James Beards Horseradish Coleslaw Food

JAMES BEARD'S HORSERADISH COLESLAW

Steps:

• Shred cabbage, and soak in cold salted water for one hour.
• To prepare dressing, combine all remaining ingredients together.
• When ready to prepare salad, drain cabbage well and toss with dressing.

JAMES BEARD'S YORKSHIRE PUDDING

Steps:

• In a mixing bowl, beat the eggs with an electric mixer (or a LOT of elbow grease) until they are light and fluffy.
• Gradually beat in the scant cup of flour and the milk.
• Add salt and about 2 tablespoons of beef drippings from the roast it is assumed you are also making.
• Heat a baking pan (like a cake pan) in the oven (set at 450F) until it is hot, then pour 1/4 cup of beef drippings into the bottom of the pan.
• Immediately pour in batter and bake for 10 minutes.
• Reduce heat to 350F and cook for 10 to 15 minutes longer, until Yorkshire is puffy and well browned.
• Cut into squares to serve.
• James Beard suggests making this after the roast comes out of the oven:"This can be done after the roast is removed from the oven and while it is standing to let the juices settle".

JAMES BEARD'S CREAM BISCUITS

Steps:

• Sift dry ingredients together.
• Fold in cream until it makes a soft dough that can be easily handled. (You may need to add up to a full cup of cream).
• Turn on to a floured board and knead for about one minute.
• I make these as drop biscuits: Take a large mound of dough (one heaping tablespoonful) and dip into melted butter.
• Arrange biscuits on a baking sheet spritzed with baking spray. Bake at 425 for 15-18 minutes.

ROAST BEEF WRAPS WITH HORSERADISH COLESLAW

Steps:

• Heat large skillet over medium heat.
• Add 1 tortilla to skillet and heat until soft, about 1 minute per side; transfer to work surface.
• Repeat with second tortilla.
• Alternatively, open lavash on work surface.
• Spread half of coleslaw mixture on each tortilla or all of coleslaw on lavash, leaving 1/2-inch border at edges.
• Arrange beef, roasted peppers and green onions over coleslaw mixture.
• Starting at edge of tortillas or at 1 long side of lavash, roll up, enclosing fillings.
• Cut tortillas in half or lavash into 4 pieces.

BEST EVER COLESLAW WITH HORSERADISH CREAM

Steps:

• In a large mixing bowl, combine the green and red cabbages, carrots, and green onions. In a small bowl, toss the cubed apples with the lemon juice and add to the cabbage mixture.
• In a small mixing bowl, combine the sugar, vinegar, salt, and pepper and whisk until the sugar is dissolved. Pour the seasoned vinegar mixture over the cabbage mixture and toss to thoroughly combine. Cover with plastic wrap and refrigerate for 20 to 30 minutes.
• In a small bowl, combine the mayonnaise, sour cream, horseradish, and mustard and stir to combine. Add to the coleslaw and toss to combine thoroughly. Cover and refrigerate for at least 1 hour or overnight before serving.