Here are some new recipes to add to the horseradish collection.
Coconut Shrimp with Orange Dipping Sauce
2 eggs, beaten
1/2 cup beer
3/4 cup all-purpose flour
1 level Tablespoon baking powder
3/4 cup moist-packed shredded coconut
24-30 large, raw shrimp, peeled, tails on, deveined
Cooking oil
Combine the eggs, beer, flour and baking powder, mixing well. Add the coconut and mix again.
Pour about 1 1/2 inches of light cooking oil in a pan and heat to medium-hot (350 degrees F). Dip the shrimp in the batter and drop a few at a time into the hot oil and fry until golden brown. Remove and drain. Serve with Orange Dipping Sauce.
Orange Dipping Sauce
1 cup orange marmalade
2 Tablespoons Dijon mustard
1 1/2 Tablespoons prepared horseradish (not creamed horseradish)
Mix and serve in tiny dishes so that each person has their own dipping sauce.
Bacon Horseradish Dip
This is a tasty dip for fresh vegetables or chips.
6 strips crisp bacon, crumbled
3 green onions, chopped fine
8 oz. container sour cream
1/2 cup real mayonnaise
3 Tablespoons prepared or creamed horseradish
1 Tablespoon fresh parsley, chopped fine
1/4 teaspoon fresh lemon thyme, finely minced (optional)
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
Combine ingredients and chill until ready to serve.
Bloody Fool
Great afternoon drink, any time of year
3 ounces chilled vodka
1 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
1 heaping teaspoon prepared horseradish
Hefty dash celery salt
10 ounces chilled tomato juice
Combine ingredients in blender and pulse once or twice to blend. Pour into ice-filled glasses and garnish with a lemon slice and a generous sprig of fresh rosemary. Makes 2-3 drinks.
