ANNOUNCING
HUDSON-CHATHAM HORSERADISH CHEESE
HUDSON-CHATHAM BLUE CHEESE HORSERADISH
HUDSON-CHATHAM CHEDDAR CHEESE HORSERADISH
These three new delicious spreads combine the flavor of horseradish with cheese for an unforgettable taste sensation!
Horseradish Cheese Spread is a zesty combination of New York State cheese blended with horseradish.
Horseradish Blue Cheese is a delightful, complex spread blending the pungent goodness of New York State Blue Cheese and horseradish for an unforgettable flavor.
Cheddar Cheese Horseradish is a hearty mixture of aged yellow New York State Cheddar, mustard, and horseradish. Incredible!
Horseradish has been cultivated since antiquity. According to Greek mythology, the Delphic Oracle told Apollo that the horseradish was worth its weight in gold. Horseradish was known in Egypt in 1500 BC and has traditionally been used by Jews from eastern Europe in Passover Seders, often representing maror. Cato discusses the plant in his treatises on agriculture, and a mural in Pompeii showing the plant has survived until today. Horseradish is probably the plant mentioned by Pliny the Elder in his Natural History under the name of Amoracia, and recommended by him for its medicinal qualities, and possibly the Wild Radish, or raphanos agrios of the Greeks.
Both root and leaves were used as a medicine during the Middle Ages and the root was used as a condiment on meats in Germany, Scandinavia, and Britain. It was taken to North America during Colonial times.
William Turner mentions horseradish as Red Cole in his "Herbal" (1551-1568), but not as a condiment. In "The Herball, or Generall Historie of Plantes" (1597), John Gerard describes it under the name of raphanus rusticanus, stating that it occurs wild in several parts of England. After referring to its medicinal uses, he says: "the Horse Radish stamped with a little vinegar put thereto, is commonly used among the Germans for sauce to eat fish with and such like meates as we do mustarde."
Where the English name horseradish comes from is not certain. It may derive by misinterpretation of the German Meerrettich as mare radish. Some think it is because of the coarseness of the root. In Europe the common version is that it refers to the old method of processing the root called "hoofing". Horses were used to stamp the root tender before grating it.
Horseradish (Armoracia rusticana, syn. Cochlearia armoracia) is a perennial plant of the Brassicaceae family, which also includes mustard, wasabi, broccoli, and cabbages. The plant is probably native to southeastern Europe and western Asia, but is popular around the world today. It grows up to 1.5 meters (five feet) tall and is mainly cultivated for its large white, tapered root.
The intact horseradish root has hardly any aroma. When cut or grated, however, enzymes from the damaged plant cells break down sinigrin (a glucosinolate) to produce allyl isothiocyanate (mustard oil), which gives it the smell and taste that people associate with horseradish.
Cooks use the terms "horseradish" or "prepared horseradish" to refer to the grated root of the horseradish plant mixed with vinegar. Prepared horseradish is white to creamy-beige in color. It will keep for months refrigerated but eventually will start to darken, indicating it is losing flavor and should be replaced. The leaves of the plant, which while edible are not commonly eaten, are referred to as "horseradish greens". Although technically a root, horseradish is generally treated as a condiment or ingredient.
Generally speaking, Horseradish Sauce made from grated horseradish root, vinegar and cream. It is usually served with roast beef, often as part of a traditional Sunday roast, but can be used in a number of other dishes also, including sandwiches or salads. In the U.S., the term Horseradish Sauce refers to grated horseradish combined with mayonnaise.
Come on down to the winery and try them all.
HUDSON-CHATHAM HORSERADISH CHEESE
HUDSON-CHATHAM BLUE CHEESE HORSERADISH
HUDSON-CHATHAM CHEDDAR CHEESE HORSERADISH
These three new delicious spreads combine the flavor of horseradish with cheese for an unforgettable taste sensation!
Horseradish Cheese Spread is a zesty combination of New York State cheese blended with horseradish.
Horseradish Blue Cheese is a delightful, complex spread blending the pungent goodness of New York State Blue Cheese and horseradish for an unforgettable flavor.
Cheddar Cheese Horseradish is a hearty mixture of aged yellow New York State Cheddar, mustard, and horseradish. Incredible!
Horseradish has been cultivated since antiquity. According to Greek mythology, the Delphic Oracle told Apollo that the horseradish was worth its weight in gold. Horseradish was known in Egypt in 1500 BC and has traditionally been used by Jews from eastern Europe in Passover Seders, often representing maror. Cato discusses the plant in his treatises on agriculture, and a mural in Pompeii showing the plant has survived until today. Horseradish is probably the plant mentioned by Pliny the Elder in his Natural History under the name of Amoracia, and recommended by him for its medicinal qualities, and possibly the Wild Radish, or raphanos agrios of the Greeks.
Both root and leaves were used as a medicine during the Middle Ages and the root was used as a condiment on meats in Germany, Scandinavia, and Britain. It was taken to North America during Colonial times.
William Turner mentions horseradish as Red Cole in his "Herbal" (1551-1568), but not as a condiment. In "The Herball, or Generall Historie of Plantes" (1597), John Gerard describes it under the name of raphanus rusticanus, stating that it occurs wild in several parts of England. After referring to its medicinal uses, he says: "the Horse Radish stamped with a little vinegar put thereto, is commonly used among the Germans for sauce to eat fish with and such like meates as we do mustarde."
Where the English name horseradish comes from is not certain. It may derive by misinterpretation of the German Meerrettich as mare radish. Some think it is because of the coarseness of the root. In Europe the common version is that it refers to the old method of processing the root called "hoofing". Horses were used to stamp the root tender before grating it.
Horseradish (Armoracia rusticana, syn. Cochlearia armoracia) is a perennial plant of the Brassicaceae family, which also includes mustard, wasabi, broccoli, and cabbages. The plant is probably native to southeastern Europe and western Asia, but is popular around the world today. It grows up to 1.5 meters (five feet) tall and is mainly cultivated for its large white, tapered root.
The intact horseradish root has hardly any aroma. When cut or grated, however, enzymes from the damaged plant cells break down sinigrin (a glucosinolate) to produce allyl isothiocyanate (mustard oil), which gives it the smell and taste that people associate with horseradish.
Cooks use the terms "horseradish" or "prepared horseradish" to refer to the grated root of the horseradish plant mixed with vinegar. Prepared horseradish is white to creamy-beige in color. It will keep for months refrigerated but eventually will start to darken, indicating it is losing flavor and should be replaced. The leaves of the plant, which while edible are not commonly eaten, are referred to as "horseradish greens". Although technically a root, horseradish is generally treated as a condiment or ingredient.
Generally speaking, Horseradish Sauce made from grated horseradish root, vinegar and cream. It is usually served with roast beef, often as part of a traditional Sunday roast, but can be used in a number of other dishes also, including sandwiches or salads. In the U.S., the term Horseradish Sauce refers to grated horseradish combined with mayonnaise.
Come on down to the winery and try them all.
posted by hudson-chathamwine at 8:10 AM
0 Comments:
Post a Comment
<< Home