Wild Plum Sauce (Tkemali)
A major force in Pacific Northwest cooking and a James Beard award winner, chef Vitaly Paley owns several restaurants in Portland, Oregon, including Paley's Place, which he opened in 1985. As a boy growing up in Soviet Belarus, he lived with a doting grandma who, he remembers, "cooked from her soul, from her heart." One of her specialties was wild-plum preserve--and when Paley moved to Portland, he found wild plums growing everywhere. The first time he made this wild-plum sauce (for his pop-up restaurant, DaNet, to go with spiced lamb skewers), he had a flashback to his boyhood. "All of a sudden I was standing next to my grandmother by that stove in the one-room house in Belarus, and she was feeding me."
This recipe goes with: Grilled Spiced Lamb Skewers (Shashlik)