


All the pictures shown above came from the Wikipedia site.
I’ve been looking through my Treasury of Christmas cookbook and perusing online recipes. The holidays is definitely a time when I do more cooking than normal. I have a boneless leg of lamb in my freezer, so I have been researching lamb recipes. The lamb recipes in my Christmas cookbook all use mustard or horseradish in the cooking and serving. Neither of these spices appeal to me at this time.
I do remember horseradish from my childhood. The first time I tried it I ended up spitting it out. My father liked it and used it generously on some meats, specifically roast beef. I never ate it after trying it that first time.
I am interested in plants so my curiosity caused me to look up more information about it. Plus, I wondered how it got its name. It has nothing to do with horses, and it can be toxic for them. Linguists think that perhaps something got mixed up in translations. It is a root of the plant Armoracia rusticana. Thank goodness for scientific names. There is also a Horseradish tree which is a different plant altogether, and should not be confused with the horseradish condiment.
According to Wikipedia, “The root was used as a condiment on meats in Germany, Scandinavia, and Britain… and both George Washington and Thomas Jefferson mention horseradish in garden accounts.”
After researching horseradish I have turned my attention to other spices. A lamb leg will be cooked, using neither horseradish or mustard in the cooking or serving. I am still reading about different spices, and I have not decided definitively what spices I will use. I saw a Persian slow cooker recipe that used pumpkin pie spice (or a Persian spice blend.) I do have pumpkin pie spice I could use. This recipe also used saffron spice. My husband recently gifted me a bottle of saffron threads, so I am leaning toward using this. I might end up using a more traditional rosemary and sherry blend. We will see…
Right now, my house smells like corned beef. It has been cooked for a breakfast casserole I will cook this week.
Happy menu planning to anyone out there who might read this!

























