Horseradish Cream

Horseradish Cream

Horseradish Cream

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Horseradish Cream in a small silver cup served along side a roast beef sandwich served on a wooden tray.

Today’s post is all about simple and versatile. Horseradish Cream is the best of both worlds with its simplicity and ease of preparation. Its versatility makes it delicious with so many things. Let me show you how this simple condiment comes together and pairs with your everyday foods and dishes.

This creamy and vibrant sauce starts with sour cream and horseradish. Add in chopped dill pickle for some punch, and a sprinkle of fresh dill and pepper give it a bright finish.

Let’s have a look at how to use this simple yet versatile sauce. My personal favourite is spread generously onto a shaved roast beef sandwich. Even though beef is the go-to food to pair this with, whether it be roast beef, grilled steak or beef kabobs, this is also great with seafood and fish. Think tartar sauce with an extra kick, making it wonderful with shrimp, grilled/poached fish, battered fish and fried calamari. Now let’s go beyond the box and think baked potato topper, perigee and potato chip dip. It’s the dill pickle that brings this complimenting sauce to life and a delicious match for so many foods. So go ahead and spread, dip, and dollop onto all your favourite foods, this sauce is a winner. Enjoy!

Got a need for more delicious quick and easy sauces? 

Creamy Mustard Dill Sauce

Classic Pesto

Balsamic Blueberry Sauce 

Horseradish Cream in a small silver cup served along side a roast beef sandwich served on a wooden tray.

Author:  Compelled to Cook, adapted from Epicurious

Horseradish Cream
Print Recipe
    Servings Prep Time
    1 1/4 cups 20 minutes
    Passive Time
    2+ hours
    Servings Prep Time
    1 1/4 cups 20 minutes
    Passive Time
    2+ hours
    Horseradish Cream
    Print Recipe
      Servings Prep Time
      1 1/4 cups 20 minutes
      Passive Time
      2+ hours
      Servings Prep Time
      1 1/4 cups 20 minutes
      Passive Time
      2+ hours
      Ingredients
      Servings: cups
      Instructions
      1. Whisk together all ingredients in a small bowl. Cover and chill for at least two hours to allow flavours to meld.

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      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
      Cherry Salsa

      Cherry Salsa

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      Cherry Salsa tops three goat cheese crostini on a wooden serving board.

      Cherry Salsa is sweet, spicy and delicious on goat cheese crostini, baked Brie, chicken cutlets or grilled meats. Simplicity is good and this quick and easy recipe can be ready for guests without much fuss. The dried cherries offer a nice texture to the salsa and the freshly chopped jalapenos, lime and vinegar balance the cherry jam. It’s so good!

      Ingredients for Cherry Salsa arranged on and around a wooden cutting board with a bowl of dried cherries in the background.

      My favourite way to eat this lovely Cherry Salsa is dabbed on crisp crostini smeared with goat cheese. The tang and creaminess of the goat cheese make it a great pairing with the salsa and the combo makes for an easy company friendly appetizer. Another great way to use Cherry Salsa is as a baked brie topping. Simply spoon the salsa onto your hot baked brie and serve with crisp crackers, crostini or crudites. I originally found this Cherry Salsa paired up pecan-crusted chicken wings. I’ve prepared pecan-crusted chicken cutlets in the past and thought this would also be a wonderful way to use the salsa in a main course. I was not disappointed as the crunchy, nutty cutlets beg for the sweet, spiciness that the salsa offers. The recipe for pecan-crusted chicken cutlets will be coming to the blog soon, so be sure to check back.

      Looking for more company friendly appetizers?

      Tomato Confit

      Scallops with Tarragon Cream Sauce

      Miso Shrimp

      Author: Compelled to Cook, adapted from Food.com

      Cherry Salsa tops three goat cheese crostini on a wooden serving board.
      Cherry Salsa
      Print Recipe
        Servings Prep Time
        1 cup 20 minutes
        Passive Time
        30+ minutes
        Servings Prep Time
        1 cup 20 minutes
        Passive Time
        30+ minutes
        Cherry Salsa tops three goat cheese crostini on a wooden serving board.
        Cherry Salsa
        Print Recipe
          Servings Prep Time
          1 cup 20 minutes
          Passive Time
          30+ minutes
          Servings Prep Time
          1 cup 20 minutes
          Passive Time
          30+ minutes
          Ingredients
          Servings: cup
          Instructions
          1. Chop dried cherries and combine with cherry jam in a mini food processor or blender. Pulse several times until cherries are about the size of a pea or smaller. Add remaining ingredients and pulse 2-3 times to combine.
          2. Scoop into a serving dish, cover and chill for at least 30 minutes to meld flavours. Use as a topping for crostini, baked brie, breaded chicken cutlets or grilled meats.
          Recipe Notes

          -I find there is a need to first chop the cherries before adding to the food processor because everything becomes too processed in the time it takes the dried cherries to break down.  By chopping the cherries first, the mixture retains most of its texture yet everything is combined.

          -If a food processor is not available, simply chop everything by hand and combine.

