The dictionary explanation of relish is to enjoy, take pleasure
in, have gusto, and zest. We serve relishes just for that
purpose - to give greater pleasure to our family/guests and to
add zest and gusto to our entrees. Relishes should add to but
never take over. They should enhance but never completely hide
whatever we are serving. So here is to RELISHES and all the work
they do to help us serve very satisfying meals.
BEET RELISH
16-oz. can of whole red beets 1/4 cup water
1 tsp. salt
1/8 tsp. pepper 1/4 cup prepared horseradish (to add that bite)
1/4 cup sugar
1/4 cup vinegar (not cider) Chop the red beets or place in food
processor and pulse until finely chopped but not MUSHY . Mix
with all the other ingredients. Place in a pretty glass bowl to
show off the ruby-rich color and store, covered, in the
refrigerator. Just before serving, taste and adjust with sugar
or vinegar until it satisfies your taste. Serve with roast beef,
veal, chicken, sausages (such as Polish, dinner franks, or
brats). This relish adds taste appeal and color to your meal.
*****
HOME-STYLE CRANBERRY RELISH
12-oz. pkg. fresh cranberries
1-1/2 cups granulated sugar
1 large tart apple, or two small apples 20-oz. can crushed
pineapple
3-oz. pkg. raspberry flavored gelatin 1/2 cup boiling water
In bowl, dissolve gelatin powder in water. Process cranberries,
and the unpeeled but cored apple in a food processor or food
grater. Add the sugar and pineapple to the chopped fruit. Stir
until well blended and place in bowl. Cover and refrigerate for
24 hours. Serve with turkey or chicken. *****
How about serving your “relish” on a tray”? A relish tray is
always a delight at any buffet or meal. Try different items
instead of the usual pickles, onions, and tomato slices. Stuffed
Cucumber Slices:
Hollow out a nice green cucumber, removing all seeds and pulp,
leaving a nice hollow tube. Stuff with your favorite salad, from
crab, tuna, egg, or chicken salad. Wrap in plastic wrap,
refrigerate for 24 hours. Just before serving, unwrap and slice
about 1 to 1-1/2” thickness. Added appeal: run the tines of a
fork on the outer skin before you stuff it. When you slice it,
you will have a very pretty design. Try using gherkins instead
of dill or sandwich pickles. Insert slices of thinly sliced
mozzarella cheese between your tomato slices and drizzle Italian
dressing over. Sprinkle with a little parsley. *****
If this isn’t fancy enough for your dinner party, try a Relish
Tree. Using a 24-inch styrofoam cone, cover the sides with fresh
greenery, such as parsley. The greenery can be held to the cone
with fine wire
Using toothpicks, attach cherry tomatoes, marinated artichoke
hearts, raw cauliflower, radish roses, and raw zucchini and
cucumber slices (preferably seedless).
Use your imagination and attach vegetables that your family
would enjoy. You can do a fruit tree as well with pineapple,
mandarin oranges, strawberries, etc. However drain any fruit
thoroughly so it doesn’t run down your tree.
A relish tree on a buffet table is definitely very special
indeed!
*****
So relish your relishes, whether they come in a bowl, on a
plate, or on a “tree.” Use relishes to decorate, delight,
enhance, and add color and taste appeal. ©Arleen M. Kaptur
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