Red roses and red hearts often signify romance. Christopher Clark, Bally’s assistant executive chef, creates a heart-shaped molded butter pat.
Unlike some of his peers, Clark does not rely on tomatoes to create the red color. Bordeaux wine is responsible for the heart’s coloring and flavor.
Bordeaux butter
1 cup Bordeaux wine
1 very small pinch white pepper
1/8 teaspoon crushed fresh thyme
1-1/2 teaspoons minced shallots
4 fresh basil leaves
1/8 teaspoon granulated sugar
4 ounces unsalted butter, softened
Salt, to taste
In a medium sauce pot, put in wine, pepper, thyme, shallots, basil and sugar.
Reduce over heat until liquid volume measures 1/4 cup. Strain mixture and let cool.
In a mixer put the softened butter on low. Drizzle in the reduced wine sauce. Salt to taste. Scoop into heart molds, and let chill.