I went shopping for a couple of the ingredients I needed before starting this recipe. When I came home, my husband looked into my shopping bag: sliced ham and a package of Jell-O. “Nothing good can come of this,” he said, shaking his head. He was right. If only I had listened…
In this recipe, a cream cheese, horseradish, and relish mixture is spread over slices of ham, which are in turn rolled up and suspended in pineapple gelatin. There is no way around it: it tastes awful.
Read More Morbid Curiosity: Ham Rolls in Aspic
Holy Balls, you guys! Who knew balls were so popular around here? Due to the overwhelming demand from Persephone readers for more balls, I’ve taken two more recipes from the Cold Balls section of my Mary Margaret McBride Encyclopedia of Cooking to present to you. But this is serious business, Persephoneers. No laughing! I’m doing this for high-minded research purposes… let it not be said that I am playing with balls. Read More Morbid Curiosity: Cold Balls 2 – A View to a Chill
In nature, a bright shade of red often screams, “Stop! Don’t eat me, you fool!” But what kind of dull existence would it be if I listened to reason? No. When wild Beet and Horseradish Mold warns me with its brilliant hue, I scoff. Do your worst, I say! Read More Morbid Curiosity: Beet and Horseradish Mold
That’s right. Everyone burn your passports and relinquish your subscriptions to Bon AppÃ©tit. The whole continent of Europe – every taste profile from every country and every region – has been taken into account, broken down, studied, analyzed, and reduced to a single dish: The European Cuisine Log. Read More Morbid Curiosity: European Cuisine Log