I had the most delightful salad Saturday night at the CPAAA Conference
awards banquet. It was simple. Baby spinach leaves, a few grape
tomatoes, a sprinkling of shredded mozarella cheese, some crushed
roasted pecans and the dressing was a Raspberry vinaigrette.

I've never tried that type of dressing before and it complemented the
simple salad nicely, and I don't normally go in for sweet dressings.
Fortunately, I've finally gotten over the silliness of being afraid to
try something new just because it's not my "norm". <g> I've discovered
a lot of new tastes that way!

I know I can google for recipes, but I was curious if anyone here has
ever made something like this and if so, how did you make it?

I've often thought of combining red wine vinegar with a little
blackberry wine and some grapeseed oil as a dressing but have not tried
it yet. A smidge of rosemary might go well in that too.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

Omelet wrote on Mon, 03 Aug 2009 13:12:45 -0500:

> I've never tried that type of dressing before and it
> complemented the simple salad nicely, and I don't normally go
> in for sweet dressings. Fortunately, I've finally gotten over
> the silliness of being afraid to try something new just
> because it's not my "norm". <g> I've discovered a lot of new
> tastes that way!

> I know I can google for recipes, but I was curious if anyone
> here has ever made something like this and if so, how did you
> make it?

> I've often thought of combining red wine vinegar with a little
> blackberry wine and some grapeseed oil as a dressing but have
> not tried it yet. A smidge of rosemary might go well in that
> too. --
> Peace! Om

What would be your recipe for raspberry vinaigrette? I've got some
raspberry vinegar and it's hardly sweet at all. A little rosemary sounds
interesting and I wonder what proportion of oil you would use? I
generally only have olive oil (the ridiculously named "Extra Virgin", of
course.)

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"Omelet" ha scritto nel messaggio

Baby spinach leaves, a few grape
> tomatoes, a sprinkling of shredded mozarella cheese, some crushed >
> roasted pecans and the dressing was a >Raspberry vinaigrette.

You're just the right type to enjoy making raspberry vinegar. That's all it
takes, the rest is to taste.

Omelet wrote:
> I had the most delightful salad Saturday night at the CPAAA Conference
> awards banquet. It was simple. Baby spinach leaves, a few grape
> tomatoes, a sprinkling of shredded mozarella cheese, some crushed
> roasted pecans and the dressing was a Raspberry vinaigrette.
>
> I've never tried that type of dressing before and it complemented the
> simple salad nicely, and I don't normally go in for sweet dressings.
> Fortunately, I've finally gotten over the silliness of being afraid to
> try something new just because it's not my "norm". <g> I've discovered
> a lot of new tastes that way!
>
> I know I can google for recipes, but I was curious if anyone here has
> ever made something like this and if so, how did you make it?
>
> I've often thought of combining red wine vinegar with a little
> blackberry wine and some grapeseed oil as a dressing but have not tried
> it yet. A smidge of rosemary might go well in that too.

I understand its used a lot in Korean cooking, which is how i first
encountered it at a delightful little Korean restaurant the "Dol House"
THey made there own but i have had good versions of commercially
available raspberry vinegar's. It works well with walnut oil also, i
leave out the garlic i usually put in and sometimes add a bit of mashed
ginger to the oil & raspberry vinegar.

There is a Korean dipping sauce that is made with it but i don't recall
its name.

At the Dol House as soon as you sat down they would place a small dish
of the house kim chee on the table, free. If you went there enough,
became a 'regular' and expressed an admiration for it, the waitress
would put a few drops of their house raspberry vinegar on the kim chee.
--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

In article >,
"James Silverton" > wrote:

> Omelet wrote on Mon, 03 Aug 2009 13:12:45 -0500:
>
> > I've never tried that type of dressing before and it
> > complemented the simple salad nicely, and I don't normally go
> > in for sweet dressings. Fortunately, I've finally gotten over
> > the silliness of being afraid to try something new just
> > because it's not my "norm". <g> I've discovered a lot of new
> > tastes that way!
>
> > I know I can google for recipes, but I was curious if anyone
> > here has ever made something like this and if so, how did you
> > make it?
>
> > I've often thought of combining red wine vinegar with a little
> > blackberry wine and some grapeseed oil as a dressing but have
> > not tried it yet. A smidge of rosemary might go well in that
> > too. --
> > Peace! Om
>
> What would be your recipe for raspberry vinaigrette?

What I ate was pretty sweet and thick. It looked/tasted as if they
combined a good raspberry jelly with vinegar. I'd use red wine or apple
cider vinegar. That's what I'd do at first as an experiment and adjust
proportions by taste. Probably start with 50/50.

