A few weeks ago, I was contacted by the nice folk’s at Girard’s Salad Dressings. They wanted to send me some samples of their new dressing line. I thought why not, I like salads and I honestly don’t always have time to make my own dressings. I know what a lot of you are thinking, here’s a chef who buys salad dressings…well ya know there just are not enough hours in the day to make everything I eat, especially after working 10-12 hours in another kitchen. We do make most of our dressings at school, but we also buy a few too. So When Girard’s offered to send me samples to get my opinion of them, I said sure! They were also nice enough to offer to give away five sets of these dressings to some of my viewers. I told them to let me check out the dressings first and If I liked them, that would be great!
So I have been trying the dressings on my salads, and as a marinade for grilling chicken and seafood. I have to say they are pretty darn good! The flavor is light, not overpowering, and seems to compliment everything I have used it on so far. Here is a salad we had for dinner a few nights ago that my wife absolutely loved (which surprised me..lol), I used the Peach Mimosa dressing.
It was a pretty simple salad and combined a nice variety of flavors, and textures.
Base of Arugula, and Romaine
French Feta Crumbles
Fresh Peach Slices
And a Splash of Girard’s Peach Mimosa Dressing
my wife’s only complaint was that the Feta could have been a little sharper, French Feta is a bit mild, but oh so creamy!
Now we know the obvious uses for salad dressings, right? Well I was in one of those moods that got me wondering what else I could do with it, and the way my mind has been working lately I immediately thought of muffins. Now I wasn’t sure how it would work, and not being a real baker wasn’t sure of the exact proportions that I should use…..so like any other time in my life, I just winged it and hoped for the best.
Well I do have to say that for a first attempt they came out pretty darn good,
I almost pulled a muscle patting myself on the back, I was happy with the results!
I took my go to Muffin Recipe, and made a few minor adjustments and made two different muffins . I still had so many of those wonderful peaches in the house, and I had an open bottle of Girard’s Peach Mimosa Dressing, so I thought why not! I was trying to come up with more of a lunch or dinner muffin with these attempts and the Peach was excellent, still had some sweetness (but not as much as a breakfast muffin), but it could have used another ingredient…I was thinking caramelized onions, or even bits of a cheese that wouldn’t just melt away….but that’s just a thought for next time. While this could pass as is as a breakfast muffin as is, adding in the other ingredients definitely pushes it into the savory category.
Peach Mimosa Muffins
1 cup Organic All Purpose Flour
1/2 cup Sugar
1/4 Teaspoon Salt
1/4 Teaspoon Baking soda
1/4 Teaspoon Baking Powder
1 Cage Free Large Egg
1/3 Cup Greek Yogurt
1/3 Cup Vegetable Oil
1/3 Cup Girard’s Peach Mimosa Dressing
1 Teaspoon Orange Rind
1 Cup Diced Peach (skin on )
1 Tablespoon Sugar in the Raw (for tops)
Mix all the dry ingredients together in one bowl.
In another bowl lightly beat the egg, and add in remainder of the ingredients.
Mix the wet ingredients into the dry and mix just until they are blended together. Do not Over mix!
Scoop into muffin pan, should make 6 regular size muffins. Sprinkle tops with Raw Sugar
Bake at 375 Degrees for about 25 minutes, or until a toothpick inserted in the center comes out clean.
My next muffin became obvious to me with my available produce and dressings left to use. You see my tomatoes are finally in, my basis plant fat and full of fragrant basil, and one of Girard’s Dressings was a Creamy Balsamic…..it was an ah-ha moment. So I changed the recipe just a little bit more and went to work.
This muffin just screamed to me…….the aroma while it was baking, the rustic appearance when it came out of the oven just assaulted my senses, almost begging me to taste it……..sigh……….I didn’t make it wait long.
My ah-ha moment had produced an incredibly flavorful muffin…the basil did incredible things to that muffin, the flavors coming through not only from the fresh basil but from the dressing! This was a keeper! The only change in this muffin could have been a little more tomato, I would even add them in after I put them in the pans, just push them into the mix. That way you could be sure each muffin got enough tomatoes and if you wanted to add yellow and red for color!
Now I will say, this is not a breakfast muffin…..don’t expect it to be, my wife did and did not like it. It is a savory muffin and could be a shock to some palate’s!
Tomato Basil Muffin
3/4 cup Organic All Purpose Flour
1/4 cup Buckwheat Flour
1/3 cup Sugar
1/4 Teaspoon Salt
Mix all the dry ingredients in one bowl.
In another bowl lightly beat the egg, and add in remainder of the ingredients, except for tomatoes