Passover Eats - Part 7: Fresh Horseradish

Passover Eats part 7 comes to you from St. Louis. My mom sent over the recipe she tried for fresh horseradish for this year's seder. I hear it got rave reviews and I'm sorry I missed out! The recipe is below. In the photo above are a new recipe for charoset with cranberries and delicious matzoh ball soup. Enjoy!

This recipe was in the Post Dispatch Food Section on 4-10-09 submitted by Leslie Caplan -"This Soprano Cooks Catering"

Chrain Beets and Horseradish
2-3 pounds fresh red or golden beets with tops still on
6-8 ounces fresh horseradish root
1 teaspoon salt or to taste
1/2 cup white wine vinegar or to taste
1/4 cup granulated sugar or taste

Preheat oven to 350 degrees.
Cut the tops off the beets, leaving about 1-1/2 inches of stem. Wrap the beets in foil with the stems showing
Bake red beats for 1-1/4 hours or Golden beets for 1 hour

While beets are cooling, peel horseradish root*
Slice horseradish into thin disks and put into the food processor
Add 1 cup water; process until horseradish is finely chopped (Stand back from the processor to protect your eyes)
Spoon the horseradish into a strainer, pressing out as much water as possible

Peel the cooled beats and cut into chunks
Place the beets in the food processor and process until fairly fine

Put the beets, horseradish, salt, vinegar and sugar into a large bowl and mix
Let sit for an hour or so, then adjust sugar, vinegar & salt to taste
Refrigerate for a day or longer
Readjust seasonings if necessary
Serve with gefilte fish

*Note: Before making this recipe, cut a small piece out of the root and taste it to make sure it is not bitter. Bitter horseradish root ruins the chrain. If you don't want to use raw horseradish, substitute 4 tablespoons of bottled white horseradish or to taste.

Faye's note: When I made this recipe, I cooled the beets overnight in the refrigerator and put it all together the next day. After processing the beets and horseradish separately and combining the rest of the ingredients, I processed everything together one last time to have a "finer" consistency.

Per 2- tablespoon serving: 13 calories; no fat; no protein; 3g carbohydrate; 2.5 sugar; 0.5 fiber; 67 mg sodium; no calcium; 60 mg potassium.

Passover Eats - Part 6: Frittata

Toward the end of the eight days, we had a lot of leftover veggies but not enough of each to make a full side dish. We were also a little tired of eating brisket leftovers every night! So I pulled out the frittata recipe and added in the veggies we had on hand. This variation included asparagus and onions. A bonus of making a big frittata is that we had leftovers for breakfast the next morning (much tastier than matzoh and cream cheese).

Passover Eats - Part 5: Dinner!

The last few nights of Passover got busy with meetings and other things that kept me from the blog. Here are a few more posts about our Passover meals. In honor of the BU Hockey Team going to the national championship game, we had a festive meal on Saturday night. It was colorful and delicious! On the menu: brisket, turkey breast, golden beets and asparagus, and a medley of colorful roasted potatoes. Perfect for leftovers! The brisket and beets were covered in the earlier Passover Posts. The turkey is a pretty easy recipe - just make sure to cook it long enough! I don't have exact measurements - it all depends on the size of the turkey.

Lara's Roasted Turkey Breast
Fresh turkey breast
1 orange, zested and sliced
2-3 tbsp. of butter
Salt
Pepper
A few dashes of poultry seasoning
A splash or two of orange juice

Preheat oven to 350 degrees
Sprinkle some olive oil on the bottom of a roasting pan
Arrange orange slices on the bottom of the pan
Rinse and pat the turkey breast dry
Place the turkey, skin side up on top of the oranges
Make a few slits in the turkey skin
Pour orange juice over the top
Rub butter and orange zest all over the top of the turkey, making sure to get it into the slits under the skin
Sprinkle with salt, pepper, and poultry seasoning
Bake for approximately 2 hours (until internal temperature is 170 degrees or indicator pops up)
If the turkey looks like its getting too brown, put a piece of foil over the top

Let rest for 15-20 minutes before slicing.

Summary:
Prep Time: 10 minutes
Cook Time: Approximately 2 hours
Roasting pan, cutting board, knife, zester, measuring cups