Thursday, May 24. 2007
Cactus Lime Butter Sauce
It's a recipe! Woohoo!
They recommend this sauce with Shrimp, but I aver the contrary. Maybe chicken.
From Recipe Zaar:
2 prickly pears, dethorned if necessary,peeled,yielding 1/4 cup of puree (tunas, the fruit of the cactus)
1/4 cup white wine
1/2 bunch cilantro, stems removed
1 shallot, minced
1 lime
1/4 cup heavy cream
1/4 lb unsalted butter, at room temperature
-Pulse tunas (cactus fruit) briefly in a food processor or blender; strain.
-Combine wine, cilantro, and shallot in a heavy 2 quart saucepan.
-Cook over medium heat until wine is almost gone.
-While the wine is reducing, zest the lime; set zest aside.
-Juice the lime; set juice aside.
-When the wine has reduced to almost nothing, add lime zest, lime juice, and heavy cream, stirring constantly with a whisk.
-Lower heat, and simmer for 3-5 minutes.
-Remove from heat for about 5 minutes.
-While the pot is still hot, slowly begin whisking in the butter, a tablespoon at a time, until smooth.
-Strain through a fine sieve.
-Keep sauce warm—if it becomes too cold or too hot, the sauce will separate, and you’ll have to begin the process again.
-Fold in the remaining 1/4 cup cactus fruit purée.
They recommend this sauce with Shrimp, but I aver the contrary. Maybe chicken.
From Recipe Zaar:
2 prickly pears, dethorned if necessary,peeled,yielding 1/4 cup of puree (tunas, the fruit of the cactus)
1/4 cup white wine
1/2 bunch cilantro, stems removed
1 shallot, minced
1 lime
1/4 cup heavy cream
1/4 lb unsalted butter, at room temperature
-Pulse tunas (cactus fruit) briefly in a food processor or blender; strain.
-Combine wine, cilantro, and shallot in a heavy 2 quart saucepan.
-Cook over medium heat until wine is almost gone.
-While the wine is reducing, zest the lime; set zest aside.
-Juice the lime; set juice aside.
-When the wine has reduced to almost nothing, add lime zest, lime juice, and heavy cream, stirring constantly with a whisk.
-Lower heat, and simmer for 3-5 minutes.
-Remove from heat for about 5 minutes.
-While the pot is still hot, slowly begin whisking in the butter, a tablespoon at a time, until smooth.
-Strain through a fine sieve.
-Keep sauce warm—if it becomes too cold or too hot, the sauce will separate, and you’ll have to begin the process again.
-Fold in the remaining 1/4 cup cactus fruit purée.
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