RADISH WITH BUTTER AND SALT
Sliced radish and butter, finished with a pinch of salt is a simple French snack where the butter cuts the hot pepperiness of the radish, giving you an indulgent low-carb treat in seconds. I use butter very rarely, otherwise, but it does work here. This is my homemade version of the popular French snack. Use the best radishes you can find (the greens should be bright and not wilted, and the radish should be firm) and quality butter at room temperature.
Provided by Suzy Karadsheh
Categories Snack
Time 5m
Number Of Ingredients 3
Steps:
- Cut each radish in half and arrange them flat side-up. Spread a little butter on each half and finish with a pinch of salt.
- Alternatively, you can serve the trimmed radishes whole with only a little bit of the top cut off. Serve a side of room temperature butter and flakey salt in two small dishes for dipping.
Nutrition Facts : Calories 19.2 kcal, Carbohydrate 0.3 g, Protein 0.1 g, Fat 2 g, SaturatedFat 1.3 g, Sodium 309.9 mg, Fiber 0.1 g, UnsaturatedFat 0.6 g, ServingSize 1 serving
FRENCH BUTTERCREAM
French buttercream may not be as popular as the Italian or Swiss variety, but it is just as light and creamy. Plus, it is richer and a deeper shade of pale yellow from extra egg yolks. It makes a great cake filling and frosting.
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield about 4 cups
Number Of Ingredients 5
Steps:
- Place the whole eggs and yolks in the bowl of an electric mixer fitted with a whisk attachment. Beat on medium-high speed until the eggs are pale yellow and thick, about 5 minutes. (The eggs will hold an indent made with your finger for a few seconds.)
- Meanwhile, pour the sugar and 1/3 cup water in a medium saucepan set over medium heat. Attach a candy thermometer to the side of the pan and bring to the soft-ball stage, without stirring, 240 degrees F.
- Begin whipping the eggs again on medium-high speed and slowly drizzle in the hot syrup, aiming the syrup between the side of the bowl and the beaters. Continue to whip until both the bottom of the bowl and the mixture are cool, 10 to 15 minutes. The mixture should be thick, but will not form a peak at this point. Beat in the salt.
- While still beating on medium-high, add the butter, a few pieces at a time. As the butter is added, the buttercream may appear to thin out some, but it will thicken into firm peaks once all of the butter is added. Beat in the vanilla extract.
- Use right away or refrigerate in an airtight container overnight. The buttercream may need to be beaten again to smooth out before using.
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