Bacon and butter. You really can’t go wrong. We loved eating it slathered on grilled corn – next we’ll have to try it with cornbread! How would you eat bacon chive butter?
1/2 c. butter
3 pieces bacon, cooked and crumbled
2 tbsp. chives
1/4 tsp. sea salt
Cook the bacon per package instructions. Once cooked, set aside to cool. Place the butter into a mixing bowl. Finely chop the chives then mix the chives into the butter. Pat the extra grease off of the bacon with a paper towel. Using a knife, roughly chop the bacon until you get nice, little bacon bits. Mix the bacon bits into the butter.
Pack the butter into a ramekin or roll into a log using plastic wrap. Let it cool in the fridge for 30-60 minutes. Before serving, I like to garnish it with a sprinkle of chopped chives.
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The other afternoon, I was lucky enough to get up close and personal with one of my favorite local chefs, Luke Venner. I got a chance to hang out behind the scenes, whip up some bomb butter and chat all things Churncraft.
A few weeks ago, a jury of 39 design experts from around the world met in Germany to judge more than 5’500 product innovations from 54 countries. After careful evaluation, the jury paid tribute to Churncraft’s design with the coveted Red Dot distinction. The Churncraft butter churn will be exhibited at the Red Dot Design Museum in Essen, Germany, along with the other winners.