Let Them Eat Plum Cake

When house guests descend, you want food that is simple, yet appealing; food that can be prepared in advance and is so versatile you can serve it for brunch, lunch, supper or late at night.

Try this menu: A spinach bread pudding with goat cheese and applewood-smoked bacon that must rest in the refrigerator for at least six hours after being assembled. Paired with it is a refreshing salad of sliced pickling cucumbers, diced tomatoes, red onion and fresh basil that also must be made a day ahead to allow the flavors to develop.

For a sweet edge, a glistening, rosy-red upside-down plum cake combines seasonal plums with a thin layer of cake. Served warm, it makes a wonderful fall dessert, especially with a scoop of vanilla ice cream beside it.

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The melted cheese in this savory bread pudding turns bronze on the edges but stays meltingly soft in the center. Try to find applewood-smoked bacon. Muenster or any other soft, melting cheese can be substituted for the Monterey Jack cheese. Try to find applewood-smoked bacon.

SPINACH BREAD PUDDING WITH GOAT CHEESE AND BACON

4 thick bacon slices, cut in 1/4-inch dice

3/4 cup chopped red onion

5 large eggs

6 large egg whites

3/4 cup milk

3/4 teaspoon salt

Freshly ground pepper

2 (10-ounce) packages frozen chopped spinach, thawed, drained and squeezed dry

2 cups firm-textured white bread cubes (about 1/2-inch dice)

2 1/4 ounces soft, mild goat cheese, crumbled

1 cup shredded Monterey Jack cheese

In 10-inch non-stick skillet cook bacon and onion over medium heat until bacon is crisp, about 8 minutes, stirring often. Remove from pan and drain on triple thickness of paper towels, blotting surface. Set aside.

Meanwhile, in mixing bowl whisk eggs, egg whites, milk, salt and pepper until frothy. Using wooden spoon, stir in spinach. Stir in bread cubes and cooled bacon mixture.

Pour mixture into greased 4 1/2-cup shallow baking dish. Dot surface with crumbled goat cheese. Sprinkle Monterey Jack cheese over surface. Cover airtight with foil. Refrigerate at least 6 hours or overnight.

When ready to bake, place baking dish on baking sheet. Bake, uncovered, at 350 degrees until edges are brown and puffy, about 60 minutes. To serve, cut into serving portions. Serve hot. Makes 6 servings.

Each serving contains about:

399 calories; 879 mg sodium; 216 mg cholesterol; 27 grams fat; 17 grams carbohydrates; 22 grams protein; 1.02 grams fiber.

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This is an easy, flavorful salad that can be doubled or tripled to serve a crowd. It’s one salad that tastes better the day after it’s made.

SALAD OF PICKLING CUCUMBERS, TOMATO AND BASIL

3 medium pickling cucumbers, peeled and thinly sliced into rounds

1 large ripe but firm tomato, seeded and cut into 1/3-inch dice

3 tablespoons minced red onion

Basil Dressing

In medium mixing bowl combine cucumbers, tomato and onion. Add Basil Dressing. Toss until salad is coated. Drain off excess dressing. Refrigerate at least 6 hours, preferably overnight. Serve chilled. Makes 6 servings.

Each serving contains about:

49 calories; 202 mg sodium; 0 cholesterol; 3 grams fat; 7 grams carbohydrates; 1 gram protein; 1.07 grams fiber.

Basil Dressing

3 tablespoons fresh basil, finely julienned

1 tablespoon olive oil

2 tablespoons cider vinegar

1 teaspoon sugar

1/2 teaspoon salt

Freshly ground pepper

In small bowl combine basil, olive oil, vinegar, sugar, salt and pepper to taste. Stir well.

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The cake layer in this dessert is very thin, so the plums have center stage.

ROSY RED UPSIDE-DOWN PLUM CAKE

1/2 cup sugar

1 teaspoon ground cinnamon

1/4 cup plus 2 tablespoons unsalted butter, softened, divided

7 to 8 large tart plums, pitted, cut into 1/4-inch slices

1 cup flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 large egg

1/3 cup low-fat yogurt

2 teaspoons vanilla

1 tablespoon currant jelly melted with 1 teaspoon water for glaze

Vanilla ice cream, optional

In small bowl combine sugar and cinnamon. Spread mixture over bottom of greased 9-inch springform pan. Wrap foil around outside base of springform to prevent leakage.

Scatter 2 tablespoons butter, divided into little bits, over sugar. Arrange plum slices over sugar mixture in spiral pattern, first overlapping around outer edge of pan. Fill in center with another overlapping circle of plums. Arrange remaining slices evenly over this base, covering any spaces between slices. Set aside.

In medium bowl, sift together flour, baking powder, baking soda and salt. In another medium bowl cream sugar and remaining butter. Add egg and beat until fluffy. Add yogurt and vanilla. Mix well (don’t worry if mixture appears curdled). Add sifted dry ingredients. Mix until smooth. Spread batter carefully over plums to edge of pan. Place springform pan on baking sheet.

Bake at 350 degrees until well browned and wood pick inserted into center comes out clean, 55 to 60 minutes. Let cake cool in pan 20 minutes. Remove outer ring from springform. Invert cake onto serving plate and leave bottom of pan on cake 10 minutes. Lift bottom off carefully. Replace any plum slices that may have slipped out of place. Let cool 1 hour before serving. Cake can be baked day ahead and kept at room temperature, well covered.

Serve warm. To reheat, place in 200-degree oven until warm, about 15 minutes. Brush entire surface with melted currant jelly. Serve with small scoop of ice cream. Makes 6 to 8 servings.

Each of 6 servings contains about:

364 calories; 190 mg sodium; 67 mg cholesterol; 13 grams fat; 59 grams carbohydrates; 4 grams protein; 0.52 gram fiber.