I was unable to get the number of the conference center from Directory
assistance so I cannot see if they were willing to part with the recipe.
<g>

> I've got some
> raspberry vinegar and it's hardly sweet at all. A little rosemary sounds
> interesting and I wonder what proportion of oil you would use? I
> generally only have olive oil (the ridiculously named "Extra Virgin", of
> course.)

I'd just use the standard proportion of vinegar to other parts but I
think it is variable. Here is one I found on a quick google:

Ingredients:

1 cup Raspberry Vinegar
1 cup Olive Oil
1 cup Vegetable Oil
1 cup Pure Maple Syrup
1 tablespoon. Dijon Mustard
1 tablespoon Fresh Tarragon, chopped
1 teaspoon Salt

This is certainly nothing near what I had. <g>
I'd give the mustard a miss and sub raspberry jelly for the maple syrup,
and lose the dijon mustard! I'd also lose the vegetable oil as
unnecessary.

Tarragon I suspect would go well in a fruit dressing.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

In article >,
"Giusi" > wrote:

> "Omelet" ha scritto nel messaggio
>
> >Baby spinach leaves, a few grape
> > tomatoes, a sprinkling of shredded mozarella cheese, some crushed >
> > roasted pecans and the dressing was a >Raspberry vinaigrette.
>
> You're just the right type to enjoy making raspberry vinegar. That's all it
> takes, the rest is to taste.

<grins> What makes you say that? :-)

I do have a batch of apple cider vinegar going (I've been lazy as it's
been sitting now for about 6 months) and have made red wine vinegar. I
need to split that HUGE culture sitting in the jar, send some to sf and
use some of it to start another batch of wine vinegar; This time I'll
use some Mogen David Kosher blackberry wine, then store the rest of the
culture in another jar of apple juice as that seems to make it "happy".
It was about 3/4" thick when I started and it's now a good 4" thick!

Anyone else need some vinegar culture? <g>

Giusi, what else would you use to make that kind of dressing?
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

In article >,
"Mr. Joseph Littleshoes Esq." > wrote:

> I understand its used a lot in Korean cooking, which is how i first
> encountered it at a delightful little Korean restaurant the "Dol House"
> THey made there own but i have had good versions of commercially
> available raspberry vinegar's. It works well with walnut oil also, i
> leave out the garlic i usually put in and sometimes add a bit of mashed
> ginger to the oil & raspberry vinegar.

I imagine ginger complements it nicely.

>
> There is a Korean dipping sauce that is made with it but i don't recall
> its name.
>
> At the Dol House as soon as you sat down they would place a small dish
> of the house kim chee on the table, free. If you went there enough,
> became a 'regular' and expressed an admiration for it, the waitress
> would put a few drops of their house raspberry vinegar on the kim chee.
> --
>
> Mr. Joseph Littleshoes Esq.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

Giusi wrote:
> "Omelet" ha scritto nel messaggio
>
> Baby spinach leaves, a few grape
>> tomatoes, a sprinkling of shredded mozarella cheese, some crushed >
>> roasted pecans and the dressing was a >Raspberry vinaigrette.
>
> You're just the right type to enjoy making raspberry vinegar. That's
> all it takes, the rest is to taste.

When I was a child, ice cream vendors used to offer it as a topping

I see it is on sale in some specialist shops now.

In article >,
"Ophelia" > wrote:

> Giusi wrote:
> > "Omelet" ha scritto nel messaggio
> >
> > Baby spinach leaves, a few grape
> >> tomatoes, a sprinkling of shredded mozarella cheese, some crushed >
> >> roasted pecans and the dressing was a >Raspberry vinaigrette.
> >
> > You're just the right type to enjoy making raspberry vinegar. That's
> > all it takes, the rest is to taste.
>
> When I was a child, ice cream vendors used to offer it as a topping

Was it good that way? I've read here several times about using Balsamic
vinegar on top of Strawberries and other fruits, but have not tried it
yet.

>
> I see it is on sale in some specialist shops now.

Vinegar is not hard to make. :-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

Omelet wrote on Mon, 03 Aug 2009 14:15:36 -0500:

>> Giusi wrote:
> >> "Omelet" ha scritto nel messaggio
> >>
> >> Baby spinach leaves, a few grape
> >>> tomatoes, a sprinkling of shredded mozarella cheese, some
> >>> crushed > roasted pecans and the dressing was a >Raspberry
> >>> vinaigrette.
> >>
> >> You're just the right type to enjoy making raspberry
> >> vinegar. That's all it takes, the rest is to taste.
>>
>> When I was a child, ice cream vendors used to offer it as a topping

> Was it good that way? I've read here several times about
> using Balsamic vinegar on top of Strawberries and other
> fruits, but have not tried it yet.

