3 tablespoons unsalted butter, softened
1 tbsp. cream cheese, softened
1/2 tbsp. minced fresh chives
1/4 tsp. freshly grated lemon zest
Tabasco to taste
1 bunch radishes, the leaves trimmed, leaving 1 inch of the stem, and the radishes halved lengthwise
fresh flat-leafed parsley leaves for garnish
In a small bowl with a fork combine well the butter, the cream cheese, the chives, the zest, the Tabasco, and salt to taste and transfer the mixture to a pastry bag fitted with a medium-sized open-star tip. Arrange the radishes, cut sides up, on a platter, put a parsley leaf on each radish half, and pipe the chive butter onto it. Serve.
From Gourmet, December 1993.