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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Sautéed Snapper on Wilted Spinach with Mulled Zinfandel Butter Ingredients:
1 (3-inch) cinnamon stick |
6 whole cloves |
6 whole allspice |
1 cup unsalted butter, divided |
1 large shallot, minced |
1 1/2 cups zinfandel |
3 tablespoons minced fresh chives |
1 1/2 tablespoons grated lemon rind |
1 1/2 teaspoons coarse sea salt or kosher salt |
1/2 teaspoon freshly ground black pepper |
Directions:
1. Place first 3 ingredients on a 6-inch square of cheesecloth; tie with string.
2. Melt 2 tablespoons butter in a medium saucepan over medium heat; let remaining butter soften. Add shallot to saucepan, and sauté 2 minutes or until tender. Add wine and cheesecloth bag; bring to a boil. Boil 15 minutes or until mixture reduces to 1/2 cup. Cool; remove and discard spice bundle.
3. Process softened butter, cooled wine mixture, chives, lemon rind, salt, and pepper in a food processor until blended, stopping to scrape down sides. Roll butter into a 7-inch log in plastic wrap. Refrigerate until firm.
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