ARWC 2006 Chocolate & Wine
Butter recipes for Chocolate Marble Bread (bread and recipes courtesy of MadderLake Cafe)
Tomato, bacon and herb butter
6 slices smoked bacon, cut up
3 cloves minced garlic, crushed
2 Tbsp olive oil
2 Tbsp minced carrot
1/2 cup Devonian Red
2 cups tomato puree
1/4 tsp hot red chili flakes
1 bay leaf
1/4 tsp dried thyme leaves
1/4 tsp dried oregano leaves
1 tsp dried basil leaves
1 Tbsp finely minced fresh oregano
1 Tbsp finely minced fresh parsley
1/2 lb (2 sticks) unsalted butter, room temperature
Salt and black pepper to taste
In a heavy saucepan, sauté the bacon until crisp. Remove half the bacon and set aside. Into the pan add the olive oil, garlic and carrot, sauté briefly. Add the wine, cook down by half. Add the tomato puree, chili flakes and dried herbs. Simmer until the carrots are soft. Puree the sauce until smooth, return to pan, and cook over medium-low heat until thick. Put into a non-reactive container and let cool.
Mince the reserve bacon and add to the butter along with the fresh herbs. Beat the cooled tomato sauce into the butter a little at a time until well incorporated. Season with salt and pepper. Use immediately or refrigerate. Serve at dinner with your favorite bread or rolls with Devonian Red.
White Chocolate, Pink Grapefruit & Oregano Butter
2 1/2 oz. white chocolate, melted
1 lb (4 sticks) unsalted butter
2 tsp chopped fresh oregano
2 Tbsp. frozen pink grapefruit concentrate
1 tsp lemon juice
salt to taste
Beat all ingredients together until smooth. Use immediately or refrigerate.
Serve with you favorite bread or rolls for a brunch gathering with a small glass of our Sweet Dream.
Madderlake Café is located on Route 14 in Kashong, about 5 miles south of Geneva on the west side of Seneca Lake. The folks at the café made the raised chocolate milk bread along with the two butters.
