Posts Tagged ‘dressing recipe’

Tuesday Recipe: Gourmet Sauces and Salsas

Tuesday, January 21st, 2014

Here at Sturbridge Yankee Workshop we have a large assortment of gourmet food options for gift giving and your own personal pantry. Each item shown below is made with all natural fresh ingredients and are handcrafted here in New England. What more could you ask for? Trying one of these delicious sauces or salsas will make you feel as though you just created them from fresh ingredients found at the local market. Present any of these options at your next event and your guests will surely be asking about them. Be sure to click on the individual product pages for a complete list of ingredients and appetizing recipe ideas.

Cirtus Rosemary and Ginger Sauce Gourmet Sauces and Marinades

Grill and dip sauces are scrumptious and extremely versatile. The Citrus Rosemary & Ginger Sauce is great for chicken dishes, either grilled or in the oven, and also proves delicious when you dip crunchy artisan bread into it. You will love this sauce for a variety of recipes. For additional options in the kitchen, try our Atlantic Maine Marinade, or the ever popular Original Maine Marinade and Cajun Maine Marinade. Create new and exciting pasta salads, create a delicious pan sauce or be creative and make a new appetizer for your next family event.

Cajun Maine Marinade Original Maine Marinade

Gourmet Salsas

Everybody knows what salsa is, but sometimes we don’t always agree with the ingredients found within it. Not to worry with the gourmet salsas at Sturbridge,which are made without the unwanted tomato bulk. The 3 Pepper and Olive or Pineapple & Chipotle salsas taste wonderful served at room temperature with tortilla chips, or warmed up and served over some bruschetta. These sweet and savory options are too good to pass!

Pineapple and Chipotle Salsa 3 Pepper and Olive Salsa

Post to Twitter Post to Yahoo Buzz Post to Delicious Post to Digg Post to Facebook Post to MySpace Post to StumbleUpon

French Maple Syrup Dressing

Tuesday, May 17th, 2011

1qt Maine Maple SyrupThis recipe is from Aline Bouchard of Franklin, VT and won the “Preserves, Sauces, Dressings” category at the 2003 Vermont Maple Festival.

You Will Need:
1 C salad oil
2/3 C ketchup
1/2 C apple cider vinegar
1/2 C + 1 Tbsp. dark maple syrup
2 Tbsp. minced onions
1 Tbsp. lemon juice
1 tsp. salt
1/2 tsp. pepper
1 tsp. dry mustard
1 tsp. paprika

Put all ingredients in a shaker and shake well.
Refrigerate 3 hours to blend flavors.
Shake well before using.

Maple AlmondsMaple Bird Feeder

Post to Twitter Post to Yahoo Buzz Post to Delicious Post to Digg Post to Facebook Post to MySpace Post to StumbleUpon

Fennel-Herb Bread Stuffing

Tuesday, November 9th, 2010

Happy Thanksgiving SignYou Will Need:
8 Cups whole grain bread cubes (about 9 slices)
1 medium fennel bulb with tops*
2 Tablespoons olive oil
1 Cup finely chopped carrots
1 Cup chopped onion
2 cloves garlic, minced
1 teaspoon dried Italian seasoning, crushed
¼ teaspoon black pepper
1/8 teaspoon salt
1 to 1 ½ Cups reduced-sodium chicken broth

Instructions:
Preheat oven to 300°F.
Spread bread cubes in a large shallow roasting pan.
Bake for 10-15 minutes until bread cubes are dry, stirring twice. Cool.
Increase oven temperature to 325°F.
Remove green leafy tops from fennel; strip enough of the tops to measure 1 to 2 tablespoons. Set aside.
Cut off and discard upper stalks. Remove any wilted outer leaves and cut a thin slice from the fennel base.
Cut fennel bulb into wedges, removing the core.
Coarsely chop fennel.
In a large skillet heat oil over medium heat.
Add chopped fennel, carrot, onion, and garlic; cook until tender, stirring occasionally.
Stir in snipped fennel tops, Italian seasoning, pepper and salt.
Place fennel mixture in a very large bowl.
Stir in bread cubes.
Drizzle with enough of the broth to moisten; toss gently to coat.
Transfer mixture to a 2 quart casserole.
Bake, covered, at 325°F for 20 minutes.
Uncover; bake about 20 minutes more or until heated through.

(* Look for fennel bulbs that are clean and crisp with fresh green leaves and no browning. To store fennel, wrap it tightly and refrigerate. Keeps up to five days.)

Autumn's Gold PrintTom and Goody Gobbler

Post to Twitter Post to Yahoo Buzz Post to Delicious Post to Digg Post to Facebook Post to MySpace Post to StumbleUpon