Horseradish Gelatin Recipes

SAVORY HORSERADISH PANNA COTTA

Steps:

• Spray six 4- to 6-ounce ramekins with cooking spray. Stir together the sour cream, Dijon, horseradish and 1 teaspoon salt in a small bowl. Heat the half-and-half in a small saucepan over medium-high heat until it just barely comes to a simmer.
• Meanwhile, put the gelatin in a large bowl, add 3 tablespoons warm water and stir until completely dissolved. Gradually pour in the warm half-and-half while whisking constantly.
• Add a splash of the half-and-half mixture to the sour cream mixture and stir to loosen, then add the sour cream mixture to the large bowl with the half-and-half mixture, whisking gently until thoroughly combined.
• Pour the mixture into the ramekins (the ramekins will not be full) and refrigerate until set, at least 4 hours. The panna cottas can be kept refrigerated, covered with plastic wrap, up to 2 days
• When ready to serve, run a thin knife along the edge of each ramekin and invert the pana cottas onto plates. Sprinkle with the chives and serve immediately.

HORSERADISH GELATIN SALAD

Steps:

• In a medium bowl, stir together the boiling water, unflavored gelatin, and lime flavored gelatin mix until completely dissolved, about 1 minute. Set aside to cool until slightly thickened. This should take about 1 hour.
• In a separate bowl, mix the mayonnaise, cottage cheese, and horseradish with an electric mixer until foamy. Stir in the pineapple, pecans and salt by hand. Fold the thickened gelatin mixture into the pineapple mixture. Pour into molds, and refrigerate until set, at least 2 hours.
• To release gelatin from molds, dip the mold in hot water for 30 seconds to loosen, then invert onto a serving plate.

HORSERADISH JELL-O MOLD

Steps:

• Dissolve Jell-O and salt in boiling water.
• Add vinegar and pepper.
• Chill until it's only slightly thickened, (check every 15 minuites).
• Combine horseradish, sour cream, and onion in a bowl.
• Add to Jell-O.
• Blend well with spoon.
• Place in lightly greased mold, (spray mold lightly with Pam or canola oil)
• Chill until firm.
• You can make a double batch and it will fit perfectly into the Tupperware Jell-O mold.

HORSERADISH GELATIN SALAD

Steps:

• In a medium bowl, stir together the boiling water, unflavored gelatin, and lime flavored gelatin mix until completely dissolved, about 1 minute. Set aside to cool until slightly thickened. This should take about 1 hour.
• In a separate bowl, mix the mayonnaise, cottage cheese, and horseradish with an electric mixer until foamy. Stir in the pineapple, pecans and salt by hand. Fold the thickened gelatin mixture into the pineapple mixture. Pour into molds, and refrigerate until set, at least 2 hours.
• To release gelatin from molds, dip the mold in hot water for 30 seconds to loosen, then invert onto a serving plate.

LIME HORSERADISH SALAD

Steps:

• Drain pineapple, reserving the juice.
• Add enough water to the juice to make 2 cups liquid.
• Place Jello in saucepan with the liquid.
• Heat until it is dissolved; do not boil.
• Set aside.
• Mix pineapple, cottage cheese, milk, horseradish, nuts and mayo.
• Pour Jello into this mixture and blend well.
• Pour into a 9"x13" Pyrex dish.
• Refrigerate until set.
• Recipe can be halved and placed in an 8"x8" dish.