We had a lovely Autumnal weekend visiting our friends Thelma and Ranald (and Trevor and Lizzie) in Hyde Park, NY on Saturday night. The highlight was a feast cooked up by Ranald that consisted of roasted lamb, potatoes with horseradish and acorn squash. Each dish was amazingly flavorful and hearty and so gorgeous, well, we just had to take some pictures and tell you about it. Though it felt quite Germanic, only one dish, potatoes in horseradish cream, came from Mimi Sheraton’s the German Cookbook. The lamb was from a site The Great British Food Trust, and it’s called Welsh Way with Lamb, which is roasted with ginger, honey and dry cider. It was so tender and tasty, even the fussy eight year old like it! (As Ranald informed us, country English cuisine is quite good, it’s the stuff in cities that gives it a bad rap.) The acorn squash was a simple puree, with a touch of maple syrup. Like dessert before dessert! Click through to the next page for instructions on the potatoes, which were hands down, the dish loved by all. – Angela M.

Potatoes in Horseradish cream (sorry I don’t have exact measurements!)

Wash and peel a horseradish root. Grate it up and soak in 1 cup of milk for 20/30 minutes. Meanwhile, boil scrubbed potatoes. When cool, peel and slice. Melt a bit of butter in a skillet, and saute one onion. When it starts to cook, sprinkle in a tablespoon or so of flour. Stir until yellow, then add 1/2 cup of water. Stir some more, and then add 2 cups of milk, plus the horseradish-milk soak. Stir until smooth and thick. Add in potatoes. Mimi’s recipe ends there, but Ranald put his in a casserole dish, baked for about 20 minutes, and then served with some smoked paprika on top.

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