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Friday, September 25, 2015

Figs Tart Up

A chance encounter with a discounted flat of perfectly ripe figs led to a day of baking in pursuit of a great tasting fig tart for a recipe I contributed to Zesterdaily.  
Although it might look complicated, because there are a number of elements (tart dough, custard, roasted almonds, fig confit), each element can be made several days ahead.  

On the day you want to serve the tart, you'll only spend a few minutes putting everything together.  The tart goes in the oven while you're having drinks with your friends.  Easy.

The tart can be made into half a dozen small tartlets (above) or one very large tart that serves a dozen or more.

Friday, September 18, 2015

Shrimp Steam Up and Go to Town with Remoulade and Charred Shallots

Often the most ingenious cooking techniques are the simplest. Years ago I met a Thai chef who graciously showed me some basic cooking techniques. One particular technique I loved was cooking raw shrimp in an aluminum foil pouch. The resulting shrimp were plump, juicy and sweet. Of course the freshest, highest quality shrimp needed to be used.

I loved the technique not only because of the result but also because as the shrimp cooked, the pouch expanded. That reminded me of the way stove-top Jiffy popcorn puffed up.
Long before there was microwavable popcorn, Jiffy satisfied the hunger for easy-to-make snack food. Prepared correctly, the popcorn came out nicely steamed. But if you weren't careful, the bottom kernels burned and gave the whole bag of popcorn a harsh charcoal flavor. The same is true of cooking the shrimp in an aluminum pouch, be careful not to burn the shrimp.

Preparing the shrimp this way can produce perfectly steamed shrimp to use for an icy-cold shrimp cocktail to accompany an equally icy-cold vodka martini (dirty, of course, with an olive and an onion) or to be served hot and steaming on a platter.

With the shrimp cocktail, serve a horseradish-hot cocktail sauce. With the hot shrimp, remoulade is a good accompanying sauce or chermoula.

After steaming, the shrimp can be quickly charred on a carbon steel pan to add a bit of color and sweetness. That's what I did tonight for dinner when I made the shrimp with charred shallots and remoulade.


Raw shrimp that have been shelled and devined can be used, but I prefer to go the distance and do the prep work myself. That way I know when the shelling and deveining was done and I will harvest the shells to make a light and delicious shrimp-shell sauce. More about that in another post.

Use any size shrimp you like. Smaller shrimp will cook more quickly and are more trouble to shell and devein. In general, I would recommend medium to large sized shrimp.

Time to prepare depends if you are shelling and deveining them yourself. The cooking time will also vary, depending on the size of the shrimp.

Choosing a mustard to use to make the remoulade is a personal choice. Dijon has a good clean flavor but can be intense. A milder choice is deli-style mustards. In either case, buy a good quality mustard.

Serves 4 as an entree, Serves 8 as an appetizer

Time to prep: approximately 15 minutes

Time to cook: approximately 5 minutes

Total time: approximately 20 minutes


2 pounds raw shrimp, washed, pat dried
1/4 cup mayonnaise preferably Best Foods or Heilman's
1/4 cup good quality mustard, either deli style or Dijon
1 tablespoon capers, finely chopped
1/4 teaspoon freshly ground black pepper
5-6 large shallots, washed, skins removed and ends trimmed and discarded
1/2 teaspoon olive oil
1 sheet aluminum 15" long


To make the remoulade, mix together the mayonnaise, mustard and capers, seasoned with black pepper. Place in an air tight container and refrigerator.

If the raw shrimp are shelled and deveined, wash and pat dry. If not, peel the shells off, starting with the legs and rolling them off the flesh, pulling off the tail at the same time.
Using a sharp paring knife, cut a shallow incision in the back of the shrimp, remove the black vein and discard. After shelling and deveining, rinse the shrimp again in clean water, drain and pat dry.

Lay the sheet of aluminum on a flat surface. In the middle of the sheet, lay the shrimp snuggly together, all facing the same way. Imagine they are coodling in bed.
Fold the foil over the shrimp and neatly seal the ends being careful to keep the shrimp flat. The objective is to create an air-tight pouch. The ends of the pouch should be folded over 3-4 times so that as the pouch expands, the ends do not pop open releasing the heat and liquid.

Heat a pan large enough that the pouch can fit in the center. Turn the heat onto high. Have a pair of long tongs at the ready.

