Comments on: Blackberry-ginger-sage vinaigrette

By: inadvertentgardener

inadvertentgardener — Wed, 31 Oct 2007 04:20:59 +0000

Christine, infusing your own vinegar sounds like an incredible idea! Can’t get much more local…

By: Christine

Christine — Tue, 30 Oct 2007 18:09:04 +0000

As one who makes her own salad dressing for every salad, this is one for my recipe file. I have both sage and blackberries growing in my garden and will get started on infusing the balsamic vinegar. Thanks for this inspiration!

By: inadvertentgardener

inadvertentgardener — Tue, 30 Oct 2007 13:37:33 +0000

Wayne, I will do both: Eyes open, recipes coming! :-)

VegeYum, I have to admit I’ve only seen the blackberry-ginger vinegar once, but I haven’t looked for it many places — I have plenty of stash of my own at the moment! I’d check specialty food stores — they’re more likely to carry it. I bought mine at Wallace Winery in West Branch, Iowa — they carry it in their tasting room.

By: VegeYum

VegeYum — Tue, 30 Oct 2007 08:53:15 +0000

I have a strawberry vinegar which is quite lovely in summer salad dressings. Iam going to look for a blackberry – ginger one – is it common?

By: wayne

wayne — Tue, 30 Oct 2007 02:25:01 +0000

I am with you on this one… I do not make dressings except simple (exactly as you describe). frost stopped by last night, not a killer, but wounded the garden. maybe more tonight. as I took garbage out I noticed my coleus hadn’t looked better all year. keep your eyes open and keep the recipes coming.

By: inadvertentgardener

inadvertentgardener — Sun, 28 Oct 2007 22:49:39 +0000

Pille, I definitely recommend it — it’s a great way to use some of that sage!

By: Pille

Pille — Sun, 28 Oct 2007 13:13:38 +0000

Thanks, Genie! Sage is one of the herbs that really thrives on my windowsill, and I had never thought of using it in a salad dressing!

By: inadvertentgardener

inadvertentgardener — Sun, 28 Oct 2007 05:22:55 +0000

Katiez, yes…I think a little necessity would force me into it, as well.

Kalyn, if you’re on a sage kick, you’d definitely like this!

Cole, I have a microplaner — haven’t tried using it for dressing, but duh…great idea. And wow — using vinaigrette on pizza instead of sauce — that sounds awesome!

By: cole

cole — Sun, 28 Oct 2007 02:36:28 +0000

Yum. This sounds so good. It would be a good marinade also, yes? For a firm meaty fish like Tilapi or Salmon.

ANYWAY…I want to add to your dressing idea that if you get a microplaner, available in any decent cooking store, GET one. It is the best for garlic and is so terrific for dressings. Also the smaller you chop or the finer the chop you do the more of the favor you get. It becomes more intense and peppery. So if you only have one clove and your recipe calls for 2 you can get good flavor by using the microplaner.

I like to keep an old french mustard jar to shake up my dressing in. It keeps for a while so you can make extra. If you make just regular vinegrette with balsamic and such you can toss into any pasta sauce your left over dressing for some zip. Or on pizza instead of sauce.

Also if you add a tad of mustard it will hold together better.

I have some wilty blackberries in my fridge now…hmmm.

By: Kalyn

Kalyn — Sat, 27 Oct 2007 16:58:38 +0000

Well don’t feel too guilty! I rarely make dressing from scratch for myself, although I nearly always do for guests. What’s that about? Love the sound of this, and I’m on a sage kick myself.