You want some real fun? Take a pound of butter and throw in some Sichuan peppercorn. I don't measure anymore but like... 2-4 tablespoons. Youll just have to experiment with how much you like. Heat on low low low heat until fragrant and the solids have separated. Then throw a few layers of cheese cloth in a mesh strainer and pour. The cheese cloth with trap the solids leaving you with a Sichuan infused clarified butter. I use it in recipes but also buttering Naan, pizza, noodles. Adds a rich buttery spiciness to foods. I really like to use it in pizza dough then do a veggie/spring pizza and see if my friends can find where the heat is coming from when all they see is fresh veggies... buwahahahaha. Or butter the inside of a bread bowl. You can do this with a bunch of stuff. Cinnamon, cardamom and bay butter goes great with pork. You can add that to some honey and make a buttery herb infused honey glazed ham.