Peachy the Magazine Holiday 2015 - Page 56

Mix & Mingle PHOTO BY WANDA KOCH RADISH, GOAT CHEESE AND PRESERVED LEMON CANAPÉS Yields: 30 canapés ½ cup sugar ½ cup sea salt, plus more to taste Zest of 3 lemons, plus 1½ tablespoons lemon juice (about ½ lemon) 30 round radishes (preferably Easter Egg radishes) 8 ounces chèvre (soft goat cheese) Freshly ground black pepper ¼ cup olive oil Chive tips (for garnish) Pour 1 cup water, sugar and salt in a small saucepan over high heat and bring to a broil. 54 PEACHYTHEMAGAZINE.COM Zest lemons with a bartender’s zester to make long strips with no pith. Pour the boiling water over the lemon strips in a heatproof container and cover; let steep at least 30 minutes. Cut the tops and bottoms off the radishes so they sit evenly on a tray. Use a small melon baller to hollow out the inside of each radish. Mix goat cheese in a bowl with salt, pepper, oil and lemon juice. Place cheese mixture in a piping bag with a star tip. Pipe goat cheese into radishes. To serve, garnish each with a chive tip and a ribbon of preserved lemon. n