APPLE CIDER & HONEY MUSTARD VINAIGRETTE

Transcription

1 APPLE CIDER & HONEY MUSTARD VINAIGRETTE 1/4 cup Apple Cider 1 tbsp Honey, orange blossom preferred 1/4 cup Cider Vinegar 1 tbsp Dijon Mustard Ground Black Pepper 1. Using a blender, combine all ingredients and blend well. Refrigerate until use 2. Toss vinaigrette with your favorite greens, and serve chilled. A thinner vinaigrette that can be used for tossing greens with or marinades.

2 CITRUS VINAIGRETTE 3 tbsp Fresh Squeezed Lemon Juice 2 tbsp Fresh Squeezed Orange Juice 1 tbsp Fresh Squeezed Lime Juice 1/4 cup Champagne Vinegar 2/3 cup Vegetable Oil Ground Black Pepper 1. Using a small mixing bowl, whisk all ingredients together. Refrigerate. 2. Whisk before tossing with your favorite salad greens. Chefs Note: Citrus vinaigrette is great tossed with baby garden greens and any bitter greens. Top with grilled salmon filet or shrimp for a wonderful light and healthy meal.

3 ITALIAN VINAIGRETTE 3/4 cup Extra Virgin Olive Oil 1/4 cup Red Wine Vinegar 3 each Fresh Garlic Cloves, minced 1 tsp 1/2 tsp Ground Black Pepper 1 tbsp Fresh Basil, chop fine 1/2 tsp Fresh Oregano, chops fine 1/2 tsp Italian Parsley, chop fine 2 tbsp Parmesan Cheese, grate fine Red Pepper Flakes 1. Using a small mixing bowl, whisk all ingredients together. Refrigerate. Italian vinaigrette is great for marinating chicken or vegetables before grilling. Other ingredients can be added such as sun-dried tomatoes or roasted garlic in place of fresh.

4 LEMON YOGURT SAUCE 1/2 cup Yogurt, low fat 2 tbsp Lemon Juice, fresh squeezed Lemon Zest, fine 1. Using a small mixing bowl, whisk all ingredients together. Refrigerate. Lemon yogurt sauce is great served over angel food or pound cake topped with fresh berries.

5 LEMON PEPPER VINAIGRETTE 1/4 cup Lemon Juice, fresh squeezed 1 tbsp Lemon Zest, fine grate 1 tsp Black Pepper, course ground 2 each Garlic Clove, minced 1 tbsp Dijon Mustard 1 tbsp White Wine Vinegar 1 tbsp Chives, fine slice 3/4 cup Extra Virgin Olive Oil To taste 1. Using a small mixing bowl, whisk together all ingredients except olive oil and salt. Slowly whisk in olive oil until emulsified. Season with salt to taste. Refrigerate until use. Great for marinating chicken or seafood before grilling.

6 MOLASSES VINAIGRETTE 1/2 cup Molasses 3/4 cup Cider Vinegar 2 tsp Shallot, rough chop 1/2 tsp Dry Mustard 1 1/4 cup Blended Oil 1/4 cup Extra Virgin Olive Oil 1. Using a small sauce pan, combine molasses, vinegar and shallot. Bring ingredients to a simmer; then chill. 2. Once molasses mixture has chilled, whisk in dry mustard. 3. Slowly whisk the blended oil and extra virgin olive into the molasses mixture to emulsify vinaigrette. As crazy as this recipe sounds, I love to grill thin slices of brioche bread and then top them with warm slices of roasted golden beets. Place a nice side garnish of frisée on the plate then drizzle with a small amount of molasses vinaigrette. Yummy to all the roasted beet lovers like me.

7 ORANGE VINAIGRETTE 1 cup Orange Juice, strained 1/4 cup Honey, orange blossom preferred 1/3 cup White Vinegar 2 cups Vegetable Oil Ground Black Pepper 1. Using a blender or food processor on medium speed, combine orange juice, honey and white vinegar. 2. While blender or food processor is running - Slowly add vegetable oil until Chefs Note: desired thickness is obtained. Refrigerate until use. Great tossed with a blend of garden greens topped with a crispy sesame chicken breast.

8 ORANGE HONEY BALSAMIC VINAIGRETTE 2 tbsp Fresh Squeezed Orange Juice 4 tbsp Honey, orange blossom preferred 4 tbsp White Balsamic Vinegar 1/4 cup Extra Virgin Olive Oil pinch Fresh Thyme, chopped 1/2 tsp Pink Peppercorns, crushed fine 1. Using a small mixing bowl, whisk all ingredients together. Refrigerate until use. Toss with your favorite salad blend and serve topped with grilled pork or beef.

9 PARSLEY VINAIGRETTE 1/2 cup Flat Leaf Parsley, wash, dry, chop fine 1/3 cup Lemon Juice, fresh squeezed 1/2 cup Champagne Vinegar 2 each Garlic Clove, large, mince pinch Thyme Leaf, fresh, wash, dry, mince 1 cup Extra Virgin Olive Oil to taste to taste Ground Black Pepper 1. Using a blender, blend together first five ingredients. 2. Slowly add olive oil and season with salt and pepper to taste. Refrigerate until use. Great for drizzling a little over fish or vegetables that have just been taken off the grill.

10 POMEGRANATE VINAIGRETTE 1 cup Pomegranate Juice 1 tbsp Honey 1 tsp Cider Vinegar 2 tbsp Canola Oil pinch Ground Black Pepper 1. Using a blender or food processor, combine all ingredients, and blend on high speed for four minutes. Refrigerate until use Pomegranate vinaigrette is great tossed with Bibb lettuce, apple slices, walnuts and crumbled blue cheese.

11 SOUTHERN WHITE BBQ SAUCE 2 cups Mayonnaise 1 1/2 cups Apple Cider Vinegar 1/4 cup Corn Syrup 1cup Ground Horseradish 1 tsp Lemon Juice 1 tsp Cayenne Pepper pinch Ground Black Pepper pinch 1. Using a blender or food processor, combine all ingredients, and blend until smooth. Refrigerate until use. 2. Grill meat (chicken or pork) until half cooked before starting basting with BBQ sauce. Serve a side dish on your table or plate for dipping. Great on grilled chicken. Before removing your meat from the grill, brush on a good coating on white BBQ sauce then serve.

12 STRAWBERRY CHAMPAGNE VINAIGRETTE 1 cup Fresh Strawberries, wash, chop 1/4 cup Champagne Vinegar 3 tbsp Honey Ground Black Pepper 1. Using a blender, purée all ingredients together until smooth. 2. Using a fine mesh strainer, press vinaigrette through strainer using a rubber spatula. Discard seeds in strainer. Refrigerate vinaigrette until ready for use. 3. Whisk vinaigrette before use. If vinaigrette becomes to thick add a small amount champagne vinegar or water to thin to desired thickness.