Sharp and crunchy, radishes are a refreshing bite of spring. Savor them in these hors d’oeuvres and salads
August 14, 2012
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Roasted Radishes with Brown Butter, Chile, and Honey
Raw radishes and fresh butter are a classic pairing, but here we cook the two together until toasty and nutty. A splash of vinegar, a pinch of chile, and a drizzle of honey create a delicious tension that makes this dish unexpectedly satisfying.
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Photo by Leo Gong; written by Stephanie Dean
Radish and Sorrel Salad
For a mere handful of green leaves, sorrel packs a powerful culinary punch. When paired with radishes and a bit of ginger, its fresh, lemony, herbaceous flavor lets you know that spring is finally here.
This classic French hors d’oeuvre could not be easier: Put firm, juicy radishes on a platter (cut larger ones in half) and serve with fine sea salt and butter, homemade or store-bought.
Homemade butter tastes sweeter and fresher than ordinary store-bought butter—and so does the buttermilk that’s left over. To make it, whirl 2 cups heavy cream (preferably not ultra-pasteurized) in a food processor until it separates into buttermilk and clumps of butter—they’ll look like fluffy scrambled eggs. Keep whirling until butter forms bigger clumps, about 3 minutes. Pour mixture into a strainer (set over a bowl if you want to keep the buttermilk) and let drain briefly. Squeeze butter to extract remaining buttermilk (it’s okay if a little is left). Put butter into a second bowl and stir in fine sea salt to taste, if you like.