Recently, we were invited to a cheese and saké tasting at the French Cheese Board in New York City. Think you should sip saké only with Japanese food? Think again.

While it doesn’t seem intuitive, the the traditional Japanese drink, brewed by fermenting rice, has a broad range of flavors and styles that pairs with various foods. Like wine, it’s a global beverage.

Saké is made from four ingredients: rice, water, yeast and koji, an enzyme. Saké is fermented and brewed like beer, but served like wine. It is also characterized as a wine because of its alcohol content is similar.

Think of saké as you’d think of white wine. A bolder saké can stand up to spicy cuisine, like Indian food. It can also pair well with French dishes. A milder sake is better with delicate flavors like sushi and sashimi.

Now for the cheeses: Another reason saké pairs well with cheese is that both contain lactic acid. Most aged cheeses go better with bolder sakés, fresh cheeses (like chèvre) with milder ones. With aged cheeses, we personally like:

 
As with white wine, serve saké semi-chilled, around 60°F.

The journey to knowledge includes trying what you can get, and seeing how you like it. That goes with both sakés and cheeses.

 
WHAT CHEESES SHOULD YOU CHOOSE?

Your favorites! We’re serving saké and cheese today, for Mother’s Day, with Truffle Tremor, a truffle cheese; Point Reyes Blue Cheese; Red Hawk, a strong, Muenster*-style cheese from Cowgirl Creamery; and a Brie. The first three cheeses are from Marin County, north of San Francisco; Brie is imported from France.

If you want to see what pairings others have done, check out the website TrueSake.com, written by a sommelier who recommends his top three cheese pairings with particular sakés; and look for similar content online.

If you’re not sure about taking this on by yourself, ask your local cheese store to set up a tasting. Here’s a report from CurdNerds on a tasting at Murray’s Cheese in New York City.

More to discover:

 
*That’s Alsatian Muenster, not the mild American “munster.”

Here, the conventional olive or lemon twist is replaced with with microgreens and a large, stemmed caper berry: arty and pretty.

Use your favorite Martini recipe or this one:

RECIPE: CLASSIC DRY VODKA MARTINI

Ingredients Per Drink

Make it pretty for Mother’s Day. Photo courtesy Gresy Goose.

Preparation
1. COMBINE ingredients in a shaker with ice. Shake and strain into a Martini glass.

2. GARNISH and serve.
  

If you still haven’t settled on a dessert for Mother’s Day, here’s the easy way out.

You can make cupcakes like these, from SweetStreetDesserts.com, simply by purchasing plain cupcakes and topping them with a large piece of candy.

Instead of sprinkles, the idea is to have one chocolate “centerpiece” to top the cupcake. Consider:

It’s easy to put together a spring salad of asparagus and radishes. Most of us are familiar with the crimson radish, and maybe even black radish and white radish (the shredded daikon served with sashimi).

If you’re lucky, you’ve enjoyed the beauty of a watermelon radish (photo # 3) or another specialty radish (photo #4—check your farmers market).

If you’re a radish lover, take a look at these heirloom radishes. We’d never seen the Chinese Green Luobo Radish (Qingluobo), with lime-green skin and flesh; and the purple-skinned Malaga Radish that looks like a beet.

Some radishes are small globes, others have pointy tips, still others are the shape of carrots or turnips.

The amazing Rat’s Tail Radish from Thailand doesn’t look like a radish at all. It’s a very long, slender green pod with radish “seeds” inside, and was grown in U.S. gardens in the 1860s. The Zlata Radish from Czechoslovakia is the color of gold beets.

Radishes, botanically known as Raphanus sativus, are actually cabbage relatives that originated in Asia. They are a member of the Brassicaceae family of vegetables that is famed for its anti-carcinogenic properties.

There are small varieties for salads and radishes the size of potatoes that in pre-refrigeration times could be stored through the winter.

 
Growing radishes is easy. You can plant salad radishes in spring through fall in most locations. Repeated plantings ensure you’ll have fresh radishes until the frost.

Whether you buy them or grow them, celebrate spring with this refreshing radish and asparagus salad. It’s from Katchkie Farm in Kinderhook, New York, which uses its micro arugula in the recipe.

> The history of asparagus.

> A brief history of radishes is below.

