Yield: 12 servings
Measure | Ingredient |
---|---|
1½ pounds | Lean Corned Beef |
3 quarts | Water |
2 pounds | Acorn Squash, Peeled, Seeded & Cubed |
\N \N | Black Peppercorns |
\N \N | Nutmeg |
\N \N | Mace |
\N \N | Bay Leaf |
\N \N | Juniper Berries |
\N \N | Cloves |
4 ounces | Prepared Horseradish, |
2 quarts | Corned Beef Broth |
1½ cup | Heavy Cream |
\N \N | Salt |
\N \N | Pepper |
6 ounces | Walnuts, Shelled & Toasted |
4 tablespoons | Chives, Snipped |
Cook the corned beef with water and seasonings until tender. Remove from the broth. Trim Cube. De-fat the broth. Add the squash. Cook until tender. Cool. Use a food processor to puree. Add the cream and horseradish. Season to taste. Add the cubed corned beef. Sprinkle with toasted walnuts and chives immediately before serving.
Chef Fritz Sonnenschmidt From: Joel Ehrlich Submitted By JIM WELLER On 07-25-95