Thursday, September 16, 2010

Plum Crazy

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. 
It is very good, but it looks like nothing has been picked off the tree.  There are still a million more.  I could have a whole pantry (if I had a pantry) of plum jam.  I tried a pork recipe with the plums.  The flavor was good but it was a "high maintenance" recipe.  I'm not into "high maintenance" cooking.

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.

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