To determine that the pan is hot enough, dip three fingers into a bowl of water and fling drops of water into the pan. If the water skitters across, the pan is hot enough.

Have a large plate ready.

Place the pouch onto the hot pan. When the pouch inflates, the shrimp are cooked on that side. If the pouch is not sealed completely, the pouch may not inflate. The shrimp will cook regardless. In which case, assume that 3 minutes on each side will cook the shrimp.
Carefully use the tongs to turn the pouch over. Lay the pouch in the middle of the hot pan. If the pouch had inflated, turning it over will deflate it. When it inflates again or the pouch has been on the hot pan for 3-4 minutes, the shrimp should be cooked.

Using the tongs, hold the pouch over a bowl and cut open the pouch. Remove the shrimp, reserve the liquid to make a sauce for another dish and, if you are not immediately serving the shrimp, refrigerate in a sealed container for up to 24 hours.
Just before serving, finely slice the shallots the long way (end to end). Toss with olive oil. Heat a frying pan. I like using a carbon steel pan which will quickly add a beautifully flavorful caramelization on the shallot strands. Place the oiled shallots into the pan. Using tongs, toss well and sauté until the shallots are charred. Remove from the pan and set aside.

Heat the pan again. When it is hot, place the shrimp in the pan for a few seconds on each side, just long enough to lightly char the sides. Remove.

Serve the shrimp topped with the charred shallots accompanied with a small bowl of remoulade.

The shrimp can be accompanied with steamed rice, freshly made pasta or a tossed green salad. And don't forget the dirty martini!

Sunday, August 16, 2015

Latin Flavors Spice Up Our Love of Corn

Piled high on tables at farmers markets and in supermarkets, sweet corn is everywhere. At the beginning of summer after a cold, dark winter, the sight of corn leads to a stampede of shoppers.
Every week we brought home bundles of corn because who can resist the fat ears with their light green husks and wispy tassels? And so, happily, we have cooked corn every which way--boiled, grilled on the BBQ and roasted in the oven. 

But now at mid-summer, we feel corn-fatigue.  We have begun to take corn for granted. We need a way to rekindle our love affair with corn.

The solution was easy. All we needed was some Latin excitement.
Elote Mexican Corn Salad
My newest favorite corn salad borrows from the flavors of Mexican street corn called elote where ears of cooked corn are skewered on sticks, flavored with grated cotija cheese and dusted with red pepper powder. I turned that street food snack into a salad, tossed with freshly chopped Italian parsley. 

The recipe is on Zester Daily, please try it and let me know what you think. I love it!

Turn Salsa into a Salad

Salsa and chips or salsa and tacos is the perfect summer light snack. Freshly made, salsa brings the best of the garden to the table. Personally, I like to use cherry tomatoes to make salsa because they have a good sweet-to-acid balance. Toss in charred or roasted corn kernels and the salsa brightens with sweetness.

Grilled Corn Salsa

Adding corn caramelized from light grilling gives this salsa its distinctive sweetness. When you buy corn from the market, look for plump kernels. Avoid ears with wrinkled or shriveled kernels. 
You can use any kind of ripe tomato you enjoy, but I prefer cherry tomatoes because they are sweet and they hold their shape after being cut up. For added color, select a basket with a mix of yellow and red cherry tomatoes.
Serves 4
1 ear of corn, husks and silks removed, washed
1 8-ounce basket of ripe cherry tomatoes, washed, quartered
1 large shallot, ends and skin removed, washed and roughly chopped
½ cup Italian parsley, washed, leaves only, finely chopped
¼ teaspoon cayenne
2 tablespoons olive oil
Sea salt and black pepper to taste
Lemon juice to taste (optional)
1. Preheat the grill to medium-hot.
2. Drizzle the olive oil on a large plate and season with sea salt and black pepper. Roll the ear of corn to coat. Using tongs, place the corn on the grill. Turn frequently to prevent burning. Remove the corn when all the sides have light grill marks. Let cool. Cut off the kernels and place in a large mixing bowl.
3. Use a rubber or silicone spatula to transfer the seasoned olive oil from the plate into the mixing bowl with the corn.
4. Add the quartered cherry tomatoes, shallot and parsley. Toss well and season with the cayenne. Taste and adjust the flavors with more sea salt, black pepper, olive oil and lemon juice (optional).

