If we've had this cookbook out while cooking for you, you should know that we think incredibly highly of you and want to entertain to the best of our abilities. This is not a cookbook for the faint of heart, or for woman who claim to be {lazy}. Nope, this cookbook is full of complex recipes that take commitment and time and consistently produce amazing results.
You may have already guessed that this is my HUSBAND's COOKBOOK. I never ever feel inspired enough to use it. HOWEVER, last week while he was making the spicy squash bisque with root vegetables (which he served in small hollowed out pumpkins...and grew 90% of the ingredients himself), I followed their suggestion to serve this dish with a salad topped with spicy walnuts, apples & cranberry vinaigrette.
LET IT BE SAID...this might very well be the ONLY dressing that will pass my lips from hence forth.
Cranberry Vinaigrette adapted from Pacific Northwest The Beautiful Cookbook (see affiliate link -->) Ingredients: 2/3 c fresh, frozen or freeze dried cranberries 1/4 c sugar 1/2 cup apple cider vinegar 1 tsp Dijon mustard 1/4 c fresh orange juice 1/2 c vegetable oil 1/4 tsp salt fresh ground pepper to taste Directions: If using freeze dried cranberries, crush the berries into a powder using your hand or by placing them in a bag and rolling with a rolling pin. Place the cranberries, sugar and vinegar in a small saucepan and cook over medium heat until sugar is dissolved and mixture is warm (or 4-5 minutes if using fresh cranberries, till they pop. Once mixture cools, puree in blender until smooth). Pour the puree into a medium bowl and whisk in the mustard, orange juice and vegetable oil. Season with salt and peppers. Refrigerate until needed. Will this dressing make it to your Thanksgiving table this year? What is your FAVORITE Thanksgiving (or fancy dinner party) food? |