You brought back memories but either I was more easily satisfied as a
child or the raspberry vinegar was different from what I have now. I
actually tried it on ice cream but the vinegar taste was pretty strong.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

In article >,
"James Silverton" > wrote:

> Omelet wrote on Mon, 03 Aug 2009 14:15:36 -0500:
>
> >> Giusi wrote:
> > >> "Omelet" ha scritto nel messaggio
> > >>
> > >> Baby spinach leaves, a few grape
> > >>> tomatoes, a sprinkling of shredded mozarella cheese, some
> > >>> crushed > roasted pecans and the dressing was a >Raspberry
> > >>> vinaigrette.
> > >>
> > >> You're just the right type to enjoy making raspberry
> > >> vinegar. That's all it takes, the rest is to taste.
> >>
> >> When I was a child, ice cream vendors used to offer it as a topping
>
> > Was it good that way? I've read here several times about
> > using Balsamic vinegar on top of Strawberries and other
> > fruits, but have not tried it yet.
>
> You brought back memories but either I was more easily satisfied as a
> child or the raspberry vinegar was different from what I have now. I
> actually tried it on ice cream but the vinegar taste was pretty strong.

Maybe just go lighter on it?
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

"Omelet" ha scritto nel messaggio
> "James Silverton" wrote:

>> You brought back memories but either I was more easily satisfied as a >>
>> child or the raspberry vinegar was different from what I have now. I >>
>> actually tried it on ice cream but the vinegar taste was pretty strong.
>
> Maybe just go lighter on it?

A possibility is a big difference in what is being called vinegar. I have
always steeped things in a chosen vinegar and that was that. Last year I
made elderberry vinegar from a British preserving book and it started with
making a syrup of the berries. The finished thing is sharp but sweet.

In article >,
"Giusi" > wrote:

> "Omelet" ha scritto nel messaggio
> > "James Silverton" wrote:
>
> >> You brought back memories but either I was more easily satisfied as a >>
> >> child or the raspberry vinegar was different from what I have now. I >>
> >> actually tried it on ice cream but the vinegar taste was pretty strong.
> >
> > Maybe just go lighter on it?
>
> A possibility is a big difference in what is being called vinegar. I have
> always steeped things in a chosen vinegar and that was that. Last year I
> made elderberry vinegar from a British preserving book and it started with
> making a syrup of the berries. The finished thing is sharp but sweet.

So it's more of a dressing than an actual vinegar?
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

Omelet wrote:
<snipped>
> I know I can google for recipes, but I was curious if anyone here has
> ever made something like this and if so, how did you make it?
>
> I've often thought of combining red wine vinegar with a little
> blackberry wine and some grapeseed oil as a dressing but have not tried
> it yet. A smidge of rosemary might go well in that too.

I have made raspberry vinaigrette using rice wine vinegar, EVOO and
Polaner's All Fruit raspberry stuff in a bottle-shaped jar. I think it's
a preserve, but it has no seeds in it. I liked the flavor better than
the bottled raspberry vinegars. YMMV


--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

"Omelet" ha scritto nel messaggio
> "Giusi" wrote:

>> A possibility is a big difference in what is being called vinegar. I
>> have >> always steeped things in a chosen vinegar and that was that.
>> Last year I
>> made elderberry vinegar from a British preserving book and it started
>> with >> making a syrup of the berries. The finished thing is sharp but
>> sweet.
>
> So it's more of a dressing than an actual vinegar?
> --
> Peace! Om

I'd say more of a sauce to my mind, but it is not more sweet than the false
balsamics we all eat. It's grown on me. I was disappointed at first, but
now I often serve it with salty and spicy things as a sauce.
I don't use any sweet things for salad dressings. I just don't like sweet
salads unless they are fruit salads.

"Ophelia" > wrote in news:7doqpkF2cc3kdU1
@mid.individual.net:

> Giusi wrote:
>> "Omelet" ha scritto nel messaggio
>>
>> Baby spinach leaves, a few grape
>>> tomatoes, a sprinkling of shredded mozarella cheese, some crushed >
>>> roasted pecans and the dressing was a >Raspberry vinaigrette.
>>
>> You're just the right type to enjoy making raspberry vinegar. That's
>> all it takes, the rest is to taste.
>
> When I was a child, ice cream vendors used to offer it as a topping
>
> I see it is on sale in some specialist shops now.
>
>

I've read of it being topped up with soda water to make a refreshing summer
drink as well. Not tried it though. I had some mulberry vinegar at one
stage, but can't remember if I tried that with it. I think I might have
intended to but never got around to it.

