SC - Ebay listing for Platina

[Elaine Koogler]

Kiri wrote:
>Robin Carroll-Mann wrote:
>  > Well, there's the honey-horseradish sauce from de Nola.
>>  Guaranteed to put a spring in your step.  :-)
>>
>  > Lady Brighid ni Chiarain
>
>And the recipe for that is......??????
>
>I apologize if you've already published it, but I had to ask ;-)

Yep, she did - i see she has reposted it. And i used it at my Boar 
Hunt - so there's also my version of her version of de Nola on line at
http://witch.drak.net/lilinah/menu.html

My mother bought a Cuisinart way back when (the 70's? the 80's?) and 
then hardly ever used it. So last summer i took it home with me and 
used it at the feast.

We washed then peeled the horseradish. Probably a good idea to wear 
thin rubber gloves when handling it... Then i fed it into the food 
processor, after i cut it in large-ish bits. I would have liked it 
more finely grated - i probably just didn't use the right blade - i 
*think* i have all my mom's blades, but no book on what to use for 
what, so i was just kinda guessing.

Doing it in a machine makes it much easier on whoever is preparing it 
- - less harsh stuff on the hands, fewer fumes in the face.

Now, i have a question: how does horseradish become milder? With 
mustard, it's the passage of a few days. Is it the same with 
horseradish?

I made it on site that afternoon and served it with the roast pork 
legs around 7 PM, along with recipes from Lady Brighid for Spiced 
Apple Cider Sauce and Garlic Nut Sauce.

Anahita