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          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
          Vanilla Bean Syrup

          Vanilla Bean Syrup

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          A small glass jar of Vanilla Bean Syrup resting in a wooden tray draped with a laced napkin.

          Some of the simplest things are the most delicious. The combination of vanilla and sugar is just such an instance. This classic combo comes together as Vanilla Bean Syrup when you combine with water and give it a gentle simmer.

          You might be asking what need you might have for this jar or aromatic sweetness? Let me give you plenty of reasons. One of my favourites is to flavour specialty coffee and teas like my Baileys London Fog. There’s no need to spend copious amounts of money at a fancy coffee shop when you can make your favourites at home. My second favourite way to use it is for brushing onto cakes. It adds tremendous moisture and flavour to cake layers or the tops of sweet loaves. But the list is longer yet, drizzle it onto fruit salad, ricotta pancakes, plain yogurt with fruit (that way you control the sugar), smoothies and cocktails. Enjoy!

          Ingredients for Vanilla Bean Syrup resting in a wooden tray lined with a laced napkin and a stainless steel pot sits in the background.

          Vanilla Bean Syrup
          Print Recipe
            Servings Prep Time
            2/3 cup 10 minutes
            Cook Time
            5 minutes
            Servings Prep Time
            2/3 cup 10 minutes
            Cook Time
            5 minutes
            Vanilla Bean Syrup
            Print Recipe
              Servings Prep Time
              2/3 cup 10 minutes
              Cook Time
              5 minutes
              Servings Prep Time
              2/3 cup 10 minutes
              Cook Time
              5 minutes
              Ingredients
              Servings: cup
              Instructions
              1. Cut the vanilla bean in half lengthwise and scrape out seeds with a small spoon or knife.
              2. Combine sugar and water in a small saucepan over medium heat. Heat until mixture comes to a simmer and sugar is fully dissolved, stirring often. Once at a simmer, cook for 1 minute. Remove from heat and whisk in vanilla beans.
              3. Allow the mixture to cool to room temperature and then refridgerate in a sealed jar for up to 1 month.

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              Affiliate Disclosure

              I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
              Peanut Sauce

              Peanut Sauce

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              A spoon heavy with peanut sauce stands against a mason jar filled with peanut sauce.

               

              Hello, peanut sauce lovers!!  You’ll love this simple and delicious Peanut Sauce recipe that takes no time at all to come together.  The wonderful flavour comes from a little red curry paste, coconut milk, garlic and ginger.  It’s so good, and you’ll want to enjoy it with so many things.

               

              Whole peanuts fill a mason jar that is surrounded by ginger, curry paste, garlic, lime and coconut milk in preparation for Peanut Sauce.

               

              How to enjoy this lovely Peanut Sauce….let me count the ways.

              -toss with a noodle stir fry
              -smother on cooked pork ribs and bake
              -drizzle on shrimp tacos
              -as a dip for summer rolls
              -as a dip for pork, chicken or beef satay
              -broiled on salmon fillets
              -toss with chunks of chicken and serve over couscous
              -tossed into a salad
              -as a dip for vegetables

               

              A spoon heavy with peanut sauce stands against a mason jar filled with peanut sauce.

              A spoon heavy with peanut sauce stands against a mason jar filled with peanut sauce.
              Peanut Sauce
              Print Recipe
                Servings Prep Time
                1 1/2 cups 15 minutes
                Cook Time
                10 minutes
                Servings Prep Time
                1 1/2 cups 15 minutes
                Cook Time
                10 minutes
                A spoon heavy with peanut sauce stands against a mason jar filled with peanut sauce.
                Peanut Sauce
                Print Recipe
                  Servings Prep Time
                  1 1/2 cups 15 minutes
                  Cook Time
                  10 minutes
                  Servings Prep Time
                  1 1/2 cups 15 minutes
                  Cook Time
                  10 minutes
                  Ingredients
                  Servings: cups
                  Instructions
                  1. Combine all ingredients in a medium saucepan. Whisk over low-medium heat until smooth. Increase heat to medium and whisk until slightly thickened and the sauce comes barely to a simmer (do not boil).
                  2. Remove from heat and adjust thickness with a little more water or coconut milk if desired. Serve warm or at room temperature.
                  Recipe Notes

                  -The sauce will thicken as it cools, adjust thickness with a splash of water or coconut milk to suit your taste.

                  -The sauce will keep refrigerated in a sealed container for up to a week and in the freezer for a month.

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                  Affiliate Disclosure

                  I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
                  Creamy Mustard Dill Sauce

                  Creamy Mustard Dill Sauce

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                  Creamy Mustard Dill Sauce in a small glass dish nestled on a white tray lined with a white kitchen towel.

                   

                  I really do love versatile foods and my Creamy Mustard Dill Sauce is at the top of my list. Not only is it simple and quick to make, but it’s also bursting with flavour and freshness from capers, Dijon and fresh dill. 

                  Using fresh dill is definitely the preference in this recipe because of the lovely freshness it adds, however, dried dill can also be used.  The general rule of thumb if using dried herbs is to use a third of the stated amount of fresh. 

