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A Moment: Roasted Plums with Candied Ginger in Shredded Phyllo Nests


November 17, 2012

I’m running on fumes.

To admit that to myself is terrifying…because to admit it means to slow down enough to feel it. And to slow down enough to feel it means I might not be able to get up again and keep going.

Roasted Plums

Keep going, keep going. Write this, cook that. Smile here, show up there. Try to take care of everything, of everyone. Can it be done? Of course it can.

Of course it can’t.

This is the dance that we do. That I do. A constant motion, a constant moving. Always producing and never stepping down. This is the dance that I do. I’ve never known anything else.

And yet what if I didn’t? If I decided not to be the always shiny penny, waiting to be picked up. What if I just quietly sat off-stage and watched what happened? Would I miss something? Or would I finally find something I’ve missed all along? I’m not sure which is scarier. Until then, I’ll keep moving.

Roasted Plums with Candied Ginger in Shredded Phyllo Nests

Shredded phyllo, or Kataifi can be a little hard to find, but it can be easily ordered online and a box in the freezer will make countless easy, delicious, and beautiful appetizers or desserts.

  • 1 dozen plums, sliced in half, peeled, and pitted
  • 2 TB crystallized ginger, finely chopped
  • 1 TB Sugar
  • 1 lb shredded phyllo (kataifi) thawed
  • 4 TB butter, melted
  • Nutmeg
  • Whipped cream, for serving
  1. Heat oven to 400. Place plums, cut side down, on a foil-lined cookie sheet at least 1″ apart and bake 10 – 15 minutes, or until tender and juices start to pool.
  2. Meanwhile, in a smalls saucepan over medium heat, stir together the ginger, sugar, and 2 TB water and bring to a gentle simmer. Cook until the flavors come together and the liquid becomes a light syrup, about 5 minutes.
  3. Meanwhile, in greased muffin tins, put a bundle of kataifi into each and make into a little nest. Brush with melted butter.
  4. Add the plums to the nests, top with the candied ginger, and return to oven for 7-10 minutes, until nests are golden brown.
  5. Allow to cool slightly and remove from pan. Serve with whipped cream and grated nutmeg.


  1. Karista says:

    Beautiful Erina! I admire your energy level and ability to multitask so graciously. Be sure to give yourself a rest or you’ll end up like me this weekend. Sick now for three days! Ugh!
    Fabulous dessert! So beautiful and looks and sounds delicious. I love the use of the candied ginger with the roasted plums. Divine 🙂

    • Shut Up & Cook says:

      Thanks Karista. The multitasking isn’t always so gracious, but I do my best! These really are a lovely dessert and so easy. A perfect end to a big Thanksgiving dinner. Hope to see you soon!

  2. albertocook says:

    I like this

  3. Catherine says:

    Erina…These look scrumptious. And you MUST slow down. I’m telling you from experience. When the burn out happens, it can be not so pretty. Slow down before you get completely knocked out. You have been producing and doing for a long time – let yourself rest and receive for a change. Then you’ll be refreshed and ready to give and do and multitask again:) This is your yoga teacher/self-healing advocate friend talking:)
    Here’s what you are going to do: Schedule time in your planner that is just “Erina time.” And then do something that sounds lovely just for you during that time.

    • Shut Up & Cook says:

      Oh Catherine, how right you are.

      Here’s a question…how often do I schedule this “Erina time”…and for how long?


      These might seem like basic questions and yet this is something that I am a total rookie in! Going to try it though…going to try.

  4. Ann says:

    How beautiful, Erina! I’ve never heard of shredded phyllo, but now I am so intrigued. Good luck finding your balance — I think the holidays make everyone a little crazier than usual. At least, I hope it’s just he holidays…

    • Shut Up & Cook says:

      Oh Ann, you are in for a treat. Shredded phyllo is so easy and quick to work with and just so pretty and striking. I highly recommend giving it a try.

  5. Man, I can really relate to that Erina. I have gotten much better about slowing down, moderating my workload, prioritizing and turning things down. It isn’t easy but burn out sucks. Let me know if you need anything! xoxo
    P.S. I want one of these little plum nest bites!

    • Shut Up & Cook says:

      I’ve been thinking about you Alyssa as I evaluate different requests and invitations. All lovely, but there are only so many hours in the day. Looking forward to getting through this holiday whirlwind so we can catch up properly!

  6. Hannah says:

    Gorgeous, Erina! I used to make a cheesecake with shredded phyllo and love working with it – so much easier than the sheet form. These little nests sound delicious.

    I hope you can slow down and take care of yourself properly – be kind to yourself. I’m thinking of you!

    • Shut Up & Cook says:

      A cheesecake with shredded phyllo? I bet that was fabulous. In lieu of the crust, I presume? Is it on your blog? If so, I’m going hunting!

      • Hannah says:

        It’s a Middle Eastern cheesecake called konafe – not on my blog, but as I’m writing I’m wondering why I’ve neglected to share this amazing treat. I think December is the month! The shredded phyllo is layered with a mix of fresh mozzarella and ricotta and then a sweet syrup is poured over it while still warm from the oven. Really divine!

        • Shut Up & Cook says:

          Oh please write this one up…it sounds absolutely spectacular! In fact, Katherine Martinelli was mentioning this as well, so perhaps we’ll be lucky enought to get a few renditions. I’m waiting with bated breath!

  7. Michele says:

    Congratulations on your Kitchen Circus win! So happy for you! Will you please post the winning dessert recipe? Now, on to the finale…..

  8. These look so delicious! I love shredded phyllo – have you ever had kanefe, the Middle Eastern dessert that it’s most often used for? Heaven. Congrats on the Kitchen Circus win and everything else – you must just be running on adrenaline at this point! xo

    • Shut Up & Cook says:

      I’ve never had kanefe, but in doing research on shredded phyllo read about it a bunch. It sounds delicious! Thank you so much for your support all along, Katherine. This truly has been a team effort. I’m looking forward to when we’re both in the same country and can have a cooking date together!!

  9. Catherine says:

    Well…in regards to your question…

    I think you should start aiming for at LEAST once every other week, but once a week would be awesome. Just to recharge. Take yourself out on dates – to a bookstore, to a boutique, take a nap… When you are running in so many directions you’ve got to find time for receiving for yourself. Just an hour can do wonders.

    I’ve had to work to figure out how to calm myself down about so many things. I used to run on fumes all the time – and that is (in my opinion, and some doctors) why my body couldn’t handle pregnancy in the beginning. I had to work REALLY hard on my body to get it able to function properly – my adrenals were just totally shot. And now I have certain signals that I know when I need to stop and slow down and just sleep. Or eat something. Or take myself on a date. Or just become present to whatever is, not try to have my mind in so many places at once.

    And those are my words of advice:) Also, a wise woman once told me to never have a to do list that can’t fit on a small post-it. I try. But I’m the queen of To Do lists, so I just try to make them more manageable now. And i try really hard to say NO when I need to:)

    • Shut Up & Cook says:

      What brilliant ideas and a brilliant concept.

      I’m going to try and implement immediately to avoid (or at least subdue) year-end burnout.

      I’ll report back…keep your fingers crossed for me!

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