Cranberry Walnut Vinaigrette
(submitted by Kim Rizk from the Rizk family kitchen)
Yield – almost 2 cups vinaigrette
This is a very pretty emulsified dressing which is delicious used as a dipping sauce for crudite vegetables like blanched broccoli and cauliflower florets, bell pepper strips and/or blanched green beans. Of course it’s equally yummy tossed with salad greens as a dressing or used as a marinade for grilled chicken or pork.
2 tbs minced shallot
1/2 cup white/golden balsamic vinegar
4 tbs cranberry puree*
2 tsps grainy mustard
½ cup extra virgin olive oil
½ cup walnut oil
Combine the minced shallots and balsamic vinegar in a bowl, wide mouthed jar. or salad dressing bottle that has in fitted lid for shaking. Add the mustard and cranberry puree, secure the lid and shake to blend well. Remove the lid, add the olive oil and shake well to incorporate into an emulsified dressing. Season to taste with salt and pepper.
*Cranberry Puree
This recipe makes a lot more puree than you will need for a single batch of the vinaigrette but I find that it keeps well in the refrigerator or can be frozen. And, I have found several uses for the puree including using it for a pretty and delicious drizzle over ice cream and/or apple pie or cheesecake.
1 12 ounce bag fresh or frozen cranberries
¾ cup water
½ cup sugar
Combine all the ingredients in a medium sized saucepan and stir to combine. Bring to a simmer over medium high heat and cook until most of the berries have split open or “popped”, 3 to 5 minutes. Allow to cool then puree in a blender.
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1 comment:
I'm visiting my sister in Boulder and shs bought most of her ingredients for Thanksgiving from an organic farm owned by the Cure family. My sister in Michigan bought most of her ingredients from the Michigan State University student organic farm. Here in Boulder we have organic fingerling potatos, anjou pears, baby carrots, lettuce, whole grain bread flour, garlic, onion, the turkey, and apples. The farm ran out of eggs last night so we had to go to a terrible supermarket to get eggs and there were no parking spaces so I took charge of her hybrid car while we waited- trying to move it for someone I popped the gas tank cover, the hood, trying to find the brake, and didn't know the car didn't make a starting noise when you turn the ignition! Oh well. Happy Thanksgiving! Kathy Sartarelli
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