SAVORY HORSERADISH PANNA COTTA
Provided by Valerie Bertinelli
Categories condiment
Time 4h20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Spray six 4- to 6-ounce ramekins with cooking spray. Stir together the sour cream, Dijon, horseradish and 1 teaspoon salt in a small bowl. Heat the half-and-half in a small saucepan over medium-high heat until it just barely comes to a simmer.
- Meanwhile, put the gelatin in a large bowl, add 3 tablespoons warm water and stir until completely dissolved. Gradually pour in the warm half-and-half while whisking constantly.
- Add a splash of the half-and-half mixture to the sour cream mixture and stir to loosen, then add the sour cream mixture to the large bowl with the half-and-half mixture, whisking gently until thoroughly combined.
- Pour the mixture into the ramekins (the ramekins will not be full) and refrigerate until set, at least 4 hours. The panna cottas can be kept refrigerated, covered with plastic wrap, up to 2 days
- When ready to serve, run a thin knife along the edge of each ramekin and invert the pana cottas onto plates. Sprinkle with the chives and serve immediately.
HORSERADISH SALAD
This is a wonderful jello salad to serve with roast beef. The two seem to go together so well.
Provided by Marsha Gardner
Categories Gelatin Salads
Number Of Ingredients 10
Steps:
- 1. Dissolve lemon and lime jello in boiling water; cool and aside. Add drained crushed pineapple.
- 2. Blend together cottage cheese and mayonnaise and add Jello and sweetened condensed milk, horseradish, lemon juice and salt.
- 3. Stir together and pour into a large jello mold or individual molds. Chill until firm. Unmold and serve.
SMOKED SALMON HORSERADISH MOUSSE
Categories Condiment/Spread Food Processor Appetizer Quick & Easy Salmon Root Vegetable Chill Dill Gourmet Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Serves 6 as a first course
Number Of Ingredients 7
Steps:
- In a small saucepan sprinkle the gelatin over the water and let it soften for 1 minute. Heat the mixture over low heat, stirring, until the gelatin is dissolved, add 1/4 cup of the sour cream, and cook the mixture, whisking, until it is smooth. In a food processor purée the chopped salmon until it is very smooth. In a small bowl whisk together the gelatin mixture, the remaining 1/2 cup sour cream, the puréed salmon, the horseradish, the minced dill, and salt and pepper to taste and chill the mousse, covered, for 1 hour, or until it is firm. The mousse may be made 2 days in advance and kept covered and chilled.
- Scoop oval-shaped mounds of the mousse onto each of 6 chilled plates, arrange the sliced salmon decoratively on the plates, and garnish each serving with a dill sprig. Serve the salmon with the toast points.
HORSERADISH GELATIN
I found this recipe in my father-in-laws Prudence Penny,s cookbook He used on the American Air Force base were he was a cook. The recipe has great flavor and is real easy to make and compliments roast beef real well.
Provided by DotM7037
Categories Canadian
Time 6m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 5
Steps:
- Add 1 cup hot water to gelatin and stir thoroughly.
- Add cold water.
- Stir in chili sauce and horseradish.
- Pour in mould and refrigerate till set.
Nutrition Facts : Calories 61.1, Sodium 151.6, Carbohydrate 14.2, Fiber 0.4, Sugar 13, Protein 1.3
LIME HORSERADISH SALAD
This recipe was received by a friend and I've used it for so many occasions. The horseradish gives it a particularly pleasant change from so many of the other salads. Try it; I think you'll like it.
Provided by Judikins
Categories < 15 Mins
Time 15m
Yield 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Drain pineapple, reserving the juice.
- Add enough water to the juice to make 2 cups liquid.
- Place Jello in saucepan with the liquid.
- Heat until it is dissolved; do not boil.
- Set aside.
- Mix pineapple, cottage cheese, milk, horseradish, nuts and mayo.
- Pour Jello into this mixture and blend well.
