QuadShotz
Banned
I love Horseradish!
I'd bought a horseradish root at the store, and decided to kick it up a notch. ;-D
Started off with this fine recipe: http://elise.com/recipes/archives/005193how_to_prepare_horseradish.php
I used my Cusinart MiniPrep, but you could use a blender as well.
Personally, I wanted it a bit rough-grind as I intend to use it later on/in other things and I can always make it finer then.
I didn't use water though, just white vinegar and some lemon juice. Lemon balances the flavors IMO, and keeps the HR nice and white.
Ingredients:
Peeling the root. (do this quickly or it'll turn brown on ya)
Chopped into about 1/2" cubes and into the Cusinart with a tablespoon of vinegar, 1/2 tsp. of lemon juice, and a dash of sea salt.
(better to add more than start with too much)
Depending on your machine, you'll probably need to pulse it a lot, scrape it down, then repeat until you can get it going full blast. If it's too dry, add a bit more vinegar.
When it's like coleslaw consistancy, add the chopped habs...I used 4 large orange habs stemmed and cut in quarters. Decided to add in a dash of granulated garlic at this time too..but that's just me. :-)
I'd bought a horseradish root at the store, and decided to kick it up a notch. ;-D
Started off with this fine recipe: http://elise.com/recipes/archives/005193how_to_prepare_horseradish.php
I used my Cusinart MiniPrep, but you could use a blender as well.
Personally, I wanted it a bit rough-grind as I intend to use it later on/in other things and I can always make it finer then.
I didn't use water though, just white vinegar and some lemon juice. Lemon balances the flavors IMO, and keeps the HR nice and white.
Ingredients:
Peeling the root. (do this quickly or it'll turn brown on ya)
Chopped into about 1/2" cubes and into the Cusinart with a tablespoon of vinegar, 1/2 tsp. of lemon juice, and a dash of sea salt.
(better to add more than start with too much)
Depending on your machine, you'll probably need to pulse it a lot, scrape it down, then repeat until you can get it going full blast. If it's too dry, add a bit more vinegar.
When it's like coleslaw consistancy, add the chopped habs...I used 4 large orange habs stemmed and cut in quarters. Decided to add in a dash of granulated garlic at this time too..but that's just me. :-)