Today in the kitchen, we needed to make a quick salad dressing for our guests. Here's what the Spirit cooked up for us.
1/3 cup balsamic vinegar
1 cup total salad oil. ( I used half olive oil and half canola oil)*
1/4 tsp salt or more to taste
1 clove garlic pressed
1 dollop** of orange creamed honey
Whisk until all the ingredients are blended toget
This is a modification of a recipe found on the packaging of a pack of butter from Organic Valley. We use Monastery Creamed Honey instead of maple syrup and our own home grown herbs. Although the
original recipe uses this glaze only for beets, I think it would be a nice glaze on winter squashes as well.
Sr. Kay, friend, guest, and frequent contributor to Honeycooks, gave us this recipe. She in turn received it from Rev. Glenda Hope, Presbyterian minister and founder of San Francisco Network
Ministries which serves the people of the Tenderloin District providing affordable housing, vocational training, and a safe house for women as well as HIV/AIDS pastoral care. You can find out
more about Rev. Glenda’s ministries at http://www.sfnetworkministries.org