dressing

[daveb]

a dressing i use on salads that adds a new twist on flavors, this recipe you can substitute the type of berry or even a fruit or the type /style of mustard. i have even experimented with this without the olive oil as a raspberry dressing for a chicken or turkey sandwich

Raspberry balsamic dressing
6 ounces fresh raspberries, washed (or frozen and thawed)
1 shallot, chopped fine
2 tablespoons freshly squeezed lemon juice
2 tablespoons balsamic vinegar or red wine vinegar works great, too
1 tablespoon whole grain or Dijon mustard
1 tablespoon honey (or maple syrup)
1/2 cup Extra Virgin Olive Oil
salt and pepper, to taste

Add the raspberries, shallot, lemon juice, vinegar, mustard and honey to your high speed blender.
Blend until smooth, then with the blender speed on low, in a slow steady stream drizzle in the olive oil.
Continue until smooth and creamy. Season with salt and pepper, to taste.
This vinaigrette will keep in the fridge, in a sealed container for up to two weeks


these are simple mustards and can be used as a base for a variety of berrys - mustards - or spices
#1
1/2 cup honey
2 1/2 tablespoons red raspberry jam
1/2 cup spicy brown mustard
1 tablespoons mustard seeds coarse ground
1 teaspoon apple cider vinegar
salt pepper to taste

#2
1/4 c honey
1/4 c spicy brown mustard
1 1/2 tbls red raspberry preserves
1 to 1 1/2 teaspoon mustard seed coarse ground
1 garlic clove, minced
1 to 2 teaspoon chili powder or to taste
salt pepper to taste

 

[Mandy Onderwater]

a dressing i use on salads that adds a new twist on flavors, this recipe you can substitute the type of berry or even a fruit or the type /style of mustard. i have even experimented with this without the olive oil as a raspberry dressing for a chicken or turkey sandwich

Raspberry balsamic dressing
6 ounces fresh raspberries, washed (or frozen and thawed)
1 shallot, chopped fine
2 tablespoons freshly squeezed lemon juice
2 tablespoons balsamic vinegar or red wine vinegar works great, too
1 tablespoon whole grain or Dijon mustard
1 tablespoon honey (or maple syrup)
1/2 cup Extra Virgin Olive Oil
salt and pepper, to taste

Add the raspberries, shallot, lemon juice, vinegar, mustard and honey to your high speed blender.
Blend until smooth, then with the blender speed on low, in a slow steady stream drizzle in the olive oil.
Continue until smooth and creamy. Season with salt and pepper, to taste.
This vinaigrette will keep in the fridge, in a sealed container for up to two weeks


these are simple mustards and can be used as a base for a variety of berrys - mustards - or spices
#1
1/2 cup honey
2 1/2 tablespoons red raspberry jam
1/2 cup spicy brown mustard
1 tablespoons mustard seeds coarse ground
1 teaspoon apple cider vinegar
salt pepper to taste

#2
1/4 c honey
1/4 c spicy brown mustard
1 1/2 tbls red raspberry preserves
1 to 1 1/2 teaspoon mustard seed coarse ground
1 garlic clove, minced
1 to 2 teaspoon chili powder or to taste
salt pepper to taste

Ooh yum! Do you think you could share this in Articles > recipe's instead? That way this doesn't get lost in the forum in the future

 

[daveb]

so made this today for salad used apple cider vinegar , agave nectar instead of honey or maple syrup , plain brown mustard seasoned with a blend of hearbs i make ( very similar to ms dash, but better) and used blackberries from freezer. Because used a regular style vinegar versus a balsamic
As you can see it come out very thick it has a wonderful creamy texture it lays on the salad you have to fold it into the greens and even when finished it leaves a good coating in bowl which i took slice of homebread and sopped up. the flavor is almost sinfully good, smooth with a subtle sweetness and no one flavor over powers another and a nice berry tone in the finish.


i had to add more sweetener to balance out that sharpness you get from white or cider vinegar where as a balsamic has a deep more complex flavor and a true real balsamic can carry over caramel - molasses character and a soft almost fruity tone in back ground it is milder then what many will think of for a vinegar its sweet but sour to the taste with a deep rich color and aroma unheard of in any other vinegars the price will scare most people away the brand I use Modena 25 year old 100 ml bottle will cost you upwards of $200 USD
But if you ever get to try it the taste and aroma to the senses are remarkable. and if you go shopping for Balsamic watch out for fakesthet may say baslamic vinegar solution or vinegar sauceand it is also sold in bottles usually in the 80 to 100 ml size ( 6 fl oz or less ) anything large read the label closely and look close at price
PS want to blow you senses and thoughts of vinegar as a dressing for salads , when strawberries are ripe make good frieds with local chef slice some room temperature strawberries in about 1/4 inch thick pieces and put a drop of balsamic on add a very small pinch light brown sugar over the vinegar add a tiny bit of very fine lemon zest let the vinegar and hint of sugar and zest pull some juices out for a few minutes and pop in mouth and savor the explosion of flavors

 

[Mandy Onderwater]

That looks delicious. I imagine that the vinegar has aged just like fine wine.

I've never really cooked with vinegars. We just liked dipping slices of liverwurst in white vinegar and eat it. So delicious - to me. An aquired taste I imagine as it has a very strong taste, even without the vinegar.

Lately I've actually been getting more into making homemade milkshakes, so I can use fresh veggies. I loooove using fresh strawberries and blend them up with icecream and milk. Nothing like it on a hot day.

 

[daveb]

That looks delicious. I imagine that the vinegar has aged just like fine wine.

I've never really cooked with vinegars. We just liked dipping slices of liverwurst in white vinegar and eat it. So delicious - to me. An aquired taste I imagine as it has a very strong taste, even without the vinegar.

Lately I've actually been getting more into making homemade milkshakes, so I can use fresh veggies. I loooove using fresh strawberries and blend them up with icecream and milk. Nothing like it on a hot day.

that is one of the reasons the real balsamic vinegars have such a unique flavor that is as complex and pleasing as it is the aging is a very slow time consuming process. and they thicken as they age from loss of liquid volume