DRESSING UP SUMMER

Three recipes for the price of one this time! The buttermilk dressing is a great one to toss with any of the stone fruit of the summer salad with (strawberries, peaches, apricots and so on-whatever you would like). The white balsamic dressing is great on any salad. Also here is my favorite corn bread recipe. Add bacon and jalapenos for a kick if you want and enjoy!
-Ryan

BUTTERMILK DRESSING:
¼ cup buttermilk
¼ cup crème fraiche
¼ mayo
1 Tlb red wine vin
3 ea minced shallots
1 cup corn oil
S &p tt

Mince shallots and steep in vinegar for 5 minutes. Add buttermilk, mayo, and crème fraiche. Wisk all together. Slowly add oil. Season to taste. Add Tabasco to liking.

WHITE BALSAMIC DRESSING (Yields 2 quarts):
-1/2 cup whole grain mustard
-1/2 cup Dijon mustard
-3/4 cup white balsamic vinegar
-1/2 cup water
-4 TB honey
-1.5 tsp salt
-1/8 tsp Tabasco
-4 cups corn oil

Place all ingredients in blender but corn oil, blend till smooth. Slowly add corn oil to mixture in the blender, continue until all is incorporated.
You may want to adjust the thickness to your taste with water, if you’d like.

CORN BREAD

SWEET:
19 oz flour
13 oz cornmeal
1 # 3 oz sugar (21 oz)
5T baking powder
2T salt
1 qt milk
6 eggs
1 1/2 cups corn oil

SAVORY:
4 cups flour
4 cups cornmeal
1 cup sugar
5 T. baking powder
1 T. salt
4 eggs
1/2 cup corn oil
6 cups milk

Preheat oven to 375 degrees. Grease an 8 inch square pan. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

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