This recipe comes from Honey: From Flower to Table (Chronicle Books, 2002) by Stephanie Rosenbaum.
Zest of one orange, finely grated (tangerine zest may also be used)
2 tablespoons honey
1/2 cups unsalted butter
Whip zest, honey, and butter together with a wooden spoon or handheld electric mixer. When thoroughly amalgamated and smooth, pack into a bowl or butter dish. Chill, covered.