Thursday, July 16, 2015

Old Favorites and New Discoveries in Little Saigon

Having written about Little Saigon over many years, I was looking at my last post from a year ago and realized I should update the entry. One of my favorite restaurants, Hanoi, closed and in the past year I discovered new restaurants and supermarkets I wanted to recommend.

Certain foods cause people to become rhapsodic. Proust had his madeleines. I have pho ga. At Pho Vinh Ky, the large bowl of chicken soup and rice noodles arrives with a plate of fresh herbs and vegetables and a small bowl of dipping sauce.
Traditionally, the herbs and vegetables are added to the broth. Rau ram, ngo gai, bean sprouts, mint, Thai basil, purple perilla, a lime wedge and thick slices of serrano peppers add brightness to the flavors. I love the dipping sauce, nuoc cham gung, a mix of lime juice, dried pepper flakes, finely chopped fresh ginger and fish sauce. Everyone has their own way to eat pho. Mine is to eat the noodles first. Each spoonful flavored by the pungent, hot, salty dipping sauce.
If you haven't eaten Vietnamese food, you have missed out on one of the great Asian cuisines. Known primarily for their noodle soups, plates of barbecued meats piled high on mounds of broken rice or served in a bowl with vermicelli noodles and stir fries spiced with lemon grass, Vietnamese food has spread into the wider culinary community because of the popularity of pho (hot beef and chicken soups with noodles) and banh mi (crusty baguettes with spicy meats and pickled vegetables).With several large Vietnamese communities around the country, we are lucky to live close to Little Saigon in Orange County.

My trip to Little Saigon begins at Pho Vinh Ky with a large bowl of pho ga (chicken soup with noodles), only dark meat, and a Vietnamese iced coffee with milk. Arriving early in the morning, the restaurant is cold and mostly empty. The large window faces a small parking lot bordering busy Westminister Boulevard. A dozen Vietnamese men and women are also eating pho. Their heads bent low over the steaming bowls, chop sticks in one hand, a Chinese soup spoon in the other, they eat the more familiar, beef version of pho. 
Because we live an hour away from Garden Grove and Westminster, the epicenter of Orange County's Vietnamese community, instead of eating several dishes at one restaurant, I'll eat one dish at each of my favorite restaurants, taking home what I don’t finish and moving on to the next one. If you hadn’t guessed, that means I bring freezer packs and a small cooler for take-away because the left overs are delicious for next day-breakfast and lunch.

In between meals, I'll hunt out the best bargains at the local supermarkets. 

Here is the list of places I love going to in Little Saigon. Hope you have an afternoon to explore the area. A few weeks ago, I brought home two live Dungeness crabs from ABC (see below: a supermarket on Bolsa at Magnolia) for $5.99/lb. The shiitake mushrooms were also a bargain at $4.79/lb.


Many of the restaurants only take cash.  Most of them open for breakfast and stay open until late (which can mean 7:30am - 11:00pm; but often it means 10am - 10pm).

Pho Vinh Ky
8512 Westminster Blvd, Suite F
Westminister 92683

Next to the Stater Brothers’ Market, west of Magnolia, east of Beach (Beach Blvd Exit on the Garden Grove/22 Fwy), Pho Vinh Ky has the best pho ga (chicken noodle soup) in the area. The light broth is clean tasting, the dark meat is sweet and the noodles are chewy. The interior is nondescript. The waitstaff is friendly even if they don't speak English. Besides the pho ga, the other dishes I would also recommend the spring rolls with shrimp and pork, crispy rice noodles with vegetables and tofu, BBQ pork with vermicelli, BBQ shrimp with vermicelli, the pork chop with broken rice and the BBQ pork with broken rice, topped with a fried egg.

Vien Dong
14271 Brookhurst Street
Garden Grove, CA 92843

When Hanoi closed, I needed to find a replacement quickly because my wife loved the restaurant's catfish with dill and onions that was served on a sizzling hot plate. Chả Cá Thăng Long is a staple of Vietnamese cuisine. After a good deal of research, I found the dish served at Vien Dong, a large and elegant restaurant on Brookhurst in a neighborhood dominated by car dealerships. Besides the sizzling catfish (#22), the fried spring rolls with pork (#2) is also delicious. Both dishes come with a plate of freshly prepared vermicelli and enormous plates of fresh green leaf lettuce, cilantro and Vietnamese herbs. The combination of savory, crisp, heat, sweet and citrus has to be experienced to be appreciated. Just saying they are delicious isn't enough.

