Red Potato Horseradish Cake Recipes

CRISPY POTATO HORSERADISH CAKES

Steps:

• In a bowl, combine the onion and potato. Dust with the flour and mix to disperse it. Add the eggs, horseradish, lemon zest, fresh dill, salt, and pepper, and mix until well combined.
• In a large non-stick saute pan, heat the olive oil and butter over medium-high heat. Once the bubbles from the butter subside, spoon 3 heaping tablespoons of the potato mixture into the saute pan. Repeat, making 8 to 12 pancakes. Cook pancakes about 4 minutes on each side, assuring that both sides are well browned and the potato is cooked through. Reduce the heat of the pan if the potato cakes are browning too quickly in order to make sure the inside is cooked completely. Remove the cakes to a paper towel lined plate as they finish, and season with salt while hot. You can cover them with foil and keep in a 200 degrees F oven to stay warm until ready to serve.
• To serve, transfer potato cakes to a platter and dollop each one with creme fraiche. Top with a sprig of dill.

HORSERADISH POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool.
• Mix sour cream, mayonnaise, red onion, celery, vinegar, horseradish, parsley, dill, sugar, salt, and pepper together in a large bowl. Stir in cooled potatoes. Fold in eggs and bacon. Cover and chill until serving.

ROASTED POTATO SKINS WITH HORSERADISH CREAM

Steps:

• Preheat oven to 425 degrees F.
• Cut each potato, lengthwise, into 8 wedges. Trim all but 1/4-inch of the potato flesh with a pairing knife. Lay the skins on a baking sheet, skin side down , and spray the flesh side with the olive oil spray. Season with salt and pepper, to taste. Roast until golden and crispy, about 35 minutes.
• Meanwhile, puree the cottage cheese, sour cream, and horseradish in a blender. Transfer to a small serving bowl and season with salt and pepper, to taste. Sprinkle chives on top.
• Put hot potato wedges on a platter with the bowl of horseradish cream. Serve.

MASHED RED POTATOES WITH HORSERADISH

Steps:

• In saucepan, cover the potatoes with salted water.
• Bring to a boil; reduce heat to a simmer.
• Cook until tender when pierced with tip of pairing knife, about 25 minutes.
• In a small saucepan, bring milk to a simmer. Mash the potatoes with the butter, horseradish, hot milk and salt. (If too thin, cook over medium, stirring until thickened.).

WILD HUCKLEBERRY REDUCTION SERVED AT 2013 OBAMA INAUGURAL LUNCHE

Steps:

• In a heavy sauce pot, sauté mirepoix for 8 minutes on medium heat.
• Add the port wine, 1/2 cup of the huckleberries and demi glacé and then allow this to reduce by half to intensify the flavor.
• Strain through a sieve and return to a clean sauce pot.
• Prior to serving, bring sauce to a simmer and add the chocolate, remaining 1/2 cup of huckleberries and butter.
• Serve immediately.

RED POTATO HORSERADISH CAKE FROM 2013 OBAMA INAUGURAL LUNCH

Steps:

• In a large heavy-bottomed pot, place 1 Tb of salt and potatoes in 1/4 -1/2 gallon of water (or just enough to cover the potatoes. Bring to a boil over high heat.
• Allow to simmer for 10-15 minutes until tender. Drain water and allow potatoes to sit in a strainer for 5 minutes to allow all water to drain.
• Place potatoes, Dijon mustard, horseradish, 2 Tb of butter, heavy cream, remaining 1 Tb of salt, pepper and chives (or green part of scallions or leek) back into the same pot you used to boil the potatoes.
• With a large kitchen spoon, stir and smash potatoes until mashed but still chunky, Adjust seasoning of salt and pepper to taste.
• Using an ice cream scoop, portion a 3-ounce scoop onto a baking sheet oiled with olive oil. Form potatoes into a cake shape and top with remaining 1 Tb of butter, dividing equally among 10 potato cakes.
• Place potatoes under the broiler (or in a toaster oven on broil) for 4-5 minutes until golden brown.