Roasted Cucumbers With Cream And Horseradish Food

ROASTED CUCUMBERS WITH CREAM AND HORSERADISH

Steps:

• Preheat oven to 450 degrees. Arrange cucumbers in a single layer in an 8-by-12-inch baking dish. Season with salt and pepper and dot with butter. Roast until cucumbers are slightly softened, about 15 minutes. Reduce oven temperature to 350 degrees. Drizzle cucumbers with cream. Roast until cream is slightly thickened, about 10 minutes more.
• Grate about 1 tablespoon horseradish directly over cucumbers. Sprinkle with lemon zest and dill. Serve immediately.

PICKLED ARCTIC CHAR WITH HORSERADISH CREAM AND LEMON-MARINATED CUCUMBER

Steps:

• Thinly sliced whole wheat bread (about 3 by 3-inches wide), as needed
• To make the Arctic Char: Thinly slice the Arctic char into 1/4-inch thick slices and rub them with kosher salt. In a bowl, whisk together the vinegar, sugar, and ginger. Put the arctic char in the vinegar mix and refrigerate for 1 hour.
• To make the Lemon-Marinated Cucumber Salad: Using a Japanese-style mandolin, julienne the cucumber and transfer to a bowl. Add the lemon juice and peel, sugar, and dill. Season with sea salt, to taste.
• To make the Horseradish Cream: In a bowl, whisk together all of the ingredients and season with salt and pepper, to taste.
• To serve, spread the bread slices with the cream and top with the Arctic char and cucumber salad.

CUCUMBER ROLLS

Steps:

• In a small bowl, combine the cream cheese, horseradish, garlic powder and curry; set aside., With a vegetable peeler or metal cheese slicer, cut 12 very thin slices down the length of the cucumber; pat dry. Spread about 1 teaspoon cream cheese mixture down the center of each cucumber slice. Roll up., Arrange salmon on top of rolls; sprinkle lightly with salt and pepper. Garnish with chives.

CUCUMBERS IN CREAM

Steps:

• In a bowl, combine cucumbers, onion, water and salt. Let stand for 1 hour; drain and rinse. In a serving bowl, beat cream, sugar and vinegar. Add cucumbers and onion; toss gently. Sprinkle with parsley if desired.

CUCUMBER HORSERADISH SAUCE

Steps:

• In a bowl whisk together the cucumber, the sour cream, the horseradish, the vinegar, the minced tarragon, and salt and pepper to taste and chill the sauce, covered, for at least 2 hours and up to 1 day. Transfer the sauce to a serving dish and garnish it with the tarragon sprig.

CUCUMBERS AND DILL IN HORSERADISH CREAM

Steps:

• Stir together sour cream, horseradish, dill, scallion, salt, and pepper in a bowl, then stir in cucumber until coated. Let stand for 30 minutes to allow flavors to develop.

CUCUMBER DILL SPREAD

Steps:

• In a large bowl, beat cream cheese until smooth. Add the lemon juice, onion, dill, horseradish and pepper sauce. Fold in cucumber. Cover and chill for at least 1 hour. Serve with crackers or fresh vegetables.

ROASTED CUCUMBERS AND ONIONS WITH FRESH HERBS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil. Spray the foil with olive oil cooking spray.
• Spread pieces of butter into the baking sheet and lay cucumber spears over the butter. Top with slices of sweet onion and scatter basil, parsley, cilantro, and mint over the top. Spray the vegetables again with olive oil cooking spray.
• Roast cucumber mixture in the preheated oven until cucumber spears begin to soften, about 10 minutes. Turn the cucumbers and onion slices over and return to oven; roast until cucumbers are tender, 15 to 20 more minutes.

BLUE RIBBON HORSERADISH PICKLES

Steps:

• Soak the cucumbers in ice cold water for 2 to 3 hours.
• Sterilize 5 (1 quart) jars with lids and rings and keep hot.
• In a large pot, combine the water, vinegar, sugar and pickling spices. Stir to dissolve sugar and bring to a boil.
• While the mixture is heating up, place the following things into each jar: 1 tablespoon of salt, 2 cloves of garlic, 2 strips of horseradish, and a few sprigs of dill. Trim the ends from the cucumbers and make a slit in the skin of each one so the brine can soak in and any air can get out. Pack the cucumbers into the jars. Pour the boiling brine into the jars to within 1/2 inch of the rims. Seal with lids and rings.
• Bring the water to a boil in the pot where you sterilized the jars. Place the jars into the water and turn off the heat. Let them sit in there until the water is cool. Test the jars for a good seal by pressing on the center of the lid. Refrigerate any unsealed jars.

CREAMY HORSERADISH AIOLI

Steps:

• Whisk mayonnaise, sour cream, horseradish, lemon juice, mustard, garlic, salt, parsley, and pepper together in a bowl. Cover and refrigerate for at least 1 hour.

CUCUMBER CUPS WITH HORSERADISH

Steps:

• Combine the cream cheese, mayonnaise, and horseradish; chill at least 30 minutes.
• Score the cucumber lengthwise with the tines of a fork.
• Cut the cucumber crosswise into 1/2-inch slices, making 18.
• Using a melon baller or 1/2 teaspoon measuring spoon, scoop out a small hollow on the straight side.
• Do not cut all the way through.
• Transfer the cream cheese mixture to a pastry bag fitted with a fluted tip. Pipe the cheese mixture into the cucumber cups.
• (Use a small spoon if a pastry bag is not available.)
• Garnish the tops of the cups with parsley or dill sprigs.