It's actually the last themed post I will be making here. Cause after next month, the Secret Recipe Club is no more.
But in the meantime, I have this last themed post to do. I was assigned Traci's blog, Burnt Apple as the blog to find and make a recipe from, for our Fall Themed Reveal.
When I think of fall, I think of the leaves turning, the air is crisper, if you're not in an inversion, the air smells so good, and you can start thinking of making heartier meals. At least that was the way it was when I lived in UT.
However in Florida, it means finally, finally, turning off the air conditioning, and sleeping with the windows open at night. There are leaves that turn gold and red here as well, and the air, while not quite crisp, at least isn't soggy and humid, usually.
Which brings me to Burnt Apple.
Traci tells about a muffin that was so well done that her husband threw it against the wall and it went through. My mom, who was a fantastic cook, used to tell about the hamburger she cooked for my dad when they were first married and how it would have made a dent in the wall if Dad had thrown it. Knowing my dad, he probably, manfully choked it down and then thanked my mom for cooking. I have my own crispy critter tale to tell as well, but that's for another day.
There were a lot of recipes on Burnt Apple, and I've got a few bookmarked. Like her Boudin Sourdough Crackers or the Chicken Tortellini Soup or the Stuffed Sausage and Cheese bread.
They all sounded like great Fall dishes, but I got stuck here.
In the appetizer section.
Gee what a surprise?
And since it was Tapas this past weekend I decided to have fun. I made her White Bean Dip
I was conflicted though.
The Healthy Chili's Queso Dip also looked good. But I did an eeny meeny miney mo and the White Bean Dip won.
White Bean Dip
- 2 15 oz. Cans of Great White Northern Bean (=3 cups)
- 8 strips bacon, cooked and chopped into little pieces (I used some frozen cooked bacon, and broke it up while it was still frozen)
- 1 clove garlic, minced *
- 1/4 cup chopped Parsley *
- 1/2 tsp. lemon zest *
- 2 1/2 teaspoons lemon juice
- 1/2 tsp. Salt (optional)
- 1/2 tsp. minced Fresh Rosemary
- 1/4 cup olive oil
- 1/4 cup water
- *3 tablespoons Gremolata Since I still had some Gremolata in the freezer from the batch I made a month or so ago, I just measured out 3 tablespoons of it instead of the garlic, lemon zest and parsley. Place the beans, Gremolata, Rosemary and bacon into the bowl of a food processor. Process until smooth, drizzling in the oil and water til it's nice and smooth. Transfer the mixture into a sauce pan sprayed with a little cooking spray. Heat through and serve with some nice Romano Crisps.