This time of year can be a little schizophrenic for a cook.
We’ve not quite let go of summer and its fast, fresh food; but at the same
time, the cooler weather has us craving hearty, more comforting fall fare. This
beef medallions with fresh horseradish cream recipe is delicious nod to that
kind of seasonal culinary dilemma.
The combination of the sweet, juicy tomato salad base,
along with the seared beef, and aromatic sauce works whether you’re enjoying it on
a warm autumn day, or cold, rainy night. My only regret is I didn’t have any
crusty bread around to soak up all those incredible juices. That’s a rookie
mistake any time of year!
Like I said in the video, horseradish is easy
to find these days, especially in the higher-end grocery chains. It’s usually
sold by the pound, so don’t be afraid to ask the produce person to cut you off
a smaller piece, as the roots can get pretty big. If you’ve never used fresh
horseradish before, I hope you check it out soon. Enjoy!
Ingredients for 2 portions:
2 tbsp vegetable oil for frying
4 pieces (about 3-oz each) beef top sirloin, pounded into
1/4-inch thick medallions
salt, pepper, and cayenne to taste
flour as needed
2 cups cherry tomatoes, quartered
1 tbsp rice vinegar
1/2 tsp salt
For the horseradish cream:
1/3 cup crème fraiche
2 tbsp freshly, finely grated horseradish root
pinch of salt
I’ve been avoiding doing a no-bake cheesecake recipe,
despite the many food wishes for it, simply because I love the dense, rich
texture of the traditional baked version so much that it seems almost a crime
to do something like this instead.
That’s a silly attitude, as these are two entirely different
desserts, and since I needed a white canvas on which to demo the fruity, 4th of July flag
design seen herein, I decided to go for it. The fact that we just had our first
real heat wave of the summer didn’t hurt either.
That you can make this lovely, sweet treat without
turning on the oven is probably enough of a reason to give this serious
consideration. Besides the taste and texture, I think your guests will enjoy
the iconic stars and stripes design provided by the fresh blueberries and
Everyone knows that if you eat enough fresh fruit with a
dessert, it cancels out the negative effects from the sugar and the fat, or at
least that’s what I’ve always assumed. Anyway, there is no greater tribute an
American cook can pay to this great democracy of ours, than to make a shortcut dessert that
looks like our flag. USA! USA! USA! I hope you give this a try soon. Enjoy!
Ingredients for 12 portions:
1 1/2 cups finely crushed graham cracker crumbs
6 tbsp melted butter
2 tbsp unsweetened cocoa powder
For the filling:
2 cups (1 pound) cream cheese (I used half regular and half mascarpone)
1 tsp vanilla extract
1 1/4 cups cold heavy whipping cream (36% fat)