My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Thursday, June 10, 2010

Champagne Dressing

Years ago there was a fabulous restaurant in Lexington, Ky, owned by Stanley Demos. Yes, the Couch House on Broadway. Stanley made the most heavenly Champagne Dressing and you could even purchase it at the grocery. You can buy it on line now, but it doesn't taste the same to me. Well things change and I have a new favorite Champagne Dressing that I would like to share with you.

Use this for Avocado-Shrimp Boats or simply over Bibb Lettuce or anything in between.

Champagne Dressing
about 1 cup
Print recipe

1/3 cup sugar
1/3 cup best-quality champagne vinegar
1 tablespoon Dijon mustard
1/2 teaspoon ground celery seed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 medium-size onion (3 to 3 1/2 ounces)cut in eighths
3/4 cup canola oil

Into the bowl of a food processor fitted with the metal blade, place the sugar, vinegar, mustard, celery seed, salt, pepper, and onion. Processing until thoroughly emulsified. Dressing should not be kept more than 3 days.

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