So, once in a while, some pretty crazy stuff happens to me. Yah, me. She who spends her day in blue jeans and digging in dirt and up to her eyeballs in kid stuff and attempting to cook meals for her family that look at least halfways edible. Like the day I received a message from The Cocktail Deeva, casually asking if I’d like to come and bake at her house for the afternoon? Heck yes, woman.
What she failed to mention (ever so conveniently) was that there would be other people there. Like, people who go on TV and have book deals and have names that people know kind of people. Most likely she did this on purpose. Had I known I would be meeting with celebrities, I probably would have not even shown up.
But show up I did and look who was there – Mairlyn Smith. This one photo is enough to sum up everything you need to know about her. She straddles that fun and crazy line like a boss and I love her for it. She and I got to chatting (’cause I don’t discriminate about who I bore with my endless stories) and you know what she told me? She had compiled a new cookbook. This is like, her seventh cookbook or something. Sweet mercy. I have a hard time compiling an accurate Christmas card mailing list.
Every respectable get together needs a good dip. I don’t mean the airhead friend type of dip. No, you need a ‘spreading joy on a cracker’ type dip. The one you can make up a day or two in advance and then plop in a pretty bowl type of dip. The kind of spread that will garner you all sorts of praise and accolades concerning how long it took you to create such a divinely inspired dish.
You don’t have to tell them that your apple maple cheddar spread came from Mairlyn’s new book – Homegrown, but I suppose you should. I don’t guess that she’s going to send out her legion of recipe guarding minions to hunt you down and make you confess. She’s probably too busy appearing on television and saving the world from poor dietary choices to have time for that.
Homegrown has food for every season and from every province in this great country of ours. She uses everything from maple syrup to lentils, blueberries to cod fish. This book also has REAL INFORMATION about the different agricultural practises and foods grown in Canada. No fear mongering, outrageous health claims, or sensationalized headlines. Just real, honest information you can trust.
I like that.
Apple Maple Cheddar Spread
- 1 red apple , cored, not peeled
- 1/2 cup cream cheese , softened
- 1/3 cup coffee cream
- 1/2 cup extra sharp white cheddar , shredded
- 1 tablespoon dark maple syrup
- 1 tablespoon chives or green onions , chopped
- 1/2 teaspoon mustard
- 1 small clove of garlic , crushed
Shred the apple using a box grater. Squeeze out juice and set aside
In a bowl, beat together cream cheese and cream
Add in remaining ingredients and stir until combined
Cover and chill at least one hour (better overnight)
Serve with crackers