I make this the day before Thanksgiving and allow the flavors to mellow overnight.
Chive and Cheese Butter
1 stick of unsalted butter
1 teaspoon of fresh chives, finely minced
2 heaping tablespoons of shredded sharp cheddar cheese.
In a small bowl, soften the butter at room temperature. Using an electric mixer on low, whip the butter until smooth and creamy. By hand, fold in the cheese and chives, stirring until well blended. Chill overnight, and bring to room temperature before serving.
Use the chive and cheese butter on rolls, muffins, popovers. Stir a tablespoon into mashed potatoes, add a teaspoon to cooked green beans, brussel sprouts. Recipe can be doubled.
~ Meadow Walker