Radishes With Herbed Ricotta Dip Sweet Butter And Fleur De Sel Recipes

RADISHES WITH BUTTER AND SALT

Steps:

• Arrange the radishes on a bed of sea salt. Spread the butter on slices of toasted bread and arrange artfully on a platter. Serve at room temperature.
• Combine all the ingredients in the bowl of an electric mixer fitted with the paddle attachment on low speed until combined. Do not whip.

HEIRLOOM TOMATOES WITH HERBED RICOTTA

Steps:

• In a medium bowl, combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside for up to 30 minutes.
• With a small serrated knife, cut the larger tomatoes in wedges through the stem and the smaller tomatoes in half through the stem. Place them in a medium bowl with the garlic, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside.
• When ready to serve, add the basil to the tomatoes and combine. Pile the ricotta in a large (12-inch) round shallow bowl or oval platter. Using a slotted spoon, place the tomatoes around the ricotta, discarding any liquid. Drizzle the tomatoes and ricotta with olive oil, sprinkle with the reserved basil and fleur de sel, and serve at room temperature.
• Set a fine-mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth.
• Pour the milk and cream into a medium stainless-steel or enameled pot, such as Le Creuset, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one minute, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
• Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 minutes (for soft ricotta) to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep, refrigerated, for 4 to 5 days.

RADISHES WITH HERBED RICOTTA DIP, SWEET BUTTER, AND FLEUR DE SEL

Steps:

• Make the dip: Stir ricotta, parsley, dill, and basil in a medium bowl. Season with salt and pepper.
• Serve radishes with bowls of dip, butter, and fleur de sel.

RADISHES WITH SWEET BUTTER AND KOSHER SALT

Steps:

• Divide the radishes among small plates.
• Neatly cut the butter into 4 small portions, and set on plates.
• Pile a small amount of salt on each plate.

RADISHES WITH BUTTER AND FLEUR DE SEL

Steps:

• If the greens on your radishes are pretty, leave them on; if not, trim off the greens. If your radishes aren't completely dry, the butter will not cling to them. Arrange the radishes on a plate. Put the butter on the plate or in a small crock and the fleur de sel in a small pile on the plate or in a small dish.
• To eat, spread a thin film of butter on a radish, sprinkle with fleur de sel, and insert into your mouth.
• Possibly the best way to experience the pleasures of artisan salt is to use it on the simplest of foods. Make toast, butter your toast, sprinkle with a pinch of fleur de sel, and bite. A shimmer of salt, a wave of butter, a harvest of grain, and your mouth is alive. Which brings me to my point:
• Never, ever, ever buy salted butter. Ever. Why sully your butter with the refined industrial salt invisibly blended into butter when instead you could bless each bite with a kiss of fleur de sel and ascend to paradise?
• Of course, never, ever, ever is a long time. If you go to France and have a chance to buy beurre salé, a lovingly crafted butter typically using cream from grass-pastured cattle in Normandy combined with top-notch fleur de sel from south of Brittany, do so. Beurre salé is to mass-produced salted butter what fresh sushi is to frozen fishsticks. If you are like me, you will just grab a baguette, find a park bench, and sit there, watching the lovers stroll by and making sweet, sweet romance with your butter and bread.

SIMPLY FRENCH! RADISHES WITH BUTTER AND FLEUR DE SEL

Steps:

• Wash and gently dry your radishes. Snip the leaves off, or leave them on if they are very fresh.
• Serve the radishes with slightly softened butter and a bowl of fleur de sel sea salt or table salt.
• If you wish to serve this as a light supper or luncheon dish, serve with crusty bread.

CRUDITES WITH HERBED RICOTTA

Steps:

• Stir together ricotta, chopped basil, and parsley. Season with salt and pepper.
• Arrange vegetables on a platter. Sprinkle with basil leaves. Serve with herbed ricotta.