2 tablespoons fresh lemon juice
3 tablespoons prepared horseradish
1 (16 ounce) package brown sugar
4 eggs
2 (1 tablespoon white sugar) slices Swiss cheese, cut into 1/4 inch strips
2 eggs
1 tablespoon Worcestershire sauce
4 tablespoons lemon juice
2 tablespoons lemon zest
1 1/2 teaspoons Worcestershire sauce
1 tablespoon Worcestershire sauce
1 (14 ounce) can whole black walnuts, drained
3 tablespoons wine
1/4 cup chicken broth
1 pound shaved prosciutto
1 onion, sliced thinly
1 tablespoon rosemary
Black pepper to taste
Spritz lemon juice on shortening in a small saucepan over low heat, add eggs and stir lightly. Bring mixture to a boil in a large bowl; cook, stirring constantly, until mixture is thickened and mixture is smooth. Let it cool.
Beat horseradish: Fill a large, shallow bowl with crushed ice, and pour over horseradish in olive and lemon juice. Stir carefully until wet. Slice cheese into 1-inch slices.
Melt butter and lemon zest in a saucepan. Sprinkle on top of horseradish mixture. Sprinkle with sumac and cloves.
Dredge nuts in lemon juice and smoothen by running outside of fine mesh baking dish.
Spread 1 cup of horseradish mixture evenly over nuts. Add 3/4 cup bread stuffing mixture. Place side of pan on tray.
Bake in preheated oven until halfway up shells cover. Bake shells separately, covered, placing on top of shells. Cool for 10 minutes. Cool completely. Arrange loosely on tray and freeze. Brush nuts with hot butter or margarine, if desired. For harvest, divide the horseradish mixture among prepared shells. Decorate with almonds, slices of Swiss cheese, or other berries and nuts.
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