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JUNE 5 #549 HORSERADISH AND WASABI
With the grilling season officially upon us, we’ve been thinking about some new ideas for sauces and glazes. One ingredient that we have somewhat neglected is horseradish and its near cousin, Japanese wasabi. These two condiments come to us from the mustard family, and can rally add a distinct accent to a dish. Several things about these condiments appeal to us. The heat they produce is short-lived and balanced by a menthol-like coolness. They also go very well with a wide range of flavors, both savory and sweet. And finally, a little goes a long way. Here are two simple ideas.
Creamy Horseradish Sauce for Fish A Radio Kitchen Original Recipe 3 tbs plain non-fat yogurt 2 tsp creamy horseradish 2 tsp prepared dill paste, or 2 tbs fresh chopped dill
Blend all the ingredients well and refrigerate before using.
Curried Horseradish Glaze A Radio Kitchen Original Recipe 1/2 cup apricot preserves 1/2 cup white wine 1 tbs creamy horseradish sauce 1-2 tbs curry powder, depending on taste
1. Heat the preserves and white wine in a small saucepan until the preserves are melted and well blended. Reduce heat to very low. 2. Over very low heat, add the horseradish sauce and the curry, and stir well. Set aside to cool, and use as a barbecue glaze for pork or chicken.
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