Rita’s Recipe: Two Radish Sandwiches
I grow many kinds of radishes, from the classic round to French Breakfast. Radishes have an ancient Biblical history. They were fed to slaves and generally eaten raw. Because of their vitamin C, folic acid and potassium, radishes were a health and energy giving vegetable for the slaves.
Today you can buy a variety of radishes, so go out of your comfort zone and try some of the Daikon radishes, which are more mild than the classic radishes. Radishes get their “bite” from mustard oil and are a member of this family.
DO-AHEAD RADISH SANDWICHES WITH HERBED CREAM CHEESE
I’ve had several versions of this during my presentations at different churches for their annual tea party. Be sure and drain the radishes well so the filling isn’t too loose.
- 8 nice radishes plus several extra for garnish (thinly slice the ones for garnish and set aside)
- 6 ounces cream cheese
- 2 tablespoons butter
- 1 teaspoon fresh chives, minced
- Lemon juice, salt and freshly ground pepper to taste
- Fresh parsley, chopped fine – several sprigs
- 6 slices small bread, like pumpernickel, whole wheat, or your favorite deli bread with crusts removed and cut into small pieces, like triangles, squares, circles, etc.
Put 8 radishes in food processor (or grate on hand grater) and finely mince using pulse button. Place in sieve and press with paper towels to drain and squeeze out any liquid. Cream with rest of ingredients together in food processor. Spread on bread and garnish with sliced radishes. Can be made ahead and spread on bread a couple hours before serving, stored in fridge.
CLASSIC RADISH TEA SANDWICHES
Spread high quality butter generously over baguette slices and sprinkle lightly with sea salt or coarse kosher salt. Arrange very thinly sliced radishes on top and garnish with sprig of parsley if you have it.
Rita Nader Heikenfeld writes a weekly syndicated column and blog for the Community Press, appears every Thursday on the Son Rise Morning Show, and is the author of several cookbooks. An adjunct professor at the University of Cincinnati, she is Certified Culinary Professional and Certified Modern Herbalist, the Culinary Professional for Jungle Jim’s Eastgate, and a media personality with a cable show and YouTube videos. She lives “in the sticks” outside Batavia, Ohio with her family, where they heat with wood, raise chickens for eggs, and grow their own produce and herbs. You’ll find all her previous recipes featured on The Catholic Beat here.
Rita’s Bible Foods segment airs on the Son Rise Morning Show every Thursday morning at 7:22 am (rebroadcast Friday at 6:02 am). Tune in to hear her discuss the history behind each recipe and the scripture verses that inspired it. And of course, for cooking tips!
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