MATZO LATKES
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon oil in a small skillet set over medium-high heat. Add onions, and saute until translucent; set aside. Place matzo in a food processor, and process until coarsely ground; you should have 1 1/2 cups crumbs, or meal. Set aside. Place cottage cheese in the clean bowl of the food processor, and blend until smooth.
- In a medium bowl, combine 1/2 cup matzo crumbs, cottage cheese, sauteed onions, egg, and 2 tablespoons snipped chives; season with salt and pepper. Cover with plastic wrap, and refrigerate for 30 minutes.
- Place remaining 1 cup ground matzo in a shallow dish. Evenly divide chilled mixture into quarters, and using your hands, flatten each part into a 4-inch round. Dredge in ground matzo, and set aside on a plate.
- Heat 1 tablespoon oil in a medium nonstick saute pan over medium-high heat. Cook latkes, turning once, until browned on both sides. Transfer to a paper towel-lined plate to drain. Roll salmon slices into rosettes. Serve latkes with a dollop of horseradish cream and a salmon rosette; garnish with chives.
HORSERADISH CREAM FOR MATZO LATKES
Use this easy recipe to make a batch of horseradish cream to top Matzo Latkes or Red Cabbage and Shaved Brussels Sprout Salad, two crowd-pleasing side dishes often served at Passover meals.
Provided by Martha Stewart
Categories Holiday Planning & Ideas Passover Passover Recipes
Number Of Ingredients 4
Steps:
- In a small bowl, combine sour cream, chives, and grated horseradish; season with salt and pepper. Serve on top of Matzo Latkes.
HORSERADISH CREAM SAUCE
My mother made this every year for St. Patrick's Day. It goes great with Corned Beef and Cabbage and works well on steak sandwiches too.
Provided by Momof3girls
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 20
Number Of Ingredients 6
Steps:
- Stir the mayonnaise, horseradish, and Dijon mustard in a bowl until evenly combined. Fold in the whipped cream, then season to taste with sugar, salt, and pepper.
Nutrition Facts : Calories 55.1 calories, Carbohydrate 1.4 g, Cholesterol 13.3 mg, Fat 5.5 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 2.4 g, Sodium 75.2 mg, Sugar 0.6 g
PARSNIP LATKES WITH LOX AND HORSERADISH CREME
A horseradish-flavored creme fraiche brings zip to these crispy homemade latkes, which get a touch of sweetness from the parsnips. Add fresh dill sprigs for a garnish. -Todd Schmeling, Gurnee, Illinois
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield about 3 dozen.
Number Of Ingredients 14
Steps:
- Coarsely grate potatoes and parsnips. Place grated vegetables on a double thickness of cheesecloth; bring up corners and squeeze out any liquid. Transfer to a large bowl; stir in the onions, eggs, salt and pepper., In an electric skillet, heat 1/8 in. of oil to 375°. Drop potato mixture by heaping tablespoonfuls into hot oil. Flatten to form patties. Fry until golden brown; turn and cook the other side. Drain on paper towels., Roll salmon to form rose shapes; set aside. Combine creme fraiche, dill, horseradish, salt and pepper. Top latkes with a dollop of creme fraiche mixture and a salmon rose. Garnish with dill.
Nutrition Facts : Calories 71 calories, Fat 5g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 110mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
HORSERADISH CREAM FOR STANDING RIB ROAST
No roast beef is complete without a tangy, spicy horseradish sauce to cut through its deep flavor. Serve this with our Standing Rib Roast with Roasted Potatoes.This recipe was also featured on "Mad Hungry for the Holidays."
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 1 1/4 cups
Number Of Ingredients 4
Steps:
- Whisk all the ingredients together in a medium bowl. Cover, and refrigerate for up to 1 day. Stir before serving.
HORSERADISH MATZO BALL SOUP
Provided by David Firestone And Susan Brenna
Categories dinner, lunch, soups and stews, appetizer, main course
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- In a large pot, combine chicken, onions, celery, 2 carrots, 1 parsnip, garlic, 1 tablespoon salt, parsley stems (reserve leaves), dill stems (reserve leaves), thyme branches, bay leaves, peppercorns and cloves. Add enough water to cover everything by 1 inch.
- Bring liquid to a boil over medium-high heat. Reduce heat to medium-low and simmer gently for 2 hours. Skim foam and fat frequently with a slotted spoon.
- While the stock simmers, prepare the matzo ball mixture. In a large bowl, stir together the eggs, oil, 1/4 cup reserved broth, matzo meal, horseradish, allspice, ground pepper and 1 teaspoon salt. Cover with plastic wrap and refrigerate 2 to 3 hours.
- Strain stock through a fine-mesh sieve into a large bowl (you should have about 2 1/2 quarts) and set aside to cool. Reserve chicken for another purpose; discard vegetables. Broth can be made up to three days ahead and refrigerated.
- Bring a large, wide pot of salted water to a boil. Using water-moistened hands, roll the matzo ball mixture into 1½-inch balls. Use a slotted spoon to lower into the boiling water; reduce heat and simmer matzo balls until very tender, about 50 minutes to 1 hour.
- Put reserved chicken broth in a pot, bring to a simmer, and season with more salt and pepper if necessary. Thinly slice the remaining carrot and parsnip. Add the vegetables to the broth and cook until just tender, 10 to 15 minutes.
- Spoon a few matzo balls into the bottom of each serving bowl and ladle hot broth and vegetables on top. Garnish with parsley and dill.
Nutrition Facts : @context http, Calories 460, UnsaturatedFat 20 grams, Carbohydrate 16 grams, Fat 30 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 8 grams, Sodium 782 milligrams, Sugar 4 grams, TransFat 0 grams
HORSERADISH CREAM
Use this horseradish cream as a delicious side for our Beef Tenderloin.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 cup
Number Of Ingredients 5
Steps:
- In a medium bowl, whisk together sour cream, horseradish, honey, and hot sauce. For a thinner sauce, add up to 1 tablespoon water. Season with salt and pepper.
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