Happy Easter! Beth and I are not planning a big Easter brunch or dinner. So, we’ll treat ourselves to a nice steak and asparagus topped with one of my steak toppers and I don’t care if the boys are grown and out of the house…I’m still coloring eggs! Hope you have a nice day! Dave’s Famous Cream Sauce1/2 cup heavy cream1/2 cup crème fraiche or sour cream1/2 cup prepared horseradish2 tablespoons chives1 tablespoon freshly squeezed lemon juiceKosher salt and freshly ground pepper, to tasteIn a medium bowl, whisk heavy cream until thickened, but not yet at soft peaks.Fold in crème fraiche, horseradish, chives, lemon juice, salt, and pepper. Refrigerate for 30 to 60 minutes before using, or transfer to airtight container and refrigerate up to 2 weeks. Blue Cheese & Onion Cream SauceKosher salt and freshly ground black pepper1 stick softened butter1 large yellow onion, sliced1 cup heavy cream3 to 4 tablespoons Worcestershire sauce3/4 cup crumbled blue cheeseMelt a 1/2 stick of butter in a large skillet over medium-high heat, and then sauté the onions until golden brown, 7 to 8 minutes. Pour in the cream, a dash of salt and pepper and the Worcestershire sauce. Let it bubble up, then add the blue cheese and stir together to melt, adding more pepper or Worcestershire sauce as you wish. Roquefort Chive Sauce1 1/2 cups heavy cream2 ounces French Roquefort cheese, crumbled and rind removed.1/2 teaspoon kosher salt1/4 teaspoon freshly ground black pepper1 tablespoon chopped fresh chivesBring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts. Whiskey Butter1 cup unsalted butter, softened2 shallots, minced soaked in whiskey3 teaspoons minced parsley1/2 teaspoon Dijon mustard1/2 teaspoon Worcestershire sauce3 teaspoons whiskeyKosher salt and fresh-ground pepper, to tasteCombine butter, shallot, parsley, mustard, Worcestershire, Jack Daniel’s, salt, and pepper. Mix well. Drop butter onto waxed paper. Roll in plastic and smooth out to form a round log. Refrigerate until hard and easy to cut, at least 3 hours. Store in the refrigerator for up to 1 week, or freeze for up to 3 months.Steak Toppers
Happy Easter! Beth and I are not planning a big Easter brunch or dinner. So, we’ll treat ourselves to a nice steak and asparagus topped with one of my steak toppers and I don’t care if the boys are grown and out of the house…I’m still coloring eggs! Hope you have a nice day! Dave’s Famous Cream Sauce1/2 cup heavy cream1/2 cup crème fraiche or sour cream1/2 cup prepared horseradish2 tablespoons chives1 tablespoon freshly squeezed lemon juiceKosher salt and freshly ground pepper, to tasteIn a medium bowl, whisk heavy cream until thickened, but not yet at soft peaks.Fold in crème fraiche, horseradish, chives, lemon juice, salt, and pepper. Refrigerate for 30 to 60 minutes before using, or transfer to airtight container and refrigerate up to 2 weeks. Blue Cheese & Onion Cream SauceKosher salt and freshly ground black pepper1 stick softened butter1 large yellow onion, sliced1 cup heavy cream3 to 4 tablespoons Worcestershire sauce3/4 cup crumbled blue cheeseMelt a 1/2 stick of butter in a large skillet over medium-high heat, and then sauté the onions until golden brown, 7 to 8 minutes. Pour in the cream, a dash of salt and pepper and the Worcestershire sauce. Let it bubble up, then add the blue cheese and stir together to melt, adding more pepper or Worcestershire sauce as you wish. Roquefort Chive Sauce1 1/2 cups heavy cream2 ounces French Roquefort cheese, crumbled and rind removed.1/2 teaspoon kosher salt1/4 teaspoon freshly ground black pepper1 tablespoon chopped fresh chivesBring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts. Whiskey Butter1 cup unsalted butter, softened2 shallots, minced soaked in whiskey3 teaspoons minced parsley1/2 teaspoon Dijon mustard1/2 teaspoon Worcestershire sauce3 teaspoons whiskeyKosher salt and fresh-ground pepper, to tasteCombine butter, shallot, parsley, mustard, Worcestershire, Jack Daniel’s, salt, and pepper. Mix well. Drop butter onto waxed paper. Roll in plastic and smooth out to form a round log. Refrigerate until hard and easy to cut, at least 3 hours. Store in the refrigerator for up to 1 week, or freeze for up to 3 months.