"Books are the quietest and most constant of friends; they are the most accessible and wisest of counselors, and the most patient of teachers." ~ Charles W. Eliot
"This is my invariable advice to people: Learn how to cook - try new recipes, learn from your mistakes, be fearless, and above all have fun!" ~ Julia Child
"She is too fond of books, and it has turned her brain." ~ Louisa May Alcott

Friday, August 19, 2011

Roast beef rosettes

This is a simple yet elegant looking appetizer to serve. It could not be easier to make and yet has great flavor due to the horseradish and parsley. In Holland, we are able to buy "amuse lepels" which are these special spoons to serve the appetizers. A regular spoon will do also. Arrange them on a plate to pass around when served.

Roast beef rosettes 
Thin slices roast beef (lunch meat)
Cooked red beet, diced
Creme fraiche
Fresh parsley

Mix together 1 tablespoon of creme fraiche with a rounded teaspoon of horseradish. Taste as you may want more horseradish for a stronger taste.

Fold one piece of thinly sliced roast beef in half and then roll up to create a rosette. Place on a spoon and be sure there is a space in the middle of the meat rosette. Now fill with small diced red beetroot. Top with a little dollop of the horseradish cream and garnish with parsley.

Bon appitit or, as we say in Holland, eet smakelijk!


Nancy said...

Well, in America we don't get that Cream item, at least I don't think we do. That is a very fancy little thing to serve. I know, you love doing those things.
Hope the girls liked them.
Love Mom

Linda said...

Oh, my 2 favorite subjects, books and food. The list of books you've read sound pretty interesting. Linda

DebbieSFL said...

Heidi, I am so happy to find this book/cooking blog of yours. I so enjoy reading your posts