Red Radishes Stuffed With Blue Cheese Food

10 GREAT RADISH RECIPES: ROASTED RADISHES & MORE!

Steps:

• Preheat the oven to 450 degrees.
• Wash the radishes and trim off the greens, saving a few leaves for a garnish.
• Cut the radishes lengthwise. Toss them in a bowl with the olive oil, finely grated garlic clove, kosher salt and pepper.
• Line a baking sheet with parchment paper. Place the radishes on top cut-side down and roast for 16 to 20 minutes until the largest radish is tender when pierced with a fork at the thickest point (exact time depends on the size of the radishes).
• Very finely chop about 1 radish leaf into a garnish, and sprinkle over the top. Serve warm.

RADISH SALAD WITH BLUE CHEESE

Steps:

• In a large bowl, whisk together mayonnaise, sour cream, vinegar, shallot, Worcestershire, 1/8 teaspoon pepper, and 1/4 cup cold water. Stir in 1/2 cup cheese, breaking up any large pieces with a fork; set aside.
• With a vegetable peeler, peel carrots into long, thin ribbons; add to bowl with dressing along with radishes and lettuce. Toss to combine; season lightly with salt. Divide among 4 bowls; sprinkle with remaining 1/4 cup cheese. Serve immediately.

RED RADISHES STUFFED WITH BLUE CHEESE

Steps:

• Trim the root ends of the radishes so that the radishes stand securely and with a 1/2-inch melon-ball cutter scoop out a small cavity from each stem end, dropping the radishes as they are cut into a bowl of ice water. (The radishes may be prepared 4 hours ahead and kept chilled in the ice water.)
• In a food processor fitted with the steel blade or in a bowl with an electric mixer, cream the butter and the blue cheese and transfer the mixture to a pastry bag fitted with a medium star tip. Transfer the radishes cavity side down to paper towels and let them drain for 5 minutes. Invert the radishes, pipe the blue cheese butter decoratively into them, and arrange the radishes on a jelly-roll pan. Chill the radishes for 1 to 2 hours, or unitl the filling is firm. Arrange the hors d'oeuvres decoratively on a platter.

BLUE CHEESE STUFFED TOMATOES

Steps:

• Slice the top third (stem side) off each tomato. Cut a small slice off each bottom so that the tomatoes are flat and able to stand up. Using a melon baller or small spoon, remove the inside of each tomato to hollow out the center. Place the tomatoes on a plate or platter. Sprinkle the tomatoes with 1/4 teaspoon salt.
• Mash the cream cheese in a bowl with a rubber spatula until it is soft and malleable. Gently fold in the blue cheese, being careful not to overmix and break the blue clumps. Season with pepper. Use two small spoons to fill the tomatoes with the blue cheese mixture. (How much will depend on the size of the tomato; small tomatoes should get about 1 teaspoon of the mixture. You can also transfer the mixture to a pastry bag or resealable plastic bag with the corner cut off and pipe the cheese mixture into each tomato.)
• Toss the chives and bacon together in a small bowl. Top each tomato with the mixture. Drizzle hot honey over the entire plate. Serve.

RED RADISH CHEESE SPREAD

Steps:

• In a bowl, beat cheese, butter, horseradish, and worcestershire with an electric mixer until smoothly blended.
• Stir in radishes and onions until well distributed.
• Season to taste with salt.
• If made ahead, cover and refrigerate for up to 4 hours; bring to room temperature before serving.
• Serve with rye crispbread and raw vegetables.

STUFFED RADISHES

Steps:

• Trim the narrow end of each radish half so that the half will stand upright and with a small melon-ball cutter hollow out a 3/4-inch cavity in each half, dropping the halves as they are hollowed into a bowl of ice and cold water. In a bowl cream the cream cheese, stir in the olives, the capers, the minced parsley, and salt and pepper to taste, and transfer the mixture to a pastry bag fitted with a 1/2-inch plain tip. Transfer the radishes, hollowed sides down, to paper towels, let them drain for 5 minutes, and pipe the cream cheese mixture into them. Garnish each stuffed radish with a parsley sprig. The radishes may be stuffed 1 1/2 hours in advance and kept covered and chilled.

RADISH SALAD W/BLUE CHEESE

Steps:

• In a large bowl, whisk together mayo, sour cream, vinegar, shallot, Worcestershire, black pepper (to taste) and 1/4 cup cold water.
• Stir in 1/2 cup cheese, breaking up any large pieces with a fork; set aside.
• With a veggie peeler, peel carrots into long, thin ribbons; add to bowl with dressing along with radishes and lettuce.
• Toss to combine; season lightly with salt.
• Divide among four bowls; sprinkle with remaining 1/4 cup cheese.
• Serve immediately.