to try some dried Japanese apricots because I think that refers to the umeboshi plum.
Do you know how to make the lemon tamari recipe- ?
Here's the original from AnotherThyme (originally SomeThyme on Broad St) then Pyewacket in Chapel Hill.
Straight from Muskie Cates (the chef) via David and Mary S. Bacon (original owners.)
Umeboshi Plum Dressing
Serving Size : 20
Categories : Salad Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup water
4 tablespoons apple cider vinegar
3 tablespoons honey
1/2 cup canola oil
1 teaspoon garlic -- minced
1/3 teaspoon white pepper -- ground
1/3 teaspoon ginger powder
2 teaspoons chervil
2 tablespoons umeboshi plum paste
1 each eggs
1 1/4 cups canola oil
Add all ingredients except the last amount of oil to the blender. (If not
confident of your egg source use pasturized eggs.) Blend together well.
While blending, gradually add the oil in a thin, steady stream. Should
pull toghether and be thick and pink, not brown and watery.
Makes about 3 cups of dressing.
(That equaled one serving for some of Pyewacket's patrons.)
My husband and I are both Orphans of Pyewacket-he a former employee and me a regular customer of all three restaurants.
If you Facebook, check out the Orphans of Pyewacket page-lots of fun memories and terrific recipes.
The Lemon Tamari Dressing is on there, but sadly, the Moutarde de Meaux dressing recipe has been lost, or Mary is not sharing it.
Hey! It's great to know there are other 'Wacketers on this site. Happy to know you!
Edited by foodnfoto - 5/20/13 at 4:23pm
I am a "Waketeer" from years ago. I lived in Durham and frequented Anothertyme, and Sometyme. I loved their Umeboshi dressing and have never sucessfully achieved anything close. I have looked on and off for 20 years and came across this thread and went wild. I can't wait to try the real recipe. Thank you so much for your most helpful input!!
I too used to love Pyewacket, Somethyme and Anotherthyme. I loved the Lemon Tamari dressing. It has been 32 years since I have had any and I still crave it. I could not find the recipe on Facebook. If someone has the recipe for the Lemon Tamari Salad Dressing, would you please post it here?
Thanks so much.