Radish, Mascarpone, Honey, Salt

for the mascarpone (it's really easy!)

• 2 cups heavy cream (for me, pastuerized works better than ultra-pastuerized)
• 1 tablespoon fresh Meyer lemon juice, or regular lemon (will be slightly tangier)
• large square of cheesecloth, 4 layers thick

1. In a small saucepan over medium heat, heat cream to boiling. Watch the heat - don’t let the cream boil over. You are shooting for a boiling temperature of 190 degrees. On my electric stovetop, the temperature of the boiling cream fluctuates around 180 to 200 degrees F. Continue boiling for 5 minutes, stirring the bubbles down when necessary.
2. Stir in the lemon juice and cook, stirring, for about 5 more minutes, or until the cream thickens and resembles a loose bechamel sauce. Remove saucepan from heat and let cool, about 15 minutes. The cream will thicken more.
3. Fit a medium-sized mesh sieve over a medium bowl. Place a large cheesecloth square over sieve. Pour thickened cream over cheesecloth-lined sieve. Fold the ends of the cheesecloth over. Cover the bowl with plastic wrap. Refrigerate in the sieve for at least 12 hours, or overnight. If the mascarpone hasn't firmed up to my liking, I sometimes lay a small dish over the top to weight it down, and refrigerate a little longer. Turn mascarpone out into a bowl, cover and refrigerate until ready to use.

for the radishes

• 1 big bunch chubby radishes or baby turnips, sliced ¼” thick
• acacia honey, or other mild honey
• chunky sea salt
• homemade mascarpone, or good-quality store bought

1. Plate the radish slices. With a small spoon or two, place a dollop of mascarpone on each radish slice. Drizzle with honey. Shower a little coarse salt over top.
2. Alternatively, set all the components out on beautiful platters/bowls and let your guests dress their own radish slices with the mascarpone, honey and salt.