I always seem to have left over heavy cream for a recipe. Instead of leaving it the refrigerator forgotten, make an herb or flavored butter. Pour the cream into your food processor and pulse until it firms up and holds a shape. Then throw in the herbs and pulse a few more times. You can also throw in citrus zest and some salt or even blue cheese or some minced garlic.
Once combined, form it into a log with plastic wrap and make a round log. Wrap it tightly and chill until firm. The herbed butter can be used on a variety of items like pasta, vegetables (I really love it on my corn on the cob) rolls, grilled fish or shellfish or even a perfectly grilled steak.
Blue cheese butter can be used on grilled meats or a baked potato, and the citrus butter is great on a piece of grilled fish.