Horseradish Cream With Dried Cherries Food

HOW TO MAKE HORSERADISH CREAM

Steps:

• If using heavy cream, beat it lightly first to thicken it so you can dollop it onto things. If you're using crème fraîche, you can whip that if you like a lighter texture.
• In a small bowl, mix together whichever cream you're using and the horseradish.
• Start off by adding 1 tablespoon horseradish.
• Mix everything together and taste.
• Add more horseradish for more kick.
• Add salt and pepper to taste.
• Serve immediately or keep covered and chilled up to 2 days. Note that the horseradish flavor will intensify as it sits.

HORSERADISH SAUCE RECIPE

Steps:

• In a small mixing bowl, stir all of the ingredients together. Serve right away or cover and refrigerate for about 2 weeks.

HORSERADISH CREAM SAUCE

Steps:

• Stir the mayonnaise, horseradish, and Dijon mustard in a bowl until evenly combined. Fold in the whipped cream, then season to taste with sugar, salt, and pepper.

HORSERADISH CREAM WITH DRIED CHERRIES

Steps:

• Place the cherries in a small bowl, cover with very warm water and let soak until softened. Drain on paper towels and set aside to dry.
• With a whisk or electric hand mixer, beat the cream until thick but not stiff. Blend in a dash of vinegar. Stir in the cherries and horseradish and salt and pepper to taste. Serve with roasted meats or with fresh vegetables.

HORSERADISH CREAM SAUCE

Steps:

• Heat the olive oil in a medium saucepan or skillet over medium heat. Add the shallots and sweat until translucent. Add the garlic and cook, stirring, for 1 minute. Add the heavy cream and reduce about 5 minutes. Stir in the horseradish and dill, take off the heat and finish with the lemon juice. Add salt to taste.
• Use as desired; we recommend using it to cook or finish fish such as salmon.

HORSERADISH CREAM

Steps:

• Combine sour cream, prepared horseradish and a drizzle of olive oil in a small bowl and mix until thoroughly combined. Season with salt and pepper. Garnish with chopped chives and serve with short ribs.

HORSERADISH CREAM SAUCE

Steps:

• Place all of the ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld. Sauce can be stored in the refrigerator in an airtight container for 2 to 3 weeks.

HORSERADISH CREAM

Steps:

• In a medium bowl, whisk together sour cream, horseradish, honey, and hot sauce. For a thinner sauce, add up to 1 tablespoon water. Season with salt and pepper.

SPICED BRANDIED CHERRIES

Steps:

• In a small saucepan, combine sugar and spices with a cup of water. Bring to a simmer, stirring until sugar dissolves. Let simmer for 5 minutes.
• Turn off heat and add cherries and brandy to pot. Let cool, then store mixture in a jar in refrigerator for at least 2 days before eating, and up to several months. These are great over ice cream.

HORSERADISH JELLY

Steps:

• In a large saucepan add all ingredients, except pectin, and over low heat cook until sugar is dissolved.
• Over high heat bring to a boil.
• Immediately stir in pectin and bring to a rolling boil.
• Remove from heat and ladle into clean hot jars.
• Seal and process in a boiling water bath for 5 minutes.
• (Even though Jelly recipes don't call for a water bath method of canning I do it just to be safe).