Butter with sea salt and radishes as a snack was a revelation for me. So very French and sophisticated. This one’s just taken up a notch. Add it to some toast (maybe with slices of cheddar) and you’ve got a perfect afternoon snack.
Compound butter is incredibly easy to make, and somehow really impresses people. Make sure to use unsalted butter so you can control the saltiness. Herbs and citrus zest are obvious companions, but get creative! My grandmother’s cousin Dorothy used to make cranberry butter for Thanksgiving, with finely chopped cranberries, sugar, and lemon zest. YUM!