SC - horseradish root
lilinah at earthlink.net
lilinah at earthlink.net
Thu Apr 19 12:12:47 PDT 2001
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
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