| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Japanese | Appetizers, Seattle tim | 6 | Servings |
INGREDIENTS
| 4 | tb | Lightly salted butter, softened |
| 1 | tb | Sour cream |
| 1 1/2 | ts | Fresh dill, minced |
| 1 | tb | Edible, mild-flavored wildflower petals, lightly chopped* |
| French baguette, (about 1/2 loaf) | ||
| 1 | bn | Radishes, (10 or 12 radishes) |
| Extra edible flowers for garnish, if desired |
INSTRUCTIONS
1. To make the Petal Butter: Whip together the softened butter and sour cream in a small bowl until well incorporated and fluffy. Then fold in the dill and chopped, edible flower petals. 2. To assemble sandwiches: Thinly slice radishes with a sharp knife or a Japanese mandoline.** With a serrated knife slice the baguette into thin, 1/8- to 1/4-inch slices. (You should have 24 to 26 slices. Extra bread can be saved for another use.) 3. Spread each bread slice with petal Butter, then top with slices of radish. Place sandwiches on a platter and sprinkle a few edible flower petals over sandwiches, if desired. Chef's Notes: *Borage, Johnney-Jump-Ups, calendula and rose petals make a pretty petal combination for this recipe. It is always very important to know that the petals you're using are edible and have not been sprayed. Gourmet grocers or farmers markets usually carry edible petals in the spring and summer. **A Japanese mandoline is a handy slicing machine that makes very thin-sliced or matchstick vegetables. Well-stocked Asian markets carry this tool. Copyright 1997 by Kathy Casey. Recipe by: Seattle Times 4/2/97 (Kathy Casey) Posted to MC-Recipe Digest V1 #558 by Rooby <MsRooby@sprintmail.com> on Apr 08, 1997
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