Day Recipe Food Community

June 29, 2009

Baked Ham with Marmalade-Horseradish Glaze Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 8:06 pm

Although labeled fully cooked, the ham will still need a gentle baking for maximum tenderness and flavor. Be sure the Cranberry Mustard and the Whole Wheat Date Rolls are close at hand and that the ham is sliced thin for those who would like to make small sandwiches.

Makes 20 servings.

INGREDIENTS

  • 118-pound fully cooked bone-in smoked ham, room temperature
  • 48(about) whole cloves
  • 4cups water
  • 1cup orange marmalade
  • 1/4cup prepared cream style horseradish
  • 1/4cup (packed) golden brown sugar2cups fresh orange juice

DIRECTIONS
Position rack in bottom third of oven and preheat to 325°F. Place ham on rack set in large roasting pan. Using sharp knife, score ham in diamond pattern. Press 1 clove into center of each diamond. Pour 4 cups water into roasting pan. Roast ham 1 hour 30 minutes.

Meanwhile, blend marmalade, horseradish, and sugar in medium bowl.

Remove ham from oven. Transfer ham to baking sheet. Discard pan juices. Return ham to roasting pan. Add orange juice to roasting pan. Brush top of ham with 1/3 of marmalade glaze. Bake ham 10 minutes. Baste with orange juice in pan, then brush with half of remaining glaze. Bake ham 10 minutes. Baste with orange juice in pan and brush with remaining glaze. Roast ham until heated through, basting every 5 minutes, about 20 minutes longer. Let ham rest 15 minutes. Transfer to platter. Serve ham hot, warm, or at room temperature.

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April 28, 2009

Brussels Sprouts and Pearl Onions in Horseradish Cream Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 12:06 am

Makes 8 servings.

INGREDIENTS

  • 110-ounce bag very small (1/2- to 3/4-inch-diameter) white pearl onions, unpeeled
  • 1 1/2pounds small brussels sprouts, trimmed3tablespoons (or more) prepared white horseradish
  • 2teaspoons all purpose flour
  • 1/8teaspoon ground allspice
  • 3/4cup whipping cream
  • 3tablespoons butter
  • 1teaspoon chopped fresh thyme
  • fresh thyme sprigs (optional)

DIRECTIONS Cook onions in large pot of boiling salted water until tender, about 5 minutes. Using large strainer, transfer onions to bowl; set aside to cool. Return water to boil; add more salt. Add brussels sprouts and boil until just tender, about 6 minutes. Drain well; cool. Peel onions, leaving core intact. Cut brussels sprouts in half through root end. (Can be prepared 1 day ahead. Combine vegetables in medium bowl; cover and chill.)

Whisk 3 tablespoons horseradish, flour, and allspice in small bowl to blend; whisk in whipping cream. Melt butter in heavy large skillet over medium heat. Add chopped thyme and stir 30 seconds. Add vegetables and sauté until heated through, about 4 minutes. Add cream mixture and cook until vegetables are coated and cream mixture is reduced to glaze, stirring often, about 3 minutes. Season to taste with salt and pepper, adding more horseradish by 1/4 teaspoonfuls, if desired. Transfer vegetables to bowl. Garnish with thyme sprigs, if desired.

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March 20, 2009

Steak and Onion Sandwiches with Horseradish Mayonnaise Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 2:44 pm

Serve with: French fries or potato chips, and steamed broccoli.

Makes 2 servings.

INGREDIENTS

  • 3tablespoons butter, divided
  • 1medium red onion, thinly sliced into rounds112-ounce rib-eye steak, about 3/4 inch thick1/4cup mayonnaise
  • 2tablespoons prepared horseradish
  • 2kaiser rolls, halved horizontally, lightly toasted
  • 1cup arugula

DIRECTIONS Melt 2 tablespoons butter in large nonstick skillet over medium heat. Add onion; sauté until soft and lightly browned, about 5 minutes. Transfer to plate.

Add remaining 1 tablespoon butter to skillet and increase heat to medium-high. Season steak on both sides with salt and pepper. Add to skillet and cook to desired doneness, about 2 minutes per side for medium-rare. Transfer steak to work surface; cover and let stand 5 minutes.

Meanwhile, mix mayonnaise and horseradish in small bowl. Spread mixture over cut sides of rolls. Thinly slice steak. Place steak slices on roll bottoms. Top with onions and arugula, then roll tops, and serve.