--
Rhonda Anderson
Cranebrook, NSW, Australia

Core of my heart, my country! Land of the rainbow gold,
For flood and fire and famine she pays us back threefold.
My Country, Dorothea MacKellar, 1904

Rhonda Anderson wrote:
> "Ophelia" > wrote in news:7doqpkF2cc3kdU1
> @mid.individual.net:
>
>> Giusi wrote:
>>> "Omelet" ha scritto nel messaggio
>>>
>>> Baby spinach leaves, a few grape
>>>> tomatoes, a sprinkling of shredded mozarella cheese, some crushed >
>>>> roasted pecans and the dressing was a >Raspberry vinaigrette.
>>>
>>> You're just the right type to enjoy making raspberry vinegar.
>>> That's all it takes, the rest is to taste.
>>
>> When I was a child, ice cream vendors used to offer it as a topping
>>
>> I see it is on sale in some specialist shops now.
>>
>>
>
> I've read of it being topped up with soda water to make a refreshing
> summer drink as well. Not tried it though. I had some mulberry
> vinegar at one stage, but can't remember if I tried that with it. I
> think I might have intended to but never got around to it.

I haven't had it since I was a child, but I might buy a bottle and see if it
is as I remember.

In article >,
Janet Wilder > wrote:

> Omelet wrote:
> <snipped>
> > I know I can google for recipes, but I was curious if anyone here has
> > ever made something like this and if so, how did you make it?
> >
> > I've often thought of combining red wine vinegar with a little
> > blackberry wine and some grapeseed oil as a dressing but have not tried
> > it yet. A smidge of rosemary might go well in that too.
>
> I have made raspberry vinaigrette using rice wine vinegar, EVOO and
> Polaner's All Fruit raspberry stuff in a bottle-shaped jar. I think it's
> a preserve, but it has no seeds in it. I liked the flavor better than
> the bottled raspberry vinegars. YMMV

IMHO a richer dressing would come from raspberry preserves mixed with a
vinegar. That's truly what this one looked and tasted like.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
"Giusi" > wrote:

> "Omelet" ha scritto nel messaggio
> > "Giusi" wrote:
>
> >> A possibility is a big difference in what is being called vinegar. I
> >> have >> always steeped things in a chosen vinegar and that was that.
> >> Last year I
> >> made elderberry vinegar from a British preserving book and it started
> >> with >> making a syrup of the berries. The finished thing is sharp but
> >> sweet.
> >
> > So it's more of a dressing than an actual vinegar?
>
> I'd say more of a sauce to my mind, but it is not more sweet than the false
> balsamics we all eat. It's grown on me. I was disappointed at first, but
> now I often serve it with salty and spicy things as a sauce.
> I don't use any sweet things for salad dressings. I just don't like sweet
> salads unless they are fruit salads.

I see.

And I agree, I've never enjoyed a sweet dressing in the past. Not
generally my thing;

But the crushed toasted pecans in this particular salad along with the
cheese and the mild flavor of the spinach leaves (as opposed to a
lettuce which tends to have a slight bitterness) actually did complement
this salad enough for me to enjoy it, and wish to explore the concept
further.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Janet Wilder wrote:
> Omelet wrote:
> <snipped>
>> I know I can google for recipes, but I was curious if anyone here has
>> ever made something like this and if so, how did you make it?
>>
>> I've often thought of combining red wine vinegar with a little
>> blackberry wine and some grapeseed oil as a dressing but have not
>> tried it yet. A smidge of rosemary might go well in that too.
>
> I have made raspberry vinaigrette using rice wine vinegar, EVOO and
> Polaner's All Fruit raspberry stuff in a bottle-shaped jar. I think it's
> a preserve, but it has no seeds in it. I liked the flavor better than
> the bottled raspberry vinegars. YMMV
>
>
Relatedly, I have seen a dressing recipe that requires balsamic
vinegar and raspberry preserves. I think that was it. No oil.

--
Jean B.

