Applesauce With Horseradish Food

APPLESAUCE WITH HORSERADISH

Steps:

• Peel the apples and cut them into quarters. Cut away and discard the stems and cores.
• Place each quarter on the side and cut crosswise into thin slices. There should be five to six cups. Put the slices in a saucepan and add the sugar and water. Bring to the boil and simmer 10 minutes or until the apple slices are tender.
• Pour the mixture into the container of a food processor or electric blender and blend thoroughly. Let it stand until cool. Stir in the horseradish, adding more according to taste.

APPLESAUCE HORSERADISH SAUCE

Steps:

• In a glass bowl combine all the ingredients.
• Refrigerate at least 1 hour or until chilled.

SAVORY APPLESAUCE

Steps:

• Peel, core, and cut apples into 1/2-inch-thick slices. In a large saucepan, combine apples with cinnamon, sugar, and water; bring to a boil. Reduce heat; cover, and simmer, stirring occasionally, until apples are tender, 30 to 35 minutes. (If sauce begins to stick to the bottom of the pan, add 2 to 4 tablespoons more water.)
• Remove from heat; discard cinnamon stick. Stir lemon juice and horseradish. Season with coarse salt and ground pepper.

SIMPLE HORSERADISH SAUCE

Steps:

• Blend ingredients, adding more or less horseradish and salt to taste.

APPLE HORSERADISH SAUCE

Steps:

• Melt the butter uncovered on HIGH in a microwave-safe 3-quart casserole with a lid, about 1 minute.
• Add the onion and garlic and stir to coat.
• Microwave covered for 2 minutes.
• Add the apples, chicken broth, lemon juice, and jest and microwave, covered for 15 minutes, stirring twice.
• Stir in he horseradish and salt and pepper to taste.
• Remove the lemon jest.
• Serve warm topped with parsley.

CREAMY APPLE HORSERADISH SAUCE

Steps:

• In a bowl stir together the mayonnaise, the applesauce, the horseradish, the vinegar, and pepper to taste. Serve the sauce with roast pork.

PORK CHOPS WITH HORSERADISH APPLES

Steps:

• Pat chops dry and season with 1 teaspoon salt and 1/2 teaspoon pepper.
• Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté chops, turning once, until browned and cooked through, about 8 minutes. Transfer to a plate and keep warm, loosely covered.
• Reduce heat to medium and add onion, apples, and 1/8 teaspoon salt. Cook, stirring occasionally, until onion begins to soften, about 3 minutes. Add wine and water and simmer, covered, stirring occasionally, until apples are tender but not falling apart, about 12 minutes. Stir in horseradish, chives, and meat juices from plate. Season with salt and pepper. Serve chops with sauce.

RAIFORT APPLE PIE (APPLE HORSERADISH PIE)

Steps:

• To prepare the fresh horseradish --
• Wash and peel a 2-inch length of a horseradish root as you would a potato and dice it into small cubes.
• In a blender jar, place enough of the cubed horseradish to cover the blades of the blender.
• Cover the cubed horseradish with cold water, and add several crushed ice cubes.
• Cover and blend, stopping to scrape down the sides of the jar and add more of the cubed horseradish, until you have it all blended. If necessary, add more water or crushed ice to keep it cold and moist enough to complete the grinding.
• When the mixture reaches the desired potency, usually after about 3 minutes, add freshly-squeezed lemon juice to stop the enzymatic reaction in the root. Use about 2 tablespoons of lemon juice for each cup of grated horseradish.
• Refrigerate the prepared horseradish in an airtight container until ready to use.
• To prepare the Raifort Apple Pie --
• Preheat oven to 425'F.
• In a large bowl, stir together all the ingredients for the filling, including the 4-1/2 tablespoons of horseradish.
• Place one pie crust on the bottom of a 9" pie pan, pour the filling in, and top with the second crust, crimping the edges.
• Cut several slits in the top crust to allow steam to escape.
• Place the pie in the oven on the bottom-most rack and immediately reduce the temperature to 400'F.
• Bake 40 to 50 minutes or until apples are tender and crust is golden brown.
• It may help to cover the edges of the crust with tinfoil after 15-20 minutes to help keep them from over-browning.

PINK APPLESAUCE WITH HORSERADISH

Steps:

• Cut apples into 1/2 inch chunks (do not peel) and in a heavy saucepan cook with garlic, sugar, and water, covered, over moderate heat, stirring occasionally, 20 minutes, or until apples are translucent and tender. Remove lid and cook mixture, stirring occasionally, about 10 minutes more, or until almost all liquid is evaporated.
• Force apple mixture through a course sieve or food mill fitted with fine disk into a bowl, discarding solids, and stir in horseradish. Applesauce may be made 4 days ahead and chilled, covered.
• Serve applesauce chilled or at room temperature with poultry or pork.