Spicy Butter With Four Peppercorns

INGREDIENTS

INSTRUCTIONS

Soften butter in a small mixing bowl.  Grind peppercorns in a mortar
and pestle to a medium coarseness; they should not be finely ground,
but they shouldn't be too coarse either.  Add them to the butter.
Mince the garlic or squeeze it through a garlic press and add to the
butter along with the parsley.  Blend all of the ingredients with a
fork. Place the butter in a crock or small ramekin, cover with waxed
paper or plastic wrap, and refrigerate for at least 1/2 hour before
using.  Yield: Generous 1/2 cup.  Belsinger and Dille write: "The range
of pepper flavors means that  just a little of this butter adds a lot
of taste. It is simple and  easy to prepare, and goes with practically
any dish, vegetable or  meat, cooked in almost any style, whether
steamed, boiled, sauteed,  baked, or grilled. We like it especially
with fish, poultry,  potatoes, cauliflower, carrots, beets, squash, and
corn. Wrapped  tightly, it will keep in the refrigerator for up to a
week, in the  freezer for a month. If you prefer not to use pink
peppercorns, make  a spicy butter with three peppercorns; replacing the
teaspoon of pink  peppercorns with equal amounts of green, white and
black."  From Susan Belsinger and Carolyn Dille's "Peppercorns Around
the  World" article in "The Herb Companion." Dec. 1992/Jan. 1993, Vol.
5,  No. 2. Pp. 46, 48. Posted by Cathy Harned.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 1053
Calories From Fat: 967
Total Fat: 109.6g
Cholesterol: 302.8mg
Sodium: 1060mg
Potassium: 341.5mg
Carbohydrates: 5.8g
Fiber: 1.3g
Sugar: <1g
Protein: 15.4g