Sunday, April 05, 2009

Can I make horseradish from scratch?

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Amy over at MomAdvice writes up what she calls a weekly notebook experiment where she often tries making this or that new food. I channeled her as I decided to whip up a batch of horseradish for this week's Passover seders. Horseradish is the condiment of choice for gefilte fish, which itself is the traditional Passover appetizer. If you click on this link, you will understand why I chose to try the condiment, rather than the fish.

When I Googled for a recipe, I found one from my blog sister Andrea from Andrea's Recipes. I know she knows food, so I gave her recipe a try. I noticed that she made hers outside, but from what I learned on Google, sensed I could try it indoors without overwhelming my senses.

Unlike what you see on her blog. I began with one long, firm horseradish root. It was so huge, it resembled a femur (but feel free to insert a phallic or dildo joke in the comments if you're up for it).

In my kitchen, I chopped it by hand into 2 inch bits and tossed it into a blender with water and cider vinegar, per the recipe. I'd also roasted a few pieces of beet and added a handful of those to the blender. It gives the prepared horseradish a nice pink color and adds a hint of sweetness.

I decided to run the blender on our porch because I'd read that this is where the smell can start getting unbearable. A few minutes later, my pink condiment was almost ready. I lined a colander with paper towels and drained my mixture.

After draining it for a minute or two, I spooned the mixture into storage containers. That's when the fumes became intense. My eyes stung and began to water as I scooped up the prepared horseradish.

I called DH in for a taste test (I'll wait to eat it at seder). It didn't make him cry, but I don't know if that's good or bad. He likes intensely spicy foods that give him a near-death experience. Me? Not so much.

On a related note, do you include a Miriam's Cup as part of your seder? Click through for ideas on how to incorporate this. After all, a little Girl Power is a good thing. Unless you ask my niece (just click).

Also, you don't have to be Jewish to love this amazing Passover dessert that's good all year long.

Cross-posted to Scrambled Cake.

1 comment:

Sprite's Keeper said...

Getting ready ourselves over here. Since the Jewish population is a little lean in my area, I have to watch for the timing and grab the matzo and macaroons while I can. If I wait too close for Passover before shopping, I get nothing. True story, I once had to have my mom bring me matzo from their store 2 hours away so I could make the soup. And we didn't end up making the soup. I'm pretty sure that ticked her off..