For the 2011 Whatcom County Farm Tour, I went to BelleWood Acres to do cooking demonstrations featuring dishes made with their stellar apples. I chose recipes that would allow me to show some locavore techniques which could be used for many purposes, and this recipe was perfect.
First, I showed people how to make Yogurt Cheese, which can be used either alone or as a base for various sauces and dips. Next, I used the yogurt cheese to make a batch of simple Locavore Mayonnaise. Finally, I used the Locavore Mayonnaise to make this wonderfully tasty dip for fruit slices or nuts.
I hadn’t tasted the Zestar variety of apples until just before that event. They have a wonderful sweet and tart combination of flavors which makes them perfect both for eating fresh as well as cooking.
Judging by the number of “Mmm! This is really good!” reactions I got from the samples served, I can safely say the combination of Zestar slices with this dip is hard to beat.
- 3 cups Yogurt Cheese (homemade*)
- ⅔ cup cheddar, grated (Appel Farms, Ferndale)
- ½ cup Locavore Mayo (homemade**)
- 2 tsp thyme, fresh (home garden)
- 2 cloves garlic, minced (Half Acre Farm, Ferndale)
- Tiny pinch ried ground habanero pepper, to taste (friend’s garden, Lummi Island)
- Apples, Zestar, sliced (BelleWood Acres, Lynden)
- (Optional) Hazelnuts (Holmquist Hazelnut Orchards, Lynden)
- Combine all ingredients except apples and optional hazelnuts.
- Garnish with hazelnuts, if desired.
- Serve with apple slices. (To keep apple slices from turning brown, put them in 4 cups water with ½ tsp salt dissolved in it. Let soak for about 5 minutes, then drain.)
When in season, Honeycrisp apples turn brown more slowly than most and work well with this recipe.
Appel Farms Cheese Shoppe, 6605 Northwest Road, Ferndale
BelleWood Acres, 231 Ten Mile Rd., Lynden
Community Food Co-operative, Westerly and Cordata, Bellingham
Half Acre Farm, at Boxx Berry Farm, 6211 Northwest Rd., Ferndale
Home gardens, Lummi Island
Terra Organica, Flora and Cornwall, Bellingham