Citrus Pickled Horseradish Food

CITRUS-PICKLED HORSERADISH

Steps:

• Shave strips of horseradish into a bowl (can also cut them into thin strips).
• Add salt, toss to coat, and refrigerate for 24 hours, covered, tossing occasionally.
• In a bowl, mix vinegar, juices, zests, 3 T water and sugar till sugar is dissolved, then set aside.
• Put horseradish in a colander and let drain 30 minutes.
• Place strips in 2 sterilized pint jars and pour the citrus mixture evenly into each, to cover the horseradish.
• Seal tightly and refrigerate at least 3 days.
• Will keep for 3 months if refrigerated.

OYSTER ICES

Steps:

• Tabasco Ice:
• Pour Tabasco, simple syrup, and 1/2 cup water into a blender and blend until smooth. Pour into a 2 cup container and freeze overnight. A shallow container will flake more easily. Once frozen, flake with a fork and serve alongside raw oysters. Makes 1 cup.
• Horseradish Ice:
• Place horseradish, vinegar, simple syrup, and 1/2 cup water into a blender and blend until smooth. Strain liquid into a 2 cup container and freeze overnight. A shallow container will flake more easily. Once frozen, flake with a fork and serve alongside raw oysters. Makes 1 cup.
• Pickled Red Onion Ice:
• Peel, halve, and very thinly slice red onion. Place in a 1 quart heat-proof container. In a medium pot over medium-high heat, combine vinegar, sugar and 1 cup water. Bring to boil, stir to dissolve sugar, and pour over onion slices. Let stand at room temp until cool. Refrigerate until thoroughly chilled, 10 minutes. Strain liquid into a 2 cup container and freeze overnight. A shallow container will flake more easily. Reserve pickled red onion for another use. Once frozen, flake with a fork and serve alongside raw oysters. Makes 1 1/2 cups.

SALAD WITH CITRUS-HORSERADISH DRESSING

Steps:

• Whisk together lemon and orange zests, horseradish, vinegar, and oil. Season with salt. Toss with Bibb lettuce, cooked peas, fresh mint leaves, and chopped almonds.