Watermelon Radish Bites

By Hot Knives from February 6, 2008

watermelon%20radshes%20big.jpg

On the eve of Super Bowl Sunday, we threw a Hot Knives dinner party. Jokes were made about making “nachos” out of Portuguese thistle rennet cheese and Egyptian fava beans, or terriyaki tofu burrito bites (shudder, barf). But without thinking about it, we really did stumble upon our own kind of couch-potato small plates menu of wintery finger foods. Football worthy, even Oscars material!

First up, a cold platter of thinly sliced “watermelon radishes” (named for their starbust pink coloration) topped with a dollop of turnip-horseradish mash and a small square of French butter and sea salt. Best of all, both this dish (below) and the second one (which is on the way) require next to no cooking, mostly just prep time and decoration geekiness. So you can spend quality time with your guests. Maybe even just turn the TV off.

Watermelon Radish Bites

watermelon%20rad%20small.jpg

1 turnip
1 small potato (a purple Peruvian would work awesomely)
3 Tbs. butter (or olive oil)
1 clove garlic, minced
1 tsp. horseradish (fresh, grated or even horseradish mustard works)
1/4 cup heavy cream
1/4 cup vegetable stock
salt and white pepper to taste
1 watermelon radish
2 Tbs. French butter (optional)

1. Bring a small saucepan to a rolling boil. De-stem your fugly turnip and and toss it in your water. Add potato and let both cook until just tender to a knife blade, about 7-8 minutes. Remove, rinse with cool water and set aside.

2. In the same saucepan, heat your butter or oil. Add garlic and horseradish for a quick sauté on medium heat. Add the potato and turnip and cook for five minutes while attempting to mash with a wooden spoon. Finish the job with a handheld mixer (seriously, buy one!).

3. Slice the radish into paper thin spheres or semi-circles and arrange on a platter to serve. Top with a dollop, about 1 tsp. of turnip mash, and a small chunk of fresh butter. Sprinkle each piece with a couple coarse grains of sea salt.

Beverage: Dogfish Head’s 120 Minute IPA
Soundtrack: Miles’ Davis, Sketches of Spain

<< | Posted on February 6, 2008 at 7:52 AM | >>

Comments (4):

Dudes, totally gotta let me know next time you get your hands on some DFH120MIPA. Yes, I actually just typed it out like that. Kind of makes it sound like some top secret formula.

Also, those pictures make me want to melt cheese onto watermelon. Has anyone ever done that? Maybe a bit like melting some cheddar on top of some apple pie. Num num num.

Posted by Dave @ February 6, 2008 6:42 PM

on top chef season two, sam made a really unsuccessful watermelon and (i think) gorgonzola salad. he said everyone loved it back at his restaurant, but chef tom and padma lakshmi wanted to barf. beware.

Posted by samantha @ February 7, 2008 9:33 AM

There is no actual watermelon used in this dish! Also, fuck top chef...

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Posted by Evan @ February 7, 2008 9:42 AM

http://notquitevegan.blogspot.com/

found something that might interest you guys. xxA

Posted by alexia pellegrini @ February 7, 2008 1:27 PM

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