Recipes for Shabbat
QUICK HORSERADISH RECIPES
By Eileen Goltz
It's an indisputable fact of Pesach that there must be horseradish in some form or anther on the table. We bought it fresh and grate it, sliced it, minced it and bought it already prepared. I usually have both fresh and prepared horseradish on my table and for some reason all sense of portion control flies out the window and I end up with at least 3 or 4 extra jars of the ready made stuff once yontif is over.
About 24 million pounds of horseradish roots are processed every year in the US. This produces about 6 million gallons of the stuff that makes our eyes water and our taste buds tingle. Not all of that hot stuff ends up in those really cute bottles whose necks are too small to get any type of spoon into. There are plenty horseradish enhanced products available year around that include cream-style prepared horseradish, oriental horseradish sauce, beet horseradish and cocktail sauce, mustards, and tons of other dips, spreads, relishes.
So, you ask, what makes horseradish hot? Horseradish is a member of the mustard family (whose family includes its cousins, kale, cauliflower, Brussel sprouts and the common radish). The tang and aroma of fresh horseradish is almost non existent until it is grated or ground. During the grinding/slicing process the cells of the horseradish are crushed and volatile (hot) oils known as isothiocyanate are released. Vinegar, when added, can stop this reaction and it helps stabilizes the flavor. The store bought stuff is primarily grated horseradish root mixed with vinegar.
Spices or other ingredients are sometimes added (stuff like salt, sugar, cream or oil) to improve the flavor. Horseradish is at its best when it's fresh. The color of the white stuff can range from white to creamy beige and the red stuff, the kind with beet juice, should be BRIGHT red. As processed horseradish ages, it browns and loses potency. You should keep even the unopened jars in the refrigerator to protect the freshness and bite. It's best to serve the horseradish in a glass or ceramic bowl (it tarnishes silver), returning the leftovers to a tightly closed jar and the refrigerator immediately. Horseradish that remains unrefrigerated gradually loses flavor.
So what do I do with the extra stuff once the week is over? The following recipes from my favorites file make my horseradish left overs disappear within a week.
QUICK HORSERADISH RECIPES
Add horseradish to mashed potatoes, meatloaf, applesauce or sour cream/yogurt for your baked potato.
A teaspoonful or two added to any soup stock adds a full bodied flavor.
You can make horseradish curls (these are just like carrot curls). Keep
the curls under ice water until ready to serve. These can be hot-a treat for
true horseradish lovers!
In top of double boiler over boiling water, combine the cream cheese and
Cheddar cheese. Stir until cheeses are melted and blended together. Add the mayonnaise and the horseradish. Turn into bowl and let stand for at
least 30 minutes for flavors to blend. Good served at room temperature or chilled. To
store, place in a covered container and refrigerate. For dipping or spreading
on fresh vegetables or matzo (or on bagels, Melba toast or crackers after Pesach). Will keep in refrigerator for 2 weeks. 2 1/2 Cups
In a glass bowl combine all the ingredients. Refrigerate at least 1 hour or until chilled. Makes 1 cup.
Preheat oven to 350. Using a pastry brush, baste each piece of chicken with the oil. Place the chicken in a greased 9X13 baking dish. Spread 1/2 tablespoon horseradish on the top of each breast. Bake, covered for about 30 minutes. While the chicken is baking combine the onion powder, horseradish, wine and apricot preserves in a bowl. Mix well. After 30 minutes, pour the wine sauce mixture over the chicken and bake, uncovered, another 20 to 30 minutes, until chicken is tender. Baste the chicken with the sauce every 10 minutes. To serve, place the chicken on a platter and pour the sauce over the top. Serves 4.
Place all ingredients in a jar with a tight lid. Shake vigorously
before using. Makes 1 cup
In a large sauce pan cover the potatoes with salted cold water in a
large pot and simmer, uncovered, until very tender, 20 to 30 minutes (depending
on size of potatoes). Drain potatoes in a colander and, when just cool enough to
handle, peel. Transfer potatoes to a bowl. While potatoes are cooking, In another pot cover turnips with salted cold water and simmer,
uncovered, until very tender, 10 to 20 minutes. Add the carrots to the turnips
after they have been cooking for 10 minutes. Drain turnips and carrots in a
colander and immediately add to warm potatoes, then mash with butter and
Discard skin and bones from trout and break into pieces. In a food processor pulse trout until finely chopped. Stir in remaining ingredients and salt and pepper to taste. Makes about 2 cups.
© Eileen Goltz 2002