Grand Chicken Rice Restaurant
9550 Bolsa Aven (Suite 11E-1)
Westminister, CA

In a mini-mall, Grand Chicken Rice Restaurant, serves very good egg noodles with lemon grass chicken, tofu or vegetables. The small portions make the dishes pricey for the area, but the dishes are well-prepared.

Dim Sum - Giai Phat Food Co.
9550 Bolsa Ave. #123, 124,
Westminster, CA 92683

In the outdoor mall next to Grand Chicken Rice Restaurant, there are a dozen other restaurants including a Chinese take out restaurant serving inexpensive, well-made dim sum.

Dong Khanh
10451 Bolsa Avenue
Westminister, CA 92683

The first restaurant in Little Saigon we tried a dozen years ago, Dong Khanh is still a favorite. The restaurant opens early in the morning and continues to serve well past midnight. The menu is quite large so there are many different dishes to try. I always get the lemon grass chicken with broken rice, the fried shrimp (head on, in the shell) with pickled cabbage and carrots, crispy noodles with sautéed vegetables and, when we have a large group and we have the extra money, a salt and pepper whole lobster. Dong Khanh also serves very good iced Vietnamese coffee with milk.

Le Croissant Dore
9122 Bolsa Ave
Westminster, CA 92683 (714) 895-3070

On the eastern end of a mini-mall with half a dozen small restaurants there is a French-Vietnamese bakery/restaurant called Le Croissant Dore that sells good Vietnamese style French pastries. One of the specialties of the kitchen is a bœuf bourguignon that’s spicy with unexpected heat. Served with a freshly baked baguette, customers eat in a small dining room within sight of the bakery counter or outside at half a dozen tables which are usually occupied by circles of men, talking and reading newspapers. The Vietnamese iced coffee with sweetened condensed milk is delicious but very strong.

Saigon’s Bakery
8940 Westminster Blvd, Westminster, CA 92683
(714) 896-8782

A few doors from My Thuan, an excellent Vietnamese supermarket, Saigon's Bakery sells breads, rolls and Vietnamese pastries, drinks and sweets, which, for most items, when you buy two, the third is free. People stand in line to buy the foot-long banh mi with a dozen different fillings. The baguettes are perfectly crisp on the outside, moist and chewy on the inside.


There are a great many supermarkets in Little Saigon as well as Korean Markets in Garden Grove. Each one is different although they carry many of the same products. The prices are also pretty much the same, but there are notable differences between them.

My Thuan Supermarket
8900 Westminster, Westminster CA 92683
(714) 899-0700

A large supermarket with excellent fresh produce, dried noodles and frozen seafood, My Thuan has better prices than most of the nearby markets. My wife loves charred octopus salad with potatoes. My Thuan sells both fresh baby octopus and large frozen octopus. The fresh seafood, poultry and meat counters have all the cuts familiar to anyone who shops in Asian markets. The quality is above average. The prices are very affordable.

MOM Supermarket
5111 W. Edinger Avenue (the entrance is on Euclid)
Santa Ana 92704

MOM has a good fish market but while they have live seafood, the prices are better at ABC; they have a fantastic dried and fresh noodle area and great selection of Asian sauces.

ABC Supermarket
8970 Bolsa Avenue at Magnolia
Westminster 92683

Great for live lobsters (usually $7.99-$8.99/lb) and Dungeness crab ($5.99-7.99/lb), they have a large selection of fish, some in live tanks, fresh and frozen. The produce section is excellent, with shiitake mushrooms, leafy vegetables, citrus, onions, aromatic herbs and garlic as well as fresh poultry (chicken and duck), beef and pork. 

Bolsa BBQ
8938 Bolsa Avenue
Westminster, CA 92683

Sharing the parking lot with ABC Supermarket are a dozen other businesses, restaurants and bakeries. Bolsa BBQ sells freshly prepared whole pig, chickens, ducks and delicious bao with hardboiled egg & pork.

Dalat Supermarket
13075 Euclid Street  at the intersection of Garden Grove Blvd & the 22
Garden Grove 92843

The majority of dried noodles sold in Asian markets use lye. One of the few companies to avoid using lye in their noodles is found at Dalat: Twin Rabbit Vegetarian Noodles (Mi Chay Soi Lon) Product of Vietnam - dried wheat noodles: $1.19.

