Wednesday, November 10, 2010

Radish Hors d'oeuvres

I don't often make hors d'oeuvres, but I had about 15 radishes and I didn't know what else to do with them, so I made some snacks for the Steeler's game.

Chive Cream Cheese Stuffed Radishes

10-15 radishes
1 teaspoon chopped chives
3 tablespoons cream cheese
splash of milk

Chop off the ends of the radishes so they can stand up.  Reserve the greens for radish green soup (recipe in next post).  Use a melon baller or a small knife to core the radishes.  Reserve the cores for radish deviled eggs (for recipe see below).  Mix the chives, cream cheese and milk together so you get a frosting-like texture.  Use a pastry bag or a plastic baggie with the corner cut to deliver the cream cheese to the cored radishes.

Radish Deviled Eggs

8 hard boiled eggs
2 tablespoons mayonnaise
1 teaspoon dijon mustard
2 tablespoons diced radish
2 teaspoons diced chives
Salt and pepper to taste

Remove shell from eggs and cut in half.  Remove yolks and put in a bowl and mix with mayonnaise, mustard, radishes, chives, salt and pepper.  Spoon out mixture into hard boiled egg whites.

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