RELISH YOUR RELISHES
The dictionary explanation of relish is to enjoy, take pleasure
in, have gusto, and zest. We serve relishes just for that
purpose - to give greater pleasure to our family/guests and to
add zest and gusto to our entrees. Relishes should add to but
never take over. They should enhance but never completely hide
whatever we are serving. So here is to RELISHES and all the work
they do to help us serve very satisfying meals.
BEET RELISH
16-oz. can of whole red beets 1/4 cup water
1 tsp. salt
1/8 tsp. pepper 1/4 cup prepared horseradish (to add that bite)
1/4 cup sugar
1/4 cup vinegar (not cider) Chop the red beets or place in food
processor and pulse until finely chopped but not MUSHY . Mix
with all the other ingredients. Place in a pretty glass bowl to
show off the ruby-rich color and store, covered, in the
refrigerator. Just before serving, taste and adjust with sugar
or vinegar until it satisfies your taste. Serve with roast beef,
veal, chicken, sausages (such as Polish, dinner franks, or
brats). This relish adds taste appeal and color to your meal.
*****
HOME-STYLE CRANBERRY RELISH
12-oz. pkg. fresh cranberries
1-1/2 cups granulated sugar
1 large tart apple, or two small apples 20-oz. can crushed
pineapple
3-oz. pkg. raspberry flavored gelatin 1/2 cup boiling water
In bowl, dissolve gelatin powder in water. Process cranberries,
and the unpeeled but cored apple in a food processor or food
grater. Add the sugar and pineapple to the chopped fruit. Stir
until well blended and place in bowl. Cover and refrigerate for
24 hours. Serve with turkey or chicken. *****
How about serving your