                  This recipe does call for a small amount of sugar, and I like to let the sauce sit refrigerated for 10-15 minutes to allow the sugar to dissolve and the flavours to meld. Creamy Mustard Dill Sauce really couldn’t be any easier and it’s a wonderful sauce that you’ll want to make over and over.

                   

                  Ingredients for Creamy Mustard Dill Sauce in a wooden tray lined with a white kitchen towel.

                   

                  For my small family of two, using up a cup of sauce is not always an easy task! By incorporating it into dishes we love there’s no chance of any of it going to waste.

                  Here are many delicious ways to use it.

                  -drizzle over grilled or pan-fried fish such as salmon, halibut or cod.
                  -use a dip for cold poached shrimp.
                  -drizzle over steamed vegetables like asparagus, broccoli or green beans.
                  -mix into your egg salad, potato salad or chicken salad.
                  -add to your deviled egg mix.
                  -thin with buttermilk for a creamy dressing over crisp greens.
                  -add additional sour cream and top baked potatoes or steamed baby potatoes.
                  -use as a sandwich spread to liven up your ham or turkey sandwich.
                  -mix with a little cream cheese and serve with smoked salmon on crostini.

                   

                   

                  Creamy Mustard Dill Sauce served over cooked salmon and asparagus on a white plate.

                  Creamy Mustard Dill Sauce in a small glass dish nestled on a white tray lined with a white kitchen towel.
                  Creamy Mustard Dill Sauce
                  Print Recipe
                    Servings Prep Time
                    1 cup 10-15 minutes
                    Passive Time
                    10-15 minutes
                    Servings Prep Time
                    1 cup 10-15 minutes
                    Passive Time
                    10-15 minutes
                    Creamy Mustard Dill Sauce in a small glass dish nestled on a white tray lined with a white kitchen towel.
                    Creamy Mustard Dill Sauce
                    Print Recipe
                      Servings Prep Time
                      1 cup 10-15 minutes
                      Passive Time
                      10-15 minutes
                      Servings Prep Time
                      1 cup 10-15 minutes
                      Passive Time
                      10-15 minutes
                      Ingredients
                      Servings: cup
                      Instructions
                      1. Whisk together all ingredients in a small bowl. Cover and chill for 10-15 minutes to allow sugar to dissolve and flavours to meld. Serve garnished with additional fresh dill.

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                      Affiliate Disclosure

                      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
                      Spiced Rum Caramel

                      Spiced Rum Caramel

                      Delicious doesn’t have to be complicated.  Spiced Rum Caramel signifies how only a few ingredients can be transformed into something amazing.  With its burnished colour, creamy texture and buttery caramel taste, it’s the perfect topping for ice cream, cakes and apples to name just a few. 

                      There’s no need to ever buy store bought again, because making your own is easy with a little know how.  Mainly, you don’t want any sugar crystals to form.  NO stirring is key to help prevent sugar crystals forming on the side of the pan. Sugar crystals form when the hot sugar hits the cold pan side or cold whisk if you were to stir it. This, in turn, can cause the whole sauce to become crystallized. You can brush down the sides of the pan with water and a pastry brush if a few crystals start to form. 

                      The second important thing is timing.  It takes seconds to go from a light amber colour to a dark, overcooked colour.  The goal is a deep amber colour and knowing where that is, comes by doing. It may take a try or two to know exactly where you like it.  If in doubt, it’s best to opt for a slightly lighter colour than to go too far the other way, which will have a bitter taste.  Your caramel will still be amazing. Enjoy!

                      Spiced Rum Caramel
                      Print Recipe
                        Servings Prep Time
                        1 1/4 cups 10 minutes
                        Cook Time
                        12 minutes
                        Servings Prep Time
                        1 1/4 cups 10 minutes
                        Cook Time
                        12 minutes
                        Spiced Rum Caramel
                        Print Recipe
                          Servings Prep Time
                          1 1/4 cups 10 minutes
                          Cook Time
                          12 minutes
                          Servings Prep Time
                          1 1/4 cups 10 minutes
                          Cook Time
                          12 minutes
                          Ingredients
                          Servings: cups
                          Instructions
                          1. Assemble all ingredients prior to cooking.
                          2. Combine sugar and water in a medium-large saucepan (I used a 3 quart). Heat over medium-high until sugar is dissolved, gently swirling pan once or twice. DO NOT STIR. If any crystals form on the side of the pan, brush away with water and a pastry brush. Allow to cook at a boil until starting to turn an amber colour, about 10 minutes.
                          3. Once the outer edge starts to turn colour you can gently swirl the pan a couple of times to evenly distribute, once again, do not stir. When it becomes a deep amber colour, remove from heat and whisk in heavy cream. The mixture will bubble vigorously. Once it has smoothed out, whisk in butter and salt. Stir in rum. Pour into a sealable jar and allow to cool completely prior to storing in the fridge.
                          Recipe Notes

                          -If in doubt about the colour, opt for slightly lighter.  Going to dark will result in a slightly bitter/burnt taste.

                          -Makes about 1 1/4 cups and will keep in a sealed jar for up to a month in the fridge.

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                          Affiliate Disclosure

                          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com