We’ve got our talented culinary team’s recipes for the Pink Peppercorn and Cranberry Vinaigrettes that were demonstrated at our Girlfriends Getaway Weekend in the Savoury Cooking Demo. Bring a little Deerhurst to your home kitchen and let us know how they turn out!
In a pan roast the garlic cloves and shallot. Next, add all ingredients but the oil to a blender, and blend until smooth (3-5 minutes). Taste the mixture and adjust the amount of seasoning to taste, if you want it to be sweeter add more maple syrup, or more acidic add more vinegar. Once you are happy with the taste turn the blender back on low and slowly add the oil until fully incorporated. Your dressing is now ready to serve or store in a container and leave it in the fridge for 7-10 days. If it separates or the oil solidifies just leave it at room temperature and stir together before serving.
If you don’t have a blender but you have a hand blender you can use the same method, just add the ingredients to a mason jar and then hand-blend. If you don’t have a hand blender either you can grind the peppercorns and mince the shallot and garlic cloves, add everything into a container or jar and shake it for 1-2 minutes and it will emulsify.
In a pan roast the garlic cloves and shallot. Next, add all ingredients but the oil to a blender, and blend until smooth (3-5 minutes). Taste the mixture and adjust the amount of seasoning to taste, if you want it to be sweeter add more maple syrup, more acidic add more vinegar, more cranberries… you guessed it, add some more! Once you are happy with the taste turn the blender back on low and slowly add the oil until fully incorporated. Your dressing is now ready to serve or store in a container and leave it in the fridge for 7-10 days. If it separates or the oil solidifies just leave it at room temperature and stir together before serving.
If you don’t have a blender but you have a hand blender you can use the same method, just add the ingredients to a mason jar and then hand-blend. If you don’t have a hand blender either you can grind the peppercorns and mince the shallot, cranberries and garlic cloves, add everything into a container or jar and shake it for 1-2 minutes and it will emulsify.
We hope you enjoy re-creating these vinaigrette dressings with our recipes in your own kitchen! Tag us in your creations @deerhurstresort on social media.
The post Pink Peppercorn & Cranberry Vinaigrette Recipes appeared first on Deerhurst Resort - Muskoka.
Pink Peppercorn Vinaigrette
- ½ cup Extra Virgin Olive Oil
- 3 tbsp Champagne Vinegar
- 1 tbsp Grainy or Smooth Dijon Mustard
- 1 tbsp Maple Syrup
- 2 tbsp Apple Juice
- 2 Garlic Cloves
- ½ Shallot
- ¼ tsp Salt
- 1 tsp Pink Peppercorn
In a pan roast the garlic cloves and shallot. Next, add all ingredients but the oil to a blender, and blend until smooth (3-5 minutes). Taste the mixture and adjust the amount of seasoning to taste, if you want it to be sweeter add more maple syrup, or more acidic add more vinegar. Once you are happy with the taste turn the blender back on low and slowly add the oil until fully incorporated. Your dressing is now ready to serve or store in a container and leave it in the fridge for 7-10 days. If it separates or the oil solidifies just leave it at room temperature and stir together before serving.
If you don’t have a blender but you have a hand blender you can use the same method, just add the ingredients to a mason jar and then hand-blend. If you don’t have a hand blender either you can grind the peppercorns and mince the shallot and garlic cloves, add everything into a container or jar and shake it for 1-2 minutes and it will emulsify.
Cranberry Vinaigrette
- ½ cup Extra Virgin Olive Oil
- 3 tbsp Sherry Vinegar
- 1 tbsp Smooth or Grainy Mustard
- 1 tbsp Maple Syrup
- 1 tbsp Cranberry Juice
- 2 tbsp Cranberry
- ½ Shallot
- 2 Cloves Garlic
- ¼ tsp Salt
- ¼ tsp Pink Peppercorn
In a pan roast the garlic cloves and shallot. Next, add all ingredients but the oil to a blender, and blend until smooth (3-5 minutes). Taste the mixture and adjust the amount of seasoning to taste, if you want it to be sweeter add more maple syrup, more acidic add more vinegar, more cranberries… you guessed it, add some more! Once you are happy with the taste turn the blender back on low and slowly add the oil until fully incorporated. Your dressing is now ready to serve or store in a container and leave it in the fridge for 7-10 days. If it separates or the oil solidifies just leave it at room temperature and stir together before serving.
If you don’t have a blender but you have a hand blender you can use the same method, just add the ingredients to a mason jar and then hand-blend. If you don’t have a hand blender either you can grind the peppercorns and mince the shallot, cranberries and garlic cloves, add everything into a container or jar and shake it for 1-2 minutes and it will emulsify.
We hope you enjoy re-creating these vinaigrette dressings with our recipes in your own kitchen! Tag us in your creations @deerhurstresort on social media.
The post Pink Peppercorn & Cranberry Vinaigrette Recipes appeared first on Deerhurst Resort - Muskoka.