Omelet wrote:
> In article >,
> "Giusi" > wrote:
>
>> "Omelet" ha scritto nel messaggio
>>> "Giusi" wrote:
>>>> A possibility is a big difference in what is being called vinegar. I
>>>> have >> always steeped things in a chosen vinegar and that was that.
>>>> Last year I
>>>> made elderberry vinegar from a British preserving book and it started
>>>> with >> making a syrup of the berries. The finished thing is sharp but
>>>> sweet.
>>> So it's more of a dressing than an actual vinegar?
>> I'd say more of a sauce to my mind, but it is not more sweet than the false
>> balsamics we all eat. It's grown on me. I was disappointed at first, but
>> now I often serve it with salty and spicy things as a sauce.
>> I don't use any sweet things for salad dressings. I just don't like sweet
>> salads unless they are fruit salads.
>
> I see.
>
> And I agree, I've never enjoyed a sweet dressing in the past. Not
> generally my thing;
>
> But the crushed toasted pecans in this particular salad along with the
> cheese and the mild flavor of the spinach leaves (as opposed to a
> lettuce which tends to have a slight bitterness) actually did complement
> this salad enough for me to enjoy it, and wish to explore the concept
> further.

Balsamic vinegar plus raspberry preserves, maybe melted to mix. I
am imagining this with goat cheese.

BTW, have you tried to Hero brand sugarfree preserves? The
strawberry is VERY good. I forget whether I have tried the
raspberry. I am not sure the different texture would be good in a
vinaigrette, but perhaps it's worth a try.

--
Jean B.

In article >,
"Jean B." > wrote:

> Janet Wilder wrote:
> > Omelet wrote:
> > <snipped>
> >> I know I can google for recipes, but I was curious if anyone here has
> >> ever made something like this and if so, how did you make it?
> >>
> >> I've often thought of combining red wine vinegar with a little
> >> blackberry wine and some grapeseed oil as a dressing but have not
> >> tried it yet. A smidge of rosemary might go well in that too.
> >
> > I have made raspberry vinaigrette using rice wine vinegar, EVOO and
> > Polaner's All Fruit raspberry stuff in a bottle-shaped jar. I think it's
> > a preserve, but it has no seeds in it. I liked the flavor better than
> > the bottled raspberry vinegars. YMMV
> >
> >
> Relatedly, I have seen a dressing recipe that requires balsamic
> vinegar and raspberry preserves. I think that was it. No oil.

Do you have it please? I suspect that that is what was offered. Sounds
about right!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
"Jean B." > wrote:

> Omelet wrote:
> > In article >,
> > "Giusi" > wrote:
> >
> >> "Omelet" ha scritto nel messaggio
> >>> "Giusi" wrote:
> >>>> A possibility is a big difference in what is being called vinegar. I
> >>>> have >> always steeped things in a chosen vinegar and that was that.
> >>>> Last year I
> >>>> made elderberry vinegar from a British preserving book and it started
> >>>> with >> making a syrup of the berries. The finished thing is sharp but
> >>>> sweet.
> >>> So it's more of a dressing than an actual vinegar?
> >> I'd say more of a sauce to my mind, but it is not more sweet than the
> >> false
> >> balsamics we all eat. It's grown on me. I was disappointed at first, but
> >> now I often serve it with salty and spicy things as a sauce.
> >> I don't use any sweet things for salad dressings. I just don't like sweet
> >> salads unless they are fruit salads.
> >
> > I see.
> >
> > And I agree, I've never enjoyed a sweet dressing in the past. Not
> > generally my thing;
> >
> > But the crushed toasted pecans in this particular salad along with the
> > cheese and the mild flavor of the spinach leaves (as opposed to a
> > lettuce which tends to have a slight bitterness) actually did complement
> > this salad enough for me to enjoy it, and wish to explore the concept
> > further.
>
> Balsamic vinegar plus raspberry preserves, maybe melted to mix. I
> am imagining this with goat cheese.
>
> BTW, have you tried to Hero brand sugarfree preserves? The
> strawberry is VERY good. I forget whether I have tried the
> raspberry. I am not sure the different texture would be good in a
> vinaigrette, but perhaps it's worth a try.

I will have to check them out, thanks. Da Vinci is also one that's been
recommended for sugar free sweets on the low carb list.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Omelet wrote:
> In article >,
> "Jean B." > wrote:
>
>> Janet Wilder wrote:
>>> Omelet wrote:
>>> <snipped>
>>>> I know I can google for recipes, but I was curious if anyone here has
>>>> ever made something like this and if so, how did you make it?
>>>>
>>>> I've often thought of combining red wine vinegar with a little
>>>> blackberry wine and some grapeseed oil as a dressing but have not
>>>> tried it yet. A smidge of rosemary might go well in that too.
>>> I have made raspberry vinaigrette using rice wine vinegar, EVOO and
>>> Polaner's All Fruit raspberry stuff in a bottle-shaped jar. I think it's
>>> a preserve, but it has no seeds in it. I liked the flavor better than
>>> the bottled raspberry vinegars. YMMV
>>>
>>>
>> Relatedly, I have seen a dressing recipe that requires balsamic
>> vinegar and raspberry preserves. I think that was it. No oil.
>
> Do you have it please? I suspect that that is what was offered. Sounds
> about right!

