New Hampshire Maple-Mustard Salad Dressing

by Cate on August 9, 2005

Don’t have my home computer up and running yet, so you’ll have to excuse the lack of pictures. Hey, at least there’s a post, right? ;)

Was very undecided about dinner tonight. Had planned the Macaroni & Cheese for Nicholas from the Endangered Recipes, but needed something else for The Husband, since he’s not as much a fan of mac and cheese as we are. The Husband happened to be working down near Newark today … in dangerously close proximity to Iberias Restaurant. In the Ironbound section of Newark, it’s a popular restaurant that is crazy-busy on the weekends. We haven’t been there in ages, and their Rodizio is our Number One favorite entree. If you’re not familiar with Rodizio, you are in for a treat. They bring you, one by one, 10 different meat selections, and when you’ve gone through the cycle once, they start all over again and keep going until you say “Uncle.” Served with collard greens (a favorite of mine), fried bananas, rice and black beans, french fries and bread, it’s a meal fit for a king, and you leave seriously stuffed. Anyways, The Husband brought home rodizio for us, and boy was it delicious. Even getting it to go, it’s a ridiculous amount of food, and we have enough for dinner tomorrow, when I’ll be definitely making the long-awaited macaroni and cheese.

Last night’s dinner was a simple one. I made salad with New Hampshire Maple-Mustard Salad Dressing and hamburgers. I have at long last perfected my hamburger recipe for the Sutter Home contest, and none too quick. Contest deadline is the end of the month! I completely changed how I was making them, and what I was adding, from my standard fare, and it made all the difference. Just need to perfect one of the toppings, and I am all set. The salad dressing is from Cooking Light … simple to make, slightly different and most important, tasty.

OK, wrapping up for tonight … hopefully I’ll be back online full force tomorrow. Until then…

New Hampshire Maple-Mustard Salad Dressing
1/3 cup maple syrup
2 tablespoons finely chopped shallots
3 tablespoons Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon olive oil
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt

Combine all ingredients in a medium bowl, stirring with a whisk. Yield: about 3/4 cup

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{ 2 comments… read them below or add one }

Lisa August 9, 2005 at 9:33 pm

Mini cherry cheesecakes sound yummy. Is the recipe posted somewhere?

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Cate August 10, 2005 at 1:20 am

I’ll post it tomorrow night, I promise. :)

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