Horseradish Chive Bread Recipes

Steps:

• Fold all ingredients together in a mixing bowl and combine well. Refrigerate until ready to use.

Steps:

• Preheat oven to 375 degrees. Mash butter with horseradish and chopped chives until smooth. Season with salt. Slicebread, without cutting all the way through. Generously spread butter mixture evenly onto each piece, and wrap loaf in foil. Bake for 15 minutes. Serve warm.

Steps:

• Bring a small pot of salted water to a boil. Add the chives and cook until bright green and tender, about 3 minutes. Drain and rinse under cold water until cooled. Gently squeeze the water out of the chives. Put the chives, sour cream, horseradish, 1 1/4 teaspoons salt and 1/4 teaspoon pepper in a blender and blend until smooth.

Steps:

• First, make the dressing. Mix the vinegar, shallot, sugar, salt and pepper in a bowl, then whisk in the olive oil. Tear the salad leaves into bite-size pieces and set aside. Now, heat a griddle pan to high.
• Brush the steaks lightly on each side with oil, then season with salt and pepper. Griddle for 2-3 mins on each side, until cooked to your liking. Toss the salad in the dressing. Top each steak with a few slices of Horseradish & chive butter, then serve with the salad.

Steps:

• Heat oil in a heavy 3-quart saucepan. Add onions and fennel, and cook slowly about 5 minutes, until softened. Tie garlic, thyme, parsley and chopped cabbage in a double thickness of cheesecloth, and add it to saucepan along with stock and beets. Simmer 15 minutes. Season to taste with salt and pepper. Remove from heat. Discard cheesecloth and its contents. To serve the dish chilled, refrigerate beet mixture at least 4 hours or overnight.
• Bring 3 cups water to a boil in a small saucepan. Add julienned cabbage leaves, cook just until bright green, then drain. Set leaves aside, covered, to keep warm; for a cold dish, refrigerate.
• Mix creme fraiche, sour cream or mayonnaise with horseradish, sugar and chives. If using mayonnaise, thin it beforehand with 2 tablespoons water. This sauce can be gently warmed in a small saucepan or chilled to serve cold.
• To serve, steam halibut until fully cooked outside and just warm inside, 6 to 8 minutes. Keep warm. Reheat beet mixture, spoon into warmed shallow soup plates, sprinkle with julienned cabbage and top with fish. Or spoon chilled beet mixture into shallow soup plates, add cabbage, and top with gefilte fish. Serve horseradish sauce, warm or chilled, on the side.

Steps:

• Stir together mayonnaise, horseradish, and garlic granules in a small bowl. Season with salt to taste.
• Place in a serving dish and sprinkle with chopped parsley. Refrigerate for at least 30 minutes before serving.
• Serve with lemon slices, if desired. Keeps in the refrigerator in an airtight container for up to 5 days.

Steps:

• Stir sour cream, horseradish, chives, lemon juice, and cayenne pepper in a bowl. Cover and let sit for at least 2 hours.

Steps:

• Instructions:.
• Heat oven to 325°F.
• Combine parsley, thyme, oil, garlic and black pepper; press evenly onto all surfaces of beef roast.
• Place roast on rack in shallow roasting pan.
• Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover.
• Roast in 325°F oven 1-1/4 to 1-1/2 hours for medium rare, but watch it CLOSELY. I strongly recommend using a meat thermometer with this one.
• Meanwhile combine sauce ingredients in small bowl; cover and refrigerate.
• Remove roast when meat thermometer registers 140°F for medium rare. (Do not overcook.) Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 to 15 minutes. (Temperature will continue to rise about 5°F to reach 145°F for medium rare.) Carve roast into THIN slices; season with salt, as desired. Serve with sauce.

Steps:

• In blender or food processor add cream cheese, onion, horseradish, garlic powder (to taste) and chives. Start to blend adding milk in small amounts until desired consistency. Add additional horseradish and garlic as desired. Chill a minimum of two hours before serving or over night.

Steps:

• In an electric food processor or blender, process horseradish root, vinegar, sugar and salt. Carefully remove the cover of the processor or blender, keeping your face away from the container. Cover and store the horseradish in the refrigerator.