Horseradish Jello Salad

Horseradish Jello

Horseradish Jello Salad is a tradition in my family. It's a recipe that has been handed down, and now I pass it on to you. This is a beautiful salad in presentation. I used to get mad at myself because every year I'd think, "Maybe this year it will taste better"... it never did. Ah, but I was drawn to it's inviting color and festive look. And, thus began my love/hate relationship with Horseradish Jello Salad. I loved the way it looked, hated the taste...

I believe that something happens to us as we develop appreciation for flavors, though. At one time, bleu  cheese crumbles were thoroughly obnoxious to me and now they are a delicacy I don't want to be without. It's this same phenomena that has occurred with my love/hate relationship with Horseradish Jello Salad. I find the punch that comes from the horseradish, blended with the mello flavor of the lime jello is - well, amazingly refreshing! The cucumber provides a cooling and satisfying crunch!

It is critical to select a good quality of Horseradish. Look for PREPARED Horseradish and NOT Horseradish Sauce. The better the quality, the hotter it will be. Use your own taste when adding the horseradish. Start with 1/4 cup and go from there!

Prepared Horseradish and NOT Horseradish Sauce

Follow the directions on the lime jello package. Allow the jello and hot water to slightly cool before adding the vinegar, salt and lemon juice to the mix. Place jello in the refrigerator until partially congealed. (about 35-40 minutes).

Allow Jello to rest in the refrigerator until slightly congeal

While waiting for the jello to partially set, chop cucumber, green olives and black olives. As an option, you can add a bit of green onion and/or celery to the mix

Chop your ingredients while waiting

Remove the partially congealed jello from the refrigerator, and beat it until it is frothy (about 2 minutes).

Beat Partially Congealed Jello Until Frothy

FOLD in 1 cup of Cool Whip, or slightly more, to create a light foamy texture. I use a wire whisk to remove lumps and get it smooth, but not a mixer. A mixer will make it too runny.

Fold in Cool Whip

When the mix is smooth and fluffy, fold in your chopped vegetables, blending slightly. You do not want to stir, just blend it. Last, add the horseradish to your preferred taste.

Fold in the chopped veggie

Pour the mix into a jello mold and cover with wax paper. You may want to put a dish on top of it to keep the wax paper in place. I like a mold that has a center cut out. Refrigerate overnight for best results. Unmold just before serving onto a plate and garnish with black olives and parsley. 

Pour the mix into a jello mold

Horseradish Jello Salad

Ingredients:

• 2 pkg. lime jello
• 2 cups hot water
• 2 T lemon juice
• 1 T vinegar
• 1/2 tsp. salt
• 1+ cups cool whip 
• Horseradish - start with 1/4 cup adding more to taste
• 1/2 cup sliced green olives
• 1/2 cup sliced black olives
• 1 cup chopped cucumber

Prepare jello according to package directions. Let the lime jello and hot water cool a bit before adding lemon juice, vinegar and salt. Set in the refrigerator to partially congeal (about 20-25 mins.) Remove from refrigerator and whip with a mixer until frothy. Fold in the cool whip until it is a light fluffy texture. Add the horseradish, green and black olives and chopped cucumber.  Pour into a mold and let it rest overnight.

Release the molded jello onto a plate. Garnish with black olives.

Happy Eating!

Shrimp & Crab Stuffed Peppers

Stuffed Pepper served on a bed of crispy potato straws

I promise you, the seafood lovers you invite over will rave about this! I prepared these Shrimp and Crab Stuffed Peppers for my Halloween Dinner Party and it sure didn't disappoint anyone! You don't NEED to do this over two days, however; I found it easier on time to have most of it prepared ahead of time.

Preparation:

Shrimp

I prepared the shrimp a day ahead of time, but you can do it the same day if you prefer. My "no fail" boiled shrimp is by far the tastiest I've ever made. In a large pot of water, add Old Bay Seasoning and 1 bay leaf. Bring this to a boil. Add the shrimp, and let it cook for exactly 3 minutes. Immediately drain and run cold water over it. I also have a small container of ice that I put it on. If cooked shrimp is left standing, it continues to cook! Slice the shrimp into chunks and put in a bowl. 

