Apple Horseradish Aspic With Fennel Recipes

Steps:

• In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.
• In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.

Steps:

• Melt 2 tablespoons butter in a large ovenproof skillet. Add 2 Gala apples and 1 fennel bulb (both cut into wedges) and 6 halved small shallots and cook until golden, 2 to 3 minutes. Stir in 1 teaspoon chopped thyme, 1/4 teaspoon allspice, 1 teaspoon kosher salt and a few grinds of pepper. Roast at 425˚ F, tossing once, until tender, 15 minutes. Add 1 more tablespoon butter and 2 tablespoons cider vinegar; toss until glazed, 1 minute. Top with fennel fronds.

Steps:

• In small bowl, pour lemon juice over apples.
• In another bowl, combine slaw mix with green onions.
• Toss these together.
• In a separate bowl, combine vinegar, sugar salt and pepper. Make sure sugar is dissolved.
• Pour vinegar mixture over apples and cabbage mixture, cover and refrigerate for 30 minute.
• In another bowl, combine, mayo, sour cream, horseradish and mustard.
• After 30 minutes, toss with cabbage mixture.
• Refrigerate before serving.

Steps:

• Toss fennel and parsley together in a medium bowl. Add lemon juice, season with salt and pepper, and toss to coat. Season again with salt, pepper and more lemon juice if you like. (It should be fairly lemony.)
• Drizzle with olive oil, toss to coat and grate a bit of fresh horseradish over everything, gently tossing to distribute the horseradish. (Doing it this way prevents clumping.) Transfer to a serving bowl and grate more horseradish over before serving.

Steps:

• Melt the butter uncovered on HIGH in a microwave-safe 3-quart casserole with a lid, about 1 minute.
• Add the onion and garlic and stir to coat.
• Microwave covered for 2 minutes.
• Add the apples, chicken broth, lemon juice, and jest and microwave, covered for 15 minutes, stirring twice.
• Stir in he horseradish and salt and pepper to taste.
• Remove the lemon jest.
• Serve warm topped with parsley.

Steps:

• Rinse beef bones and place in a large pot, cover with water, add salt to taste, and bring to a boil. Add beef roast and bring back to a boil, making sure roast is covered by water. Skim frothy liquid several times if necessary. Reduce heat and let simmer for 1 hour.
• Stir onions, carrots, celery, leek, garlic, parsley, bay leaf, and more salt to soup. Bring to a boil, skimming off froth on top as necessary.
• Cover and continue to simmer until beef can be easily pierced with a sharp knife point, about 2 hours.
• During the last half hour of cook time, prepare apple-horseradish sauce. Place apples in a small saucepan and add sugar and vinegar. Cook over low heat for 10 to 12 minutes. Let cool, about 5 minutes. Stir in horseradish and season with salt and pepper.
• Remove meat to a heated serving platter. Strain stock through a fine sieve and add nutmeg and salt to taste. Reserve stock. Toss vegetables and bones. Slice meat across the grain and pour a little stock over it; garnish with chives.

Steps:

• Sprinkle gelatin over 1/4 cup apple juice in a 2-quart saucepan and let soften 1 minute. Stir in horseradish, salt, and remaining 2 3/4 cups juice. Heat over moderate heat, stirring frequently, until gelatin is dissolved. Pour through a fine-mesh sieve into a metal bowl, pressing on and then discarding solids.
• Quick-chill by putting bowl in a larger bowl of ice and cold water, stirring occasionally, until aspic begins to thicken, 10 to 15 minutes.
• While aspic is chilling, chop enough fennel fronds to measure 1 tablespoon, then discard stalks. Cut bulb (half) into 1/4-inch dice. Toss apple, diced fennel, and fronds with lemon juice, then divide among ramekins. Ladle aspic into ramekins and chill, covered, until set, about 2 hours. Run a knife around aspic and invert ramekins onto plates to unmold.