I may or may not have just finished two, giant cream cheese wantons. Not a big deal.

Anyone out there have callused finger-tips? Are you available for hire? Seriously, my fingers are pink and salty. My nails are all torn up. The things I do for food... that should have been my blog post title. The Daring Cooks challenge for this month was to make some sort of nut butter. We had the option of what type of nut we wanted to use. Once the butter is made, we were to use it in a savory dish. I must admit, this might not necessarily be 'savory', but more sweet. I have a sweet tooth, I can't help it.

Since few people used pistachios, I decided to give it a try. My husband is also obsessed with them, so I figured he'd be a good guinea pig regardless.  I used about 3/4 cup of shelled and skinned pistachios (well, I skinned them as best as I could). I threw them in a food processor, added about 1/4 cup of sugar and a few tablespoons of water. After pulsing for a while, I realized that the processor wasn't going to hack it. So I transferred everything to a blender. That helped, but the butter didn't quite get to the consistency I was hoping for. The color was very pretty though.

I had a hard time trying to decide what to make with the butter. What do you put pistachios on? Maybe it would have been good with some salmon or other fish or meat with some sweetness to it, but I had already eaten dinner and really craved some dessert.

I decided to make some cream cheese wantons to devour with the pistachio butter. When I was plating it, I remembered that I was supposed to add honey to the pistachio butter while processing it - oops. That would have helped with the texture a bit. Instead, I drizzled the honey over the wanton. It was awesome. The combination of the sweet honey, nutty pistachios, creaminess of the cream cheese and the crunch of the deep fried wrap - so good. This could be a really quick appetizer when you find out someone's coming over in 15 minutes. I bet it would go great with a Veltliner or other sweet wine.