Stafford's Featured Recipe
Chef Gerald Gramzay
The following recipe is from Stafford's Cookbook: 40 years of Recipes from the Bay View Inn. Please feel free to contact Chef Gerald directly with questions or comments related to the Stafford's culinary operation. We thank you for your interest and hope you will enjoy having the taste of Stafford's in your own home.
Pier House Salad With Rasberry Vinaigrette:
Walnuts, coarsely broken.
Dried cherries.
Green onions, thinly sliced.
Raspberry Vinaigrette:
3/4 cup salad oil.
1/2 cup heavy cream.
1/4 cup raspberry vinegar. (see note below)
2 Tablespoons white sugar.
1/4 cup frozen raspberries.
Slightly thaw and puree frozen raspberries, reserving juice. Remove seeds from raspberry puree by straining through cheese cloth or food screen. Set aside. Whip vinegar, sugar and cream until sugar is dissolved. Slowly add oil until all is incorporated. Then add ther pureed fruit.
Yields 2 cups.
Raspberry Vinegar:
1 cup frozen raspberries, pureed.
1 quart red wine vinegar.
Combine both ingredients and let stand for at least two weeks in refrigerator.
Build salad by dividing Bibb lettuce on salad plates. Top with dressing. Garnish with dried cherries, scallions or green onions.