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Kate Heyhoe

Kate's Global Kitchen

by Kate Heyhoe

 

Radish Snacks

 

Radishes make perfect snacks—they're low in calories , have a peppery bite and a crispy crunch. Don't forget that garnishes like this Radish Tulip are meant to be eaten, besides adding charm and color to your table. Break out of the routine of just adding radishes to salads with these tasty international snack and appetizer recipes.

Kate Heyhoe
The Global Gourmet

Radish Tulip  

Radish Tulip Garnish

Use medium-size oval radishes. Trim the root ends carefully, cutting off as little as possible. Holding each radish, root side up, slice radish skin into pointed petal shapes, starting at the root end and leaving the base of the petal attached. Repeat all the way around the radish, making about 5 petals. Chill, covered with ice water, for 30 minutes. Radish Tulips are pretty on salad plates and fish dishes.

 

Crunchy Radish-Olive Nachos

4 cups corn tortilla chips
3/4 cup thinly sliced radishes
1/2 cup dived plum tomatoes
1/2 cup sliced ripe olives
1/4 cup sliced green onions
1/3 cup creamy garlic and herb spreadable cheese (3 ounces) or shredded hot pepper Jack cheese

On two large paper plates arrange an equal amount of tortilla chips in a single layer. Sprinkle with radishes, tomatoes, olives and green onions; dot with cheese spread. Microwave 1 plate at a time on high (100% power) until cheese melts, about 1 minute. Serve immediately.

Yield: 4 appetizer portions

 

Prosciutto, Goat Cheese and Radish Bundles

8 slices (about 4 ounces) Prosciutto di Parma
4 ounces goat cheese, softened
1 bag (6 ounces) radishes (about 1-1/2 cups), trimmed and halved if large

Thinly spread prosciutto slices with goat cheese; cut each slice lengthwise into 1/2 to 3/4 inch wide strips. Place a radish on one end of strip and roll up; repeat with remaining radishes and prosciutto strips. Tie each bundle with a chive, if desired.

Yield: about 14 bundles

 

Lemon-Cream Stuffed Radishes

1 bag (6 ounces) radishes (about 1-1/2 cups), trimmed
1 package (3 ounces) cream cheese
2 teaspoons grated lemon rind
Ground black pepper

Cut a small slice from the bottom of each radish so radishes will stand up straight. Using a melon baller or the tip of a pointed knife, scoop out a shallow cavity from the top of each radish. In a small bowl, beat together cream cheese and lemon rind until blended. Using a teaspoon or pastry bag fitted with a metal tip, fill each radish. Sprinkle lightly with pepper; cover with radish tops.

Yield: about 12 portions.

 
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This page originally published as a Global Gourmet Today column in 1998.

Copyright © 2007, Kate Heyhoe. All rights reserved.

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This page modified January 2007


 

 
 

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