Fall Harvest Salad with Horseradish Dressing
Nancy Momsen
Beets and horseradish combine to make one of those perfect marriages. Recipes using beets and horseradish are abundant throughout the countries of Eastern Europe. Here is a refreshing harvest salad that highlights beets, horseradish and apples. It was a great, cool and tangy addition to our Thanksgiving family dinner when I was a child.
Approximately 6 servings
Approximately 5 cups cooked and prepared beets, diced or julienned
2 cups green apple (or other tart apple), cored and diced or julienned
1/8 to 1/4 cup sliced green onions
Prepare beets, apples and onions and store separately in the refrigerator until ready to serve.
1 tablespoon whole-seed prepared mustard
2+ tablespoons horseradish, ( I use at least 2 1/2 tb)
1/4 cup red wine vinegar
1/2-3/4 cup olive oil
Salt and pepper
Blend mustard, horseradish, and red wine vinegar. Gradually add olive oil , stirring constantly. Shake in salad dressing bottle. Add salt and pepper to taste.
Mix beets, apples and onions together in a bowl. Drizzle with dressing.
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The Perfect Bay Martini
You will need:
Shaker
Ice
Vodka
Dry Vermouth
5 fresh bay leaves
star anise
Fill shaker with crusher ice.
Break up and toss in 5 bay leaves
add vodka and a whiff of dry vermouth
shake
pour into martini glass and add 1 point of a start anise.
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my favorite house cleaning recipes
"Green" Cleaning Products
Window Cleaner
You will need:
22 oz spray bottle
water, enough to almost fill bottle
4 tablespoons vinegar
10-20 drops lemon essential oil
Combine ingredients
Drain Cleaner
You will need:
1/2 cup baking soda
1/2 cup white vinegar
Sprinkle baking soda into drain
add vinegar to drain
let bubble for 10-15 minutes
follow with kettle of boiling water.
Brass and Copper Cleaner
You will need:
1/3 cup vinegar
1/3 cup flour
1/4 cup salt
Use Glass bowl to mix
mix vinegar and flour, add salt.
Spread on tarnished surface.
let stand for about 1-2 hours
rinse well and dry with soft rag with a drop or two of olive oil
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Our very own Basil Pesto
Quantities vary, adjust for your taste.
Experiment with varieties of basil: sweet, Thai, Rubin, lemon)
Experiment with variety of cheese also, can be really fun!!!
Experiment with variety of nuts too!!!!
2-3 cups coarsely chopped sweet basil
2 tablespoons chopped garlic
1 1/2 cups shredded Romano and parmesan, cheese
1 cup coarsely chopped roasted pine nuts.
1/2 cup olive oil
1. preheat oven to 350, place pine nuts on cookie sheet and roast until you start to see nuts turn oily and lightly browned. Don't over roast. approximately 3-5 minutes. Coarsely chop
2. mix all ingredients in a large bowl.
3. add enough olive oil for basil, cheese and nuts to begin to stick together.
4. Store in frig. Bring to room temperature to serve.
5. Serve over pasta, use as topping on roasting chicken, pork or beef, top a pizza, top a hamburger. There are many many more ways to use pesto.
Bon Appetite
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Chevil Soup
2 carrots, finely sliced
1 small potato, finely sliced
4 to 5 cups chicken or vegetable stock
3 sprigs parsley
3 TBs. butter2 TBs flour
salt and pepper
1/4 tsp. mace or pinch of nutmeg
1/4 cup chopped fresh chervil
1/2 cup cream
Croutons
Put carrots and potato in pan with stock and parsley, simmer until tender, 15 to 20 minutes.
Melt butter; stir in flour. when smooth, strain stock onto flour and butter; mix well.
Blend potato and carrots in electric blender or food processor; add to soup. mix well; bring to boil, stirring constantly. Simmer a few minutes, adding salt, pepper and mace. Just before serving, add chervil and cream; reheat. Do not boil; this would destroy the delicate flavor of the chervil. Serve with croutons. 4 to 6 servings.
