So Much More than Just Jam: Part II Summer Salads

I’ve been meaning to post this for a few weeks but since our last post the camera and I accidentally went swimming together (not an activity I recommend even if it is an accident).  For the past few weeks I’ve given the camera an opportunity to dry out and crossed my fingers that I didn’t destroy it. The good news is that it seems to be in working order and I was able to finish this entry!

Let’s continue where we left off. In this entry you’ll find some of our favorite summer  salads using our vinegars and jams.

Lemon, Cucumber, Dill, & Mint Salad Salad
Serves 3-4
6 cucumbers
4 tbsp Serendipity Lemon Infused Vinegar
1 sprig or 1/4 tsp dried dill
3-4 mint leaves finely chopped
Johnny Jump-Up blooms for garnish (optional)

Slice cucumbers and add to a mixing bowl toss with vinegar, dill, and mint.  Remove to final serving dish and add flowers to garnish.
One question I often get asked at market is, “Do you have a recipe for making salad dressings with your jams?”  So I figured it was about time I put one up.  This is our stand by house dressing that we use all the time.
Serendipity House Dressing
Yields 1 cup
1 tsp salt
1 tsp freshly ground pepper
1 tsp herbs of your choosing (fresh or dried)
2/3 cup extra virgin olive oil
1/3 cup any Serendipity Infused Vinegar
1-2 tbsp any Serendipity berry jam (optional)
1 tsp dijon mustard

Whisk together olive oil, salt, pepper, herbs, and jam in a medium bowl.  Then slowly add in the vinegar.

Some fun variations include using Strawberry Balsamic Jam & a nice aged balsamic vinegar.  Red Raspberry Jam & Raspberry Infused Vinegar.

We hope you’ll have a chance to try some of these new summer recipes.  And as always please feel free to share the ways you use our jams and vinegars!

Until next time,

Coming up next BBQ sauces, glazes, and marinades and hopefully sooner rather than later.


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