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Four Jars of Horseradish, Help!

Suebee Jun 27, 2009 11:34 AM

Mom has somehow accumulated four sealed jars. Any recipes that call for a large amount of jarred horseradish?

Thanks!
Suebee

  1. goodhealthgourmet Jun 27, 2009 11:54 AM

    http://chowhound.chow.com/topics/424721
    http://chowhound.chow.com/topics/471064
    http://chowhound.chow.com/topics/523661
    http://chowhound.chow.com/topics/281808
    http://www.horseradish.org/recipes.html
    http://www.recipeland.com/category/vi...

    1 Reply
    1. re: goodhealthgourmet
      Suebee Jun 27, 2009 12:09 PM

      Well, ok, thanks! All of those links should give me some sort of direction.

    2. v
      Val Jun 27, 2009 04:09 PM

      Sue, I'm wondering why you need to use them up so quickly...?

      5 Replies
      1. re: Val
        Suebee Jun 27, 2009 10:23 PM

        I think she just wants the pantry space, but not really any rush. Didn't mean to imply any urgency! :)

        1. re: Val
          coll Nov 24, 2009 12:31 PM

          Horseradish loses its strength in a few months, whether fresh made or jarred. I'm a big one for using every last oz of everything, but after a short while, even if not opened, it loses all its potency.

          1. re: coll
            BobB Nov 24, 2009 12:46 PM

            Very true. I make mine from scratch (very easy to do in the food processor, but watch out for the fumes when you open it!) and find it loses significant potency within days.

            1. re: BobB
              coll Nov 24, 2009 12:47 PM

              The fumes are what I imagine mustard gas in WW1 must have been like. That's why I now pay $8/lb to buy fresh made local stuff. But if you don't use it up quickly, what a waste.

              1. re: coll
                BobB Nov 24, 2009 12:54 PM

                That's why I always give away little jars of it to all and sundry whenever I make a batch.

        2. s
          Stuffed Monkey Jun 27, 2009 06:15 PM

          If any of them are white, my answer is LOTS of Bloody Marys.

          1 Reply
          1. re: Stuffed Monkey
            Suebee Jun 27, 2009 10:24 PM

            Mmmmm, such a good idea, thanks!

          2. s
            Sharuf Jun 28, 2009 05:13 AM

            A German lady I know makes a white sauce liberally laden with horseradish. She serves this over boiled tongue. It would be good over corned beef as well.

            1. goodhealthgourmet Jun 28, 2009 01:50 PM

              one more use (it's probably mentioned somewhere in all the links i posted). horseradish adds a really nice, unexpected kick to white bean dip or hummus.

              3 Replies
              1. re: goodhealthgourmet
                c
                critter101 Jun 28, 2009 01:59 PM

                And since you mention white beans, I love a dollop in any hearty bean or barley soup...yum!

                1. re: goodhealthgourmet
                  Suebee Jun 29, 2009 07:42 PM

                  Oh, that's such a good and easy idea, thanks!

                  1. re: goodhealthgourmet
                    LaLa Jul 5, 2009 01:15 PM

                    we add it into our sour cream for potates...but yes to the bloody marys

                  2. s
                    Stuffed Monkey Jul 5, 2009 07:27 PM

                    Horseradish and roast beef are a great match. Either spread a teany bit on a sandwich or make a horshradish sauce for a sandwich or serve with a roast.

                    I once had really good stuffed potatoes which were filled with a combination of horseradish, cheddar cheese and sour cream.

                    1. p
                      PamJ1244 Nov 24, 2009 11:20 AM

                      She should look up the recipe for Jezebel. She could make 8 jars for Christmas gifts from her 4 jars of horseradish..

                      Jezebel is served with cream cheese on crackers.

                      3 Replies
                      1. re: PamJ1244
                        m
                        millygirl Nov 24, 2009 11:49 AM

                        Similar to Lala above, try putting some in mashed potatoes for an added zing. It should be white for this though. And yes, bloody mary's too!

                        1. re: millygirl
                          BobB Nov 24, 2009 12:31 PM

                          Hey, red would give you pink mashed potatoes - very festive, and just in time for the holidays. How about making one batch with red horseradish and one with green wasabi? You could pipe them in patterns together. Nothing says Xmas like horseradish mashed potatoes!

                        2. re: PamJ1244
                          coll Nov 24, 2009 12:32 PM

                          I just made Jezebel cranberry sauce and it is going to be so good on our turkey sandwiches.

                        3. coll Nov 24, 2009 12:29 PM

                          I put it in my chili, among many other things. Probably any pot roast type dish would benefit from a dab.

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