Angelica Butter

• 1 cube butter, softened to room temperature (NOT margarine or any kind of butter substitute)
• 1 tablespoon fresh angelica leaf, chopped
• 1/2 teaspoon grated lemon peel
• 1 teaspoon garlic, peeled and minced
• 1/8 teaspoon white pepper

1. Note: 1 cube butter=1/2 cup.
2. Place the butter in a mixing bowl.
3. Stir in the remaining ingredients.
4. Place the mixture on a sheet of plastic wrap and set in the refrigerator until stiff enough to form a log.
5. Shape the butter about 1 1/2" thick and cover with the plastic. Freeze the log until you are ready to use it. Tip: To shape the butter, I used an old stainless covered butter container like this: (http://myzerowaste.com/wp-content/uploads/2009/02/butter-dish.jpg) that I found at a second hand store. It wasn't exactly "log" shaped rather rectangular but it worked out well.
6. Slice butter into 16 coin sized pieces so they will melt easily.
7. Place directly from the freezer onto hot fish (grilled, poached, baked, etc.) or a variety of hot vegetables.
8. Prep time does not include freezing the butter.
9. Yield is half cup or approximately 16 butter "coins".

butter, fresh angelica leaf, garlic, white pepper

Taken from www.food.com/recipe/angelica-butter-382878 (may not work)