I must have it somewhere. Hmmm. It might be on Epicurious,
because I think that is where I first encountered it.... Let me
check....

Surprisingly no. I have NO idea where this would be in my mess.

--
Jean B.

Omelet wrote:
> In article >,
> "Jean B." > wrote:
>
>> Omelet wrote:
>>> In article >,
>>> "Giusi" > wrote:
>>>
>>>> "Omelet" ha scritto nel messaggio
>>>>> "Giusi" wrote:
>>>>>> A possibility is a big difference in what is being called vinegar. I
>>>>>> have >> always steeped things in a chosen vinegar and that was that.
>>>>>> Last year I
>>>>>> made elderberry vinegar from a British preserving book and it started
>>>>>> with >> making a syrup of the berries. The finished thing is sharp but
>>>>>> sweet.
>>>>> So it's more of a dressing than an actual vinegar?
>>>> I'd say more of a sauce to my mind, but it is not more sweet than the
>>>> false
>>>> balsamics we all eat. It's grown on me. I was disappointed at first, but
>>>> now I often serve it with salty and spicy things as a sauce.
>>>> I don't use any sweet things for salad dressings. I just don't like sweet
>>>> salads unless they are fruit salads.
>>> I see.
>>>
>>> And I agree, I've never enjoyed a sweet dressing in the past. Not
>>> generally my thing;
>>>
>>> But the crushed toasted pecans in this particular salad along with the
>>> cheese and the mild flavor of the spinach leaves (as opposed to a
>>> lettuce which tends to have a slight bitterness) actually did complement
>>> this salad enough for me to enjoy it, and wish to explore the concept
>>> further.
>> Balsamic vinegar plus raspberry preserves, maybe melted to mix. I
>> am imagining this with goat cheese.
>>
>> BTW, have you tried to Hero brand sugarfree preserves? The
>> strawberry is VERY good. I forget whether I have tried the
>> raspberry. I am not sure the different texture would be good in a
>> vinaigrette, but perhaps it's worth a try.
>
> I will have to check them out, thanks. Da Vinci is also one that's been
> recommended for sugar free sweets on the low carb list.

I am only familiar with Da Vinci syrups. I have many of those.
If you do a search, you will find that some are held in higher
esteem than others.

--
Jean B.

In article >,
"Jean B." > wrote:

> Omelet wrote:
> > In article >,
> > "Jean B." > wrote:
> >
> >> Janet Wilder wrote:
> >>> Omelet wrote:
> >>> <snipped>
> >>>> I know I can google for recipes, but I was curious if anyone here has
> >>>> ever made something like this and if so, how did you make it?
> >>>>
> >>>> I've often thought of combining red wine vinegar with a little
> >>>> blackberry wine and some grapeseed oil as a dressing but have not
> >>>> tried it yet. A smidge of rosemary might go well in that too.
> >>> I have made raspberry vinaigrette using rice wine vinegar, EVOO and
> >>> Polaner's All Fruit raspberry stuff in a bottle-shaped jar. I think it's
> >>> a preserve, but it has no seeds in it. I liked the flavor better than
> >>> the bottled raspberry vinegars. YMMV
> >>>
> >>>
> >> Relatedly, I have seen a dressing recipe that requires balsamic
> >> vinegar and raspberry preserves. I think that was it. No oil.
> >
> > Do you have it please? I suspect that that is what was offered. Sounds
> > about right!
>
> I must have it somewhere. Hmmm. It might be on Epicurious,
> because I think that is where I first encountered it.... Let me
> check....
>
> Surprisingly no. I have NO idea where this would be in my mess.

