"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Horse Radish Cream Recipe

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This recipe for Horse Radish Cream, by , is from The Hen Party Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judy
Added: Thursday, October 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 -8 oz fresh horseradish, peeled
White wine vinegar
Salt and pepper
A pinch of sugar
1 C heavy cream or crème fraiche
Optional: cayenne pepper

Directions:
Directions:
Grate the horseradish as finely as possible—a food processor or blender obtains better results than a box grater. Add to the grated horseradish a tablespoon or so of white wine vinegar, salt and pepper, and a good pinch of sugar; let macerate for 15 to 30 minutes.

Whip the cream, but not too stiffly. Fold the horseradish mixture into the cream. Adjust the seasoning, adding salt, pepper, vinegar, and cayenne to taste(if desired). Chill. The sauce may be prepared several hours in advanced. Makes about 2 Cups.

 

 

 

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