For years and years and years a group of us gather at our nearby national park and enjoy Easter dinner. We have changed to a nearby provincial park because it has a better shelter which is something you need to consider as the grandparents age and the babies come along. Another change is that the children are preparing more interesting and better dishes than some of their parents. Gerry is one such child and now is a young very talented adult. He did spend the entire day cooking and this is only one of the first recipes I will posting from his repertoire.
1/2 cup mayonnaise (always use Hellmans - he did not tell me this but another chef did)
1/2 sour cream
1/2 cup grated horse radish (you can get it from the Italian Center)
fresh lemon juice to taste
Mix. That's it.
Jerry served this dip with freshly baked sour dough bread, caraway mustard sauce and thinly sliced beef. He had cured the beef with a salt rub and hung it in a closet kept at 15 degrees Celsius for two weeks. As far as I was concerned, I could just have eaten this appetizer for my entire Easter meal. The horseradish was sharp and tingling on the tongue but not overwhelming.
I would also use this spread in a vegetarian sandwich perhaps with a mild white cheddar cheese, fresh avocado and spinach. The bread of course has to be freshly baked because Jerry has raised the bar.
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