This butter is crazy addictive. It will make you eat WAY more bread then you have any business eating. It is one of those things I physically have to remove from my sight to get me to stop. It’s THAT good! It’s especially good with any kind of soda bread situation for St. Patrick’s Day!
But seriously, make bread and make this butter, you won’t be sorry (okay, so your thighs might be sorry…) It’s super simple.
Chop some shallots. I have to use onion goggles because I am a wuss. My best gal pal, Aslan, got these for me. Thanks, they work!
When I was chopping these shallots I was remembering how Aslan and I would talk about dinner and cooking when we were both first married ladies. We cooked from our issues of Everyday Food Magazine (now discontinued, sniff!) and told each other about the messes and successes. That magazine was my monthly food bible for many years! Now, though I still use a lot of Martha Stewart recipes (but only the ones that work!) I try a variety of recipes, mostly from Pinterest or from my ever growing cookbook collection (latest buys were: Joy the Baker’s new book, Homemade Decadence, and Ina Garten’s Barefoot Contessa Foolproof: Recipes You Can Trust.)
This one is from one of my fast growing favorites: Heidi Swanson’s Super Natural Everyday. She makes it with rye soda bread. Divine! You can also try it with this rich and sweet soda bread from The Slice of Life.
Irish butter is so fitting here. Kerrygold is delicious!
I like to mix up most of the ingredients, then add the dill. It’s more delicate!
Put out like this to serve or in a small bowl. Slice bread or lay down some cracker action. BOOM. You are now Queen of the Butter.
Recipe from Heidi Swanson’s Super Natural Everyday.
- 1 1/2 tablespoons finely chopped fresh dill
- 1 1/2 tablespoons finely chopped fresh chives
- 1 1/2 tablespoons finely chopped shallots
- 1/2 cup unsalted butter, at room temperature
- 1/4 teaspoon fine-grain sea salt
- 1/3 cup good quality mild goat cheese or soft farmers cheese
- In a bowl, mix together the dill, chives, shallots and butter with a fork. Add in the dill when the mixture is mostly homogeneous. Gently mix in the cheese, in large crumbles, so that the mixture is a bit chunky.
- Serve immediately with soda bread or crackers, or store in the fridge for up to a week. If you store in the fridge, bring it back to room temperature before serving.