1. Take a ¼ c butter from your fridge in the morning, or night before if making the recipe in the morning, so it has time to soften. 2. Take 1 tablespoon of butter from the ¼ cup for sautéing. 3. Place the T of butter in a small sauté pan on over medium low heat and sauté the chopped leek until softened and translucent, taking care to not brown the leek. 4. Add the T of Moroccan Cooking Spice and sauté an additional 30 seconds, stirring to prevent burning. 5. Add the sherry, if desired, to deglaze the pan. 6. Transfer to a small bowl and place in the frig to cool for about 15-20 minutes. 7. Once cooled to room temperature, mix in the remaining ingredients. 8. Roll the butter into a cylinder shape, using was paper or parchment paper and refrigerate. To serve, slice into rounds and placed on the warm food. This recipe is nice on grilled lamb, halibut, swordfish or grilled shrimp, stirred into steamed rice or tossed on roasted beets or roasted spaghetti squash. Makes 6 servings
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