Flavored butter is quite a trick to have up your sleeve. It can really do a lot for a dish. This is one of my favorites that I came across in Padma Lakshimi’s cookbook Tangy Tart Hot & Sweet. You can use it for just about anything and it takes two seconds. Try it on chicken and waffles, toast, corn, or as a saute base for chicken or fish.

Chili Honey Butter

Adapted from Tangy Tart Hot  & Sweet

Four tablespoons Butter, well softened
Three tablespoons Cayenne Pepper (more or less to taste)
Three tablespoons local honey

Combine all ingredients in a small food processor and blend well. If butter is softened enough, feel free to stir well with a spoon.