the radishes would cut through the richness, yet complement the mousse and I found a recipe on the website “Cookie + Kate.” For the recipe you’ll need one bunch of radishes, white wine vinegar or apple cider vinegar, water, honey or maple syrup, salt, red pepper flakes (if you like spicy food, optional), whole mustard seeds (optional) and optional add-ins such as garlic cloves, black peppercorns, fennel seeds or coriander seeds. For my purpose, I went with black peppercorns.
The preparation is very easy; it helps if you have a mandoline. I like my OXO Simple Mandoline, it’s easy to use and cleans up wonderfully. The mandoline makes sure each slice of radish is the same thickness. I used it to slice off the bottoms and tops of the radish then made thin rounds. I put the radish slices in a pint mason jar. The brine consists of vinegar, water, honey (my choice), salt and approximately 1/2 to 3/4 teaspoon of black peppercorns. The mixture is brought to a boil then poured over the radishes.
Next comes the carrier for the mousse. Alexian sells their own crackers with flavors such as Olive Oil & Sea Salt, Rosemary & Olive Oil and Cracked Peppercorn. For one serving idea I used their Olive Oil & Sea Salt; the other I made little pâte à choux puffs. I removed a portion of the spread from the package and stirred with a fork until the mousse until it was softer and easier to spread. The mousse was spread on the crackers and on each of the puffs. For garnish, I used sliced cornichons, minced chives and chive blossoms, sliced petite heirloom tomatoes and my pickled radishes.
Yum, what an easy and delicious snack or hors d'oeuvre for guests. Both My husband and neighbor both loved them. The pickled radishes were a big hit on their own. With the official start of summer in a mere few weeks, this is an easy to make snack for yourself or guests.
Spicy Quick Pickled Radishes
Recipe adapted from The First Mess and Bon Appetit.
From the website “Cookie and Kate”
Prep time: 10 minutes Cook time: 2 minutes
Total time: 12 minutes Yield: 1-1/4 cups
1 bunch radishes
¾ cup white wine vinegar or apple cider vinegar
¾ cup water
3 tablespoons honey or maple syrup
2 teaspoons salt
1 teaspoon red pepper flakes (this yields very spicy pickles, so use ½ teaspoon for medium spicy pickles or none at all)
½ teaspoon whole mustard seeds (optional)
Optional add-ins: garlic cloves, black peppercorns, fennel seeds, coriander seeds
Notes from “Cookie and Kate”
MAKE IT VEGAN: Substitute maple syrup or agave nectar for the honey.
CHANGE IT UP: To the best of my knowledge, you can pickle any thinly sliced vegetables in this manner. Try carrot ribbons, cucumbers, red onions, cabbage and/or fennel! The thinner you slice the vegetables, the faster they absorb the vinegar solution and taste like pickles.
THAT JAR, THOUGH! It’s a Weck jar. You can buy them on Crate and Barrel’s website (affiliate link).
CAN I CAN IT? No. This recipe is a “refrigerator pickle” recipe. It is not designed for canning in a water bath, and it has not been tested for canning safety. Please do not attempt! Follow a recipe specifically designed for canning instead.
Pâte à Choux
By Daniel Gritzer
From the website www.seriouseats.com
Cook time: 20 Minutes Total Time: 20 minutes
Active time: 20 Minutes Serves: 18 puffs
1 cup (235g) water or milk (see note)
6 tablespoons (84g) unsalted butter, cut into 1/2-inch cubes
2 teaspoons (8g) sugar (optional; see note)
1/2 teaspoon (2g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight
4 1/2 ounces (128g) all-purpose flour, sifted
4 large eggs (200g)
3-quart saucier or saucepan, stand mixer, pastry bag and tip
Water or milk work in this recipe. Because of the richness of the cheese in the choux pastry, water is more than sufficient here; milk, meanwhile, will lead to deeper browning during baking.
If you want to make sure that each puff is the right size, you can prepare a template ahead of time. Take one sheet of parchment paper and, using a 1 1/2-inch round cutter as a guide, trace circles, then flip paper upside down and set it on the baking sheet.
Make-Ahead and Storage The baked gougères can be refrigerated in an airtight container for up to 3 days or, wrapped tightly in plastic and kept in an airtight container, they can be frozen for up to 1 month. To refresh refrigerated or frozen gougères, transfer to a baking sheet and reheat in a 350°F (177°C) oven until crisp, about 5 minutes.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.