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March 17, 2009

Croissant Steak Sandwiches with Caramelized Onions and Horseradish Mayonnaise Recipe

Filed under: Recipes — Tags: , , , , , , — Anna @ 2:44 pm

Marty Rosencranz of River Vale, New Jersey, writes: “Even though I am a professional chef — at the Valley Brook Golf Club in New Jersey — when I cook at home I make dishes that are good but fast. The warm steak sandwich is one of the best things to eat for lunch on a cold day.”

Croissant steak sandwiches with caramelized onions and horseradish mayonnaise
Although this sandwich tastes great with a croissant, any bread can be used.

Makes 4 servings.

INGREDIENTS

  • 1/2cup mayonnaise
  • 1/4cup prepared white horseradish4tablespoons (1/2 stick) butter, divided
  • 31-inch-thick beef tenderloin steaks 3medium onions, thinly sliced
  • 8ounces large shiitake mushrooms, stemmed, caps thinly sliced (about 5 cups)1cup beef broth4large croissants, halved horizontally, lightly toasted
  • 2cups arugula

DIRECTIONS Mix mayonnaise and horseradish in small bowl to blend.

Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle tenderloin steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 5 minutes per side for medium-rare. Using tongs, transfer steaks to work surface.

Melt 3 tablespoons butter in same skillet over medium-high heat. Add onions; sauté until dark brown, about 25 minutes. Add mushrooms; sauté until tender, about 5 minutes. Add broth; boil until juices are reduced to glaze, stirring occasionally, about 1 minute. Season onion mixture to taste with salt and pepper.

Place 1 croissant bottom, cut side up, on each of 4 plates. Spread each with horseradish mayonnaise and top with 1/2 cup arugula. Thinly slice steaks and divide among croissants. Top with onion mixture. Spread remaining mayonnaise on cut side of croissant tops. Place tops on sandwiches.

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March 15, 2009

Molasses Horseradish Mashed Potato Spears Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 9:02 pm

We strongly recommend using light-colored metal (including nonstick) shallow baking pans (1 large or 2 small) for this recipe. When we used dark baking pans, the potatoes blackened before they were completely cooked through.

Active time: 25 min Start to finish: 45 min

Makes 8 to 10 servings.

INGREDIENTS

  • 3lb medium sweet potatoes, peeled and each cut lengthwise into 8 spears
  • 1/4cup vegetable oil
  • 1 1/4teaspoons salt
  • 5tablespoons unsalted butter
  • 1/3cup molasses (not robust or blackstrap)
  • 1/3cup bottled horseradish (including juice; 3 oz)

DIRECTIONS Put oven rack in lower third of oven and preheat oven to 450°F.

If potato spears are very long, halve them diagonally. Toss potatoes with oil and 3/4 teaspoon salt in a large bowl, then spread in 1 layer in a large shallow baking pan (1 inch deep). Roast in lower third of oven, turning once or twice, until tender, 18 to 22 minutes. Leave oven on.

While potatoes roast, bring butter, molasses, horseradish (with juice), and remaining 1/2 teaspoon salt to a boil in a small heavy saucepan, stirring, then reduce heat and simmer, stirring occasionally, until slightly thickened and reduced to about 3/4 cup, about 5 minutes.

Transfer mixture to a blender and purée 30 seconds (use caution when blending hot liquids). Pour glaze through a fine-mesh sieve into a heatproof bowl, pressing on and discarding solids. Drizzle glaze over cooked sweet potatoes and gently toss until coated.

Just before serving, bake glazed sweet potatoes in lower third of oven until hot, 3 to 5 minutes.

Cooks’ note:
Sweet potatoes can be roasted 2 hours ahead. Toss with glaze and reheat just before serving.

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January 15, 2009

Rib-Eye Tacos with Onion Jam and Horseradish Creme Fraiche Recipe

Filed under: Recipes — Tags: , , , , , , , — Anna @ 9:48 am

Although Bonfire is known for its meat dishes prepared in various global styles, the restaurant’s taco bar is where the small plates trend is stoked.

Makes 10.

