Raspberry Salad Dressing

1 cup Raspberries, divided
1/3 cup Raspberry Vinegar
Let stand 10 minutes, strain raspberries; discard seeds.
In food processor combine raspberry liquid with remaining ingredients except oil and remaining raspberries.
1/4 cup Sugar
2 tablespoons Dijon Mustard
1 tablespoon minced Shallots
1/2 teaspoon minced Garlic
1/8 tsp Salt & 1/8 teaspoon White Pepper
With machine running slowly pour in oil n a steady stream. Refrigerate, covered.
1 1/4 cups Olive Oil

Balsamic Vinaigrette

1 ¼ cups balsamic vinegar
1 ½ Tablespoons dark brown sugar
3 Tablespoons chopped garlic
1 teaspoon salt
1 ½ teaspoons freshly ground black pepper
3 ¾ cups olive oil


1. Beat the vinegar in a bowl with the sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly.
2. Store in the refrigerator until ready to use.

Greek Salad Dressing

1 T & 2 t Olive Oil
1 T red wine vinegar
1 T lemon juice
3/4 t oregano

Spinach
Red Pepper
Cucumber
Tomato
Feta
Olives

Pomegranate Vinaigrette

1 Garlic Clove, minced
1 Shallot, minced
1/3 c Pomegranate juice
1/2 c extra Virgin Olive Oil
1 T Honey Mustard

In medium bowl, whisk together all ingredients by hand or with handheld blender. Season to taste with salt.  Vinaigrette will keep refrigerated for 1 week.

Boathouse Bibb Lettus Salad With Raspberry Vinaigrette Dressing

1 head (Joe's Garden) Butter/Bibb Lettuce
1 cup Raspberries
Gargonzola cheese
Sliced Almonds
Raspberry Vinaigrette

Raspberry Vinaigrette
½ cup red wine vinegar
¾ cup fresh or frozen raspberries
1 T chopped shallot
In a 1-quart saucepan, combine vinegar, raspberries and shallots. Crush raspberries with a fork. Bring the mixture to a boil and then reduce heat to a simmer. Cook until mixture is reduced to approximately ¼ cup, about 5 minutes. Strain through a sieve into a blender. Process until smooth. Allow to cool.
2 T honey
1 t sugar
1 t fresh lemon juice
1 ½ t Dijon mustard
¼ t Thyme
½ t salt
1/8 t pepper
1 t water
Add honey, sugar, lemon juice, mustard, thyme, salt, pepper and water. Blend until smooth. Scrape down the sides with a spatula and blend briefly to ensure that everything is well mixed.
¾ c canola oil
With the blended running slowly pour half the canola oil in a steady stream. Stop the blender and scrape down the sides again. Turn the blender on and slowly add the remaining oil, processing until emulsified.

Buttermilk Dressing

1/3 c Buttermilk
3 T Mayo
2 T Vinegar
Dash of Sugar
salt & pepper

Rays Clam Chowder

1/2 cup butter (cube)- melt in stock pot
Add:
1 lb red potatoes, diced
1 stalk celery diced
1/2 c onion diced
1 carrot diced
Add:
1/3-2/3 c flour
Add:
3 c fish stalk or clam broth
3 c heavy cream (2 cream &1 milk)
2 c half & half
1/2 tsp Worcestershire
1/4 tsp Tabasco
1 tsp pepper
1T salt
1 tsp thyme
1 bay leave
stir in:
14 oz chopped clams