RELISH YOUR RELISHES

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