Wednesday, July 1, 2015

Pot Luck Picnic

Summer is here. It's time to grill. It's time to pack a lunch and have a picnic. This Fourth of July is a model of our summer dining. We've planned a pot luck picnic with friends. We'll meet at 6:00pm in the park across the street from the high school football field, share dishes, hang out and wait until it gets dark (usually between 9:15pm and 9:30pm) when the fireworks begin.
In the morning I advance the picnic. Around 10:00am, I lay out half a dozen blue plastic tarps to mark where we'll assemble in the park. Everyone knows to bring a blanket, food and beverages to eat and enough extra to share, beach chairs and  sweaters because it does get cold in the evening.

As the sun goes down and the street lights dim, like sunflowers tracking the sun, we'll turn our beach chairs toward the football field. The fireworks begin slowly, grow in intensity, seem to stop and then rise again in a drawn out cacophony of explosions, whizzing skyrockets and overlapping designs of light. Accompanying each thump of the mortars sending fireworks overhead is an explosion which in turn is accompanied by wow's, whoa's, oooh's and aaah's from our friends and the crowd that fills the park.
As quickly as the fireworks end, even as the smoke still hangs in the air, the blankets and blue tarps are folded, the picnic baskets are packed up, trash is collected and everything is loaded into cars that will then join a slow moving serpentine cavalcade of bumper-to-bumper traffic that extends the evening another half hour or sometimes longer.
The first part of the evening is such fun. For our pot luck picnic, everyone brings their favorite dishes that are easy to transport and share.

Potato salad, roasted vegetable salad, carrot salad, deviled eggs, fried chicken, spicy ginger-lime chicken wingskosher dill pickles, Moroccan vegetable pickles, fresh fruit salad, tossed green salads, salt boiled green beans tossed with roasted hazelnuts in a simple vinaigrette, roasted beet salad, peanut brittle, a fig tartflourless chocolate cake..... The list goes on and on.
And the sharing is so much fun.

Some friends who love to cook, prepare their favorites. Others use the picnic as a time to pick up a selection of cheeses, olives, crackers and fresh bread to share.

I'll bring the sautéed pistachios with citrus rind bits that are so delicious as a snack. My wife doesn't enjoy anchovies so this is a time when I can make deviled eggs with anchovies and capers because I have friends to share them with.
For dessert, I wish there was a way I could heat hot fudge for hot fudge sundaes with caramelized almond slivers. That's a little too impractical for a picnic so that particular dish will have to wait until we're home.

When we travel, I use the same approach to eating in a car or on an airplane or train. Pack a meal as if you are going on a picnic is a great way to turn the trip into a culinary feast.

So, all the best for Fourth of July, summer picnics and long distance travel.

Saturday, June 13, 2015

Make Dad An Omelette For Father's Day

When I was nine years old, my parents told me it would be fun if I made them breakfast in bed every Sunday. I was such a geek, I didn't know they were pulling a Tom Sawyer on me.

At first I practiced with something easy--scrambled eggs. I worked up to over-easy eggs and was very proud when I could plate the eggs without breaking or overcooking the yolk.

My sister, Barbara, didn't like to cook. She could be coaxed into helping me with some of the prep, but she wasn't happy about it.

In time my mother felt I was ready to take on the El Dorado of breakfasts: an omelet.

The first time I had one, I thought it was so great. The outer crispness contrasted with the custard-softness on the inside.

My mom taught me to use a big pat of butter to prevent the omelet from sticking to the pan. She made savory fillings, using a tasty piece of sausage, some mushrooms, spinach, and a bit of cheese. At times she'd switch gears and put something sweet inside, like fresh strawberries she'd cooked down into a compote.

For Father's Day one year she showed me how to make my dad's favorite filling: crisp bacon, sauteed potatoes, and cheddar cheese. Because he had an Eastern European sweet tooth, he liked his bacon dusted with sugar.

Over the years I refined what my mom had taught me. I found that sauteing the ingredients added layers of flavor and got rid of excess water.

On my limited student's budget in college, I learned how omelets could be a breakfast, lunch, or dinner. I could make the filling out of any favorite ingredients, even left-overs.

Sauteed sausages with potatoes and cheddar cheese. Steamed asparagus with herbed goat cheese. Sauteed spinach, mushrooms, zucchini, onions, and roasted tomatoes with Gruyere. Sauteed chicken livers, caramelized onions, and mushrooms.

