Walnut-Miso Butter and Quick Strawberry Jam

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.

I  I also picked up a container of really cute strawberries while I was at the market and whipped up a super simple jam while Skye was napping.

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
  • Baguette
  1. In a food processor mix up the butter, miso and walnuts
  2. Gently heat the Champagne Vinegar in a small sauce pan and slowly pour it in the butter mixture until desired consistency
  3. Thinly slice radishes
  4. 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
  1. wash and cut up strawberries
  2. run a sharp knife down the middle of the vanilla bean
  3. put sliced strawberries, vanilla bean and 1/2 cup of sugar and zest in a medium pot and turn heat on to medium
  4. 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.
  5. I like to take the vanilla bean out before I add the jam to the jar, but you can leave it in
  6. 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.
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