Cold Poached Salmon with Three Horseradish Sauces
Creamy, Red Beet, and Golden Beet
I was contemplating a starter course that would possibly appeal to more people on Passover. Those of us who absolutely adore our Eastern European Gefilte Fish are apparently and sadly, few and far between.
But is there anyone among my relatives who doesn’t love salmon? Of course, we will always honor tradition and keep serving gefilte fish. I wouldn’t have it any other way.
This year, we also serve another elegant first course – a lovely, flavorful Cold Poached Salmon with THREE Horseradish Sauces and lots of fresh herbs. The entire dish can be prepared in advance, so it is easy and ready to go when it is Time to Eat during the Seder! Edible flowers are optional, but they sure do add to a pretty spring-like presentation.
Cold Poached Salmon and Horseradish Sauces Recipes
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Chilled Soup Bliss
Beet, Fennel, Kefir, Sour Cream
Horseradish, Lemon, Garlic, Dijon Mustard
You can chug this chilled soup from a tumbler and be in heaven, but ladle it into cold shallow bowls and garnish with some fantastic accompaniments, and it will be one of the most extraordinary hot weather soups you’ll serve this summer.
It is garnished with a dizzying array of chopped hard boiled egg, a kefir drizzle, radish, sliced pickles, lemon, chives, and fennel fronds.
The best part is the mind-blowing complex flavors with tangy notes from the kefir, earthiness from beets, hints of anise from fennel, a pungent kick from the Dijon mustard and a peppery kick from the horseradish.
The second best part is how easy it is to make. Combine the soup ingredients in a blender until smooth, chill until nice and cold – and there you have a perfect summer soup… simple and easy enough to enjoy for lunch today or with jazzy garnishes that make it elegant enough to serve at your next al fresco dinner party.
This recipe was inspired by the famous Eastern European Cold Beet Soup called Holodnik. I add fennel, Dijon mustard, garlic, and prepared horseradish to the traditional ingredients for a more spicy and complex flavor profile. Chopped bread & butter pickles replace the usual cucumber to add sweet and sour elements.
Chilled Beet, Fennel, Kefir Soup Recipe
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Passover and Vicki’s Beet Salad & Fresh Horseradish
Passover 2018 ends at sundown tonight. As I have for the past 17 years, I traveled to Chicago to celebrate the holiday and cook Passover dinner for my family and friends.
The Seder tells the story of how we were slaves in Egypt before God led us to freedom. Each year at Passover we go on a journey in our hearts from slavery to freedom, from sadness to joy. The 3000 year-old story never changes, and our menu doesn’t change very much either.
Over the years I have been sharing our Passover recipes, this year I am so excited to share my cousin Vicki’s fabulous Beet Salad with Orange, Fennel and Walnuts and her super-popular fiery Fresh Horseradish!
2018 Tables – White Linen with Rainbow Flowers
What does change? The decor. Every year we have a wildly different color scheme. Some of the color combinations from our past Seders include:
And the tables are covered with frogs! Read all about our whimsical Passover Frog Collection here.
The Passover Seder Table is not simply a place to tell the story of the Exodus and to eat dinner. The Table is symbolic in and of itself. It is a place where memories are made and traditions are taught.
It is where we gather with family and friends, and perhaps strangers too, to celebrate our freedoms.
The care with which my sister-in-law Kristy sets her Table reflects the solemnness and seriousness of this holiday. The vibrancy and beauty of the Table reflect our gratitude to God.
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Bratwurst Braised in Beer
Beet Greens and Red Cabbage, Fresh Horseradish
Sausage lovers rejoice! The classic combination of red cabbage and sausage takes on a new twist with the addition of beet greens. Here, bratwurst is braised in beer and paired with red cabbage, beet, and onion. Sweet, sour, and spice flavors come from brown sugar, apple cider vinegar, and allspice. Sautéed beet greens add a garlicky earthiness while freshly grated horseradish’s hot, sharp notes balance the rich juicy beer-braised brats. Outstanding!
Beer Braised Bratwurst Recipe
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Fresh Wild Alaskan Sockeye Salmon
Cubed Cantaloupe, Drizzled with Non-Fat Greek Yogurt
Horseradish Vinaigrette, Crispy Fried Shallot
Embellished with Celery Leaves and Lime Zest
Andrew Rich 2008 Roussanne Columbia Valley
We had spied this magical salmon recipe in the July issue of Food & Wine magazine on our flight to Portland, Oregon. I was hooked just reading about the pairing of salmon with cantaloupe, but it was the horseradish vinaigrette with fresh lime juice, brown sugar, and fish sauce that put it over-the-top. And as it turns out, a friend in Portland had just returned from Alaska with her catch of sockeye salmon.
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