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Olive Greek Salad Dressing

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Cooks always start by mastering the Garde Manger station, our home kitchen is no exception. I started my son, Young Fresh Chef, on salads and appetizers. My mother, Momette, has always made salad dressings from scratch and I’ve continued the tradition. Years ago, when I was making a vinaigrette with my son, he couldn’t have been any older than 6, he asked why I didn’t add some of the olive juice from the bottle of Kalamata olives that I was using from the salad. I’d never considered adding the brine as an acidic element, so I splashed some into the dressing and it was fantastic!

Olive Salad Dressing Ingredients

Later, when we told his dad, Exec Chef about our latest creation there was a glint in his eye that a new menu item was about to appear at his restaurant. It was the first time that our son had inspired a dish and he was as proud as physically possible to be a part of the creative process.

Lately, I’ve been trying to healthify (this is now a word) our food at home and one way is by cooking with fats from whole foods (nuts, seeds, avocados, etc) rather than using extracted fats (butter, oil, shortening, etc). When trying to make a new type of salad dressing, I thought back to the flavours that I loved to put together and, of course, I thought of the olive juice salad dressing. Why not use whole olives instead of olive oil?

I decided to go with a Greek flavour profile, based around Kalamata olives. So, I threw together some fresh squeezed lemon juice, Dijon mustard, a bit of feta cheese, some Kalamata olives, salt and pepper in a little jar and blended it together with my immersion blender.

Blended Olive Salad DressingI topped a salad of romaine lettuce, purple cabbage, shredded carrot and celery with some of the dressing and I couldn’t believe the amazing olive and feta flavour that was delivered with every bite. Usually, when I add whole olives to a salad I try to space them out to get maximum enjoyment. With the blended olive dressing, I felt like every forkful was filled with salty tang of Greece.

Enjoying Olive Greek Dressing

Cranberry Craze

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When the leaves twist and turn and fall into colourful piles, waiting for boots to crunch their way through, it’s time to prepare for comfort food simmering on the stove. Years ago we started a tradition for Thanksgiving and Christmas that Young Fresh Chef and I make a batch of homemade cranberry sauce. Mostly I do the prepping and cooking and he just lets me know when it is sweet enough. I had always been a fan of the canned variety, piling it on turkey sandwiches and maybe even eating a spoonful on the sly. 

But when you look at the ingredient list on the can it is short and sweet: CRANBERRIES, GLUCOSE-FRUCTOSE, GLUCOSE, WATER. I knew I could do better. I researched recipes years ago and I took the bits and pieces that appealed to me and created my ultimate cranberry sauce! The least daunting of the traditional turkey accompaniments, it’s a great take along if you are invited to a holiday feast.

Living in the heart of B.C.’s cranberry country, I can usually buy cranberries in the Fall, fresh from the bog, at the local Farmers’ Market. They are also easy to find in the produce section in your grocery store this time of year. I usually pick up some extra to fill a vase or pile around a pillar candle for a centre-piece.

Once you have the cranberries, next come the seasonings, and while it is necessary to add some sweetener to balance out the pucker inducing tartness of the berries, you can also add some holiday spice to add layers of flavour. The key to keeping it on the savoury side instead of being jelly is bay leaf and white peppercorns. By placing the smaller spices in a tea ball (or a cheese cloth pouch) you don’t have to fish them out individually, or wonder where that last clove is hiding.

While cranberry sauce completes the holiday table and elevates turkey to a special occasion, it’s also great mixed in with yogurt and granola, slathered on a peanut butter sandwich or maybe just a straight spoonful or two!

Recipe for Spiced Cranberry Sauce

Ingredients:

1 12-ounce bag of fresh cranberries

1 3/4 cups apple cider or juice

3/4 cup honey (or other sweetener to taste)

1 cinnamon stick, broken in half

zest of 1 unsprayed/organic orange

3 whole cloves

4 white or black whole peppercorns

2 bay leaves

1 piece of nutmeg seed (optional)

1 thread of mace (optional)

1 allspice berry (optional)

1 star anise pod (optional)

3 cardamom pods (optional)

1 piece crystallized ginger (optional)

salt to taste

Method:

1. Place small spices in a tea ball or make a cheesecloth pouch tied with string.

2. Place all ingredients in heavy large saucepan.

3. Bring to a boil over medium heat.

4. Simmer until berries burst and sauce thickens, stirring occasionally (about 20-25 minutes).

5. Remove cinnamon stick, bay leaves and spices.

6. Allow to cool, the sauce will thicken up even more.

7. Refrigerate sauce until cold.

8. Serve with turkey, or yogurt or swirl into muffin batter!

The sauce can be made up to 3 days ahead. Cover and keep refrigerated.

Share your favourite homemade holiday tradition in the comments.

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