Skip to main content
Epicurious

Radishes and Butter Curls

5.0

(1)

A serving tray with a bowl of radishes and a plate of butter curls.
Photo by Joseph De Leo, Prop Styling by Anne Eastman, Food Styling by Rebecca Jurkevich

This festive hors d'oeuvre, which appeared in Gourmet’s 1970 Thanksgiving menu, is all about the presentation and pairing of peppery radishes and creamy butter. It instructs you to use a butter curler, a tool that resembles a hook with a handle, about the same size as a vegetable peeler, which shaves delicate tendrils of butter that can be formed into little loose curls or more compact decorative egg shapes.

This recipe is a part of our ‘70s-themed vintage Thanksgiving menu.

See Related Recipes and Cooking Tips

Read More
Brussels Sprouts Latkes
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Okonomiyaki Tater Tots
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Charred Cabbage With Shrimp Paste Butter
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
Not-So-Secret Burger Sauce
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Passion Fruit Curd
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Kimchi Bloody Mary
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.
Tater Tots Tossed in Date Butter
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.