Chef Dan’s Raspberry
Vinaigrette Dressing
Served at the Deli with our Raspberry Chicken Salad, mixed greens with sun dried cranberries, orange sections, sunflower seeds, marinated sweet red onions, sliced strawberries and topped with grilled teriyaki chicken breast. Also excellent on Salmon and Grilled Chicken Breast.
Combine these ingredients in a blender:
- 1 pint fresh raspberries
- 1 cup white vinegar
- 1 cup water
- 1 cup sugar
- ¼ cup honey
- 1 tsp onion powder
- 1 TBS salt
- 2 TBS dry mustard
- ½ cup honey mustard
Slowly add 1 cup salad oil. Mix well.
Refrigerate up to two weeks
Makes 1 quart
“Snowman Soup”
also know as Cream of Potato “Makes 12 Healthy Servings”
Chef Dan Strackbein of Rochester Deli, Inc. in Historic Downtown Waukesha
- 2lbs. Russet potatoes, peeled and diced (snowman’s body)
- 1 large carrot, diced (snowman’s nose)
- 2 ribs of celery, diced (snowman’s arms)
- 1lb. bacon, cooked and crumbled (snowman’s eyes and mouth)
- 1 medium onion, diced
- 2 quarts chicken stock
- 1 TBS chopped garlic
- 1 tsp. thyme leaves
- 1 tsp. white pepper (snowflakes!)
- 2 cups half and half
- ½ cup salad oil
- ¼ lb. butter
- ½ cup flour
- salt
Heat salad oil in a 5 quart stock pot. Add onion, celery and carrots. Cook until onions are clear, add garlic, thyme. Add chicken stock and potatoes, bring to a boil. Simmer for 20 minutes. Add bacon and half and half. Simmer for 20 minutes. Melt butter in a sauce pan, add flour, cook just 2 minutes.
Add to stock pot, whisk until smoooooooth! Simmer 5 minutes, add salt and white pepper to taste!
Enjoy with your favorite crusty bread for a perfect winter meal!
Rochester Deli’s Gazpacho!
A Spanish style, tomato base cold soup Medium in spice, popular all summer long!
- 1 - 46 oz can tomato juice
- 1 cucumber peeled, seeded, diced
- 1 bunch of green onion, diced
- ½ green pepper, diced
- 1 medium poblano pepper, diced without seeds
- 1 ½ cups diced fresh tomatoes
- ½ bunch chopped cilantro
- 1 cup diced celery
- 1 TBSP onion powder
- 1 TBSP garlic powder
- 1 tsp. salt
- ½ cup olive oil
- 1 tsp. Tabasco sauce
- 1 tsp. black pepper
- 2 TBSP. Worcestershire sauce
- ¼ cup cider vinegar
- 1 TBSP sugar
- 1 TBSP dill weed
- 1 tsp. cumin
Mix all ingredients together, keep refrigerated 7-10 days. Served with homemade seasoned croutons at the Deli!
Makes 2 quarts
Dan’s Red Dill Potato Salad
(Serves 6-8)
Combine in a large bowl:
- 2 lbs. boiled until tender red potatoes (leave peels on). Cut into ½” chunks.
- 4 chopped scallions, greens included
- 4 diced celery ribs
- 1 can pimentos, chopped
Combine the following ingredients:
- ¼ cup cider vinegar
- ¼ cup white sugar
- 1 tsp. salt
- 1 TBS Dill Weed, fresh if available
- 1 tsp. black pepper
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 2 TBS Cilantro, fresh if available
Toss with the potato mixture
Combine ¼ cup honey mustard, ¼ cup salad oil. Toss with potato mixture.
Garnish with fresh cilantro!