Rub this butter under the skin of poultry or wildfowl before roasting to keep it moist and flavorful.
Heat in a small skillet over medium heat:
      2 tablespoons olive oil
Add and cook, stirring, until softened:
      1/2 cup minced shallots or scallions
      4 cloves garlic, finely chopped
Remove to a small bowl and let cool. Stir in:
      4 tablespoons unsalted butter, softened
      1/2 teaspoon ground cinnamon
      1/2 teaspoon ground cumin
      1 1/2 tablespoons chili powder
      2 tablespoons minced fresh cilantro and/or parsley
      1 tablespoon fresh lemon juice
      Salt and ground black pepper to taste
Use immediately, or refrigerate in a small bowl or ramekin and spoon on just before serving.