Crab

Living in the high deserts, I purchased lump crab meat. I do not like the canned crab meat at all. While the lump crab is a bit more expensive, taste-wise, it's SO worth it! Rinse this well. And I mean well. If you think you've rinsed it long enough, do it again for a little while longer. Pat it dry, and add it to the shrimp. I sprinkled just a hint of Old Bay over it, covered the bowl and put it in the refrigerator overnight.

The next morning, I got out the rest of the ingredients to complete the recipe:

Preparation:

Peppers:

Cut the tops off the peppers, rinse and remove seeds. Blanch them in boiling water for about 10 minutes. Set aside.

Ingredients for Stuffing: 

• 2 Shallots, chopped
• 1 clove of garlic, chopped
• 2 T Olive oil
• 2 Celery Stalks, chopped
• 2 tsp tomato paste
• 1 tsp Italian Seasoning
• 1/2 cup white wine (I use Martini & Rossi Dry Vermouth)
• 1 Cup bread crumbs - divided
• Salt & Pepper to taste (if desired)
• 1 cup cooked wild rice (according to directions)

Topping:

• 2 T. Butter
• 1/2 cup bread crumbs
• Salt & Pepper to taste

Directions:

Preheat oven to 375. Place the peppers in a glass baking dish in about an inch of water. 

In a skillet, brown the onion, shallots, and celery in the olive oil. Let it cook until the vegetables are slightly wilted. Add the shrimp and crab and stir in the white wine and tomato paste. Sprinkle with Italian Seasoning, salt and pepper.  Stir in 1/2 cup of bread crumbs, wild rice and transfer to a bowl. Melt the butter in the skillet, adding the remaining bread crumbs. Stir until they are lightly browned and remove from heat.

Fill the peppers with the stuffing, and top with the browned breadcrumbs. Bake for 35-45 minutes. 

Stand back and wait for the avalanche of compliments! Enjoy!

Happy Eating!

Port Balsamic Vinegar Jam

Exciting... Well, maybe not SO exciting that it merits a huge font; however, just the name of this jam had my creativity going.  I saw it and thought: "Interesting flavors in a jar". Being one that loves to experiment with *interesting*, I just knew I had to make this.


The recipe is relatively easy to follow. I always read through a new recipe a few times before actually attempting to do it.  One of my favorite tweeples on Twitter @exceptionalfoods highly recommended thoroughly reading a recipe two or three times. While it may SEEM rather elementary, it isn't. How many times have you given a cursory glance to something, then accidentally omitted a critical ingredient? :::gulity:::


I acquired this recipe from www.food.com
Ingredients:

• 1/3 cup balsamic vinegar or white balsamic vinegar
• 1/4 cup strips orange rind
• 3 cups granulated sugar
• 2 cups port or white port
• 1 pouch liquid pectin

Preparation

In small saucepan, simmer vinegar and orange strips until reduced to 1/4 cup. Cover and let steep until cool. 

Meanwhile, in a bowl, cover 4 canning jar discs with hot water; set aside.

Strain vinegar into large saucepan; stir in port and sugar. Bring to a boil over high heat, stirring constantly. At rolling boil, cook for 1 minute. Remove from heat; stir in pectin, mixing well.

Pour mix into hot 1-cup (250ML) canning jars, leaving 1/4-inch headspace. Wipe jars, cover with prepared discs. Screw on bands until resistance is met; increase to fingertip tight. Boil in  boiling water canner for 10 minutes. Let cool on rack. Check that lids curve down. 

The NEXT time I prepare this recipe, here are the adjustments I will make:

• 3/4 cup balsamic vinegar
• 1/2 cup strips orange rind
• 2 cups granulated sugar
• 2 cups port
• grated orange rind

Following the same directions as above, I want to increase the vinegar, decrease the sugar. In my initial batch, I thought the sweetness of the port to provide more than enough "sweet".  The sugar is needed for texture and consistency. I also will seep the vinegar and orange strips longer than 45 mins (until cool). I want to add some grated orange rind to the actual mix for sparkle, color and a tinge of flavor. 

This jam will be perfect on cheddar cheese biscuits, or served along side a corned beef or some equally salty beef. Please feel free to post any of your suggestions, too!

Happy Cooking!