In the early days of summer, crisp mild radishes taste like a lazy day rowboat on a glassy lake. Serve them atop torn baguette pieces with a ginger butter compound and time stalls.
In one bite, a loon gives a shrill call then dives into quiet liquid. The lake ripples. A book in one hand, an oar in another, the flavors move slow, circles in water. Sweet ginger spice. Toasty sesame cream. Cold radish slivers dusted with salt crystals. Sun moves orange pink across the sky. It slips behind a line of green maples as the boat meets the sandy shore. Radish rounds on buttery baguette. The loon floats a small, quiet dusk.
Radish Ginger Butter Sandwiches
adapted from Bon Appetit (April 2008)
4 tablespoons unsalted butter, room temperature
1 tablespoon fresh ginger root, finely chopped
1 tablespoon toasted sesame seeds (finely ground)
2 1/2 tablespoons raw honey
1/4 teaspoon dark sesame oil
2 small pinches coarse sea salt
16 1/4-inch-thick baguette slices
10 radishes, thinly sliced
Soak radishes in cold water. Toast sesame seeds in a skillet over medium heat for 5-7 minutes, until golden brown and toasty smelling. Grind sesame seeds in a small coffee grinder, food processor, or dry container of a Vita-Mix.
Mix butter, chopped ginger root, ground sesame seeds, raw honey, sesame oil, and 1 pinch of sea salt in a small bowl. Smear each bread slice with ginger butter and cover with a thin veil of overlapping radishes. Sprinkle with 2nd pinch of sea salt.