PHOTO BY WANDA KOCH
RADISH , GOAT CHEESE AND PRESERVED LEMON CANAPÉS
Yields 30
½ cup sugar ½ cup sea salt , plus more to taste
3 lemons , plus 1½ tablespoons lemon juice ( about ½ lemon )
30 round radishes ( preferably Easter Egg radishes )
8 ounces chèvre Freshly ground black pepper ¼ cup olive oil Chive tips ( for garnish )
Add 1 cup water , sugar and salt to a small saucepan and bring to a boil .
Zest lemons with a bartender ’ s zester to make long strips with no pith . Pour the boiling mixture 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 .
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