Angelica Butter

Recently I "procured" a wee bit of fresh angelica to try and found this easy introductory recipe online. This flavored butter is intended to be served with fish; I also tested the butter on French bread and grilled vegetables (corn on the cob, tomatoes, etc.)! Mmm! From sallybernstein.com. Added to your bath water, angelica will "reputedly remove any curses or spells that someone has placed on you". <<<--I'll file *this* information away in a safe spot! ;)

• Ready In: 5 mins
• Yields: 1/2 cup

Ingredients

• 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

Directions

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".