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
Gourmet Magazine was after my heart this month featuring all these beautiful rolls on the February issue’s cover.
With these frigid temperature that have hit our region, I’ve been baking up a storm. There’s something about yeasty breads rising over the fireplace when the temperatures hit bottom.
My mouth started salivating the moment I grabbed the magazine from the mail pile and I’ve been baking ever since! Friday I made the Crusty Cornstalk Rolls (page 86) and Saturday I made the Buttermilk Fantails (recipe is after the jump). While the cornstalk rolls were delicious dipped in soup, they were a little hard on their own and really best right out of the oven. The fantails are another story! We’ve been savoring everybite of these rolls from the moment they came out of the oven until we ate the last bites with mussels last night. It sure helps that there’s a ton of butter and buttermilk, but it’s also their pull-apart-with-ease status that elevates them to epicurian delight! Next up, the parmesan pull-aparts and top knots.
More pictures of the baking and rising below…
Last night I tackled the challenge of making ricotta gnocchi and I have to say, using ricotta is MUCH easier than using potatoes. Now, the flavors are a bit different, but this recipe adaptation from Gourmet Magazine is still impressive and only took about 15-20 minutes to prep. Then once the gnocchi were in the boiling water, dinner was ready!
Ricotta Gnocchi with Rosemary and Brown Butter
2 cups whole-milk ricotta (1 pound)
2 large eggs, lightly beaten
1 1/4 cups grated Parmigiano-Reggiano, divided
1/4 teaspoon grated nutmeg
1 1/4 cups all-purpose flour, plus extra for dusting counter
1/2 stick unsalted butter
1 long rosemary sprig
salt and pepper to taste
1/4 cup pine nuts (optional)
When butter is a lead character on your table, opt for the best quality sweet butter you can find. I like to zest things up a bit by serving butters with hints of raspberry, maple syrup or lemon-honey.
Making flavored butters is actually quite easy and so delicious on homemade breads, pancakes and muffins.
For berry flavored butters – cook 1/2 cup of the fruit and 2 tbsp sugar in a small saucepan over medium heat until sugar dissolves and most of the liquid has evaporated. Cool then mix with 8 tbsp of softened butter.
For maple butter – Blend 8 tbsp of softened butter with 4 tbsp of maple syrup.
For lemon honey butter – Blend 8 tbsp of softened butter with 1/2 cup of honey and 2 tsp lemon zest.
After mixing, roll in parchment to form a log. Refrigerate for up to a week or freeze up to 2 months.
Looking for something yummy to do with the leftover cranberry sauce from Thanksgiving? Well look no further. Just throw 1/2 cup cranberry sauce and 1 stick of cold butter in the food processor. Pulse until mixture is combined. Cranberry butter is delicious on fresh baked rolls or turkey sandwiches.