COOK'S CORNER : HOMEMADE FRESH HORSERADISH A KICK.

Byline: Marge Powers

Phyllis Edwards of West Hills wrote requesting a recipe for the preparation of fresh horseradish along with some recipes for using horseradish. We've provided a recipe for making homemade fresh horseradish followed by several other creations. Use either homemade or bottled prepared horseradish in these dishes.

FRESH HORSERADISH

1/2 pound fresh horseradish root, scrubbed and peeled

1/2 cup white vinegar

2 teaspoons salt

Remove any discolored parts from root with a vegetable peeler, then cut into 1-inch cubes.

If you are doing more than this amount at one time, drop horseradish into cold water to prevent browning.

Chop very fine by buzzing, a little at a time, about 30 seconds in an electric blender at high speed or by churning, all at once, in 4 to 5 (10-second) intervals in a food processor fitted with a metal chopping blade; or put twice through a fine blade of a meat grinder.

Mix with vinegar and salt. Pack into sterilized jars and cover tightly. Let ripen in refrigerator 1 week before using. Makes 1 pint.

From ``The New Doubleday Cookbook'' by Jean Anderson and Elaine Hanna, Doubleday.

HORSERADISH SALSA 

1 medium tomato, peeled and chopped (about 3/4 cup)

3/4 cup chopped zucchini

1/4 cup chopped onion

1/4 cup chopped carrot

1/2 cup vegetable juice

1/2 cup mild taco sauce

2 tablespoons prepared horseradish 1 tablespoon chopped cilantro OR 2 tablespoons chopped parsley

1/8 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon sugar

In a large bowl, combine tomato, zucchini, onion and carrot. Whisk together vegetable juice, taco sauce, horseradish, cilantro, salt, pepper and sugar; stir into vegetables. Cover and refrigerate overnight.

Serve with tortilla chips or crisp vegetable dippers or on grilled chicken, meat or fish. Makes 2 cups.

TANGY CRANBERRY RELISH

1 pound fresh raw cranberries

1/2 cup sugar

1/2 cup prepared horseradish

1 teaspoon lemon juice

Coarsely chop cranberries in a food processor. Mix with sugar, horseradish and lemon juice.

Chill. Serve with smoked or grilled chicken or turkey. Makes 2 cups.

PEPPERED PEACH CHUTNEY 

1 can (10.5 ounces) apricots in syrup, drained

1 can (8.5 ounces) sliced peaches in syrup, drained

1/4 cup peach preserves OR more for a sweeter taste

3 tablespoons prepared horseradish OR fresh

1/2 teaspoon ground allspice 

1/4 teaspoon ground ginger

1/8 teaspoon salt

1/2 cup chopped green bell pepper

1/2 cup chopped red bell pepper

In a food processor, add apricots, peaches, peach preserves, horseradish and spices. Pulse using quick on/off motion until fruit is coarsely chopped. Stir in peppers.

Cover and refrigerate 4 hours or overnight.

Serve with soft cream cheese and toast points. Makes 2 cups.

BRAISED BARBECUEDSHORT RIBS

1 tablespoon salt

1 1/2 teaspoons pepper

1 1/2 teaspoons garlic powder

1 teaspoon paprika 

12 beef short ribs (3 ounces EACH)

2 tablespoons vegetable oil

1 cup bottled barbecue sauce

3/4 cup chicken broth OR water

Horseradish-White Bean Sauce

In a small bowl, combine salt, pepper, garlic powder and paprika. Rub mixture on short ribs to season.

In a large skillet, heat vegetable oil over medium heat. Brown ribs on all sides, 8 at a time, making sure not to crowd skillet. Remove browned ribs to a shallow roasting pan. Reserve braising liquid.

In a small bowl, combine barbecue sauce and chicken broth. Pour 2/3 of mixture over ribs in roasting pan.

Bake in preheated 325-degree oven 2 1/2 to 3 hours, turning ribs every hour.

To serve, place ribs on a plate. Serve with Horseradish-White Bean Sauce.

