Home made Horseradish - only 365 days to make

365 days to delicious - some things are
worth waiting for.

Guest Posting by Jar Head

Homemade horseradish is extremely easy to put together and once you've tried it you'll never go back to store bought.

I grew a plant this past year I purchased at the end of last season. It was planted and promptly forgot about until this October. I dug the gnarly root out and left a small chunk behind to hopefully propagate for next year.

If you don't grow your own horseradish root, then store bought roots will do just fine, check for it at farmers markets and finer grocery stores locally.

Peel the outside hard skin off and grate the horseradish - I found a microplane works best. Be careful, it can be more potent than onions on the eyes.

Once grated, heat up a mixture of vinegar (apple cider is best, but white will work just fine), salt and sugar. Use about 1/2 to 1 tsp of salt and sugar for 1/4 cup of vinegar or to taste.

Pour the vinegar mixture over the horseradish and mix. This will keep 3-4 weeks in your fridge, if it lasts that long, as it tastes great on everything.

eat and be merry

Craft Beer Mustard

Mustard is the golden standard for everything in the Foundue Voodoo house, salad dressing, sandwiches, marinades and everything in between. I'd wash my hair with it if I could. I learned about DIY mustard using beer, and gave up buying mustard in favour of the tarragon pickled flavoured home spun version. The magic here is the love that goes into the craft beer and the patience required to leave the finished mustard in the fridge for 24 hrs while it settles down.

You'll need:

• 1/2 cup + 1 tbsp tarragon vinegar 
• 1/4 cup rice wine vinegar
• 1/2 cup stout - we used Central City's Red Racer Oatmeal Stout
• 1/4 cup brown mustard seeds
• 3/4 cup yellow mustard seeds
• 1/4 cup mustard powder
• 1/2 tsp tumeric (for colour)
• 1/2 tsp cayenne (for heat)
• 2 tbsp honey

In a sauce pan warm the vinegars, stout, mustard seeds and mustard powder to simmer (Do not boil!) to soften mustard seeds, between 10 - 15 minutes. Remove from heat, add remaining ingredients and use a food processor to process the blend until it reaches a consistency you're happy with. Cool and place in a glass jar and toss it to the back of the fridge for a little rest.

Test the mustard after 24 hrs, if it's bitter allow it it continue to rest - the bitters will mellow after a proper chilly nap.

Once your happy with your mustard adjust the flavour by adding more vinegar and honey to your preference.

Enjoy on everything.

Picante Verde

Tempted by the devil? Willing to try something that'll hurt & get the endorphins rushing? Fondue Voodoo supports your need for self inflicted pain, we'll even give you a recipe to help you along. Remember kids, we're not responsible for your injuries - but feel free to send us the pics.

What you need:

• Peppers, about 8 in total. A combo of jalapeño, serrano & habaneros, go with the level of heat you might like.
• Garlic, 2 cloves
• Vinegar, 2 cups. Try 50-50 mixture of rice and white
• Cilantro, a good handful
• Salt, about 2 - 4 tsp

The addition of cilantro adds a herb-y freshness that bumps up the flavour. It could be substituted with parsely, chives or any combo of herbs of your choice.

Hot and herb-y.

Take all of the above ingredients and place in a blender and blend on high until you get a good smooth consistency. The cilantro will not completely blend in but should be fairly broken down. Depending on the heat level you may need to thin with more vinegar. Once satisfied with the result strain into bottles. Rather than discarding the pulp I like to reserve and use for marinades etc.

This will keep in the fridge for 2-3 months - ours never last that long.