Garlic-Sage Butter Spread

I'm sure there are better ways to prepare this. If you don't have a food processor, you can certainly let the butter soften at room temperature before mixing in the roasted garlic or fresh sage. For this recipe, I used a stick of unsalted butter (1/2 c) and sea salt to taste. A little bit of salt goes a long way and helps add a contrasting taste to bring out the other flavors mixed into the butter.

Lop off the top of a garlic bulb with a sharp knife and wrap the bulb with aluminum foil. Drizzle some olive oil on top of the bulb before closing up the foil. This can go into any baking cycle on Thanksgiving day, but it needs to roast for at least an hour, if cooking at 250 degrees F; or 40 minutes at 350 to 375 degrees F. The garlic should be spreadable on its own once it's done.

For the sage part, I minced three whole fresh sage leaves.

Let the butter soften to room temperature and mix in roasted garlic and fresh sage. You can then spoon this butter into decorative butter moulds and chill in the refrigerator until ready to use.

This butter can be used to cook with chicken or fish. Guests used it on the buttermilk biscuits and beer bread.