This light and airy traditional Ukrainian Honey Cake from Pastry Chef Misty Olsen Green of Hawks Public House is loaded with delicious California Prunes and adds the perfect finishing touch to your meal. The recipe is direct from Misty’s grandmother, who made this prune and honey cake regularly. A rich sour cream frosting adds a touch of tang that contrasts beautifully with the sinfully sweet honey and California Prunes.
View recipeIntroducing the Finely Pruned Cocktail, courtesy of our friends at Hawks Public House. This lovely lemon concoction is sure to become a new favorite. It calls for a little advance prep to create the Lemon Cordial and Pear Prune Shrub, but we promise it’s well worth it. Cheers!
View recipeLooking for a new signature cocktail? Try a Fractured Prune Cocktail – a gorgeous creation from our friends at Hawks Public House. California prunes add subtle sweetness to their signature Pear Prune Shrub, the secret ingredient in this dreamy drink. Cheers!
View recipeIt never hurts to have a show-stopping recipe in your back pocket. We cohosted a dinner at Hawks Public House and we were absolutely obsessed with this gorgeous dish. The all-California grown Liberty Duck Breast á l’Orange is an elegant entrée that’s sure to impress your guests. And yes, it tastes as good as it looks.
View recipeThis savory Prune Miso Dip with Charred Nantes Carrots might look like an impressive appetizer, but it’s actually super simple to prepare. Our friends at Hawks Public House created this recipe for a dinner we hosted with our friends at Cherry Bombe. They were kind enough to share the recipe, and we’re thrilled to share it with you. Enjoy!
View recipeJessie Sheehan‘s recipe for Salty Snack Chocolate Fudge from her cookbook Snackable Bakes is so incredibly easy to make and endlessly customizable. Her version calls for pretzels and crushed potato chips. We swapped the chips for candied orange slices, toasted walnuts, and California Prunes. The base of the recipe is chocolate chips and sweetened condensed milk, which when melted together makes delicious fudge base (that is IMPOSSIBLE to mess up). Every bite is a flavor explosion that reminds us of our favorite holiday treat Panforte. This recipe was adapted by Alison Needham for California Prunes.
View recipeThis cozy Beef Stew with Red Wine from Top Chef Stephanie Cmar is incredibly rich and flavorful. Red wine, California Prunes, smoky paprika and cinnamon make this the kind of rib-sticking winter meal that warms you from the inside out. Though it takes a few minutes to assemble the stew, most of the cooking time is hands off. Bonus – the simmering stew will fill your kitchen with the most mouthwatering aroma. Serve with a hearty rustic loaf (and the rest of that bottle of Pinot Noir).
View recipeThis recipe for Chicken Legs with California Prunes from Top Chef Stephanie Cmar is packed with flavor. It’s easy enough for a weeknight but impressive enough for guests! The heat from the ancho chiles is balanced with sweet and tangy California Prunes. We recommend serving it with rice, mashed potatoes or flour tortillas to help soak up the delicious sauce.
View recipeThis tangy-light mascarpone cake is studded with sweet, flavorful prunes simmered in red wine. It’s the kind of recipe that will make a dessert person out of anyone, which is a skill Claire Saffitz; recipe developer, video personality & former Senior Food Editor at Bon Appétit, has mastered.
Claire Saffitz’s Dessert Person cookbook is a feast for the eyes (and sweet tooth), but her combination of prunes, red wine, and mascarpone cheese here really stole our hearts. Originally inspired by a dessert at Frankies Sputino in Brooklyn, this mascarpone cake pairs a light texture with softened prunes and rich, warm spiced red wine syrup–it’s equally as great for a weeknight dessert as it is for a holiday spread.
View recipeIf comedian Guy Branum hasn’t already convinced you of how delicious (and nutritious) California Prunes are, maybe his recipe for Far Breton will.
Similar to a clafoutis, a Far Breton is an iconic prune dessert in the Brittany region of France, and Guy’s version is buttery, rich, and filled with brandy-spiked prunes.
SPECIAL EQUIPMENT: You’ll need a cast iron or oven-safe skillet and a food processor or blender to make this Far Breton recipe
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