CREAMY RADISH DIP
Makes about 2 cups.
Note: From "Fresh Farm Nation," by Martha Holmberg.
• 1 (8-oz.) pkg. cream cheese, softened
• 4 tbsp. unsalted butter, softened
• 1 to 2 garlic cloves, minced, optional
• 1 tsp. Worcestershire sauce; more as needed
• 1/2 tsp. fresh lemon juice
• 1/2 tsp. celery salt
• 1/8 tsp. paprika
• Dash of hot sauce, optional
• Kosher salt
• 1 c. finely chopped radishes
• 1/4 c. finely chopped green onions, white and light green parts only
• Fresh vegetables and crackers, for serving
Put the cream cheese, butter, garlic, Worcestershire sauce, lemon juice, celery salt, paprika, hot sauce and salt to taste into a medium bowl. Mix with a wooden spoon until well combined (you can also use a mixer on low speed, if you like). Stir in radishes and green onions. Chill for several hours to allow the flavors to blend.
Taste and add more salt, Worcestershire sauce or hot sauce, if needed, but be careful not to let the Worcestershire sauce overwhelm the delicate flavors. Serve with fresh vegetables and crackers.
Serves a lot.
Note: From "The Lee Bros. Simple Fresh Southern," by Matt Lee and Ted Lee.
• 1/2 lb. round red radishes, trimmed, at room temperature
• 6 tbsp. unsalted butter, completely softened
• 1/4 tsp. kosher salt, or 1/2 tsp. Maldon salt
• 1/8 tsp. freshly ground white or black pepper
• About 24 thinly sliced rye toast points, unsalted crackers or celery sticks
Put the radishes in the bowl of a food processor and pulse until the radish is chopped into very fine dice, 4 or 5 (3-second) pulses. Transfer contents to a length of cheesecloth or a double thickness of paper towels and wring out excess liquid.
Transfer to a medium bowl and add 4 tablespoons butter. With a rubber spatula, cream radish and butter together, adding more butter 1 tablespoon at a time, until mixture comes together in a smooth, pliable mass.
Transfer mixture to a 2-cup ramekin or bowl, sprinkle salt and pepper over top, and serve immediately. (The butter will keep, covered with plastic, in refrigerator for up to 2 days. Remove from refrigerator 15 minutes before serving to let it soften. Sprinkle the salt and freshly ground pepper over the radish butter before serving.)
Note: From "How to Cook Everything," by Mark Bittman.
• 2 tbsp. butter
• 1 tbsp. canola or other neutral oil
• 1 lb. radishes, more or less, trimmed
• Salt and freshly ground black pepper to taste
• 1/4 c. chicken, beef or vegetable stock, or white wine
• 1 tbsp. balsamic or other vinegar
• 1 tsp. sugar
• Minced fresh parsley leaves for garnish
Combine butter and oil in medium to large skillet that can later be covered; turn heat to medium. When butter melts, add radishes and cook, stirring, until they are coated with butter, just a minute or two longer. Season with salt and pepper.
Add stock or wine, vinegar and sugar; stir and cover. Turn heat to low and cook until radishes are barely tender, about 5 minutes.
Uncover and raise heat to medium-high. Cook, stirring, until radishes are glazed and liquid is syrupy, another few minutes. Taste and adjust seasoning, sprinkle with parsley and serve.