Food recipes
Thousand Island
Thousand Island
Ingredients:
½ cup mayonnaise
2 tablespoons ketchup
1 tablespoon Heinz chili sauce
½ teaspoon Worcestershire sauce
1 tablespoon finely chopped onion
2 teaspoons sweet pickle relish
1 tablespoon sugar
½ teaspoon garlic powder
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper
1 In a large bowl, combine the mayonnaise, ketchup, chili sauce, Worcestershire
Directions:
sauce, onion, relish, sugar, garlic powder, salt, and pepper. Whisk well.
2 Chill in the refrigerator for at least 30 minutes to allow the flavors to combine.
Store in an airtight container for up to 2 weeks. Whisk well before serving.
Do you know where the name Thousand Island dressing comes
from? It was named after a large cluster of islands (over 1,800 of them) that
are scattered on the northern part of Lake Ontario and along the Saint
Lawrence River. Once controlled by pirates and bootleggers, the islands
later became a popular vacation destination for the rich and famous. While
we know the dressing was named for the place where it was created, the
origin of the dressing itself is a little more controversial. There are two main
stories about the formulation of this popular condiment.
One version states that it was created on the yacht belonging to George
Boldt, the proprietor of New York City’s Waldorf-Astoria Hotel. According
to legend, a resourceful steward mixed it up when he realized that none of
the usual ingredients for salad dressing were aboard the yacht. Boldt so
enjoyed its distinctive taste that he named it after the area in which they
were traveling and added it to the menu at the restaurant of the famed hotel.
The other version is that Sophia LaLonde, the wife of a Thousand Islands
fishing guide, came up with the dressing and served it to visiting fishermen
who went on excursions led by her husband. When visiting vaudeville star
May Irwin tried the dressing, she was so impressed that she asked for the
recipe. Mrs. LaLonde shared it with her, as well as with the Herald House,
where Miss Irwin was staying, and they, too, began serving it to the public.
Miss Irwin named the dressing after her vacation spot and claimed to have
later shared the recipe with George Boldt so that he could add it to the menu
of the Waldorf-Astoria.
To this day, nobody knows which (if either) of these stories is true. But
whether you’re Team Boldt or Team LaLonde, we can all agree that this
ingenious creation changed salad dressing forever.
BALSAMIC
Vinaigrette
Crystal’s go- to favorite, Balsamic Vinaigrette, is low in fat and quite versatile. When
drizzled over ripe garden tomatoes, fresh mozzarella, and basil, you have the
summer’s best salad. This dressing also makes a sweet marinade for grilled chicken
breast or pork tenderloin. Crystal especially likes this with our Savory French Onion
Tart. Makes ⅔ cup
Ingredients:
½ cup mayonnaise
2 tablespoons ketchup
1 tablespoon Heinz chili sauce
½ teaspoon Worcestershire sauce
1 tablespoon finely chopped onion
2 teaspoons sweet pickle relish
1 tablespoon sugar
½ teaspoon garlic powder
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper
1 In a large bowl, combine the mayonnaise, ketchup, chili sauce, Worcestershire
Directions:
sauce, onion, relish, sugar, garlic powder, salt, and pepper. Whisk well.
2 Chill in the refrigerator for at least 30 minutes to allow the flavors to combine.
Store in an airtight container for up to 2 weeks. Whisk well before serving.
Do you know where the name Thousand Island dressing comes
from? It was named after a large cluster of islands (over 1,800 of them) that
are scattered on the northern part of Lake Ontario and along the Saint
Lawrence River. Once controlled by pirates and bootleggers, the islands
later became a popular vacation destination for the rich and famous. While
we know the dressing was named for the place where it was created, the
origin of the dressing itself is a little more controversial. There are two main
stories about the formulation of this popular condiment.
One version states that it was created on the yacht belonging to George
Boldt, the proprietor of New York City’s Waldorf-Astoria Hotel. According
to legend, a resourceful steward mixed it up when he realized that none of
the usual ingredients for salad dressing were aboard the yacht. Boldt so
enjoyed its distinctive taste that he named it after the area in which they
were traveling and added it to the menu at the restaurant of the famed hotel.
The other version is that Sophia LaLonde, the wife of a Thousand Islands
fishing guide, came up with the dressing and served it to visiting fishermen
who went on excursions led by her husband. When visiting vaudeville star
May Irwin tried the dressing, she was so impressed that she asked for the
recipe. Mrs. LaLonde shared it with her, as well as with the Herald House,
where Miss Irwin was staying, and they, too, began serving it to the public.
Miss Irwin named the dressing after her vacation spot and claimed to have
later shared the recipe with George Boldt so that he could add it to the menu
of the Waldorf-Astoria.
To this day, nobody knows which (if either) of these stories is true. But
whether you’re Team Boldt or Team LaLonde, we can all agree that this
ingenious creation changed salad dressing forever.
BALSAMIC
Vinaigrette
Crystal’s go- to favorite, Balsamic Vinaigrette, is low in fat and quite versatile. When
drizzled over ripe garden tomatoes, fresh mozzarella, and basil, you have the
summer’s best salad. This dressing also makes a sweet marinade for grilled chicken
breast or pork tenderloin. Crystal especially likes this with our Savory French Onion
Tart. Makes ⅔ cup
Printed from https://recipe.bluelayer.org/recipe/69424/thousand-island