Recipe - Saffron And Cumin Baked Fennel

One half teaspoon Crumbled saffron threads
2 tablespoon Dry white wine
One half cup Chopped white part of leek;
washed well and
; drained
1 Three fourths Sticks unsalted butter;
softened (14
; tablespoons)
2 teaspoon Fresh lemon juice

In a small saucepan heat the saffron with the wine over moderately low heat
until it dissolves. In a small skillet cook the leek in 2 tablespoons of
the butter over moderately low heat, stirring, until it is softened, add
the saffron mixture, and cook the mixture, stirring, for 1 minute. Let the
leek mixture cool to room temperature. In a small bowl cream together the
remaining 1 One half sticks butter, the leek mixture, the lemon juice, and salt
and pepper to taste. Let the butter stand, covered, in a cool place for 1
hour to allow the flavors to develop. Serve the butter with seafood or
vegetables.

Gourmet May 1990

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