Skip to main content

#Puremade Vanilla Bean Vinaigrette #Sponsored

This is a sponsored post written by me on behalf of Torani 
and may contain affiliate links. All opinions are mine alone.

I received a bottle of a brand-new product from Torani* - one of their puremade syrups. I've long been a fan of Torani and used their syrups in my Hot Caramel Apple CiderLavender Panna CottaGuava Gin Fizz, and more. So, drinks and desserts were my go-to. But I rarely used those syrups in any kind of savories.

Then I noticed that a friend had used a syrup in a vinaigrette and I thought to myself: Why not? Sometimes you put honey or maple syrup in a vinaigrette. Done!

As I mentioned, this Puremade Syrup from Torani is a brand-new product; it will be available to customers shortly. But I love that Torani Puremade Syrups contain: no artificial preservatives; no artificial colors; no artificial flavors; and no GMOs!


I whipped up this batch of Puremade Vanilla Bean Vinaigrette and drizzled it on an entree salad with poached salmon. It was a perfect blend of sweet, tart, and tangy. I will definitely be making it again soon.

 Ingredients makes just under 3/4 C vinaigrette

  • 3 T organic mayonnaise
  • 4 T olive oil
  • 2 T vinegar (I used organic white vinegar)
  • 1 T vanilla syrup (prefer Torani Puremade)
  • 1 t dried thyme
  • 1 t pure vanilla bean extract (or you can scrape the caviar from a vanilla bean)
  • 1 t salt
  • 1/2 t vanilla salt
  • Also needed: mason jar with a lid

Procedure

Place all of the ingredients in a mason jar. Place the lid on top. Shake to combine. Refrigerate until needed. Then shake before using.

You may find Torani on the web
on Twitter, on Pinterest, on Instagram, and on Facebook.
*Disclosure: I received compensation in the form of wine samples for recipe development and generating social media traction. My opinions do not necessarily reflect the opinions of the sponsor.

Comments

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an