Bummer. :-(
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
"Jean B." > wrote:

> Omelet wrote:
> > In article >,
> > "Jean B." > wrote:
> >
> >> Omelet wrote:
> >>> In article >,
> >>> "Giusi" > wrote:
> >>>
> >>>> "Omelet" ha scritto nel messaggio
> >>>>> "Giusi" wrote:
> >>>>>> A possibility is a big difference in what is being called vinegar. I
> >>>>>> have >> always steeped things in a chosen vinegar and that was that.
> >>>>>> Last year I
> >>>>>> made elderberry vinegar from a British preserving book and it started
> >>>>>> with >> making a syrup of the berries. The finished thing is sharp
> >>>>>> but
> >>>>>> sweet.
> >>>>> So it's more of a dressing than an actual vinegar?
> >>>> I'd say more of a sauce to my mind, but it is not more sweet than the
> >>>> false
> >>>> balsamics we all eat. It's grown on me. I was disappointed at first,
> >>>> but
> >>>> now I often serve it with salty and spicy things as a sauce.
> >>>> I don't use any sweet things for salad dressings. I just don't like
> >>>> sweet
> >>>> salads unless they are fruit salads.
> >>> I see.
> >>>
> >>> And I agree, I've never enjoyed a sweet dressing in the past. Not
> >>> generally my thing;
> >>>
> >>> But the crushed toasted pecans in this particular salad along with the
> >>> cheese and the mild flavor of the spinach leaves (as opposed to a
> >>> lettuce which tends to have a slight bitterness) actually did complement
> >>> this salad enough for me to enjoy it, and wish to explore the concept
> >>> further.
> >> Balsamic vinegar plus raspberry preserves, maybe melted to mix. I
> >> am imagining this with goat cheese.
> >>
> >> BTW, have you tried to Hero brand sugarfree preserves? The
> >> strawberry is VERY good. I forget whether I have tried the
> >> raspberry. I am not sure the different texture would be good in a
> >> vinaigrette, but perhaps it's worth a try.
> >
> > I will have to check them out, thanks. Da Vinci is also one that's been
> > recommended for sugar free sweets on the low carb list.
>
> I am only familiar with Da Vinci syrups. I have many of those.
> If you do a search, you will find that some are held in higher
> esteem than others.

Thanks.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Omelet wrote:
> In article >,
> "Jean B." > wrote:
>
>> Omelet wrote:
>>> In article >,
>>> "Jean B." > wrote:
>>>
>>>> Janet Wilder wrote:
>>>>> Omelet wrote:
>>>>> <snipped>
>>>>>> I know I can google for recipes, but I was curious if anyone here has
>>>>>> ever made something like this and if so, how did you make it?
>>>>>>
>>>>>> I've often thought of combining red wine vinegar with a little
>>>>>> blackberry wine and some grapeseed oil as a dressing but have not
>>>>>> tried it yet. A smidge of rosemary might go well in that too.
>>>>> I have made raspberry vinaigrette using rice wine vinegar, EVOO and
>>>>> Polaner's All Fruit raspberry stuff in a bottle-shaped jar. I think it's
>>>>> a preserve, but it has no seeds in it. I liked the flavor better than
>>>>> the bottled raspberry vinegars. YMMV
>>>>>
>>>>>
>>>> Relatedly, I have seen a dressing recipe that requires balsamic
>>>> vinegar and raspberry preserves. I think that was it. No oil.
>>> Do you have it please? I suspect that that is what was offered. Sounds
>>> about right!
>> I must have it somewhere. Hmmm. It might be on Epicurious,
>> because I think that is where I first encountered it.... Let me
>> check....
>>
>> Surprisingly no. I have NO idea where this would be in my mess.
>
> Bummer. :-(

I think it was just those two ingredients though. I have NO idea
what the suggested ratios were.

--
Jean B.

Omelet wrote:
> In article >,
> "Jean B." > wrote:
>
>> Omelet wrote:
>>> In article >,
>>> "Jean B." > wrote:
>>>
>>>> Omelet wrote:
>>>>> In article >,
>>>>> "Jean B." > wrote:
>>>>>
>>>>>> Janet Wilder wrote:
>>>>>>> Omelet wrote:
>>>>>>> <snipped>
>>>>>>>> I know I can google for recipes, but I was curious if anyone here has
>>>>>>>> ever made something like this and if so, how did you make it?
>>>>>>>>
>>>>>>>> I've often thought of combining red wine vinegar with a little
>>>>>>>> blackberry wine and some grapeseed oil as a dressing but have not
>>>>>>>> tried it yet. A smidge of rosemary might go well in that too.
>>>>>>> I have made raspberry vinaigrette using rice wine vinegar, EVOO and
>>>>>>> Polaner's All Fruit raspberry stuff in a bottle-shaped jar. I think
>>>>>>> it's
>>>>>>> a preserve, but it has no seeds in it. I liked the flavor better than
>>>>>>> the bottled raspberry vinegars. YMMV
>>>>>>>
>>>>>>>
>>>>>> Relatedly, I have seen a dressing recipe that requires balsamic
>>>>>> vinegar and raspberry preserves. I think that was it. No oil.
>>>>> Do you have it please? I suspect that that is what was offered. Sounds
>>>>> about right!
>>>> I must have it somewhere. Hmmm. It might be on Epicurious,
>>>> because I think that is where I first encountered it.... Let me
>>>> check....
>>>>
>>>> Surprisingly no. I have NO idea where this would be in my mess.
>>> Bummer. :-(
>> I think it was just those two ingredients though. I have NO idea
>> what the suggested ratios were.
>
> I could always just experiment. :-)

I'd see if I could access my printouts, but I don't think I ever
printed it out. Rather, I either thought I'd remember the
combination, or I jotted it down in a notebook.

