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The Passover Mission

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RECIPES AND HORSERADISH





The Passover observance has come to mean so much for the Gold family.  Certainly, there is the affirmation and practice of their faith, as there is for Jews around the world. But additionally, they pay tribute to Tillie Gold, who, in 1932, started making jars of freshly ground horseradish in the simple, humble kitchen in her walk-up apartment in Flatbush, Brooklyn, together with her husband Hyman, who had immigrated from Eastern Europe. 

Together, thanks to the beauty of freedom in America, Tillie and her family were able to take pride in their struggling entrepreneurship providing jars of horseradish to neighborhood groceries and households throughout New York, the first business of its kind. 

Gold’s Horseradishhas since grown into a national company, a culinary institution and tradition on family dinner tables – and a “must” on the seder plates of Ashkenazic Jews as their customary “bitter herb.”

Passover becomes a celebration when the current generation of the Gold family gathers around to enjoy some of the recipes which have been handed down by their parents and grandparents, using Gold’s Horseradish (which, by the way, is also very healthy).  Try them during this coming Passover, and for more recipes, visit www.GoldsHorseradish.com.

Applesauce Dip

  • 2 cups applesauce
  • 1 cup finely diced celery
  • 2 tablespoons minced onion
  • 2 tablespoons GOLD’S Passover Horseradish

Directions:

Combine all ingredients and blend.

Cottage Cheese Dip For Massa

  • 12 oz. cottage cheese, cream style
  • 3 scallions
  • 1 tablespoon GOLD’S Passover Horseradish
  • Salt
  • Pepper

Directions:

  1. Chop scallions finely, tops and all. 
  2. Cream cottage cheese with a rotary or electric beater until smooth. 
  3. Add horseradish and chopped scallions. 
  4. Season to taste with salt and pepper. 
  5. Spread on massa or use as a dip.

Horseradish Brei Dip

  • 1 package Passover onion soup mix
  • 1 pt. sour cream
  • 1 pt. cottage cheese
  • 2 tablespoons GOLD’S Passover Horseradish

Directions:

Blend ingredients until smooth.

Passover Meat Cakes

Makes 4 servings (186 calories per serving). 

  • ¼ lb. chopped meat
  • 1 teaspoon GOLD’S PassoverHorseradish
  • 1 egg
  • ¼ cup cooked carrots
  • 1 teaspoon salt
  • 2 tablespoons grated onion
  • 1/8 teaspoon pepper

Directions:

  1. Combine chopped meat and egg and mix well. 
  2. First mash cooked carrots and add into meat and then add in other ingredients, mixing well with hands. 
  3. Shape into 4 large patties and chill thoroughly in refrigerator for at least 30 minutes. 
  4. Preheat broiler and broil meat cakes until brown on both sides.

Horseradish French Dressing

  • 1 cup Passover ketchup
  • ½ cup Passover vinegar (cider)
  • ¼ cup sugar
  • 1 cup veg. oil
  • 1 teaspoon salt
  • 2 or 3 tablespoons GOLD’S Passover Horseradish
  • 1 clove garlic, finely chopped

Directions:

Beat or shake ingredients together until smooth.

Beet Relish

  • 2 cups beets (chopped or julienne, home cooked or canned)
  • 1 cup GOLD’S Passover Horseradish
  • ½ cup sugar
  • 2 tablespoons lemon juice
  • ¼ cup Passover vinegar

Directions:

Combine all ingredients. Cover and let stand overnight. Makes about 3½ cups.

Tuna & Egg Delight

Serves: 6

  • 1 hard boiled egg, chopped
  • 7 oz. canned Passover tuna, flaked
  • 2 tablespoons chopped green pepper
  • 3 tablespoons GOLD’S Passover Horseradish
  • 2 tablespoons chopped onion
  • ½ cup Passover mayonnaise or salad dressing

Directions:

Combine all ingredients and mix together thoroughly.