Doesn’t it feel like it was just Passover and now it’s the middle of freaking June already? What the heck, right? When Gold’s asked me to create a few recipes using their Horseradish and Beets I was pumped because I love horseradish and I love beets and I love neon pink food! But I was also thinking rut roh- do they carry red horseradish not during Passover time? Turns out they do (thanks kosher HEB!) and also I had some leftover in my fridge from Passover. Cleaning procrastination pays off again! Yahtzee! If you are anything like me (lucky you) then you also have leftover horseradish in your refrigerator and are wondering what to do with it. Before you throw it away or cross shove it to the back of the fridge and pray it keeps until next Passover, try your hand at these tasty recipes! First up, Red Horseradish Deviled Eggs. I LOVE deviled eggs, and the horseradish gives these a colorful kick. Hi-ya!
First, you need to hard boil your eggs, or buy those creepy pre-cooked ones if you must. Put the eggs in a single layer in a saucepan, and cover with cold water by two inches. Bring the water to a boil, then remove from heat, cover, and let sit for 12 minutes. Remove eggs with a slotted spoon and cool under running water. Peel and cut in half the long way.
Remove egg yolks and mash with mayonnaise (you can use Greek yogurt if you abhor mayo like I do), red horseradish, horseradish juice, white wine vinegar, Dijon mustard and salt and pepper to taste.
Spoon or pipe back into egg whites and garnish with green onions. Serve immediately.
Super easy to make too! Wouldn’t these be cute at a baby shower brunch? Yes, yes they would.
Next up, Red Horseradish German Potato Salad! Bring a large pot of salted water to a boil and cook potatoes until they are easily pierced with a fork, about 10-15 minutes. Drain the potatoes and set aside to cool.
Meanwhile, put the chicken skin in a medium saute pan over medium-low heat and cook until brown and crispy to make gribenes, about 20-30 minutes. Remove with a slotted spoon reserving the fat and drain gribenes on a paper towel. Add the onions with a pinch of salt to the pan with the fat from the chicken skin and saute over medium heat until the onions soft and golden. Add the flour, sugar, salt and pepper to the onions and cook for a minute until the mixture starts to bubble. Then add white vinegar, water, Gold’s Red Horseradish and Beets and Dijon mustard and bring to a boil and cook for a few minutes until thick. Stir in potato pieces and garnish with gribenes and parsley. Serve warm or room temperature.
That’s it! Perfect for a picnic or anytime.
This post is sponsored by Gold’s.