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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      Grilled Tomatillo Avocado Dip

      Grilled Tomatillo Avocado Dip

      My latest obsession is tomatillo salsa or variations of. Why? Because it’s fresh and spicy like salsa, but because of the avocados there’s just a hint of creaminess. Count in the fresh garlic and cilantro and you couldn’t find a better match for your favourite tortilla chip. Grilled Tomatillo Avocado Dip brings all the fresh spiciness that you’d expect but with a little smoky char flavour. It adds just a bit earthy bitterness that balances with all the acidity and creaminess from the avocado. It’s a fantastic pairing with my Spicy Grilled Vodka Shrimp

      While it’s pretty easy to throw all the ingredients into a food processor and call it a day, you won’t regret taking that extra step to the grill the veggies for this. It keeps several days in the refrigerator and freezes well too. So make up a batch and use it for a dip, topping for tacos or sauce for enchiladas. Enjoy!

      Recipe source for Grilled Tomatillo Avocado Dip:  Compelled To Cook

       

      Grilled Tomatillo Avocado Dip
      Print Recipe
        Servings Prep Time
        2 cups 15 minutes
        Cook Time
        5 minutes
        Servings Prep Time
        2 cups 15 minutes
        Cook Time
        5 minutes
        Grilled Tomatillo Avocado Dip
        Print Recipe
          Servings Prep Time
          2 cups 15 minutes
          Cook Time
          5 minutes
          Servings Prep Time
          2 cups 15 minutes
          Cook Time
          5 minutes
          Ingredients
          Servings: cups
          Instructions
          1. Preheat grill to medium. Peel onion and cut into 1" thick slices. Cut lime in half. In a large bowl combine, tomatillos, jalapeños, lime halves and onion slices. Drizzle with oil to coat lightly.
          2. Grill vegetables until starting to char and blister, turning occasionally to slightly char evenly, approximately 4-5 minutes. Remove from grill and allow to cool slightly.
          3. In the bowl of a food processor add grilled tomatillos, onion, avocado, cilantro and garlic. Cut stem from jalapeños and cut in half, scoop out seeds and add flesh to processor. Juice grilled lime and add to processor. Pulse until combined but still a little chunky. Season with salt and garnish with additional cilantro and chopped red onion. Serve immediately with tortilla chips or chill until ready to use.
          Recipe Notes

          The purpose of grilling is to impart a slightly smoky charred flavour.  You only need to char the vegetables a little here to get the flavour.  Too much char will lead to bitterness.

          Jalapeño Rings with Cumin Dip

          Jalapeño Rings with Cumin Dip

          Looking for a spicy snack to heat up your New Year’s Eve party?  Jalapeño Rings with Cumin Dip are not fancy schmancy but for your casual gathering of friends bringing in the new year they are perfect.  Crispy and spicy, cooled off with a good dunk in cumin dip, the plate will be empty before you’re serving the second round of drinks.

          It’s easy to prep the jalapeño rings and dip earlier in the day but it’s a must to make when guests have arrived, fresh, hot and crispy from the oil.  They only take a couple minutes per side to cook and less time to be devoured.  A few fingers all gooey with batter is well worth the little bit of mess.  I like to dump all the rings in the batter bowl and give a good stir to coat well, then it’s just a matter of fishing out the rings and placing gently into the hot oil.  Flip after a couple of minutes to get golden perfection on both sides, then let drain briefly on a paper towel line plate.  Stack high with cumin dip on the side and pass around.

          I find using plastic gloves to prep the jalapeño rings helps to avoid irritated hands and/or  accidentally touching your eyes with juice from the jalapeño.  Pushing out the center seeds is optional but recommended as more seeds means more heat.  Without the seeds it’s a nice spicy heat that doesn’t leave your mouth feeling like it’s on fire.

          I love these Jalapeño Rings with Cumin Dip because guests love to linger and chat over the plate as they dip and munch away.  So although this party snack is not elaborate with expensive ingredients or days of labour, it is a dish that brings people together.

          Recipe Source:  Compelled To Cook

           

          Jalapeño Rings with Cumin Dip are jalapeño slices dipped in a light batter, fried golden and served with Cumin Dip.
          Jalapeño Rings with Cumin Dip
          Print Recipe
          Jalapeño rings dipped in light batter, fried golden and served with cool cumin dip.
            Servings
            4 people
            Servings
            4 people
            Jalapeño Rings with Cumin Dip are jalapeño slices dipped in a light batter, fried golden and served with Cumin Dip.
            Jalapeño Rings with Cumin Dip
            Print Recipe
            Jalapeño rings dipped in light batter, fried golden and served with cool cumin dip.
              Servings
              4 people
              Servings
              4 people
              Ingredients
              Cumin Dip
              Jalapeño Rings
              Servings: people
              Instructions
              Cumin Dip
              1. In a small bowl whisk together all ingredients and allow to chill for at least 1 hour to allow flavours to meld.
              Jalapeño Rings
              1. Wash and dry jalapeño peppers. Slice each pepper into 1/4" rings. Cut or push out center seeds if desired. Set aside.
              2. Preheat deep fryer or add 2-3 inches of canola oil to a heavy dutch oven or pot. Using a thermometer, heat oil to 350℉. Whisk together flour, baking powder and salt. Add milk and whisk until smooth. Stir in all the jalapeño rings until coated with batter.
              3. When oil is hot, using your fingers fish out several rings and drop into oil. Only add enough rings to form a single layer on the oil. Fry until underside is beginning to brown, 2-3 minutes. Flip rings over and continue to cook for an additional 2-3 minutes until golden. Remove from oil using a slotted spatula or spoon and allow to drain on a paper towel lined plate. Repeat with remaining rings and serve immediately with cumin dip.