Friday, October 23, 2009

Dark Sweet Cherry Dressing

Ok Laura this is for you. I make this very wonderful dressing that is easy to do and always gets a great response. 12 oz jar of Cherry Preserves (strawberry works well too)
1 cup balsamic dressing, I use a cherry flavored one
1/2 - 1 cup of brown sugar the preserves, balsamic and 1/2 cup of brown sugar in a sauce pan, a reduction sauce pan if you have one.  Bring to a boil and then turn your burner to low and keep it at a simmer, stirring often,  for about 1/2 hour till reduced by about a cup, it should leave you with about 1 - 1 1/2 cup liquid. At this point, taste - carefully cause it is hot- to check the sweetness level.  You want to have a bit of tartness, but this is it so make sure it is not too tart to have on a salad.  If you decide to add sugar stir and cook a bit longer just to incorporate, and then turn off the heat and let it cool. As it cools, it will thicken to a syrupy consistency. At this point, you can use it (see below for a suggestion) or put in a container and store in the fridge for later use.

As a suggestion for a use, I usually get some field greens, washed and dried well.  Take a tablespoon or so of some good quality oil, I prefer avocado oil, but a good quality Extra Virgin Olive Oil will do and dress the greens.  Add a pinch of salt and pepper and using the tools that God gave you and get your hands in there and toss well. At this point I like to add some cheese, my favorites are creamy Gorgonzola or a Cambozola  cheese, but the last time I did this salad I took a roll of goat cheese and sliced it into 1/4 inch slices. I like the contrast of sweet from the dressing and the pungency of these cheeses.  If you like the goat cheese idea here is what  I did.  I dipped it into a store bought bread crumb and coated completely. I melted a tablespoon of butter and about a tablespoon or so of oil and just browned the slices and put on a paper towel to remove any excess oil.  Now back to the salad, I love to use candied nuts, pecans for me. Now for the drizzle of the cherry dressing.  Use enough to make sure you get the taste in every bite.  If you did the goat cheese, put your round on top at this point and time to eat!

Ok Laura so I thought about your problem, which was the dressing was so thick and it is true it is thick like a syrup or jam.  I have added it on my salad in spoonfuls after being dressed with the oil and then allowed each person to sort of toss it all together, but last night I had a thought. I took a couple tablespoons of the oil in a dish and added the dressing and stirred till it was fully incorporated, it took a while but it did thin out the dressing to make it more spreadable.

1 comment:

Alisa@Foodista said...

what a wonderful dressing.I came across your blog form the foodieblogroll and I'd love to guide our readers to your site if you won't mind.Just add your choice of foodista widget to this post and it's all set, Thanks!