Super Bowl Sunday

With the Super Bowl in San Francisco, California this year, why not look for a local ingredient to score a winning touchdown with your guests? Approximately 99 percent of the U.S. supply of dried plums are produced in California making this plummus recipe a real reason to celebrate the big game!

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2 15-ounce cans garbanzo beans (chickpeas), with half of the liquid drained
¼ cup tahini (sesame seed paste)
3 tablespoons dried plum purée
5 tablespoons lemon juice
2 cloves garlic, minced (about 1 teaspoon)
¾ teaspoon salt
¼ teaspoon paprika
¼ teaspoon pepper
⅛ teaspoon cayenne pepper



 Add the garbanzo beans (with the remaining liquid) to a blender or food processor. Add the tahini, dried plum purée, lemon juice, garlic, salt and spices. Blend until smooth. Serve with crackers, pita or vegetables.


We also can’t forget the finger foods ! You will surely score major points  with our Cajun dried plum barbecue sauce smothered over chicken wings

And for your guests who have a sweet tooth and want to celebrate their team’s victory, try our California dried plum lemon squares.



1½    cups pitted California Dried Plums, chopped
½    cup prune liquor, cognac or brandy

1⅓    cups all-purpose flour
⅓    cup powdered sugar
Grated zest of 1 lemon
11     tablespoons unsalted butter, room temperature
¼    teaspoon vanilla extract

¾    cup plus 2 tablespoons granulated sugar
3    tablespoons all-purpose flour
2    eggs
1    egg yolk
Grated zest of 1 lemon
¼    cup lemon juice
⅓    cup sliced almonds
Powdered sugar



Combine dried plums and liquor in a medium bowl. Cover and let stand 12 hours.

For the crust: Preheat oven to 325°F. Combine flour, powdered sugar and lemon zest in a mixing bowl. Blend in butter and vanilla with a pastry blender or fingers until dough is evenly blended and clumps together. With floured fingers, press onto bottom and sides, up to 1 inch, of an 8-by-8-inch baking pan. Bake 20 minutes or until edges are lightly browned.

For the filling: While crust is baking, make the filling. Stir sugar and flour in a mixing bowl. Blend in eggs and yolk. Stir in lemon zest and juice. Drain any excess liquor from plum mixture and reserve for another use if desired. Arrange plums and almonds on baked crust. Pour lemon filling evenly over. Bake until top is light golden brown and set, about 25 minutes. Cool completely. Dust with powdered sugar if desired. Cut into 9 squares.

Recipe courtesy of Caroline Denti of California Bakery, I dolci dell’ America for the California Dried Plum Board.

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