HORSERADISH-WHITEBEAN SAUCE

2 tablespoons margarine

2 tablespoons flour

2 cups milk

1 bay leaf

1/2 teaspoon salt

1/2 teaspoon white pepper

1 1/4 cups cooked white beans

1/2 cup prepared horseradish

In a medium saucepan, melt margarine over medium heat. Add flour and cook 3 to 5 minutes, stirring constantly. Gradually add milk, whisking until mixture is smooth. Add bay leaf, salt and pepper. Reduce heat and simmer 10 minutes, stirring occasionally.

Add cooked beans and horseradish and heat through. Remove bay leaf before serving. To puree mixture add additional milk to reach preferred consistency. Makes 6 servings.

SAUTEED VEGETABLESWITH GARLIC AND HERBS

3/4 cup tomato puree

2 tablespoons prepared horseradish

1/4 cup red wine

1 1/2 teaspoons sugar

1 tablespoon olive oil

1 teaspoon basil

1/2 teaspoon thyme

1 clove garlic, crushed

3 medium zucchini, sliced into 1/4-inch rounds

2 cups sliced mushrooms

2 cups cherry tomatoes

In a small bowl, combine tomato puree, horseradish, wine and sugar. Set aside.

In a large saucepan, heat olive oil, basil, thyme and garlic until garlic is lightly browned. Add sliced zucchini and stir fry 2 minutes. Add mushrooms and stir fry 2 minutes more. Add cherry tomatoes and reserved tomato puree mixture, stirring to coat vegetables. Cover, reduce heat and simmer about 5 minutes. Makes 6 servings.

SEA SCALLOPS WITH HORSERADISH-RED PEPPER SAUCE

3 red bell peppers

2 tablespoons olive oil

3 pounds fresh sea scallops (see Note)

3 cloves garlic

1/4 cup dry white wine

2 tablespoons lemon juice

2 tablespoons Dijon mustard

4 tablespoons prepared horseradish OR fresh

1/4 cup chopped parsley

1/2 teaspoon white pepper

1/2 cup whipping cream

Spicy Rice Pilaf (recipe follows)

Prepare peppers in advance by roasting in preheated 450-degree oven 1 hour. (It is OK if they turn black.) Place peppers in a plastic food bag and seal. Peppers will begin to sweat in 20 minutes. Peel off skins and remove seeds. Puree in a food processor and set aside.

In a large heavy skillet, heat olive oil over medium-high heat and sear scallops 3 minutes. Remove scallops and set aside.

Brown garlic in same skillet and add white wine, lemon juice and mustard, whisking until smooth. Add horseradish, parsley and white pepper; gradually adding cream and pureed red pepper. Whisk mixture until well combined.

Add scallops to sauce just before serving with Spicy Rice Pilaf. Recipe may also be served as an appetizer or over pasta. Makes 6 servings.

NOTE: Substitute bay scallops, flounder, haddock OR halibut fillets for sea scallops.

SPICY RICE PILAF

1 quart water

1 teaspoon salt

1/4 cup prepared horseradish

2 cups quick-cooking rice

1/4 cup margarine

1 cup small, fresh mushrooms

1 cup fresh snow peas

1 red bell pepper, cleaned and diced

In a large saucepan, combine water, salt and horseradish. Bring to a boil, add rice, stir once, cover and cook according to package directions. When done, keep warm.

In a large skillet, melt margarine over medium heat. Add mushrooms and snow peas; stir fry until crisp-tender. Add diced red pepper and continue to saute 1 minute until vegetables are heated through.

In a large bowl, combine cooked rice and vegetable mixture. Serve as a side dish. Makes 10 servings, 1/2 cup each.

Can you help?

If you have recipes that can help this reader, please send them along to us at the address below to share in a future column.

I'm looking for a recipe similar to the buttermilk (doughnut) bars that are sold at doughnut shops. I've searched in the library and at bookstores but with no luck. Can anyone help in providing me with a recipe.

- Irene Zdunczyk

Simi Valley