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Recipes I've Shared:
all we did was take 6 cups of our garden fresh diced rhubarb, heat till mushy in saucepan, stirring periodically, and then stir in 1 cup splenda - so good
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.
original recipe allowed for larger servings, we upped the garlic and red pepepr flakes and reduced serving size
Original recipe calls for green beans, I have switched it to corn - makes a huge amount - but it is hot, tasty & filling
A great side dish that will accompany any main course OR terrific as a main dish all on it's own.
Recipe Collections I've Shared:
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