Posts Tagged ‘ Raspberry ’

Raspberry Balsamic Vinaigrette

Store bought salad dressing doesn’t do it for me anymore.  Over a year ago I gave up on them and started a collection of interesting vinegars.  I usually dress a salad with olive oil and an interesting vinegar.  Some of my favorite varieties are pear, raspberry blush and a good balsamic.  I have a fig vinegar which is very good but extremely tart and I have to be in the mood for that.  I bought a strawberry basil variety which sadly did not taste like much, but I’m always glad to try a new variety.

I have a favorite salad at a Greek restaurant we frequent.  It’s called a grape salad and tomorrow I’m going to try and recreate it.  I can’t quite figure out what their dressing is made from but it seems to be sweet and tangy.  I’ve decided that I’ll try it with a raspberry balsamic vinaigrette which I believe will be very complimentary to the salad itself.  The dressing I just made this morning, but the salad will have to wait until tomorrow since it’s a work day and I don’t have all the ingredients.  As for the dressing, the ingredients were all 0n hand and it was completed in under 10 minutes time.


3 tablespoons balsamic vinegar
1 tablespoon honey (agave nectar for vegans)
1/4 cup raspberry preserves
1/4 cup olive oil
Salt, red pepper flakes, parsley, and freshly ground black pepper to taste

Heat the preserves, honey and vinegar in a saucepan on medium low heat until blended, add oil and seasoning and stir

Let cool before serving

Have a great day!  Lin


Raspberry & Nut Baked Brie

Today we celebrated my niece Kirstie’s 18th birthday with a fun party.  Not to sound old but it seems like last week she was just a little kid and now she’s an amazing young woman who I love hanging out with.  I got to meet a lot of both my sister and Kirstie’s friends which was really cool.  My hubby and I had a great time and I contributed my taco dip (posted) which is always a huge hit  My sister Sandy made her Baked Brie recipe which I just love.

I asked her to send me the recipe and had a moment of shock when I read it.  Her version is not vegetarian, however with a quick change from jelly to jam we are veg approved!  I just have to get over my own disappointment for letting it slip by, and enjoying it so much while not realizing the recipe didn’t correlate with my principles!  On occasion I guess it happens to all of us.

She’s made this a couple of times once using refrigerated crescent rolls and today using phyllo dough.  The crescent version may be a little easier to make since phyllo can be tricky and you have to work very quickly when using it.  Personally I like both and it’s recipes like this that make it so difficult to go totally vegan.  I’m sure I’ll get there one day, slowly and surely, it’ll happen.  In the meantime find a reason to make some brie, it’s so good!


1 8 oz round of Brie

1 package of phyllo dough thawed, or 1 container of crescent rolls

Several tablespoons of raspberry jam

A few tablespoons of sliced almonds or chopped walnuts

a few teaspoons of brown sugar



Defrost phyllo or unroll crescent rolls making sure to work seams together and  place brie on top, add quite a bit of jam on top, sprinkle the nuts and  top with some brown sugar. Wrap the Brie completely with the dough. If there is a lot of extra  Phyllo dough, tie on top with kitchen string. Mix egg and brush on top for nice browning. Bake about 20 minutes at 425 till lightly brown.  Serve by slicing into wedge or pie like pieces.