St. Patrick’s Bread & Butter.

basil garlic butter

St. Patrick’s Day is coming up next Monday. Planning on going to your favourite Irish pub? Do you enjoy the whole green beer thing? I’m not one to celebrate the holiday with coloured beer, but I will embrace the spirit with lucky Irish soda bread and possibly some emerald green nail polish.

Christine of Baci & Baci (coming soon!) and I wanted to share an easy to make basil and garlic infused whipper butter that pairs lovely with a traditional Irish soda bread. It’s such a simple snack to make and an easy crowd-pleaser. Who doesn’t love fresh bread and butter, right? I definitely ate way too much when we made it, but it was so good. The butter has just enough flavour without being too intense or overpowering. Give it a go and impress your friends.

Full recipes included below, enjoy little leprechauns!

basil garlic butter

Basil & Garlic Whipped Butter:
8 basil leaves, chopped finely
1 clove garlic
1 tbsp olive oil
1 stick salted butter

Whip one stick of butter with electric beaters for 3-4 minutes, or until smooth.

Finely chop the garlic and sauté on medium heat with the olive oil until golden brown. Fold the garlic and chopped basil into the whipped butter and serve on fresh bread. Store in the fridge.

basil garlic butter

Irish Soda Bread:
2 cups white flour
1 cup buttermilk
1 tsp baking soda
pinch of salt and sugar

Preheat oven to 400 degrees. Whisk together the flour, baking soda, salt, and sugar. Mix in the buttermilk until combined. Knead the dough into a ball on a floured surface. Using a sharp knife, score an “x” or a few lines across the top of the dough. Bake for 35 minutes or until golden brown and loaf sounds hollow when tapped.

This is the most basic soda bread recipe but if you want a little flavour try adding: 1 tsp lemon juice/zest, 1 tsp ground cardamom, or 1/2 cup dried currents to the loaf. Also try serving it with honey rather than butter for a sweet treat!

Have a great Saint Patrick’s Day! Enjoy.
[Photo and baking collaboration with Christine McIntyre]