INGREDIENTS

  • horseradish crème fraîche
  • 1cup finely grated peeled fresh horseradish root (about 4 ounces)
  • 18-ounce container crème fraîche or sour cream
  • 1/4cup white wine vinegarcoarse kosher salt
  • onion jam
  • 1 1/2pounds red onions, very thinly sliced
  • 2cups dry red wine
  • 2tablespoons honey
  • 1tablespoon chopped fresh thyme
  • 2tablespoons red wine vinegartacos
  • 107- to 8-inch-diameter flour tortillas, each cut into 5-inch square2tablespoons olive oil
  • 49- to 10-ounce boneless rib-eye steaks, excess fat trimmed
  • fresh cilantro sprigs

DIRECTIONS For horseradish crème fraîche:
Mix first 3 ingredients in small bowl to blend. Season to taste with kosher salt. (Can be prepared 1 day ahead. Cover and refrigerate.)

For onion jam:
Combine onions, wine, honey, and thyme in large skillet. Bring to boil. Reduce heat to medium-low and simmer uncovered until wine is almost absorbed, stirring occasionally, about 55 minutes. Mix in red wine vinegar. Simmer 10 minutes to blend flavors, adding water by tablespoonfuls to moisten if jam is dry and stirring often (onions will still be slightly crunchy). Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Before using, rewarm over medium heat until just warm, adding more water by tablespoonfuls if jam is dry.)

For tacos:
Preheat oven to 350°F. Wrap tortillas in foil, enclosing completely. Place in oven until heated through, about 15 minutes.

Meanwhile, heat 1 tablespoon olive oil in each of 2 heavy large skillets over high heat. Add 2 steaks to each skillet and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to cutting board. Thinly slice steaks crosswise. Divide steak slices among warm tortillas. Top with onion jam, then spoonful of horseradish crème fraîche. Garnish with cilantro sprigs.

Market tip: Fresh horseradish root looks like a knottier cousin of the parsnip. Use a vegetable peeler to peel away the skin, then a box grater, food processor, or Microplane for grating. If the fresh root is unavailable, substitute 1/4 cup of prepared horseradish in this recipe.

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January 14, 2009

Seared Fish Steaks with Horseradish Butter Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 12:00 am

Serves 4.

INGREDIENTS

  • for steaks:
  • 1 1/2 pounds tuna, swordfish or shark steaks, but 1 to 1 1/4 inches thick
  • 2 tablespoons olive or vegetable oil
  • salt and ground black pepper
  • lemon wedges, or a pan sauce, uncooked relish, or flavored butter
  • for horseradish butter:
  • 3 tablespoons bottled pure horseradish with liquid squeezed out
  • 3 tablespoons butter, at room temperature
  • 1/2 teaspoon vinegar
  • salt and ground black pepper

    DIRECTIONS

    Steaks:1. Set a heavy-bottomed 12-inch skillet over low heat for 5 to 10 minutes, or medium heat for 3 to 4 minutes, while preparing the meal and seasoning thefish steaks. Three to four minutes before searing the fish steaks, turn on the exhaust fan and increase the heat to high.


    2. Set steaks on a plate, drizzle with oil; turn to coat. Sprinkle with salt and pepper.


    3. A minute or so after the residual oils in the skillet send up wisps of smoke, put the fish steaks in the pan. Cook over high heat until the steaks develop a thick, rich brown crust, about 3 1/2 to 4 minutes. Turn the steaks and continue to cook over high heat until the other sides develop a thick, rich brown crust and the fish is medium-rare to medium, 3 1/2 to 4 minuteslonger. (For medium-well-done fish, turn the heat to low and cook, turningonce, for 1 to 2 minutes longer.) Remove to a plate and let stand 5 minutes.


    4. Serve with lemon wedges, or an uncooked relish or flavored butter. Or makea pan sauce by adding 1/2 cup liquid to the skillet; boil until the liquid isreduced to about 1/4 cup. Tilting the skillet so that the reduced liquid isat one side of the pan, whisk in butter or other enrichments until the sauceis smooth and glossy.

    Butter:
    Mash the horseradish and butter into a paste. Add the vinegar and season totaste with salt and pepper. Smear a tablespoon of flavored butter over eachportion and serve immediately.

