Our first book club meeting was this weekend at my house and I wanted to make up some quick appetizers for everyone so I went to the Farmers Market on Saturday to see what was looking good. I recently saw a recipe on tastespotting (food porn at its finest) for Walnut-Miso Butter with Radishes on Baguette and decided to try it out. The recipe that I saw really wasn’t a recipe it was a few beautiful pictures and then the writer said that she didn’t have a recipe and the rest of the article was finished in Japanese?!?! So I just had to wing it.
I really enjoyed the Walnut-Miso Butter especially when paired with the radishes. I decided to add a couple tablespoons of Champagne Vinegar to the butter to help cut the saltiness of the Miso. The radishes that I got at the farmers market were pretty mellow in taste, but the radish greens really packed a punch and just tasted so delicious with the Miso Butter.
Walnut Miso Butter with Sliced Radish and Radish Greens
- 3 T White Miso (room temp)
- 6 T Unsalted Butter (room temp)
- Handful of Toasted Walnuts
- 2 T Champagne Vinegar
- 4-6 Thinly Sliced Radishes
- Handful of Radish Greens
- In a food processor mix up the butter, miso and walnuts
- Gently heat the Champagne Vinegar in a small sauce pan and slowly pour it in the butter mixture until desired consistency
- Thinly slice radishes
- Slice Baguette
Assemble the baguette by spreading about a teaspoon of the miso mixture, top with sliced radishes and radish greens.
Quick Strawberry Jam
- 1 pint of strawberries
- 1/2 cup of sugar
- 1 vanilla bean
- a little lemon zest
- wash and cut up strawberries
- run a sharp knife down the middle of the vanilla bean
- put sliced strawberries, vanilla bean and 1/2 cup of sugar and zest in a medium pot and turn heat on to medium
- let simmer 30-60 minutes until you can run your finger down the middle of the spoon and the jam doesn’t ooze back together.
- I like to take the vanilla bean out before I add the jam to the jar, but you can leave it in
- This makes enough jam for a small 5 oz jar that you would eat right away. I didn’t sterilize the jar, but I did wash it in extremely hot water before adding the jam.