Little Radishes With Whipped Goat Cheese And Toasted Cumin Recipes

LITTLE RADISHES WITH WHIPPED GOAT CHEESE AND TOASTED CUMIN

Steps:

• Wash radishes and radish leaves well. Dry thoroughly. Cut leaves from radishes, leaving 1-inch of stem attached to each radish. Remove any spidery roots. Scatter radish leaves on large plate or platter. Cut radishes in half lengthwise and place on radish greens, cut side up. Place goat cheese in food processor with two teaspoons cold water. Process just until smooth and thick, careful not to over mix. With a butter knife, spread cheese thickly on cut side of each radish, or pipe through a pastry bag. Refrigerate until ready to use. In a small nonstick skillet, cook cumin seeds over medium heat until they begin to darken and exude a fragrant aroma. Add salt and mix well. Sprinkle each radish with cumin-salt mixture.

RADISHES WITH GOAT CHEESE

Steps:

• In a bowl stir together goat cheese, cream, and salt and pepper to taste until combined and transfer to a pastry bag fitted with a 1/4-inch tip. (Alternatively, transfer mixture to a small heavy-duty sealable plastic bag and press out excess air. Snip off 1 corner, making a small hole.) Cheese mixture may be made 2 days ahead and chilled in bag. Bring cheese mixture to room temperature before proceeding.
• Trim radish tops to 1/2 inch and halve radishes lengthwise. Decoratively pipe mixture onto radish halves.
• Garnish hors d'oeuvres with chervil.

BABY POTATOES WITH CUMIN

Steps:

• Set potatoes on a cookie sheet and drizzle them with just enough oil to lightly coat them, about 1 1/2 tablespoons. Toss potatoes with cumin seed and roast 20 minutes at 400 F in a hot oven, then broil 5 minutes on high to brown edges of the cut potatoes. If you are making them with the Grilled Boneless Leg of Lamb, set the baking sheet with the potatoes in the oven along side the lamb on the same rack. Toss cooked potatoes with salt, to your taste, and serve.