Green Green Butter

Green Green Butter

2 sticks butter, softened

1 large bunch parsley

a handful of spinach

1/2 cup green Greek olives (pitted)

zest of one whole lemon

juice of one half lemon

Kosher salt

fresh ground black pepper

Put it all in a VitaMix or food processor and whirl until smooth and very green. It is so bright and fresh and tangy in the most delicious way. We stirred about 1/3 of this into 2 lbs of steaming orzo mixed with 2 lbs of baby spinach and 14 oz good feta (I'm a big fan of Dodoni), then put the rest on the table to dollop on roasted tilapia and balsamic glazed carrots. The leftovers, (pictured below. Apparently, Fast Sunday appetites are not conducive to laborious pre-meal foodie glamour shots -- Sorry!), would be delicious on everything from zucchini to shrimp to turkey sandwiches to cardboard.

Chocolate-Merlot Cupcakes

NarBan's Nuptial Chocolate-Merlot Cupcakes

1 box devil's food cake mix
1 small box chocolate pudding
1 cup sour cream
1/2 cup oil
1/2 cup warm merlot reduction (see below)
4 eggs
1 1/2 cup good semi-sweet chocolate chips, gently melted

First, reduce 1/3 bottle of fruity merlot with 1/2 bag of tart red cherries (I got mine at Trader Joe's -- probably about 1/2-3/4 cup. It's not an exact science...). Reduce it WAY down, so that you have a half cup of liquid, plus a couple extra tablespoons. Strain the liquid through a cheesecloth. Chop the cherries finely and set them aside.

Combine 1/2 cup of the wine reduction with all the other ingredients, except for the chocolate chips. Beat with a stand mixer for 3 minutes. Then, fold in the melted chocolate and reserved cherries. Put into lined cupcake pans and bake at 350 for about 18 minutes, or until a straw comes out clean.

For the frosting

Beat together 1/2 pound neufchatel cheese, 1/2 pound cream cheese and 1/2 pound butter until it is fluffy. Add 2-3 Tbs. of the reserved merlot reduction, and 1/2 tsp vanilla. I also added a bit of food coloring, so that it would look rosey for the wedding, but I wouldn't do that unless you really need a certain shade of pink. Then, slowly beat in 1 pound sifted powdered sugar.

Irish Fondue

Irish Fondue

• Grate ~2lb aged Irish cheddar and toss with 2 Tbs. all purpose flour.
• Gently warm two bottles of dark beer (we used a spicy little brew called Black Chocolate Ale, but my teetotaling palate has a hunch anything rich and bubbly would be delish. Except, perhaps, root beer. Don't try that.)
• When the beer is steaming hot but not yet boiling, slowly add the floured cheese, one scant handful at a time, constantly stirring with a wooden spoon in a figure-8 pattern, watching carefully to ensure the fondue doesn't boil.
• When all that cheesey goodness is incorporated and you have an irresistibly creamy vat and you imagine it couldn't possibly get any more delicious, swirl in a generous tablespoon of pure maple syrup. Oh my.

Serve this up with fresh pumpernickel, assertive gherkins and the very best apples you can find.