Chopped raw tomatoes, sauteed spinach, onions, and garlic make a delicious vegetarian filling, add sauteed ham and cheese and you'll make a carnivore happy. Even a simple omelet filled with sauteed parsley, shallots, and garlic with Parmesan cheese was elegant and delicious.

The combinations are limitless.

The only difficult part of omelet-making is flipping one half on top and then sliding it onto a plate so it looks plump and neat. Using a good non-stick pan makes that easy. I still add butter to the pan, but it's very little and strictly for flavor.

Another refinement I'm proud of is a one-egg omelet where the spotlight is entirely on the filling: Eggsellent: A One-Egg Omelet That's All About Flavor.

My Father's Favorite Omelet

Traditionally what's inside an omelet is hidden by the fold. Sometimes I make them that way, sometimes, I leave the filling where it can be seen.

My father didn't like surprises so I always left his open so he could see what he was eating.

Yield 1 serving
Time 20 minutes


2 bacon slices
1 small Yukon Gold potato or 2 small fingerling potatoes, peeled, roughly chopped
2 tablespoons yellow onion or shallot, finely chopped
1/4 cup parsley, washed, mostly leaves, finely chopped
1 tablespoon olive oil
1 teaspoon sweet butter
2 farm fresh eggs
1 tablespoon cream, half-and-half, milk, or skim milk
1/4 cup freshly grated cheddar cheese


Saute the bacon in a small frying pan (not the nonstick pan) until crisp, remove and drain on a paper towel. Set aside. Pour off the fat.

Add the olive oil to the pan, put on a medium flame and saute the potato, onions, and parsley until lightly browned. Remove and set aside.

Put the eggs and milk into a mixing bowl. Using a fork or wisk, breat the eggs until they foam.

Melt the butter in the nonstick pan, pour in the beaten eggs. Let the eggs begin to set. Place the sauteed vegetables on one half of the omelet. Sprinkle the grated cheese and crumble the bacon on top of the vegetables.

Using a rubber spatula so you don't scratch the surface of the nonstick pan, flip the side that doesn't have the filling on top of the side that does.

Carefully slide the omelet onto a plate and serve.


Before serving dust the top of the omelet with finely chopped Italian parsley or crumbled crispy bacon or cayenne pepper

Spread a thin layer of strawberry jam or a fruit compote on the top of the omelet before serving

Wednesday, June 10, 2015

Fresh Fruit is Appearing in the Farmers Markets, Time to Make Fruit Infused Vodka

Easy to make and colorful, fruit infused vodkas are a fun way to celebrate summer. Soft fruit like berries adds flavors quickly. Hard fruit like cherries takes a bit longer. Limoncello, the classic Italian liqueur, uses lemon peels to flavor vodka and takes many months.
Last year at this time I read an article about umeshu, Japanese plum wine. Marukai, a Japanese market, with a store in West Los Angeles on Pico near Bundy, mails a magazine-style newsletter with the store's weekly specials. The opening article each month has an explainer about a particular Japanese food or cooking style.

The article last year described how to turn ume (Japanese plums) into umeshu. The process was simple. Buy ume, wash them, pull out the little stems, place in a large glass jar, add Japanese rock sugar and a large bottle of vodka, put in a cool dark place and come back in a year.
Now I was on the hunt for ume which have a short season. I found them at Marukai and downtown at a farmers market near the Los Angeles Public Library Main Branch.
Because I had made Limoncello, the idea of waiting a year seemed so cool. I don't know why but waiting that long appealed to me. And the added benefit of putting out very little effort added to what seemed like fun.
When we visited Yabu, down the block on West Pico from Marukai, I told the waitstaff we see all the time that I was going to make umeshu. They loved the idea. It turned out umeshu is a liquor traditionally made by grandmothers.

I brought them a bottle of the umeshu and every time we came in during the year they asked if it was time to drink the umeshu. Not yet. Last month it was a year. Time to celebrate.

What they also told me was that after a year bathing in the vodka, the hard green ume would become sweetly edible.
Serving the fruit with the liqueur is a nice touch. Kind of an alcoholic fruit punch. I wrote about making sangria with chopped up fruit, so I'm continuing the idea with umeshu.

For Zester Daily I wrote about how to make cherry infused vodka and umeshu. The recipes are there. Enjoy!