I luv radishes! I’ve done the radish/butter thing, which is a great combo. I even roasted them – good, too! Then I got to wondering what else to do with these crunchy, spicy roots. And I thought it might be nice to temper their heat a tiny bit with something besides butter. It’s milky smooth, and it tastes really good with radishes, and even better with a little honey and salt sprinkled on top. This is an elegant, easy low-carb canapé that will impress guests at any get together.
for the mascarpone (it's really easy!):
- 2 cups heavy cream
- 1 tablespoon fresh Meyer lemon juice, or regular lemon (will be slightly tangier)
- large square of cheesecloth, 4 layers thick
- In a small saucepan, heat cream to boiling. Continue boiling for 5 minutes. Watch the heat - don’t let the cream boil over.
- Remove pan from heat and stir in lemon juice. Let cool, about 15 minutes.
- Fit a medium-sized mesh sieve over a medium bowl. Place cheesecloth square over sieve. Pour thickened cream over cheesecloth-lined sieve. Fold the ends of the cheesecloth over. Cover the bowl with plastic wrap. Lay a small dish or two over the top to weigh down the cream slightly. Refrigerate in the sieve overnight. Turn mascarpone out into a bowl, cover and refrigerate until ready to use.
for the radishes:
- 1 big bunch chubby radishes, sliced ¼” thick
- acacia honey, or other mild honey
- chunky sea salt
- homemade mascarpone, or good-quality store bought
- Plate the radish slices. With a small spoon or two, place a dollop of mascarpone on each radish slice. Drizzle with honey. Shower a little coarse salt over top.
- Alternatively, set all the components out on beautiful platters/bowls and let your guests dress their own radish slices with the mascarpone, honey and salt.