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
2.Using hand mixer on medium speed, beat butter until fluffy; 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 flavored butter to a sheet of plastic wrap. Form butter into a cylinder
about
4.Just as a sizzling steak comes off the grill, top with a
Make It Ahead: Wrap log of flavored butter in waxed paper; place in a
Cream Cheese Olive Nut Spread
Serves 8
6 ounces cream cheese, softened
½cup mayonnaise
½cup 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 firm up in the refrigerator.)
4.Serve with crackers or your favorite accompaniment.
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