Makes about 1 cup

1/2 pound (2 sticks) unsalted butter, softened

3 tablespoons chopped fresh fennel fronds or fresh dill

2 tablespoons freshly squeezed orange juice

2 teaspoons freshly grated orange zest

1 teaspoon honey

Kosher salt and freshly ground black pepper to taste

Mix together butter, fennel or dill, orange juice, zest and honey until smooth, either in a food processor, in an electric mixer, or by hand. Season to taste with salt and pepper. Scrape butter into a decorative small bowl and serve.

Note: You can make the butter up to 3 days ahead and store, tightly wrapped, in the refrigerator. Bring to room temperature a few hours before you plan to serve it.

From "Tom's Big Dinners" by Tom Douglas, Ed Levine, Shelley Lance and Jackie Cross