During the 9 days leading up to the fast on Tisha B'av it is a custom to refrain from meat. A meatless menu for the 9 days can keep you busy with pizza (we have 100), pasta and potatoes. And if that's you're thing and you're OK with it then may I recommend my Peach and Arugula Pizza, My Light Fettuccine Alfredo, and my Colorful Mashed Potatoes featuring Gold's Healthy Horseradish and Wasabi Sauce. But if you'd like to try something different this year and spice up your meatless recipe repertoire then I have two new dishes just for you.
My Caraway Noodle Cakes with Red Cabbage and Horseradish Sour Cream are totally from another planet. Yes I know it's still pasta but not in the traditional Baked Ziti or Creamy Dreamy Pink Linguine sense. Ever since eating my first scallion pancake when I was 15, the summer I worked as a secretary for my dad's law firm (there was a Chinese restaurant in the building), I became totally obsessed with all kinds of savory pancakes.
I've made Lo Mein Scallion Pancakes, Wild Rice Pancakes, and now these Caraway Noodle Cakes. Every bite really must be enjoyed with the Horseradish Sour Cream for the full fabulous effect. I happen to be a big believer in mixing horseradish into lots of condiments, BBQ sauce, ketchup, dressing and my sour cream. I love a little heat and spicy foods speed up your metabolism so join me and give me an "H" for horseradish.
The other recipe I promised you comes from Australia via Woodmere courtesy of my dear friend Naomi Nachman, aka the Aussie Gourmet. Her Nut Crusted Salmon with Creamy Chrain Sauce uses a base of mayonnaise mixed with Gold's Red Horseradish to keep the fish moist and is topped with crushed nuts of your choice although she recommends pistachios, which I adore. There are a few other ingredients in there so click here for the full recipe.
Ooooh and one more goodie.... my Mexican Baked Potato. Add some Gold's white horseradish to the sour cream for a kick to this already flavorful spicy little spud.