It makes the perfect topping for pancakes, the perfect hostess gift and heck, it’s really good just scooped out of the jar too!
My recipe for Caramel Apple Bourbon Butter was created by two of my favorite things from fall… Apple Butter and Bourbon Caramel… I literally made a batch of both, stirred them together and then canned them to give as gifts. See the recipe below…
Caramel Apple Bourbon Butter
For the apple butter:
15-20 apples, peeled, cored and quartered (about 6 pounds)
1 cup of apple juice or cider
1 cinnamon stick
1/2 tsp ground ginger
pinch of cardamon
pinch of nutmeg
pinch of ground cloves
1 cup sugar
2 tsp lemon juice Continue reading
The weekend before last, we headed north to my home 30 minutes South of Buffalo for the First Annual Meyer Harvest Patch Bash! And after a quick, but fun-filled couple of short days there, we headed back to DC with a car overloaded with produce from the farm… my favorite at the moment, the delicious and beautiful (they’re currently in a huge silver bowl on my coffee table) turnips that my darling husband dug up for me! Stay tuned tomorrow for a recipe for the hit of the weekend… Caramel Apple Bourbon Butter!!!
I’ve been whipping up a storm of apple recipes after a little, ok, a lot of apple picking out near Bristow, Virginia last weekend. What have I been making you ask??
Well, I started with apple pie, then moved on to tarte tatin and Sunday I made ten jars of caramel apple bourbon butter. When making the pie, my husband remarked that the aroma of cooking apples is one of his favorite culinary scents, so I kept right on going. Below is the recipe for my cornmeal pie crust – a crunchy, autumnal take on pate brisee. I love it when the weather turns and think it pairs beautifully with apples. Try it for your next pie or as I did, use it as the crust on the tarte tatin!
Cornmeal Pate Brisee
makes enough for one double crust pie
1 3/4 cups flour
3/4 cup cornmeal
1 tsp salt
1 tsp sugar
1 cup butter, cold, cut into small pieces
1/4 – 1/2 cup ice water or cold apple cider
When I was writing out my to do list for Thanksgiving dinner last night I realized my desserts represent the first three letters of the alphabet – and I really didn’t mean to! Here’s what I’m making and the links to the recipes…
5. – The Chicago Tribune Sliders Slip Easily into Party Mode“And fuss-free. In 45 minutes, Irr made two variations: tuna and black bean. Pan-fried, the sliders were served on mini-dinner rolls she found at the supermarket deli.”
4. – The Boston Globe Take Your Pick “A few varieties are particularly popular for baking and especially plentiful in October. Many area orchards have already started storing apples so local fruit will be available for Thanksgiving’s pie baking time.”
3. – The LA Times Stop and Smell the Ragu “And there are few dishes that are more pleasurable to make than ragù. Make no mistake: As wonderful as ragù is to eat, it’s just as much fun to fix.”
2. – The NY Times Matches Surge As Restaurant Giveaways “The objects of her specific adoration are blue-and-silver boxes, shaped like a lipstick (also known in the trade as an ascot), each of which contains 22 blue-tipped wooden strikes. Bearing Flora’s Art Deco logo, the matchboxes are the finishing touch on an ambience calculated to dislocate the present tense.”
1. – The Washington Post Eggs that Deserve Coddling “Most chefs I know refer to brunch disdainfully as the b-word. Aside from the fact that they generally are not morning people, their aversion comes down to this: Eggs can mean trouble.”
photo from The LA Times
If you’re short on time and guests are arriving soon, quickly swing by the store for the following:
- pork loin
- little red potatoes
- puff pastry
and even you’ll be amazed at what you can whip up with less than an hour in the kitchen. Here’s the menu of what you’ll be serving:
- Roasted Pork Loin with Pancetta and Sage (see recipe below)
- Oven Crisped Potatoes with Thyme
- and for dessert – Tarte Tatin
Though it is thought of as so overdone, I never see Apple Tarte Tatin when I am eating out. I don’t know if this is due to the simplicity of the dish or the need to serve it immediately after removing it from the oven, either way, I love it and definitely recommending whipping up a dish of it for anyone who is stopping by!
1/2 cup unsalted butter, I like Plugra for its high fat content
1/2 cup sugar
2 pounds Fuji or Honey Crisp apples, peeled, cored and quartered
1 sheet puff pastry
Preheat the oven to 400 degrees.
Put the butter in the cast-iron frying pan and cook over medium heat until melted. Add the butter and cook only until it begins to foam or bubble. Then, add the apples with the side that was just peeled laying in the butter/sugar mixture. Cook on high heat until the butter turns caramel in color and the apples begin to soften.
Take the pan off the heat and let sit for 10 minutes. Roll the puff pastry out to be large enough to cover the top of the pan with about 1 inch extra on all sides. Place on top of apples and tuck extra dough under completely cover top of apples. Bake in oven for 20-30 minutes or until the pastry is golden brown and the mixture is bubbling.
Remove from oven. Carefully place a plate on top of frying pan and flip tarte tatin onto plate in one smooth motion and Voila, you have a simple and beautiful dessert!
Serve with vanilla ice cream or creme fraiche.
For more info on the history of Tarte Tatin, read up here.