In the Kitchen

I love to cook, mostly because we love to eat, and I also love sharing what goes on in our kitchen. Because I love to share, I've also found some things that are too good to keep to ourselves and are pleased to offer them to you on our edibles page.

 

The Dilema of Leftover Cranberry Sauce

Big holiday meals are often result in big holiday leftovers, and cranberry sauce is one of those things that tends to linger in the refrigerator for far too long. Last Thanksgiving, I finally found a simple solution to having that perpetual plastic container in the back corner of the fridge – ice cream. Just take your leftover cranberry sauce and blend well with some cream – I used about 2 cups of cream to 1 cup of cranberry sauce – then freeze in an ice cream maker. Fabulous!

 

Shiksa Horseradish

I am proud to be an adopted members of a wonderful Jewish family and somehow over the years it has fallen to me to make the horseradish for the two major Jewish holidays we share together, Passover and Chanukah. (I made gefilte fish one year, too, but that's another story.) I always make far more than we can possibly use in one meal, but even thought it looks a little grey after a while, it keeps for many months, never losing its potency or becoming a haven for bacteria (must be the strength of the horseradish). Here's how to go about it.

 

I start with 2 or so good sized roots. I peel them, then shred them using a food processor. Out goes the shredding disc and in goes the chopping blade, and the shredded root gets processed until the pieces are very fine. Be wary of opening the processor top from this point on. The fumes can be really tear-inducing! To season I add about 1 tablespoon of acid (lemon juice if I have it, white vinegar if I don't), 1 teaspoon of salt, and 2 or so tablespoons of some kind of dairy product. (I know - not kosher, but really tasty!) Sometimes I use sour cream, sometimes yoghurt, or cream, or a combination of any of these. Again it depends on what it at hand. Continue to process until the horseradish pieces are tiny and the mixture is more creamy than crumbly. You may need to add a little more dairy, to get the right consistency. You should also give it a taste and add salt and or more acid if the flavor is a bit flat. The flavor will improve as it sits, and you can serve it with all manner of things from meat to steamed vegetables.