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.

Weathervane's House Salad

3 heads of Bibb lettuce

Walnuts, coarsely broken

Dried cranberries

Scallions or green onions, thinly sliced

Cranberry Vinaigrette

3/4 cup salad oil

1/2 cup heavy cream

1/4 cup cranberry vinegar (raspberry vinegar may be substituted)

2 tablespoons white sugar

1/4 cup frozen cranberries

2 tablespoons jellied cranberry sauce

Puree frozen cranberries together with cranberry sauce. Set aside. Whip vinegar, sugar and cream until sugar is dissolved. Slowly add oil until all in incorporated. Then add the pureed fruit.

Yields: 2 cups

Cranberry Vinegar

1 cup frozen cranberries, 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 cranberries, scallions or green onions.