{Savory & Sweet}: Herb-Truffle + Honey-Cinnamon Compound Butters

If you know me, then you know how I feel about a good compound butter.  Over the weekend, I decided to whip up two varieties--one sweet and one savory--to add extra flair and flavor to my holiday tables.  And what resulted were insanely good butters that will have you feigning long after the holidays have come and gone.

On the savory side, I took to my pantry for truffle salt (because it's the holidays, you know), and garlic, then I rounded up some fresh Italian herbs to create a decadent Herb-Truffle Butter.  This delicacy will take your turkey, chicken, roasted veggies, popcorn, and more, over the top with bold, savory goodness.

On the sweet side of things, I went for the warmth of cinnamon, coupled with the floral sweetness of honey, for a Honey-Cinnamon Butter that will make you forget what you did with your pancakes, waffles, french toast, muffins, baked sweet potatoes, and then some, before it came along. 

Easy to make and wonderful for sharing, these compound butters are the perfect special touches to your holiday fare.

Happy Eating!

Herb-Truffle Butter
Ingredients:
1 stick (4 oz.) unsalted butter, room temperature
1 garlic clove, minced
1/2 teaspoon truffle salt
1/4 teaspoon freshly ground pepper
Medley of fresh basil, rosemary and thyme, chopped  

Method:
In a small bowl, combine butter, herbs, salt, garlic and pepper.  Place on parchment paper and roll up into a log.  Refrigerate, or freeze, to firm.  Serve and enjoy!

Honey-Cinnamon Butter  
Ingredients:
1 stick (4 oz.) unsalted butter, room temperature
3 tablespoons honey
1/2 teaspoon ground cinnamon 
1/4 teaspoon salt
Splash of vanilla extract

Method:
In a small bowl, combine butter, honey, vanilla, cinnamon, and salt.  Place on parchment and roll up into a log.  Refrigerate, or freeze, to firm.  Serve and enjoy!

(Cook's Note: Butters can be stored in freezer and refrigerator.)