Sunday, April 11, 2010

Pink Stuff for Pirates

Our favourite salad dressing is referred to as Pink Stuff for Pirates. I think it began because we were storing it in a used grocery-store salad dressing bottle with the surface layer of the label torn off, and I wrote "pink stuff" on it to distinguish it (as if it needed distinguishing, in all its lurid fuschia glory) from the "white stuff" ranch dressing also on the table when we eat salad at dinner.

My kids have a penchant for labeling all sorts of things with strange randomness. For instance we have a small jar which encloses a bag of bulk-bin ground cinnamon in the pantry which is labeled "ant farm project." They claim this will help prevent others from invading our home after any global political / environmental disasters and living off our stuff, because they won't know what is food and what is not.

Pink Stuff for Pirates is very popular here. Assuming you have an Asian grocery store where you can find the curiously strong Ume Plum Vinegar, it is easy to make.

Pink Stuff for Pirates

1/2 cup ume plum vinegar
1 cup fresh or frozen cranberries
2 Tbsp. sugar
1 tsp. dill
6-8 medium to large cloves of garlic
1 cup olive oil
1 cup light vegetable oil

Combine all ingredients in a blender and whizz until well puréed. Store in fridge in any appropriately-labeled container. The cranberries and garlic help keep it pretty well emulsified. The combination of oils helps keep this dressing from solidifying in the fridge.

1 comment:

  1. Anonymous7:02 p.m.

    Hmm...a friend's grandma once (at least) labeled ice cream as "chicken hearts"...



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