Update my dinner status, I'm making this tonight.
25 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 30 Active Time: 0 : 30
US/Metric: [convert to metric]
Ingredients
- 1 bunch Radishes with tops and roots
- A few Whole cloves
Preparation
You will need a VERY sharp small knife. Be extra careful while you're carving. The idea is to cut the radish, not yourself nor anyone else.
Pick a large radish with a long shape. The root will be the tail so longer is better.
Trim off the green top leaving a small amount of stem. This will become the nose.
Pick the side of the radish that the root curves away from to be the bottom. Slice off a small area (about the size of a nickle) to let the "mouse" sit level with the tail up.
Carve the green stem down into a pointy "nose".
From another radish cut two slices about 1/4 inch thick. They should be about the same diameter. These will become the "ears".
Back about one quarter of the length from the nose to the base of the tail, cut s slot in each side of the head to slip the "ears" into. The slot should be slightly thinner than the tickness of the ears and at least 3/8 inch deep. Slip the ears into the slot on each side.
At an appropriate spot on each side of the head push in a while clove to be an "eye".
OPTIONS:
For a white mouse, peel the radish first leaving a bit of read around the nose and tail.
For other colors, peel the radish then paint it with food coloring on a cotton swab.
Use your imagination, make a punch, and have fun.
