Red Pepper Butter with Parsley, Balsamic Vinegar and Honey

There are several powerhouse flavours in this addicting butter, roasted garlic being one of them. Be sure to roast the garlic before you start making the butter. Do yourself a favour and roast several heads at the same time. You can substitute the roasted garlic for fresh garlic in almost any recipes that calls for fresh garlic. The flavour of this compound butter is complex - lightly sweet, with the various richly flavoured elements hitting the tongue at different times.

1 cup (8 oz, 2 sticks) butter, softened (250 g)
6 cloves garlic, roasted
2 Tbsp. roasted red peppers, chopped
1 Tbsp. balsamic vinegar
1 Tbsp. fresh parsley, chopped
1 Tbsp. pure honey

Add all ingredients to a food processor and process together until well blended, stopping processor to scrape sides as needed.

Put in an airtight container and refrigerate at least two hours to chill and allow flavours to blend. May be stored, refrigerated, up to 4 days.

To Roast Garlic:
This method will work for 1 or more whole bulbs of garlic.

Preheat oven to 400°F (200°C).

Remove any loose papery skin from the outermost area of the garlic bulb, leaving the garlic bulb covered with the tight, close-fitting skin. With a sharp knife, slice off the upper ¼ of the garlic bulb to expose the top of each clove. In a baking dish or pan of choice, drizzle with a small amount of olive oil. Place the garlic bulb(s) in the pan and drizzle well with olive oil. Cover dish with aluminum foil and bake in oven for about 30 minutes until garlic cloves are soft. Test by piercing the garlic cloves with a fork tine, tip of sharp knife, or a toothpick.

Allow to cool before handling. Remove the individual cloves and squeeze out the creamy roasted garlic. Use immediately or store for up to 3 days, covered, in the refrigerator. The garlic may also be frozen, tightly covered, for several months.

Butter Log:
Spread a piece of plastic wrap on the counter (about 12" long). Spoon the butter in the middle of the plastic wrap so that it is approximately the same length as a stick of butter.

Fold the plastic wrap around the butter, carefully rolling into a log, and then tuck the ends underneath the butter.

Refrigerate for at least 3 hours before using so that the butter is completely chilled and the flavours can meld. Slice it into 1/4" thick rounds for serving.

Chill for up to 1 week or freeze until needed.