The Homestead’s Raspberry Vinegar and Poppy Seed Dressing

I have such fond childhood memories of The Homestead resort in Hot Springs, VA. Every year after Christmas, my extended family and I would vacation in the beautiful Allegheny Mountains of Virginia. The activities were endless: golf, horseback riding, bowling, swimming, skeet shooting, skiing, ice skating, snowmobiling, paintball–the list goes on and we did it all. I especially love how everything from the food to activities is steeped in the rich tradition of Southern hospitality. 3pm Afternoon Tea in the Great Hall was mandatory.




My Aunt brought lunch over yesterday while we watched the Winter Classic and prepared a salad with Raspberry Vinegar and Poppy Seed Dressing, a popular recipe that is uniquely “Homestead”. I immediately pulled out my mom’s copy of her Homestead cookbook and old photo albums…

Raspberry Vinegar and Poppy Seed Dressing 

Yields about 2 1/2 cups

1/4 cup sugar
1/2 cup raspberry vinegar
1 1/2 teaspoons dry English mustard
3/4 teaspoon salt
2 tablespoons minced fresh onion
1 3/4 cups peanut oil
2 tablespoons poppy seeds

Combine everything except oil and poppy seeds in a blender or food processor. Mix thoroughly until the onion is liquefied. With machine on, add oil slowly and continue processing until all the oil has been added. Process until thick (about two minutes). Mix in poppy seeds. Refrigerated in a covered glass jar. Will keep for one to two weeks.

Some throwbacks from my Homestead days below:

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