Lemon-Dill-Horseradish Cocktail Sauce
This is an excellent dipping sauce for shrimp and other finger foods, as well as grilled or roasted meat and vegetables.
- 1 tablespoon prepared horseradish
- 1 tablespoon onion, minced
- 1 tablespoon dried dill
- 2 tablespoons mayonnaise
- 1 cup sour cream
- juice of half a lemon
- 2 teaspoons lemon zest
- dash white Worcestershire sauce
- salt to taste
Combine all ingredients in a small bowl. Cover and chill for at least 2 hours before serving.
Horseradish & Thyme Crusted Salmon Fillets
- 6 tablespoons butter
- 4 salmon fillets
- 2 tablespoons prepared horseradish
- 1 cup panko *
- 2 teaspoons dried thyme
- 2-3 sprigs fresh parsley, chopped
- salt and pepper to season
In a microwave-safe bowl, melt half (3 tablespoons) of the butter. Using a pastry or basting brush, brush melted butter on each fillet and season with salt and pepper.
Combine the horseradish, panko, thyme and parsley in a bowl. Roll each salmon fillet in the panko mixture to coat.
Melt the remaining butter in a large skillet. Cook the salmon fillets for 6-8 minutes, or until the crust is golden.
* Panko, also known as Japanese breadcrumbs, is made from soft bread without the crust. The result is a crunchier coating than using ordinary breadcrumbs.
** Bring the salmon fillets to room temperature before dipping in the melted butter. Otherwise, cold fillets straight from the refrigerator will cause the hot butter to congeal again.
Zesty Raspberry Jell-O Salad
There’s horseradish in this recipe? Yes, indeed! It’s the secret ingredient that will keep everyone guessing. This recipe is adapted from the original version created by The Herb Society of America.
- 2 packages instant raspberry Jell-O, 8 ounces each
- 1 bag frozen raspberries, thawed (about 12 ounces, or 3 cups)
- 8 ounces cream cheese, softened
- 1/3 cup mayonnaise
- 1 ½ tablespoons prepared horseradish
Prepare one package of Jell-O according to package directions. Pour into a 9" x 13" dish and chill in the refrigerator until completely set.
Bring cream cheese to room temperature. In a medium-sized bowl, combine the cream cheese with the mayonnaise and horseradish, stirring well to blend. Using a spatula, carefully spread this mixture evenly over the chilled Jell-O and return the dish to the refrigerator.
Prepare the second package of Jell-O. Using a ladle, carefully pour the liquid Jell-O over the filling-covered set Jell-O. Refrigerate until completely set.
Rueben-Style Pizza
- 1 package refrigerated pizza dough
- 11/2 cups shredded Swiss cheese
- 1 pound lean pastrami or corned beef, sliced thin
- 1 cup sauerkraut, rinsed and drained
- 1/3 cup Thousand Island dressing
- 2 tablespoons prepared horseradish
- Preheat oven to 425 Fahrenheit.
- Divide pizza dough into two halves. On a lightly floured surface, roll out each half of dough into a rectangle.
- Layer one rectangle of dough with half of the cheese, leaving a 1-inch border around the edges. Layer the pastrami (or corned beef) evenly on top, followed by the sauerkraut. Sprinkle the remaining cheese on top.
- Arrange the other rectangle of dough over the top and crimp around the edges to seal. Brush the olive oil lightly over the top.
- Bake the pizza on the center rack for 20-25 minutes, or until golden. Remove from oven and let stand for 5-10 minutes.
- Meanwhile, combine the dressing and horseradish in a small bowl. Using a serrated knife, cut the pizza into slices and serve with the sauce.
