Thursday, November 18, 2010

Apple Thyme Butter

If you could taste the seasons, Autumn would be this Apple Thyme Butter on a warm, flaky biscuit.

Apple Thyme Butter


Apples are so versatile, I almost take them for granted. For this month's "Tigress Can Jam" challenge the wonderful and talented Cosmic Cowgirl chose a Pome to be the star of November's canning/jamming rodeo. I could have used Quinces, or even Pears, but the Honey Crisp Apples were being sampled at the Farmer's Market and one nibble had me wanting to take them home.I've made apple jam, apple jelly, apple preserves, apple rings and apple cheese, but never apple butter. Of course, there is no real butter in apple butter (just like there is no cheese in apple cheese), it's more about the consistency. Apple butter is made from apple puree that has been cooked down, most of the liquid is evaporated and you're left with this...well..fruit butter. There's no better way to describe it.Then, of course, I had to give it my spin - my take - my "if this doesn't work I sure have wasted a lot of apples" challenge for myself. I'm more than thrilled to report; it worked. The addition of fresh thyme and a pinch of dried thyme created a warm earthy and savory balance to the natural and added sugars needed to preserve the apples.Now, when would you use Apple Thyme Butter, you ask? Here are just a few ways I have been [obsessively] using this sinfully flavorful and spreadable gold:

* Spread on (or as an ingredient for) Oat muffins
* Turkey Sandwich, with Arugula and Apple Thyme Butter - (It tastes like a hand-held Thanksgiving lunch)
* Served as a glaze on Pork
* Mixed into Mashed Potatoes while still warm
* Licked off a spoon while spreading more on a biscuit (yeah, I did)

RECIPE: APPLE THYME BUTTER
(adapted from too many books to mention, just to make sure I had the ratios for acid/fruit and sugar correct)

3 lb Apples (peeled, cored and loose chopped)
1 cup water
2 cups 100% Apple juice (unsweetened)
1 large lemon (juice to equal 1/4 cup) and zest
5-6 branches, or more, of fresh thyme
2 cups sugar
1 tsp Dried Thyme leaves
1/4 tsp ground cinnamon
1/4 tsp ground cloves

1) In a large pot, add apples, apple juice, water, lemon juice and fresh clean branches of thyme.
Bring this to a boil, then quickly reduce to lowest simmer for about 45 minutes until apples are breaking down and tender.2) Set pot aside to cool a little. Then press apple mixture through a fine sieve into a bowl to catch the puree.
3) Measure 4 cups of puree and return that to the pot. Add 1/2 cup sugar per 1 cup of puree (so, 2 cups of sugar) to the apple puree. Also add the dried thyme leaves, cinnamon and cloves.

4) Bring back to a boil and quickly reduce to the lowest simmer. Cook, stirring very often and be careful not to burn the puree as it reduces, for 1 - 1 1/2 hours (depending on the size of your pot).
5) When the Apple Butter is a good thick consistency and the sugars have caramelized and turned it into a deep dark golden hue - carefully pour into sterilized jars, seal and process for 10 minutes in a hot water bath. (If not preserving: pour into clean containers, cool and refrigerate covered, or freeze for later use.)
Now, that I've posted this, I'm going to try Apple Thyme Butter in a Butternut Squash Casserole. You just know that will be good. If you make this and try it, or have other ideas for it - leave them in a comment. Thanks for stopping by.

9 comments:

Gloria said...

Your apple butter looks fab. I love the idea of stirring it into mashed potatoes. Definitely one to try.

ButterYum said...

Very cute presentation! I like your conical sieve very much. I just killed my favorite sieve (I used it to death). Would love to replace it with a conical version like yours. Do you recall where you got it?

:)
ButterYum

Sippity Sup said...

You can taste the seasons. And as this TAB proves you can crave the seasons too. GREG

Abbey said...

Oh my goodness, this sounds incredible. I love the combination of flavors and it's beautiful! A perfect holiday gift...thanks for the idea!

Cathy @ ShowFoodChef said...

Gloria: Thx! Let me know if you try it, the mashed potatoes were a def hit here.

ButterYum: Thx! It's a chinoise, and you could get them at any cooking store, I'm thinking and def online. Let me know if you have any trouble finding one, ok?

Sippity Sup: Thx for stopping by, as you know I adore your blog (and you)- I'll be glad to bring this Apple butter as part of a dinner/lunch some time, hmmm?

Abbey: Making this a gift is a great idea. Send me your pics if you do. Thx for stopping by, too.

foodwanderings said...

Oh wow, I was shying away from apple butter thinking it is with butter. love this I wish I saw this when we had over 20lbs of apples from the orchard here, but still I would definitely save this recipe. Looks amazing! Shulie

Nancy said...

Beautiful!!! This sounds delicious.. I love all your posts involving canning since it isn't something that I do.. but am definitely thinking about it after reading this recipe!!

I bet this would be great with french toast!!!

elizabeth said...

I've made so many things with apples, but thyme and apple jelly . . . I've got to try it!

Sean said...

I'm the founder/moderator for Punk Domestics (www.punkdomestics.com), a community site for those of use obsessed with, er, interested in DIY food. It's sort of like Tastespotting, but specific to the niche. I'd love for you to submit this to the site. Good stuff!