Standing in the middle of the kitchen, I close my eyes and inhale deeply. A not quite sweet, yet ripe and fragrantly layered juicy scent teases my nose, pulling me toward the stove. I lean over a large pot, blissfully sucking in every possible odor nuance of the bubbling purple-red liquid. My daughter is simmering freshly picked chokecherries. Lovely scent memories from my childhood rise up, enveloping me in the magic of these wild shrub berries.
This is an adaption of my English grandmother’s recipe and is best served cold with fresh whipped cream. It’s a creative way to use venison.
Green Goddess Dressing was created in the 1920’s at San Francisco’s Palace Hotel (once considered the largest hotel in the western United States) by the executive chef, Philip Roemer. This particular dressing was inspired by the actor George Arliss who was staying at the hotel during the time he was performing in the play called The Green Goddess.
“Here she comes!” OMG – What is she doing? She’s carrying two bowls and has a pan of something. ….and look, the kids are bringing more dishes out of her house! I told her to bring one large salad this year!”