Page 334 - A Literary Holiday Cookbook

Flavored Butter

Makes ½ cup (8 tablespoons) flavored butter

If you like, you can make the butter itself from scratch using the recipe on page 87. Just
note that it makes ½ cup plus 2 tablespoons of butter, rather than the ½ cup called for
below, so adjust seasonings accordingly if using that recipe to make flavored butter.

INGREDIENTS
½ cup salted butter, softened

INSTRUCTIONS

1 For Honey Butter: In a bowl, stir together butter and 1 tablespoon

honey until smooth. If not using within 24 hours, cover and chill in the
refrigerator until ready to use.

2 For Lemon Dill Butter: In a bowl, stir together butter, 1
tablespoon lemon juice, and 2 tablespoons finely chopped fresh dill.

Cover with plastic wrap and allow to infuse at room temperature for 3

hours or in a refrigerator overnight. If not using within 24 hours, chill
in the refrigerator until ready to use.

3 For Garlic Herb Butter: In a bowl, stir together butter, 2 cloves
minced garlic, 1 teaspoon minced fresh rosemary, and 1 teaspoon

fresh thyme. Cover with plastic wrap and allow to infuse at room

temperature for 3 hours or in a refrigerator overnight. If not using
within 24 hours, chill in the refrigerator until ready to use.

4 For Parmesan Chive Butter: In a bowl, stir together butter, 2½
tablespoons Parmesan cheese, and 2 tablespoons snipped fresh

chives. Cover with plastic wrap and allow to infuse at room