One of the pleasures of greenmarkets is the discovery of new products and ingredients. A couple of weeks ago, I discovered Holy Schmitt's homemade horseradish at New York's Union Square greenmarket (Schmitt's is there on Mondays and Fridays).
I tasted the regular and found it excellent. Not as hot as my mother-in-law's freshly grated, but nearly. The beet horseradish had the same defect as I find in the store-bought: the beet juice diluted the horseradish to the point of insipidness. But there are those who prefer it. Finally, I tried the cranberry horseradish and this was a surprise: the tang of the cranberries complemented, but did not dilute, the bite of the horseradish. A must for next year's Seder.
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| Holy Schmitt's Homemade Horseradish |
I went to the
Schmitt's website and bought a few jars, for personal consumption and as gifts for my neighbor, who loves horseradish and is obsessed by this this type of product. (It is shipped in a cold pack since it needs to be refrigerated.) Among these was one that I had not seen at the greenmarket, hot pepper horseradish, which is made a good bit hotter than the regular through the addition of visible chunks of pickled green (serrano?) hot peppers. This one may match my mother-in-law's for its ability to go right up your nose in a pleasant rush.
Go to the Union Square market for free tastes, or trust me and get it through the web. But, if you like horseradish, get it one way or the other.
Bobby Jay
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