Serves: 0
* Radish garnishes are usually made ahead to allow the shapes to "bloom." They keep well in ice water for several days. Select radish shapes according to directions. Larger radishes are easier to carve, but tend to have a stronger flavor. Wash radishes well, trimming as directed. Room temperature radishes are best for carving. Japanese daikon, a long white radish, can also be used as a garnish. Use as a garnish for Fan
You will need a small sharp knife.
Select a slender radish. Nice looking leaves can become a part of the garnish or may be removed. Cut root tip from radish. Make a series of thin lengthwise cuts through the radish to within 1/4 inch of the stem end, without cutting slices off (A). Spread slices carefully into a fan shape (B). Radish will spread more easily if soaked for a few minutes in a Salt Solution Keep leaves out of the solution or they will wilt. Rinse before using. Cover with plastic wrap until ready to use or store in ice water for a fuller fan.
Flower
You will need a small sharp knife.
Select a plump radish. Cut stem and root tip from radish. Beginning about one-third of the way down from the root end and using tip of knife, cut off five lengthwise ovals of skin, evenly spaced around the radish (A). Using tip of knife, carve five petals by slicing behind each of the ovals without cutting through the bottom (B). Carve a second set of petals behind the first row (C). Cut a deep cross design in the root end. Or, trim out remaining skin for a plain white center. Or, carefully crosshatch center by thinly slicing center in one direction, then rotate radish and thinly slice at right angles to the first cuts (D). Cover with ice water and refrigerate for several hours until flower "blooms."
This Radishes recipe is from the All-Occasion Appetizers Cookbook. Download this Cookbook today.
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