Radish, Butter and Bread
Radish and butter sandwich is a European appetizer.
INGREDIENTS:
- 2 dozen small, firm, fresh radishes.
- 8 slices of white or brown bread cut into four parts.
- .Fleur de sel, coarse salt, or sea salt.
- 1/2 cup unsalted butter, room temperature
1. Wash and trim the radishes. Do not peel them. Set about a dozen tender, fresh leaves aside.
2. Place the washed whole radishes in a container. Fill the container with enough water to cover the radishes. Put 5 to 6 ice cubes in the container and refrigerate for approximately 1 hour.
3. Just before serving, thinly slice radishes into rounds. Chop radish leaves.
4. Apply butter generously on each piece of bread. Sprinkle some chopped radish leaves over it and then cover with the slices of radishes.
5. Serve the salt separately.
With this recipe, you can make 8 to 10 servings.
To make a more manageable radish butter sandwich:
Chop the radishes and mix them with butter beforehand, you can make.
For this recipe, you will need the same ingredients as the classic radish and butter sandwich. (Bread, butter and salted radish slices)
- 1/2 cup chopped radishes (6 – 10, depending on size)
- 1/4 cup butter
- 1 tablespoon chopped fresh herbs or lemon zest (optional)
Salt to taste.
1. Apply butter on 2 slices of bread.
2. Arrange the radishes and cover with another slice of bread.
This makes four servings and requires approximately 5 minutes preparing.
Radish and butter breadsticks:
You will need:
- 2 Tbsp. snipped chives (with blossoms, if desired)
- 1/3 cup unsalted butter or butter, softened
- 8 to 10 bread sticks or one 12-oz. baguette
- bunch (12 oz.) radishes with trimmed and with tops and root tips removed
- 1/4 cup kosher salt or sea salt
Procedure:
1. In a medium sized bowl, combine butter and chives. Halve the bread sticks or cut baguette in half crosswise, then cut halves lengthwise to make 8 to 10 bread sticks.
2. Spread butter mixture on cut sides of bread sticks. Serve them with radishes, and salt for dipping. This makes 8 to 10 servings.
Pickled radish and butter:
The flavor of radishes lightens when they are pickled, so they are not as peppery as normal yet still have a great crisp texture, plus a sweet-and-sour edge.
Pickled Radish and Sweet Butter Tea Sandwiches:
If covered, pickles last in the refrigerator for up to five days.
INGREDIENTS:
- 1 bunch red radishes (about a dozen)
- 1/2 cup red wine vinegar
- 1/4 cup granulated sugar
- 1/4 cup water
- 2 teaspoons kosher salt
- 1/2 teaspoon yellow or brown mustard seed
- 1/4 teaspoon whole coriander seed
- 1/4 teaspoon whole black peppercorns
- 1 medium dried bay leaf
INSTRUCTIONS:
1. Rinse radishes and trim off their leafy tops.
2. Hold the stem’s end; thinly slice radishes with a sharp knife.
3. Stop slicing near the stem; remove the end part.
4. Place radishes in a microwave –safe bowl, and set in the refrigerator while making the brine.
5. Mix red wine vinegar, salt, sugar, water, mustard seed, coriander seed, peppercorns, and bay leaf in a small saucepan and bring to a simmer over medium-high heat. Stir occasionally until sugar is dissolved.
6. Take it off the heat and let brine (salt water) cool for about 5 minutes.
The radish and butter sandwich is high in sodium. It has approximately 233 calories. However, it makes for a good snack and appetizer. Many people relish it across the European continent. This makes a gourmet delight when had with a glass of wine.
- Lovina Raymond.
Tags: appetizer, european cuisine, european snack, radish and butter, radish butter bread sandwich, radish sandwich, Recipes, sandwich
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