This moist chestnut, pistachio and goji stuffing makes a tasty filling for a juicy goose. The chestnuts just soak up the goose fat and the combination of sausage, pistachios and gojis makes an exotic stuffing with a powerful antioxidant punch. Our local neighborhood Italian grocher Renzullo’s gets in delicious fat Italian chestnuts this time of year and the combination of them with the prize winning blueberry sausage from Gelderman farms is a good blend of local and global flavors for our traditional dinner.
This dip is generally served with Swedish gravad lax, but is good on crackers or as a dressing for salads. 6 T olive oil
4 t cider vinegar
3 t mustard (powdered)
1/2 t salt
1/2 t honey
pinch of pepper Method:
Mix mustard, salt and cider vinegar together. Slowly drizzle in the olive o ...
2 hard boiled eggs
½ c smetana (sour cream)
¼ t salt
pepper Method:
Rub the eggs through a sieve and mix with sour cream. Add salt and pepper. If a thinner dressing is desired, add a little cream. ...
This dressing is a real tongue titillator as well as very nourishing. Sesame seeds are high in easily absorbed calcium and miso is a live-culture fermentation which also helps with calcium absorption. makes about 1 cup 1/4 c tahini
1/2 lime's juice
1/2 c extra virgin olive oil or sesame ...
If you like Waldorf salad you will love this rich, creamy dressing. This is reminiscent of the delicious house dressing of Mudbrick Vineyard on Waiheke Island, New Zealand. makes about 2 cups 1T apple cider vinegar
1/2 c raspberries, frozen
1T dijon mustard
1 T honey
1 lemon's juice ...
This is really easy to make and handy to have in the kitchen. A mainstay in Burmese kitchens it results in two great additions for salads. Crispy golden fried garlic and garlic-turmeric infused oil. Method:
Peel and slice thinly as much garlic as you would like to have available. I suggest 2 ...
