When I am entertaining and want to add an extra little something to the menu, I make one of these herbed butters. They are great on any kind of bread: croissants, popovers, French bread, biscuits, English muffins, anything. They are also delicious on grilled corn-on-the-cob. Each one has a sweet and savory taste to it.
Cut a stick of butter and 8 oz. of cream cheese in half. Leave one half of each out to reach room temperature. Refrigerate the other halves or leave out to make the next butter.
Zest an orange.
Take your fingers and run them down three branches of thyme to take the leaves off. Around 1 tablespoon of thyme.
Measure out 1 tablespoon of honey.
Put everything in a food processor and process until everything is incorporated and creamy.
Place the mixture on plastic wrap.
And roll it up and twist ends. Place in refrigerator until you are ready to serve.
Take the other two halves of butter and cream cheese, out and let come to room temperature.
You will need one peeled clove of garlic, 7 stalks of chives, and 1 tablespoon granulated sugar.
Place everything in the food processor like before.
Place on plastic wrap and roll up. Store in refrigerator until ready to serve.
Bring one stick of butter to room temperature.
You will also need 1/2 cup fresh pineapple, diced, 1/2 tsp. cinnamon, 1/8 tsp. cayenne pepper, and 1 tbsp. of light agave syrup.
Place everything in food process and process until smooth.
Place on plastic wrap.
Roll up and twist sides. Store in refrigerator until ready to serve.
They are sure up your entertaining game when serving bread!