A Touch O' the Green

Waiting for the first crop sure is hungry work.  We decided to make use of some of the lovely hydroponically grown vegetables we've seen in markets around town.  This watercress and blue cheese butter tastes like a bite of spring, with a touch of the British Isles thrown in for a seasonally appropriate indulgence.

This would be divine on homemade Irish soda bread (or Clay's has a delicious version for those short on time), beer bread, or just a Digestive Biscuit (Mrs. McVitties, of course!).  Serve it on thinly sliced white sandwich bread without crusts for an elegant little tea sandwich.

Watercress and Bluecheese Butter
Adapted from The Canal House, Vol. No. 3 (Hamilton, Melissa and Hirsheimer, Christopher)

In a food processor fitted with a knife blade, chop 1 bunch of watercress and 1 bunch of chives.  Add in 4 tablespoons VERY soft unsalted butter (I used Kerrygold, in keeping with St. Patrick's Day) and pulse until just combined.  Add in 6 ounces crumbled blue cheese and 1 generous splash of dry sherry.  Pulse until just combined, about 4-5 pulses.  Taste and season with salt and pepper, although you may not need much salt, depending on the saltiness of the blue cheese.

Turn butter into a bowl and refrigerate to chill.

Makes about 1 cup, but, as the authors suggest, you really ought to double it.  You'll no doubt find plenty of uses.