Angelino Plum, Date & Raisin with Turkey
The Fedo Family (Al, Fran, Andrea & Bonita) always loved turkey leftovers. We couldn’t wait for the Thanksgiving turkey and we couldn’t wait for those turkey sandwiches in our lunches and hot turkey sandwiches when the turkey was witling down. And of course, turkey hash or turkey pinwheels were enjoyed in those waning days when our Thanksgiving feast was just a special memory and our Christmas feast was still a few weeks to come.
Here are a few simple suggestions for pairing La Bonita California’s Angelino Plum, Date & Raisin Conserve with the turkey in your life:
Turkey and Plum Spread
- Chop enough turkey pieces (we like turkey breast for this) for 3 or 4 sandwiches--about 2 cups chopped. You can grind or shred the turkey, if you prefer.
- Add one 9-ounce jar of Angelino Plum, Date & Raisin Conserve, more or less to desired spreadability.
For a little crunch, we also mix in about 3/4-cup chopped celery, when we have it on hand.
Spread this over your favorite sandwich bread, add lettuce and enjoy Angelino Plum and Turkey spread. Our assistant, Eloise, says she likes to use this mixture in a wrap-flour tortillas or Pita pockets. Finely chopped, this mixture makes a nice spread over endive spears, small Romaine lettuce leaves, or crackers. This makes a nice holiday canepe offering.All content © La Bonita California. All rights reserved.
Turkey and Plum Sandwiches
- Choose your bread, mayo or no, layer on slices of turkey, and then add a generous layer of Angelino Plum, Date & Raisin Conserve.
- Finish with spring greens or whatever lettuces you have on hand—now enjoy!
This is a classic sandwich, minus the cranberry sauce that many enjoy-- Angelino Plum, Date & Raisin Conserve brings a subtle sweet-tart change to a familiar after-the-feast-is-over favorite. And if you prefer your turkey sandwiches plain, try our conserve on the side—it makes a very appealing side dish for the main course, and hot or cold turkey sandwiches.All content © La Bonita California. All rights reserved.
ANGELINO PLUMB, DATE and RASIN UPSIDE-DOWN CAKE
Al and Bonita always asked for Pineapple Upside-Down Cake for their birthday cake. Fran always obliged. And Fran would often make this cake “just because”. We offer up an easy new version of Upside-Down Cake in honor of all our birthday memories:
- Melt 6-tablespoons butter in a 9x13-inch baking dish.
- Spread two 10-ounce jars of Angelino Plum, Date & Raisin Conserve over the bottom of pan. Use more or less, as desired.
- Sprinkle 1/2-cup brown sugar over the conserve.
- Follow directions on a package of your favorite yellow cake mix. Spread this over conserve mixture.
- Bake in a moderate oven according to the cake mix directions.
- Let stand about 5 minutes and invert on a serving platter or clean and dry cutting board (we save one just for this purpose.)
- Serve warm. Add scoop of vanilla gelato, if desired. Enjoy!
ANGELINO PLUM, DATE, & RAISIN SPICE CAKE
Ingredients: ½ cup butter, softened, 1-cup sugar, 2 eggs, well beaten, 2 cups sifted cake flour, 1 teaspoon soda, & 1 10-ounce jar Angelino Plum, Date & Raisin Conserve, thinned with ¼ cup plus 2 tablespoons water.
- Preheat oven to 375 degrees.
- Cream butter and sugar until light, add beaten eggs.
- Blend conserve gently into this mixture.
- Sift dry cake flour and soda together and gently add to the conserve mixture, about ½ cup at a time.
- Pour into 9x13-inch greased baking pan and bake at 375 degrees for 30 minutes or until toothpick test indicates done.
- Cool. You may frost with your favorite cream cheese frosting or simple vanilla frosting. Or, serve plain with or without vanilla gelato or ice cream.