My French host-grandmother blew me away one afternoon many years ago when she appeared at the dinner table with a plate of radishes. She then introduced the simplest of pleasures when she showed me how to eat radishes “à la Français,” which is to say cut, stuffed with sweet cream butter, and then dipped in sea salt. The magical combination of these three ingredients is still something I look forward to every spring! For a variation on the theme, I’ve made a compound butter with Fourme D’Ambert, one of my favorite blue cheeses, to add a savory zip to sweet cream butter, and create a perfect contrast to crunchy, spicy radishes!
1 stick unsalted butter, softened
4oz Fourme D’Ambert, trimmed of rind
Salt and white pepper to taste
1 bunch radishes (French breakfast are the best for their long shape)
Add softened butter and Fourme D’Ambert to mixing bowl and mash together with a fork until the butter and the blue cheese are well integrated.
Season with salt and white pepper to taste, and mix again.
Scrape butter into ramekin (or other fun shaped dish) to chill for an hour.
Meanwhile, wash and trim radishes.
With a paring knife, cut an X into the bottom of each radish and serve alongside chilled butter.
Stuff each radish with blue cheese butter in the middle of the X and enjoy!
Au revoir, French Cheese Month….bring on the Belgian and Dutch cheeses we have in store for May!