We've had many inquiries from our customers regarding specific Polish items, some of which were only available in certain gift baskets. For your convenience, we now have made the following items available through our pantry. Feel free to pick and choose items as you'd like.
 

FISH IN HORSERADISH SAUCE (ryba w sosie chrzanowym): In 6 c home-made or bouillon-cube vegetable containing 2 T vinegar, cook 2-3 lbs perch, pike, walleye, whitefish or other firm fillets until fish is done and flakes readily (10-15 min depending on thickness of the fillets). Transfer fish to serving platter and keep in warm oven. In saucepan lightly brown 2 heaping T flour in 2 heaping T butter, gradually add 1 c or more fish stock, stirring until smooth. Stir in 1/4 - 1/2 c prepared horseradish and 1/2 - 3/4 c sour cream. Simmer, stirring constantly until thick and bubbly. If too thick, dilute with a little more stock. Season to taste with salt, pepper, lemon juice and sugar. Drench fish with sauce and serve at once.

Cooks use the term "grated horseradish" to refer to the grated root of the horseradish plant mixed with vinegar. Prepared horseradish is white to creamy-beige in color. It will keep for months refrigerated but eventually will start to darken, indicating it is losing flavor and should be replaced. A variety with red beet is called ćwikła z chrzanem or simply ćwikła in Poland. In Ashkenazi European Jewish cooking beet horseradish is commonly served with Gefilte fish. Red beet with horseradish is also used as a salad served with lamb dishes at Easter called 'sfecla cu hrean' in Transylvania and other Romanian regions. Horseradish (often grated and mixed with cream, hard-boiled eggs, or apples) is also a traditional Easter dish in Slovenia and in the adjacent Italian region of Friuli Venezia Giulia. In Croatia freshly grated horseradish is often eaten with boiled ham or beef. In Serbia ren is an essential condiment with cooked meat and freshly roasted suckling pig. Horseradish is also used as a main ingredient for soups. In the Polish region of Silesia, horseradish soup is a common Easter Day dish.