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    • January 11, 2009

    White Horseradish Sauce Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 4:56 am

    INGREDIENTS

    • 1cup sour cream
    • 3tablespoons finely grated peeled fresh horseradish (1 oz; use small teardrop-shaped holes of a box grater)
    • 1/8teaspoon black pepper

    DIRECTIONS Makes about 1 1/4 cups.
    Stir together sour cream, 1 1/2 tablespoons horseradish, and pepper. Taste sauce, then add more horseradish as desired. Let stand, covered, at room temperature at least 1 hour (for flavors to develop).

    Cooks’ note:
    Sauce can be made 2 days ahead and chilled, covered. Bring to room temperature before serving.

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    January 4, 2009

    Tongue with Mustard-Horseradish Sauce Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 9:00 am

    Active time: 30 min Start to finish: 3 1/2 hr

    Serves 6.

    INGREDIENTS

  • for tongue
  • 1(3‚-lb) fresh beef tongue
  • 1large onion, sliced
  • 6garlic cloves, smashed
  • 1bay leaf
  • 1whole star anise
  • 1/2teaspoon black peppercorns
  • 2tablespoons salt
    for sauce
  • 1/4cup chopped shallot (1 large)
  • 2tablespoons unsalted butter
  • 1 1/2tablespoons all-purpose flour
  • 1/4cup heavy cream
  • 2tablespoons whole-grain dijon mustard
  • 1tablespoon bottled horseradish
  • 1tablespoon chopped fresh flat-leaf parsley
  • 1tablespoon chopped fresh dill
  • 1/2teaspoon fresh lemon juice

    DIRECTIONS

    Cook tongue: Rinse tongue well with cold water and place in a deep 6- to 8-quart pot. Add cold water to cover by 3 inches, then add remaining tongue ingredients. Cover pot and bring to a boil. Simmer, partially covered, until tongue isfork-tender, 2 1/2 to 3 hours.


    Transfer tongue to a cutting board (reserve 1‚ cups cooking liquid) and, when cool enough to handle, peel off skin and trim any fat or gristle. Skim off fat from cooking liquid and pour liquid through a paper-towel–lined sieve into a large bowl, discarding solids. Keep tongue warm, covered.


    Make sauce: Cook shallot in butter in a 2-quart heavy saucepan over moderate heat, stirring frequently, until softened. Whisk in flour and cook, whisking,1 minute. Gradually whisk in reserved cooking liquid and cream, then bring to a boil, whisking.


    Simmer sauce, whisking, until slightly thickened, 2 to 3 minutes. Whisk in mustard, horseradish, herbs, lemon juice, and salt and pepper to taste.


    Slice tongue and serve with sauce.

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    • December 9, 2008

    Wild Mushroom Soup with Horseradish Cream Recipe

    Filed under: Recipes — Tags: , , , , , — Anna @ 1:13 pm

    This classic regional dish is from Ralph Potter, chef at Darley’s at Lilianfels in the Blue Ridge Mountains west of Sydney. “Wild mushrooms are so plentiful when the sun has come out after it’s been raining for a few days, why not be indulgent and make a special soup out of them to celebrate the season.”

    makes 4-6 servings

    INGREDIENTS

    • 1 onion, chopped
    • 2 stalks celery, chopped
    • 1 leek, chopped
    • 1/2 clove garlic, chopped
    • 7oz. unsalted butter
    • 1 lb. morels, sliced
    • 6 cups chicken stock
    • 10 oz. potatoes, peeled
    • 2 tablespoons freshly grated horseradish
    • 4 tablespoons sour cream
    • salt and freshly ground white pepper
    • 5 oz. porcini mushrooms
    • 1 tablespoon chopped parsley

    DIRECTIONS In a frying pan or skillet, sweat the onion, celery, and leek in some of the butter over low heat until soft.Add the morels to the pan.Continue to cook over low heat for 5-6 minutes.Add the chicken stock and potatoes to the saucepan and bring to a boil.Simmer for 45 minutes. Puree the soup in a food processor or blender.Don’t be tempted to thin the liquid down toomuch, as the finished soup should be fairly thick.Keep hot.

    Make the horseradish cream by mixing the horseradish with the sour cream and some pepper.

    Melt a little butter in a frying pan and quickly fry the porcini mushrooms.Add the parsley, toss together and then strain through a fine-mesh sieve to drain off the butter.

    To serve, adjust the soup’s seasoning with salt and pepper and serve in deep bowls with some of the sauteed porcini mushrooms and a dollop of horseradish cream in the middle.

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