Open Faced Radish Sandwiches With Fresh Butter
Note: Included is the process for making fresh, sweet butter. To freshen the radishes before slicing, give them a good dunk in ice water.
• 3 to 4 tbsp. unsalted butter (see below)
• 2 slices dense whole-wheat bread or crusty baguette
• 1 lb. common red radishes or Easter egg variety, rinsed, ends removed, thinly sliced
• 1 to 2 tsp. coarse salt, to taste
Spread the bread with a very thick layer of butter. Layer the radishes over the butter. Sprinkle with salt to taste. (Use a light hand; you don’t want to overwhelm the flavors.)
To make your own butter: Fill a large bowl with ice water. Pour a pint of room-temperature heavy cream into a different mixing bowl. Begin whipping the cream, first on low speed, then raise the speed to medium, and then whip on high speed. The cream will form stiff peaks, then begin to break, then clump and cling to the beater. Keep whipping to separate the butterfat from the liquid. Once the butter has solidified, pour off the liquid (the buttermilk) and save for baking. Scoop out the butter and shape into a round ball and rinse well with cold water. Press into a small crock to remove the remaining buttermilk.