Viking VHMD Use and Care Manual - Page 12

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 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 1½-inches in diameter. Close plastic wrap around cylinder and twist ends to seal. Refrigerate (or freeze) until firm. 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 flavored 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 firm up in the refrigerator.) 4. Serve with crackers or your favorite accompaniment. 12