• 1/2 cup (1 stick) salted butter, softened
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon honey

Cream the butter in a small bowl until smooth. Stir in the rosemary. Add the honey and stir until partially mixed. Spoon the butter onto wax paper and roll into a log, twisting the ends like a peppermint wrapper. Chill until firm.

Yield: 1/2 cup.