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.