Do you remember me talking about our overloaded plum tree? I had made plum crisp and was planning on making some jam. I have since made two batches of Plum Vanilla jam.
Next, I'm going to try to make plum chutney. But I will never get around to using all the plums off the tree. If you are a local and would like some, let me know. They aren't very good for just eating plain (unless you like sour things), but are good for cooking.
And speaking of recipes, I made a very good dip for the artist reception. It is from an old Cooking Light magazine. Here it is:
Roasted Red Pepper and Cannellini Bean Dip
1/4 c. chopped fresh basil
1 tsp. balsamic vinegar
1 (16 oz.) can cannellini beans, rinsed and drained
1 (7 oz.) bottle roasted red bell peppers, rinsed and drained
1 large garlic clove
2 Tbsp. extravirgin olive oil
1/2 tsp. salt
1/2 tsp. freshly ground pepper
Place first 5 ingredients in a food processor; process until smooth. With processor on, slowly add oil through food chute. Stir in salt and pepper. Yield: 8 servings (1/4 cup each)
I used more red peppers because my jar was bigger and used the fresh basil from my yard. It's suggested to serve with pita wedges, but we served it with crackers.