 
RECIPE: SPRING RADISH SALAD WITH ASPARAGUS & BLOOD ORANGE VINAIGRETTE

Ingredients For 3 Servings

 
For The Blood Orange Vinaigrette

 
Preparation

1. PEEL the asparagus and blanch in salted boiling water then shock in ice water, drain and reserve.

2. PREPARE the Blood Orange Vinaigrette. Whisk together the orange juice, vinegar, minced shallot, salt and pepper. Add the olive oil while continuing to whisk. Taste and adjust seasoning as necessary.

3. TOSS a bit of the vinaigrette with the asparagus.
4. WASH and trim the tops of the radishes so that some of the green is left. Cut each radish into four wedges and reserve. Peel the oranges, being careful to remove all of the pith, then separate the segments. Set aside and keep the orange remnants to use for the vinaigrette.

5. TOAST the pistachios in a dry skillet over medium heat. Remove and set aside to cool.

6. PLACE the radishes, oranges, and pistachio in a salad bowl, then add the lemon juice, olive oil, salt, and pepper. Toss together and adjust the seasoning to taste.

7. PLATE: Place four asparagus on each plate. Spoon the radish mixture on top. Garnish with some micro arugula and drizzle with vinaigrette.

______________

*If you can’t find blood oranges, see if the fresh juice section of the store has blood orange juice. Or, substitute orange or tangerine juice.

†Substitute white wine vinegar.

‡Substitute other microgreens or sprouts.

[1] Start with the asparagus (photo © Good Eggs).

Next, pick your radishes. But instead of the familiar Red Globe radish… (photo © SweetGreen).

[3]…How about some watermelon radishes from a specialty produce store… (photo © High Mowing Organic Seeds).

[4]…or something even more special from the farmers market, like these purple ninja radishes (photo © Sid Wainer & Sons)?

[5] This version has a sprinkling of sesame seeds (photo © Taste Of Home).

Radishes, a root vegetable, originated in China thousands of years ago. Wild varieties can still be found there.

In prehistoric times, the radish spread to Middle Asia, where many different forms were developed. Soon afterward, the radish spread to the Mediterranean.

Radishes were extensively cultivated in Egypt during the time of the Pharaohs. Ancient records show that radishes were eaten before the pyramids were built. The first written records that mention radishes come from 3rd century B.C.E. [source].

They became an important food in ancient Greece and Rome, as well. But the radish did not spread throughout the rest of Europe until much later.

 
There are five common radish varieties grown in the U.S. The most well-known variety is the Red Globe radish (photo #2), small (1-4 inches) with red skin and white flesh. It is commonly eaten whole or sliced on salads.

The other radishes grown in the U.S. are the black radish, daikon, California Mammoth White, and White Icicle. You may also find exotic varieties like the Purple Ninja (photo #4).

Radish leaves are edible. Use them in your own salads, soups (especially potato soup), or sautéed as a side dish. (Guinea pigs, hamsters, and rabbits are also big fans of the leaves.)

The leaves also look pretty as crudites or plate garnishes

Fun fact: The “hot” flavor of the radish is found in the skin. If you peel the radish, you lose the heat—and most of the flavor [source: USDA & Wisconsin Department Of Public Instruction].

Radish is a rich source of ascorbic and folic acid, potassium, vitamin B6, riboflavin, magnesium, copper, and calcium.

When buying radishes, choose smaller ones: they have a better flavor and texture.

If you cut off the tops of the radishes when you buy them and store them in plastic bags, they can last up to two weeks in the fridge.

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

The great chef Thomas Keller, inventor of “Oysters and Pearls,” created a splendid first course with fresh-shucked oysters in a pearl tapioca sabayon, garnished with osetra caviar (today it’s domestic white sturgeon caviar, due to import restrictions).

Here’s a video, here’s the recipe).

Keller’s inspiration was a box on tapioca pearls he noticed on a shelf. He turned the tapioca into something savory instead of the conventional sweet pudding, thinking “Where do pearls come from? Oysters.”

The iconic dish came together just like that.

While we can’t get enough of Oysters and Pearls, here’s an easier take on the dish that you can make for Mother’s Day or other special occasion.

Serve this course with a dry white wine or saké.
 
RECIPE: OYSTERS & PEARLS

Ingredients

 
Preparation

1. DRESS the seaweed with some yuzu or rice wine vinaigrette so it can be eaten as a salad.

2. CREATE a seaweed bed on each serving plate, topped with the oysters.

3. TOP each oyster with pearls of caviar. Decorate the plate with the cherry tomatoes and lime wedge.