--
Jean B.

In article >,
"Jean B." > wrote:

> >>>>>> Relatedly, I have seen a dressing recipe that requires balsamic
> >>>>>> vinegar and raspberry preserves. I think that was it. No oil.
> >>>>> Do you have it please? I suspect that that is what was offered. Sounds
> >>>>> about right!
> >>>> I must have it somewhere. Hmmm. It might be on Epicurious,
> >>>> because I think that is where I first encountered it.... Let me
> >>>> check....
> >>>>
> >>>> Surprisingly no. I have NO idea where this would be in my mess.
> >>> Bummer. :-(
> >> I think it was just those two ingredients though. I have NO idea
> >> what the suggested ratios were.
> >
> > I could always just experiment. :-)
>
> I'd see if I could access my printouts, but I don't think I ever
> printed it out. Rather, I either thought I'd remember the
> combination, or I jotted it down in a notebook.
>
> --
> Jean B.

It's all good, thanks. I somewhat trust my "guess the ingredients"
ability for simple stuff. Based on the taste and texture, I'm thinking
it was a mix if Jelly and vinegar, so I plan to play, but NOT with
Melba's Jammin' stuff! That's too precious. <g>

I can get some stuff from the store and play from there. Heaven knows I
currently have plenty of home made red wine and cider vinegars.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

On Thu, 06 Aug 2009 21:02:09 -0500, Omelet >
wrote:

>Oh cripes that made me drool! Thanks for the idea and the link!

YW!

--
I love cooking with wine.
Sometimes I even put it in the food.

Omelet wrote:
> In article >,
> "Jean B." > wrote:
>
>>>>>>>> Relatedly, I have seen a dressing recipe that requires balsamic
>>>>>>>> vinegar and raspberry preserves. I think that was it. No oil.
>>>>>>> Do you have it please? I suspect that that is what was offered. Sounds
>>>>>>> about right!
>>>>>> I must have it somewhere. Hmmm. It might be on Epicurious,
>>>>>> because I think that is where I first encountered it.... Let me
>>>>>> check....
>>>>>>
>>>>>> Surprisingly no. I have NO idea where this would be in my mess.
>>>>> Bummer. :-(
>>>> I think it was just those two ingredients though. I have NO idea
>>>> what the suggested ratios were.
>>> I could always just experiment. :-)
>> I'd see if I could access my printouts, but I don't think I ever
>> printed it out. Rather, I either thought I'd remember the
>> combination, or I jotted it down in a notebook.
>>
>> --
>> Jean B.
>
> It's all good, thanks. I somewhat trust my "guess the ingredients"
> ability for simple stuff. Based on the taste and texture, I'm thinking
> it was a mix if Jelly and vinegar, so I plan to play, but NOT with
> Melba's Jammin' stuff! That's too precious. <g>
>
> I can get some stuff from the store and play from there. Heaven knows I
> currently have plenty of home made red wine and cider vinegars.

Yes, that type of reasoning is why I think I may not even have
jotted this down/printed it out. The concept was easy enough to
remember.

--
Jean B.

In article >,
"Jean B." > wrote:

> >> I'd see if I could access my printouts, but I don't think I ever
> >> printed it out. Rather, I either thought I'd remember the
> >> combination, or I jotted it down in a notebook.
> >>
> >> --
> >> Jean B.
> >
> > It's all good, thanks. I somewhat trust my "guess the ingredients"
> > ability for simple stuff. Based on the taste and texture, I'm thinking
> > it was a mix if Jelly and vinegar, so I plan to play, but NOT with
> > Melba's Jammin' stuff! That's too precious. <g>
> >
> > I can get some stuff from the store and play from there. Heaven knows I
> > currently have plenty of home made red wine and cider vinegars.
>
> Yes, that type of reasoning is why I think I may not even have
> jotted this down/printed it out. The concept was easy enough to
> remember.
>
> --
> Jean B.

I totally understand. :-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe: