Best Buttery Radishes With Honey And Chives Recipes

Radishes with Chive Butter image

Provided by Martha Stewart

Yield Makes 4 dozen

Number Of Ingredients 4

8 tablespoons (1 stick) unsalted butter, softened
2 tablespoons chives, finely chopped, plus more for garnish
2 bunches (about 1 pound) radishes, washed, trimmed, and halved lengthwise
Coarse salt, for serving

Steps:

Mix butter and chives in bowl. Transfer to small pastry bag fitted with a #70 leaf tip. Pipe butter onto radish halves. Serve on a bed of coarse salt.

Radishes with Butter and Salt image

Provided by Ina Garten

Categories appetizer

Yield 6 to 8 servings

Number Of Ingredients 11

2 bunches radishes with the tops intact
Sea salt
Good salted butter or Herbed Butter, recipe follows
1 French baguette, sliced diagonally, and lightly toasted
1/4 pound unsalted butter, at room temperature
1 1/2 teaspoons minced scallions
1 1/2 teaspoons minced fresh dill
1 1/2 teaspoons minced fresh parsley leaves
1/2 teaspoon freshly squeezed lemon juice
1/2 teaspoon kosher salt
Pinch freshly ground black pepper

Steps:

Arrange the radishes on a bed of sea salt. Spread the butter on slices of toasted bread and arrange artfully on a platter. Serve at room temperature.
Combine all the ingredients in the bowl of an electric mixer fitted with the paddle attachment on low speed until combined. Do not whip.

Radishes with Chive Butter image

Yield Makes 36 hors d'oeuvres

Number Of Ingredients 7

3/4 stick (6 tablespoons) unsalted butter, softened
2 tablespoons cream cheese, softened
1 tablespoon minced fresh chives
1/4 teaspoon freshly grated lemon zest
Tabasco to taste
18 radishes (about 2 bunches), the leaves trimmed, leaving 1 inch of the stem, and the radishes halved lengthwise
36 fresh flat-leafed parsley leaves for garnish

Steps:

In a small bowl with a fork combine well the butter, the cream cheese, the chives, the zest, the Tabasco, and salt to taste and transfer the mixture to a pastry bag fitted with a medium-sized open-star tip. Arrange the radishes, cut sides up, on a platter, put a parsley leaf on each radish half, and pipe the chive butter onto it.