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Cabernet Butter
Makes ¼ pound
1 cup Cabernet Sauvignon
1 medium shallot, minced
1 stick unsalted butter, softened
Salt and freshly ground black pepper, to taste
1. Combine wine and minced shallot in a small sauté pan over medium-low
heat. Simmer until liquid has reduced to about 2 tablespoons. Set aside to cool
completely.
2. Using hand mixer on medium speed, beat butter until uffy; add cooled wine
reduction and beat on low speed to incorporate. Increase speed to medium and
beat until mixed well; taste and season as needed with salt and pepper.
3. Transfer avored butter to a sheet of plastic wrap. Form butter into a cylinder
about 1½-inches in diameter. Close plastic wrap around cylinder and twist ends to
seal. Refrigerate (or freeze) until rm.
4. Just as a sizzling steak comes off the grill, top with a ¼-inch thick slice or two of
cabernet butter. Also delicious on grilled duck breasts and venison or lamb chops.
Make It Ahead: Wrap log of avored butter in waxed paper; place in a zip-top
freezer bag and freeze for up to 1 month.
Cream Cheese Olive Nut Spread
Serves 8
6 ounces cream cheese, softened
½ cup mayonnaise
½ cup finely chopped toasted pecans
1 cup finely chopped salad olives
2 tablespoons olive juice
1/8 teaspoon cayenne pepper, or to taste
Crackers, celery or crostini, as an accompaniment
1. Using hand mixer on medium speed, beat cream cheese until completely
smooth.
2. Add mayonnaise, pecans, olives, olive juice and cayenne, and beat until mixed
well.
3. Cover and refrigerate 24 hours before serving. (Note: The spread will be
somewhat runny until it has had time to rm up in the refrigerator.)
4. Serve with crackers or your favorite accompaniment.