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Blue Cheese and Caramelized Onion Squares
Prepared Pizza Crust dough
2 TB unsalted butter
2 TB olive oil
3 large onions, halved, and thinly sliced
1 TB finely shopped fresh rosemary
1 tsp sugar
1/2 tsp salt
1 1/2 cups crumbled blue cheese
Melt butter with oil in large skillet over high heat.. Add onions. Cook until onions are soft and beginning to brown, stirring frequently, about 10 minutes., Add rosemary, sugar and salt. Season onions to taste with pepper. Reduce heat to medium. continue to cook until onions are soft and dark brown.
Spread onion mixture evenly over dough. Sprinkle with cheese. Bake until crust is golden and cheese in bubbling.( about 20 minutes. Let cool,. Cut into squares and serve.
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| picture and recipe from Taldish Castle |
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with special thanks to Shouting Mountain from Taldish Castle
Ginger Beer
4 cups honey
2 gallons water
1 hand of ginger root, grated
4 lemons
1/4 tsp yeast
3 egg whites
in a large pot dissolve honey in water over medium heat.
Add ginger, beaten egg whites, and bring to boil. skim off foam thoroughly
Remove form heat and strain through several layer of cheese cloth
Add whole lemons (this brings some of the oils out of the skins)
Set aside to cool.
when mixture is lukewarm (105-110 degrees) add juice from the 4 lemons and yeast which has been dissolved in 1/4 cup of water.
Stir well and let stand until cool. Strain through cheese cloth again, and store in bottles and cap.
Store for two days in cool place.
Chill and serve.
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Macadamia Coconut Pie
AWESOME
Terry's favorite foods. Coconut and macadamia nuts
Sorry ...No Picture...I burned the crust!!!
Single-crust pie shell
3 large eggs
1 1/4 cups packed light brown sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
1/2 stick unsalted butter, melted and cooled slightly
1 1/2 cups dry roasted macadamia nuts toasted and coarsely chopped
1 cup sweetened flaked coconut
Heat oven and bake pie crust per directions until shell is golden. Remove and place on rack. Leave oven on and set to 350 degrees.
Whisk together eggs, brown sugar, vanilla, and salt until combined. then whisk= in melted butter, nuts and coconut. Pout filling into shell and bake until set in center. approx. 25 to 30 minutes.
Cool.
Can be made 1 day ahead and cooled completely, then cover loosely with foil and keep at room temperature.
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| Pumpkin Soup |
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I was quite excited to find this spiced pumpkin recipe while browsing through a DCH catalog because it begins with a base of chamomile tea; Its easy, healthy and great tasting.
Ingredients:
8 chamomile tea bags
6 1/2 cups water, divided
1 large red onion, chopped
2 tablespoons extra virgin olive oil
3 large cloves garlic, finely chopped
1 1/2 tablespoon ground cumin
1/8 teaspoon cayenne pepper
2 tablespoons light or dark brown sugar, lightly packed
1 can (29 ounces) pumpkin
1 tablespoon salt, or to taste
freshly ground black pepper, to taste
3/4 cup sour cream or plain yogurt, for garnish
sliced chives for garnish (Optional)
Directions:
1. Bring 4 1/2 cups water to a boil; pour over tea bags; cover; steep for 6 minutes; reserve.
2. Sauté onion in oil over medium-low heat until soft, about 3 minutes. Stir in garlic, cumin and cayenne, stirring constantly until mixture is aromatic, about 1 minute.
3. Stir in tea, remaining 2 cups water, pumpkin, sugar and 1 tablespoon salt. Simmer, stirring occasionally until mixture reduces and lightly coats the back of a spoon, about 20 minutes. Season to taste with salt and freshly ground pepper.
4. Serve in individual soup bowls. Garnish each with a dollop of sour cream or plain yogurt and if you like sprinkle with chives.
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