This is a little fun decadent idea I pick up when we went for our Jackson Triggs meal and tour.  After our party last week I had two opened bottles of merlot and even though occasionally I drink red wine, it’s not my favourite and I lean toward the (nummy) white ones.  I asked the chef how to make that delicious butter and even though I didn’t get measures from him, here is my first try:

Reduce 1.5 cups merlot, gentle boil until there was about 4 teaspoons left. (hindsight, use 3 cups and reduce to 6 tsp)

I used an unsalted butter (hindsight, use salted)  1/4 lb softened and whipped it with 2 tsp. of the merlot reduct (hindsight use 3 tsp.)

Whip it good!

Very creamy and I did get a hint of merlot taste but not strong enough to say Wow!  Merlot!  (see hindsights) I have to admit, the colour is so unusual it on it’s own has that wow factor that gives the entire meal that special touch. 

Just to up it a bit more, I used my pastry bag to make it into rose buds and am now freezing them.  When I want to give that something special, I will sit a piece of fresh french bread on your side plate with it’s own little rose bud butter.     Don’t forget to click for the full effect.