Radishes With Smoked Butter 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.
RADISHES DIPPED IN BROWN BUTTER
These radishes are one of the trendiest snacks around to serve to friends. The browning adds extra flavour to these crunchy, seasonal delights
Provided by Barney Desmazery
Categories Canapes
Time 10m
Yield 15 as canapé
Number Of Ingredients 3
Steps:
- Clean the radishes well, trim any unsightly leaves, ensure they are completely dry and keep in the fridge until needed.
- Scoop one-third of the butter into a small saucepan and sizzle until it turns a hazelnut-brown colour. Remove from the heat, pour into a bowl and leave to cool completely - if it solidifies slightly, all the better.
- Put the rest of the butter in a microwaveable bowl and whisk until it is the consistency of melted chocolate. If the butter is too hard to whisk, give it a few short blasts in the microwave, whisking well between each blast until done. Stir the browned butter into the whisked butter and set aside.
- Line a tray with baking parchment, dip the radishes into the butter and lay them on the tray. Sprinkle them with sea salt before the butter hardens. Put back in the fridge until ready to serve. Arrange on a large sharing board before serving straight away while the butter is cold.
Nutrition Facts : Calories 52 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat
RADISHES WITH SMOKED BUTTER
Provided by Molly Yeh
Categories side-dish
Time 2h
Yield about 1/2 cup butter
Number Of Ingredients 3
Steps:
- Cover the bottom of a big Dutch oven with wood chips. Ball up three big pieces of aluminum foil each to about the size of a golf ball, then place them on top of the chips; they'll be used to prop up the bowl of butter. Cover the Dutch oven and heat over medium-high heat for 10 minutes.
- Place the butter in a heatproof bowl and place the bowl on top of the aluminum balls. Reduce the heat to medium-low and cover the pot, allowing a small opening to vent. Cook for 30 minutes. Taste; if you'd like it to be smokier, cook for longer, up to 30 minutes more. Let the butter cool at room temperature back to 65 to 70 degrees F.
- To speed up the cooling, stick the butter in the freezer, stirring occasionally, until spreadable and opaque, about 20 minutes.
- Sprinkle the butter with flaky salt, then serve with radishes for dipping or spreading.
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- Set a medium skillet over medium heat. Add butter to the skillet and melt. Remove the skillet from the heat and arrange the radishes cut side down in the skillet. Sprinkle with salt and pepper. Place into the preheated oven and roast until fork tender, but cripsy on the outside, about 20 minutes.
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- Real Talk: This recipe requires a little bit of patience as you thicken up the butter. A word of warning: If you wait for a few minutes, then get impatient and place the saucepan in a bowl of ice water (ice bath) to make things go faster, the butter can actually get TOO thick. Be sure to pick one method or the other right off the bat.
- Heat bacon fat and butter in a small saucepan over low (you only live once, after all) just until butter is melted and combined. Remove from heat and stir in paprika, lime zest, and 1 tsp. salt. Let sit, stirring occasionally, until mixture is the consistency of heavy cream (you can place the saucepan in a bowl of ice water and stir to help speed things up if you’re impatient), about 30 minutes.
- Dip radishes one at a time into butter, letting excess drip off; if butter starts to set, very gently rewarm over low heat. Transfer radishes to a serving platter and sprinkle with more salt; reserve any leftover butter for another use.
- Do Ahead: Radishes can be dipped 8 hours ahead; chill. Let come to room temperature before serving.
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- Trim the radishes, leaving a bit of their stems attached if they’re in good shape. Cut off and discard any long skinny bits at the root ends, if you like (they look pretty and are edible, but they are also quite tough—the call is yours).
- Cut out a small wedge from each radish. Go ahead and snack on those little wedges. Work bits of butter into the removed section of each radish.
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- In a large, deep skillet, cook the bacon over moderate heat until crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off the bacon fat in the skillet.
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- In a small skillet, cook 4 tablespoons of the butter over moderate heat, swirling, until browned, 3 to 5 minutes; let cool completely.
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