Baked Brie and honey glazed radishes

I had baked brie the first (and last) time at an LL.M. reception held by a UC Hastings professor at his home in Sausalito. I always wanted to make and bake it myself but never have. Until today. The recipe is easy enough. Spread some jam or honey on the brie cheese, wrap it in puff pastry and bake it in the oven at 180 degrees Celsius until the pastry has turned brown and crispy.




As a side dish I chose a recipe that sounded very unusual to
me: honey glazed radishes. The recipe is from
a German magazine whose name I cannot remember. You need 3 bunches of radishes.

Cut off the leaves and sweat off tbe radishes in 30g butter.

Add 2 tablespoons of honey.

Add 1 dl water and leave to simmer for 10 minutes.

I added a handful of chopped radish leaves but in the end they did not add any particular flavour.

I served the brie and the radishes with a spinach salad.


It works a treat and the dishes go really well together. The radishes are still crunchy but are a lot milder (bordering on bland) after they’ve been cooked in butter, honey and water. I think I prefer them raw!


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