This recipe is featured in our December 2015 Food + Entertaining article, Check a few more things off your list! Fantastic stocking stuffers and delicious holiday recipes. Round out your holiday menu with these go-to recipes from Danielle Rollins’ book Soirée: Entertaining with Style.
Radish, Goat Cheese, and Preserved Lemon CanapésCourse: Appetizers
1⁄2 cup sugar
1⁄2 cup sea salt, plus more to taste
Zest of 3 lemons, plus 11⁄2 tablespoons lemon juice (about 1⁄2 lemon)
30 round radishes (preferably Easter Egg radishes)
8 ounces chèvre (soft goat cheese)
Freshly ground black pepper
1⁄4 cup olive oil
Chive tips (for garnish)
- Pour 1 cup water, sugar and salt in a small saucepan over high heat and bring to a broil. Zest lemons with a bartender’s zester to make long strips with no pith. Pour the boiling water over the lemon strips in a heatproof container and cover; let steep at least 30 minutes.
- Cut the tops and bottoms off the radishes so they sit evenly on a tray. Use a small melon baller to hollow out the inside of each radish.
- Mix goat cheese in a bowl with salt, pepper, oil and lemon juice. Place cheese mixture in a piping bag with a star tip. Pipe goat cheese into radishes.
- To serve, garnish each with a chive tip and a ribbon of preserved lemon.