Thursday, August 25, 2011

Preserve Dressing

It was an extremely busy day:  after-school homework, sports practice, dance class, meetings for the Mr. and curriculum night at school! 

Like every other family, balance, otherwise known as "divide and conquer" was our method of operation!

Dinner had to be easy, quick, and able to be eaten in shifts!

What's a mom to do?

My quick, go-to spinach salad with grilled chicken, of course!

This night, though, I wanted to try a different salad dressing.  But I couldn't figure out what I wanted. 

Then I remembered . . .

 . . .While shopping at Costco, I saw a preserve that sounded interesting, so I snagged a H.U.G.E jar of it, hoping we were going to like it!

We do!

The first night we ate it with grilled chicken.

Then I made the salad dressing!

The next night, I topped the buttermilk cookies from the other day with a smidge of the buttermilk frosting and a dollop of the preserve.

For the record, I think I'm doing fine thinking of ways to use the 3 gallons of jam that we really love! 

OK -- not really 3 gallons -- but you understand!

The brand of jam is E.D Smith.  I purchased the "raspberry, cherry, pomegranate, and acai" preserve. 

Yes, all of that is one jar!

It's also organic -- but that's not the reason I bought it!

I think this dressing could use any preserve that you like:  strawberry, blackberry, pomegranate, raspberry, etc! 

You're going to unleash your creativity with this recipe!

Preserve Dressing

1/4 cup sugar
2 tsp. grated (or finely chopped) onion, if desired
2-4 TBSP preserves of your choice:  strawberry, blackberry, pomegranate, black cherry, etc
1/3 white vinegar
1/2 cup oil
1/4 teaspoon salt
1 tablespoon poppyseeds

Combine oil, vinegar, sugar, and preserves in a jar and blend well with an immersion blender.   Add in the poppyseeds and stir to incorporate.

Refrigerate after use. 

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