The horseradish sandwich. This strikes strong memories for anyone in my family and/or anyone who has attended our families Seder. Here’s the idea if you’re not familiar… The leader of the Seder will take a piece of matzo from the three stacked on the table. Then they will break it up in to bite sized pieces. Then they will use two pieces to scoop up a small bit of horseradish and sandwich it between the two pieces. These are then passed out to everyone in attendance. Together you all eat your sandwiches. This is a part of the actual Seder where you are learning about the items on the Seder Plate and of their symbolism. This is a remembrance of the bitterness and harshness of slavery.
Over the years the horseradish has been hotter than other years and on one sad , and hind sight funny occasion, the extra hot was purchased causing one of the pastors in attendance to crawl to the kitchen for water. I think it’s safe to say we nailed feeling pain and suffering. The sandwiches would also vary wildly in how big and or thick they would get. We would joke it depended on how much my dad liked you… These bites were never “good” certainly not delicious but I wasn’t about to let that stop me.
My Passover is not one of Kosher or Religious. Mine is one of remembrance, tradition, heritage, and culture. I wanted every bite to be something delicious. This doesn’t me I held back on the horseradish or doused it in sugar it meant I had to find a way to make it palatable. It needed to be something that one would remember partaking in my Passover dinner but remember fondly.
First up was the Matzo. This is all about consistency. To do this I made matzo from scratch and used a small circle cutter to make consistent shapes and sizes.
Next up was the Crème Fraîche. I used to always buy this but between not always being able to find it and having more then I did when I would buy it I have now started making my own. The recipe is very simple.
- 16 ounces Heavy Whipping Cream
- 1 ounce Buttermilk
Combine the two together in a jar whisking to full incorporate. Cover the jar with a towel or a piece of cheesecloth and let sit at room temperature for 24 hours. Remove the cloth and seal with a lid placing it in the refrigerator for another 24 hours. Now it’s ready to use!
On to the horseradish purée. Careful. Inhaling this as it’s getting processed can seriously burn just from the aroma. The trick is to add the vinegar in as early as possible as this is supposed to help tame the burn. However, it will burn no matter what.
FOR THE HORSERADISH PURÉE:
- 132 grams Horseradish Root, peeled
- Very cold water
- Apple cider vinegar
Peel the horseradish. At this point it will not be hot so you don’t need to worry about any burning in the eyes or nose. Cut in half lengthwise then cut into ½ inch pieces. Add them to the food processor. Add enough water to cover the bottom blade. Add a pinch of salt. Pulse the food processor until it looks like a fine crumb. Stop crape down the sides and add the vinegar. Pulse again to a smoother consistency. If it’s still looking rough add more water with the food processor still running. You may need to scrape down the sides from time to time.
Careful not to take any big deep breaths when you first open the food processor as this can cause a burning sensation in you nose.
FOR THE HORSERADISH CREAM:
- 100 grams Crème Fraîche
- 40 grams Horseradish Purée
- Pinch of Salt
Put the crème fraîche into a small bowl and stir in the horseradish sauce, season with a pinch of salt. Keep in the fridge until required.
FOR THE SPICE BLEND
- 15 grams Ground Horseradish
- 10 grams AMOOR
- 5 grams Celery Seeds
- 3 grams Dried Minced Garlic
Place all spices in spice grinder and process into a powder. Add to the Horseradish cream to taste. Start with about 10 grams of blend to each batch of horseradish cream and go from there. Best part about this cream is that it can be whipped. Giving this cream a light, thick, and creamy texture which is perfect for controlled piping to make your little bites.
Put the mixture into a disposable piping bag, cut of the tip and pipe onto one of the matzo rounds. Top with a second piece of matzo and gently press together until the filling is almost to the edge of the matzo.