Thursday, May 28, 2015

Fresh Radishes With Flavored Salts and Butter

  • Source: MarthaStewart.com
  • 3 tablespoons whole fennel seeds 
  • 2 tablespoons whole cumin seeds 
  • 2 cups coarse salt 
  • 2 teaspoons ground paprika 
  • 1 1/2 teaspoons cayenne pepper 
  • 24 medium radishes, trimmed 
  • 8 tablespoons (1 stick) unsalted butter, room temperature 

DIRECTIONS 

  1. Toast fennel seeds in a dry skillet over medium heat, shaking pan continuously, until aromatic, about 4 minutes. Transfer to a spice grinder; grind until seeds are no longer coarse. Repeat with cumin seeds. 
  2. In a small mixing bowl, stir ground fennel seeds into 1/2 cup coarse salt; transfer to a small serving bowl. Wipe out mixing bowl, then mix ground cumin seeds into 1/2 cup coarse salt; transfer to another small serving bowl. Wipe out mixing bowl, then stir paprika and cayenne pepper into 1/2 cup coarse salt; transfer to a third serving bowl. 
  3. Arrange radishes on a serving platter. Pour the remaining 1/2 cup salt into another serving bowl. Transfer softened butter to a slightly larger bowl. Serve.

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