Monday, November 8, 2010

Prepared Horseradish & Shrimp Dip

Horseradish patch, June 2010
Last year we decided to grow horseradish, because we love it on sausage and beef.  We grew lots of tops, but the roots themselves were pencil thin.  We left it in the ground and were rewarded with thick, heavy roots when we harvested in October this year.  After washing, trimming and peeling, we had 2 pounds of horseradish root.  I went to my favorite internet site hoping someone had posted a recipe for prepared horseradish and wasn't disappointed. 

Walt used the fine shredding blade on our food processor, which made quick work of it. After shredding, he added the remaining ingredients and switched to the S blade to get a fine chop. It didn't process to a puree because the roots were older and a bit woody.   I can hear you asking: "Deb, you love to cook.  Why was Walt making this?"  It's because the fumes sent me running in pain several times.
See the lid in his hand?  He used it to keep the fumes somewhat contained.
We've already used up two jars and given away one.

I wasn't quite cautious enough when I opened the processor, so we labeled our jars Howling Wolf Horseradish.

We made this in 1 pound batches; one with and one without garlic.  Here is the recipe link: Fresh Horseradish Sauce, and here's how we did it:

Prepared Horseradish
1 pound horseradish root, well scrubbed and peeled (put them in a bowl of water to keep them from browning)
2 teaspoons salt
1 1/2 teaspoons sugar
1 1/2 cups white vinegar
1/2 teaspoon garlic powder, optional (don't substitute fresh garlic-there's a miniscule risk of botulism with it)

Wash and sterilize 8 4-ounce jelly jars (or 4 half pint jars).
Using a food processor fitted with a fine shredding disk, or a box grater, finely grate the horseradish.  I recommend you do this in a VERY well ventilated area (preferably outside). 
Pour into a bowl, add remaining ingredients and stir to combine. 

Switch out the shredding blade to an S blade, pour back into processor and process until it is as fine as you want it.  Older, woody roots will not puree, but you will get a nice fine mince.
Funnel into jars, cap and label with date.
Keeps in the refrigerator for one year.  It is NOT safe for shelf storage.
Yield: 4 cups

To make Horseradish Sauce
1 cup sour cream
2-4 tablespoons Prepared Horseradish
Stir together.  Serve immediately.
To make Cocktail Sauce
1/2 cup ketchup
1/2 cup chili sauce
1 teaspoon lemon juice
1/2 teaspoon worcestershire sauce
1/4 - 1/2 cup Prepared Horseradish
Stir together. Serve immediately. Horseradish loses it's heat if it's held in the sauce. To prepare ahead combine all ingredients and add the horseradish just before serving.
To make Shrimp Dip
1 8 ounce block cream cheese
8 ounces cooked, chopped shrimp (not from a can)
1 recipe Cocktail Sauce
Water crackers

Combine Cocktail Sauce and shrimp.
Spread cream cheese in a thin layer (1/4") on a serving plate.
Pour shrimp and sauce over cream cheese.
Serve with water crackers.

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