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.

Summer Veggie Sandwich with Goat Cheese Dill Spread

OK, so I may be jumping the gun since summer doesn't officially start for another few weeks.  However, it sure feels like summer here and as I walked through the Santa Monica Farmer's Market last week I felt compelled to make a delicious summer sandwich.  Made with some beautiful vegetables of the season and paired with a delightful creamy goat cheese dill spread.  To accompany this yummy sandwich I added one of my favorite salty foods, potato chips.  These are not you regular potato chips however, they are herbed potato chips from Real Simple.  I am a huge fan of Real Simple and have to say if not for this wonderful magazine I wouldn't have found some of my favorite party food go-tos.  You can find the potato chip recipe here. 

Both recipes are so easy to make I know I'll be making them all summer.  Oh, and the goat cheese dill spread is a great substitute for your usual veggie dip too (do I hear 4th of July party food)!  

Goat Cheese Dill Spread

Ingredients

8 ounces goat cheese, at room temperature

1 tablespoon olive oil

1 lemon, juiced

1/4 cup fresh dill, finely chopped

Salt and pepper to taste

Place the goat cheese, olive oil, lemon juice and fresh dill in a small mixing bowl.  Stir to combine all ingredients well.  Salt and pepper to taste.  Goat cheese spread can be stored in the refrigerator for up to 2 weeks.

Summer Veggie Sandwich

Ingredients

2 slices of bread of choice, toasted (I used La Brea Toasted Sunflower Honey Bread)

2 slices cucumber, sliced length wise

2 large slices heirloom tomato

1/4 cup broccoli sprouts, washed 

1/4 avocado, sliced

1-2 tablespoons goat cheese dill spread

Spread the goat cheese dill spread on both slices of the toasted bread.  Layer the cucumber, heirloom tomato, sprouts and avocado on one piece of the prepared bread.  Top with the other slice of prepared bread.  Slice in half and serve with herb potato chips.

Note: Substitute any of your favorite summer veggie in this sandwich and let us know how it turns out!