Friday, September 20, 2013

Butter Me Up!

Butter.  Secretly, well ok not secretly, one of my most favorite things in my refrigerator.  I admit to using it every morning when making either a fried or scrambled egg for breakfast and then smearing it on my toast as well.  Some may say a guilty pleasure, I say this is just part of my morning routine.

With fall officially here, I know that we (and everyone on Pinterest) are all getting out our favorite comfort food recipes.  Most of those recipes I'm sure include butter and why not kick your butter up a notch.  So what a better way to do that than add some fresh herbs and my other favorite thing in life, wine.  These wine infused compound butters have not only been great on a warm baguette and perfect for my morning breakfast routine, but are amazing for all those comfort food recipes we will all be enjoying as the leaves start to change.

Red Wine Compound Butter with Rosemary and Garlic


Ingredients
1 teaspoon olive oil
2 cloves garlic, minced
1 tablespoon fresh rosemary, finely chopped and divided in half
1/4 cup red wine (Cabernet Sauvignon)
1 stick unsalted butter, softened
Salt and pepper to taste
1 medium piece parchment paper

Heat the olive oil in a small sauce pan over medium heat.  Add the garlic and saute until fragrant, but not brown, about 2 minutes.  Add half of the rosemary and season with salt and pepper.  Add the wine and cook until it is reduced to about half, occasionally stirring.  Remove the pan from the heat and allow to cool completely.  

In a medium mixing bowl combine the butter, remainder of the fresh rosemary and the wine reduction.  Mix well, until the reduction is evenly distributed.  Place the compound butter in the center of the parchment paper and roll it up forming a log.  Refrigerate to firm and store for up to 3 weeks.






White Wine Compound Butter with Dill and Shallots


Ingredients
1 teaspoon olive oil
1/2 large shallot, minced
1 tablespoon fresh dill, finely chopped and divided in half
1/4 cup white wine (Pinot Grigio)
Zest of 1 lemon
1 stick unsalted butter, softened
Salt and pepper to taste
1 medium piece parchment paper

Heat the olive oil in a small sauce pan over medium heat.  Add the shallot and saute until fragrant and softened, about 2 minutes.  Add half of the dill and season with salt and pepper.  Add the wine and cook until it is reduced to about half, occasionally stirring.  Remove the pan from the heat and allow to cool completely.  


In a medium mixing bowl combine the butter, remainder of the fresh dill, the lemon zest and the wine reduction.  Mix well, until the reduction is evenly distributed.  Place the compound butter in the center of the parchment paper and roll it up forming a log.  Refrigerate to firm and store for up to 3 weeks.