Keep in mind, that the horseradish will loose its 'punch' in this recipe if its canned. Horseradish is one of thse roots that just doesn't hold up very well to long storage. If you prefer a bit of bite that may last longer, wasabi may do the job a little better.

May put a little with some cream cheese on my morning English muffin. That sounds delicious! IâÂÂve decided to serve it on the table. IâÂÂm going to make 2 batches, one for my sisterâÂÂs house on Thursday (my Dad is going to love this!) and one for Friday when we host DHâÂÂs family. Thanks for the feedback everyone! Jeri

Party_music, if you've never used parchment paper, you don't know what you're missing. I didn't start using it until a few years ago and when I did, I wondered 'What took you so long?!' Truly, it's one of the great innovations in the world of cooking. One of the nice things about it is that (for non-messing baking tasks like cookies), it's reusable. You can easily reuse it three or more times. I bake hamburger buns and form French bread in a countertop oven using just parchment. No pan. Use a flat (no rim) cooking sheet as a peel to load the bread into the oven. Also use it on the Weber grill for baking pizza on quarry tiles. (One time use on grill because of the high heat.) Really saves on clean up, too. No greasy, unwieldy cookie sheets to scrub. Just a quick swipe with a damp cloth and pop them back into storage.

Nah, IC, Andrew Zimmern's Killer Potato Latkes are a lot of work. I'm not making them! Regular ol' latkes, of which zucchini is a subset, are dead easy, especially with a good FP. Just messy. But I'm going to make them well ahead and freeze the overs. That's part of why I don't have fridge space for a turkey! The way to keep latkes nice is to put them single high on parchment in a big container box, fridge or freezer. They do very well that way, and then one can just transfer them as is, paper and all, onto the baking sheet. If anything, they're better rewarmed than fresh out of the oil. :) Of course, they're good still frozen, and cold from the fridge and tepid left on the plate and any other temperature you might think of. If it were the mobs, I'd make 10 lbs. potatoes Killer latkes, and about half that of sweet potato and red onion, plus a pound or two's worth of zucchini. I can't imagine anyone eating more than two each, given that this is a sit down dinner, not a roaming latke party, so if I have three per person, it'll be more than plenty, and if there's more in the batch, I'll freeze them. I might put some potato in, especially if I need an extender, but I'm just doing the Cranberry Jezebel, rather than the apple sauce, pear sauce and sour cream. I think it'll go well with the zucchini. For sure I could make a simpler meal, but this is for me, to make me feel happy and like it's an event, rather than just putting dinner on the table. That's why I didn't just dump the uncommunicative ones. Cancelling, wouldn't make me happy. And they're family. One must take a deep breath and get over it. I can't tell y'all how much it helped to hear your supportive opinions on the matter. The sympathy really helped me get to letting it go. Thank-you! So, Annie, that all is why. It'll be fun in the end. Tomorrow will be a better day, and minions will move the pumpkins. Advil is doing a bang-up job on the aches and pains, and it will be fun in the end. I'm thinking sous vide finished under the broiler for the meat. Or maybe vice versa, oven first. Yeah. That's a good idea. I really appreciate all your reinforcement on the menu! I'll stop stressing over that, at least!