Blue Cheese Mustard Caper Butter Recipe
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Blue Cheese Mustard Caper Butter on Cauliflower and Brussels Sprouts
This is a variation of a recipe from Deborah Madison's cookbook, Local Flavors - Cooking and Eating from America's Farmer's Markets. The orginal recipe calls for traditional Dejon mutard, but we tried it using the blue cheese mustard from France, and it was fabulous. The hint of blue cheese is just right on cool, early spring night. Also a good alternative to try during the holidays.
ingredients:
2 cloves hard-neck garlic
Sea salt
Freshly ground pepper
6 tablespoons unsalted butter - at room temperature
1 teaspoon blue cheese
1 teaspoon mustard
1/4 cup non-parel capers - drained and rinsed
zest of a lemon
2 tablespoons marjoram - chopped
1 pound brussels sprouts
1 head white cauliflower
directions:
1. Pound garlic and 1/2 teaspoon of salt together in a mortar until it becomes a smooth paste. Then cream togehter with butter, mustard, blue cheese, capers, lemon zest, and marjoram. Season with pepper. Can be made in advance. Store in fridge until needed.
2. Trim sprouts and cut in half. Cut cauliflower into bit-sized pieces.
3. Bring large pot of water to a boil and add salt. Add brussles sprouts and cook for 3 minutes. Add cauliflower and cook until tenter - about 5 more minutes. Drain and shake off excess water. Toss with mustard-caper butter until nicely coated. Season with salt and pepper and serve.
serves 8-10
This is a variation of a recipe from Deborah Madison's cookbook, Local Flavors - Cooking and Eating from America's Farmer's Markets. The orginal recipe calls for traditional Dejon mutard, but we tried it using the blue cheese mustard from France, and it was fabulous. The hint of blue cheese is just right on cool, early spring night. Also a good alternative to try during the holidays.
ingredients:
2 cloves hard-neck garlic
Sea salt
Freshly ground pepper
6 tablespoons unsalted butter - at room temperature
1 teaspoon blue cheese
1 teaspoon mustard
1/4 cup non-parel capers - drained and rinsed
zest of a lemon
2 tablespoons marjoram - chopped
1 pound brussels sprouts
1 head white cauliflower
directions:
1. Pound garlic and 1/2 teaspoon of salt together in a mortar until it becomes a smooth paste. Then cream togehter with butter, mustard, blue cheese, capers, lemon zest, and marjoram. Season with pepper. Can be made in advance. Store in fridge until needed.
2. Trim sprouts and cut in half. Cut cauliflower into bit-sized pieces.
3. Bring large pot of water to a boil and add salt. Add brussles sprouts and cook for 3 minutes. Add cauliflower and cook until tenter - about 5 more minutes. Drain and shake off excess water. Toss with mustard-caper butter until nicely coated. Season with salt and pepper and serve.
serves 8-10
