A few weeks ago I saw a recipe for “wine butter” on Pinterest, and I reacted just like you are right now. (And if you aren’t reacting all “hold the phone” or “what a time to be alive” you need to get your priorities in order.)
So yeah, I pinned that recipe and whipped it up the following weekend. There were several different wine butter recipes, but I opted for a Port + White Cheddar Combo. The recipe (see below) is simple: stick everything in a food processor, roll into a log, and freeze. Let it soften when you’re ready to eat it. . .and then spread that stuff on EVERYTHING. Crackers. Yes. French Bread. Yum. Garlic Bread. Double Yum. Mac + Cheese. YES PLEASE. Yes, you read that right. Put a generous slab in with some cooked shells and add some milk + extra white cheddar for some seriously delicious mac + cheese (no pics of this because I ate it too fast).
XO – Courtney