- Pour into a 9"x13" Pyrex dish.
- Refrigerate until set.
- Recipe can be halved and placed in an 8"x8" dish.
Nutrition Facts : Calories 227.5, Fat 15.4, SaturatedFat 3.1, Cholesterol 13.6, Sodium 320.8, Carbohydrate 17.1, Fiber 1.2, Sugar 10, Protein 7.4
BORSCHT HORSERADISH TERRINE
Grimes spent hours exploring Nagyvásárcsarnok, Budapest's largest indoor market hall, where he discovered all kinds of cured and jellied meats, pickled vegetables, and a virtual hanging garden of sausages. This magnificent cold layered terrine, which requires almost no cooking, was inspired by that bounty. Horseradish and sour cream, so abundant in central European cooking, complement the beets and the tongue's smoky richness. The success of this dish depends largely on using good-quality borscht such as Golds Russian Style (avoid brands containing high-fructose corn syrup).
Provided by Paul Grimes
Yield Makes 8 to 10 (first course) servings
Number Of Ingredients 16
Steps:
- Lightly oil terrine. Cut a strip of parchment paper to fit in bottom of terrine and up the 2 ends, allowing overhang at each end.
- Put 2 teaspoons cold water in a small metal bowl, then sprinkle 1/2 teaspoon gelatin evenly over water. Let stand 1 minute to soften.
- Meanwhile, stir together sour cream, horseradish, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl.
- Heat softened gelatin in bowl set over a small saucepan of barely simmering water, stirring, until dissolved, about 30 seconds. Remove bowl from heat and stir in 2 tablespoons horseradish cream, then stir mixture into remaining horseradish cream until combined well.
- Spoon into terrine, smoothing surface, then chill until set, about 10 minutes.
- Simmer broth, bay leaf, garlic, red-pepper flakes, cloves, and lemon juice in a 1-quart saucepan, covered, 5 minutes. Remove from heat and set aside.
- Put remaining 2 tablespoons cold water in cleaned small metal bowl, then sprinkle 2 teaspoons gelatin evenly over water. Let stand 1 minute to soften.
- Add softened gelatin to broth in saucepan and heat over low heat, stirring, until gelatin is dissolved. Strain broth through a fine-mesh sieve into a metal bowl, discarding solids. Transfer 1/2 cup broth to cleaned small metal bowl (reserve remaining broth in other bowl). Put small bowl (with 1/2 cup broth) into an ice bath and let stand, stirring gently, until broth is cool and syrupy.
- Spoon 1/4 cup cooled broth onto set horseradish cream layer (reserve remaining broth in small bowl at room temperature), then chill terrine until set, about 10 minutes.
- Add veal tongue and gherkin to larger quantity of reserved broth in bowl, then put bowl into a large ice bath and stir gently and constantly until mixture has consistency of raw egg whites. Pour mixture onto set broth layer in terrine and chill until set, 15 to 20 minutes.
- Spoon remaining 1/4 cup broth in small metal bowl over set tongue layer. (If broth has gelled, re-melt over barely simmering water, then put bowl into large ice bath and let stand, stirring, until cool and syrupy.) Chill terrine until broth layer is set, about 10 minutes.
- Stir together borscht liquid, 1/4 teaspoon salt, and 1/8 teaspoon pepper in cleaned 1-quart saucepan. Transfer 2 tablespoon seasoned borscht mixture to cleaned small metal bowl, then sprinkle remaining 2 teaspoons gelatin evenly over mixture. Let stand 1 minute to soften.
- Add softened gelatin to borscht mixture in saucepan and heat over low heat, stirring, until gelatin is dissolved. Transfer to cleaned small metal bowl. Put bowl in ice bath and stir gently and constantly until consistency of raw egg whites. Spoon over set broth layer and chill terrine at least 4 hours.
- Invert a large plate over terrine, then carefully invert terrine onto plate with aid of parchment. Cut terrine into 3/4-inch-thick slices.
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