HAROSETH RECIPES

Name: Prepared Horseradish
Total time: 20 min
Yield: 4 cups
Cuisine: american, jewish
Ingredients: 1 pound fresh horseradish root; 1/2 cup white vinegar; 1 cup cold water, plus more as needed; 1 teaspoon kosher salt, or to taste

PREPARED HORSERADISH RECIPE - NYT COOKING

Prepared Horseradish Recipe - NYT Cooking image

Homemade prepared horseradish tastes fresher than store-bought varieties and is a surprisingly versatile condiment that will keep, refrigerated, for about three months. Start with fresh horseradish, which should be chilled to preserve its punch, and a box grater, a hand grinder or a food processor. Horseradish is potent, so make sure to keep the windows open or wear glasses to protect yourself from the fumes when handling the raw ingredient. Whisked into vinaigrettes, drizzled over poached fish or stirred into mayonnaise for a brighter egg salad sandwich, a spoonful of prepared horseradish wakes up whatever you're cooking.

Provided by Joan Nathan

Total Time 20 minutes

Yield 4 cups

Number Of Ingredients 4

Ingredients

1 pound fresh horseradish root
1/2 cup white vinegar
1 cup cold water, plus more as needed
1 teaspoon kosher salt, or to taste

Steps:

Peel the horseradish and cut out any dark veins. Open any nearby windows and use safety glasses to protect your eyes from strong fumes. Cut the horseradish into 3-inch segments. Pulse in a food processor equipped with a steel blade until finely chopped but not mushy. (Alternatively, grate the horseradish finely on a box grater.)
Transfer the horseradish to a quart-size jar. Add the vinegar and 1 cup cold water until horseradish is almost covered, adding more water if needed to cover. Stir in the salt, seal and refrigerate until serving. The prepared horseradish will last up to 3 months in the refrigerator.

Nutrition Facts : @context http//schema.org, Calories 120, UnsaturatedFatContent 1 gram, CarbohydrateContent 26 grams, FatContent 2 grams, FiberContent 7 grams, ProteinContent 3 grams, SaturatedFatContent 0 grams, SodiumContent 958 milligrams, SugarContent 18 grams

JOAN NATHAN’S MATZO BALL SOUP RECIPE - NYT COOKING

Joan Nathan’s Matzo Ball Soup Recipe - NYT Cooking image

For children (and arguably most adults), the most welcome Passover dish is chicken soup with matzo balls. My matzo balls, neither heavy as lead nor light as a feather, are al dente, infused with fresh ginger and nutmeg. I like to freeze them, and the soup, in advance.

Provided by Joan Nathan

Total Time 4 hours 15 minutes

Yield About 15 matzo balls

Number Of Ingredients 9

Ingredients

4 large eggs
1/4 cup schmaltz (rendered chicken fat), coconut oil or vegetable oil (kosher for Passover)
1/4 cup chicken stock or vegetable stock
1 cup matzo meal
1/4 teaspoon ground nutmeg
1 to 2 tablespoons freshly grated ginger
2 tablespoons finely chopped parsley, dill or cilantro
1 teaspoon salt, more for cooking
Black pepper

Steps:

In a large bowl, combine the eggs, schmaltz, stock, matzo meal, nutmeg, ginger and parsley. Season with 1 teaspoon salt and a few grinds of pepper. Gently mix with a whisk or spoon. Cover and refrigerate until chilled, about 3 hours or overnight.
To shape and cook the matzo balls, fill a wide, deep pan with lightly salted water and bring to a boil. With wet hands, take some of the mix and mold it into the size and shape of a Ping-Pong ball. Gently drop it into the boiling water, repeating until all the mix is used.
Cover the pan, reduce heat to a lively simmer and cook matzo balls about 30 to 40 minutes for al dente, longer for light. If desired, the cooked matzo balls can be transferred to chicken or vegetable soup and served immediately. Alternatively, they may be placed on a baking sheet and frozen, then transferred to a freezer bag and kept frozen until a few hours before serving; reheat in chicken or vegetable soup or broth.

Nutrition Facts : @context http//schema.org, Calories 67, UnsaturatedFatContent 1 gram, CarbohydrateContent 4 grams, FatContent 5 grams, FiberContent 0 grams, ProteinContent 2 grams, SaturatedFatContent 4 grams, SodiumContent 60 milligrams, SugarContent 0 grams, TransFatContent 0 grams

More about "haroseth recipes"

PREPARED HORSERADISH RECIPE - NYT COOKING

Homemade prepared horseradish tastes fresher than store-bought varieties and is a surprisingly versatile condiment that will keep, refrigerated, for about three months. Start with fresh horseradish, which should be chilled to preserve its punch, and a box grater, a hand grinder or a food processor. Horseradish is potent, so make sure to keep the windows open or wear glasses to protect yourself from the fumes when handling the raw ingredient. Whisked into vinaigrettes, drizzled over poached fish or stirred into mayonnaise for a brighter egg salad sandwich, a spoonful of prepared horseradish wakes up whatever you're cooking.
From cooking.nytimes.com
Reviews 4
Total Time 20 minutes
Cuisine american, jewish
Calories 120 per serving

Transfer the horseradish to a quart-size jar. Add the vinegar and 1 cup cold water until horseradish is almost covered, adding more water if needed to cover. Stir in the salt, seal and refrigerate until serving. The prepared horseradish will last up to 3 months in the refrigerator.

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PREPARED HORSERADISH RECIPE - NYT COOKING

Transfer the horseradish to a quart-size jar. Add the vinegar and 1 cup cold water until horseradish is almost covered, adding more water if needed to cover. Stir in the salt, seal and refrigerate until serving. The prepared horseradish will last up to 3 months in the refrigerator.

See details

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Bake in middle of oven for 35 to 40 minutes, or until golden. Cool loaves on a rack.

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