Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
Combine all ingredients by hand and chill thoroughly.
Crab Cocktail 2 whole fresh Dugeness crab, cleaned and cracked Shredded fresh icebury lettuce 2 fresh lemons, quartered Line a serving bowl with the shredded lettuce. Arrange a cracked crab attractively on top of lettuce and garnish with lemon quarters.
Serve cocktail sauce in separate bowl.
Serves 4 a list for those seeking a lost favorite or family recipe
raiche (or sour cream) and horseradish into a small bowl with
Grating the fresh horseradish will give you an excuse to shed some tears.
Place the horseradish in a bowl and add the remaining ingredients, adjusting for personal taste Put mixture into a sterilized jar.
Refrigerate if not using immediately.
To prepare the fresh horseradish --
Wash and peel a
NOTE: original recipe also suggested 3/4 cup soft tofu instead of yogurt. Personally, I prefer the tofu sour cream.
In a large stock pot, gently steam the potatoes until fork tender; approximately 20 minutes.
Peel and grate the horseradish root. Stir together the horseradish root, sugar, salt, and white pepper in a small bowl.
Transfer the cooked potatoes to a serving bowl and gently toss with the yogurt mixture.
Adjust seasoning. Garnish with fresh chives. Serve hot.
lices. Serve with Horseradish Chive Sauce.
Horseradish-Chive Sauce:.
In
he butter with the garlic, horseradish, thyme, rosemary and sage and
Fish preparation:
Mince fish in a food processor (do not puree).
Mix with avocado, shallots, capers, salt and pepper, Worcestershire and lemon juice.
Horseradish sauce:
Mix all the ingredients together.
Combine the fish preparation and the horseradish (you may now cover and refrigerate until ready to use, within a few hours).
Spoon the fish/horseradish mixture on each slice of cucumber, decorate with a sprig of fresh herb (chopped chives, thyme, parsley etc).
Have the mixture and the cuke cold.
hem!
**To prepare the horseradish mayonnaise, combine all the ingredients
ish.
Combine the yogurt, horseradish and chives in a small
hours.
For the horseradish sauce, combine cucumber, tarragon, sour
nion sauce and horseradish sauce served over.
HORSERADISH SAUCE:
In
reme fraiche, green onion, dill, horseradish, lemon juice, remaining 1/4
In a medium saucepan over medium heat, stir together first five ingredients.
Bring to a boil but stir frequently.
Once sauce boils, remove from heat.
Pour into a heat proof bowl and refrigerate for 1 hour.
This can be made ahead which makes this recipe very nice.
It can be refrigerated up to three days.
Place cream cheese on a nice appetizer plate and top with Cranberry-Horseradish Sauce.
On side of cream cheese, place fresh rosemary sprigs and fresh cranberries.
Serve with assorted crackers.
n a bowl, mix the horseradish and sour cream. Ladle the
You will need to cook this soup in a five-gallon container since the recipe makes such a large quantity.
nd lemon wedges. Pass the horseradish sauce separately.
To make
elted.
Stir in the horseradish and season with salt and