Apple Butter

It is that time of the season where the cinnamon, cloves and nutmeg come to play in Autumn and Winter cuisine.  It is my favorite time of the year! 

Making Apple Butter in the slow cooker brings a delightful aroma to your kitchen and it is such a great way to accompany some of your desserts and entrees.  I use it in my special "Bran Muffin Top" recipe, cookies, cakes, fish (especially on cedar planked salmon), chicken and even on pork chops. I make plenty of it to keep on hand through the winter (if it lasts that long).  You can freeze the apple butter (I usually portion out 1 cup at a time and freeze in individual bags) or if you know how to preserve your food by "Canning", it is best to preserve in this method.  Here is a link to the "Ball Company" on how to preserve foods and they also give you "step by step" for freezing and preserving. http://www.freshpreserving.com/ 

This recipe can be adjusted to your liking; I have found that using less sugar is best, depending on the apples that you use.  I prefer sweeter crisp apples such as Honeycrisp, Gala and Jonagold apples that are available in Washington during September and October season.  I do add a Granny or two to this recipe, for the tart flavor, but you can use any apple of your choice.  Also, just remember that the sweeter apples that you may choose for this recipe, do not need as much sugar.

Happy Autumn Season! This photo is from our yard and our neighbors tree; what a lovely site to see nature in the works, during Autumn.

APPLE BUTTER RECIPE

in a Slow Cooker

6 pounds of apples -approximately 20- 25 apples (choose different apples such as Honeycrisp and Gala)

2 Granny Smith apples

1/2 cup apple juice (use organic) - I use Washington's Gala Apple Juice

1 1/2 cups organic brown sugar

1-2 tablespoons ground cinnamon (I add 2 tablespoons as I love the cinnamon taste)

1 teaspoon ground cloves

1/8 teaspoon of nutmeg

1/4 teaspoon salt

1.  Peel, core and slice apples. 

2.  Place apples in slow cooker with apple juice (I own a 7 Quart slow cooker and it is a little large, but it works well). 

3.  Combine brown sugar, cinnamon, cloves, nutmeg and salt  

4.  Add dry mixture to apples and juice and mix well.

5.  Cover slow cooker and cook for 10-12 hours on low setting.

6.  Stir occasionally (I never have to until the end)

7. Taste for sweetness.  If you need more sweetness (to your taste) you can add more brown sugar 1/4 cup at a time during cook time.  Again, depending on the sweetness of your apples, you may not need to add more sugar.

8.  Cool and place in sterile containers to preserve (if there are a lot of juices in your slow cooker, place in a colander until most of the juices drain and then add to containers. You can use the juice for other recipes).

Apple Butter on Fruit and Nut Crostini

Note: Anjou Bakery in Cashmere, WA makes the most delicious Fruit and Nut Crostini.  Sold in many local grocery stores and at Whole Foods.  http://www.anjoubakery.com/

CHEF NOTE: You can use this same recipe to make Pear Butter. Yes, it is absolutely delicious and again, it can be used in many of your recipes as well.  If you decide to make Pear Butter, omit the juice in the recipe; all else is the same.  Pear Butter tastes great on Swordfish, Halibut and Chicken.

                                              Buon Appetito

Sformata di Pollo

Sformata di Pollo

Chicken Flan

Wondering at times what to do with leftover baked chicken from the night before?  Chicken salad, chicken sandwiches, chicken enchiladas or tacos?  You can make lots of dishes with leftover chicken, but tonight, I revisited Italy again by creating a simple dinner with leftover baked chicken and some Italian fresh herbs.

Sformata is the feminine spelling of Sformato; which is similar to a soufflé without the fluffy/airy texture.  The word Sformato derives from the word Sformare which means to unmold.  Sformata is made with eggs and usually baked in Ramekins in a Bain Marie.  Try this recipe for a light lunch or dinner, I assure you, it is easy and quite delicious!

Ingredients:

1/2 Walla Walla sweet onion, diced small

1 clove of garlic, minced
1 Tablespoon EVOO (extra virgin olive oil)

1 teaspoon thyme
1 teaspoon rosemary
1 cup cooked chicken, chopped
4 large eggs

1/2 cup heavy creampinch of nutmeg

Parmesan cheese, grated

salt and pepper to taste

2 Tablespoons of butter

1/2 cup balsamic
Basil for garnish

Equipment:Prepare 6 Ramekins and spray with oil and dust lightly with Parmesan cheese.
Prepare a deep baking pan for Bain Marie (water bath)

Preparation:

Preheat oven to 400*F

In a medium skillet, heat olive oil and cook onions over medium heat until translucent.  Add minced garlic, thyme and rosemary to skillet and cook for about 30 seconds; add cooked chicken and salt and pepper to taste. Set aside to cool.

Whisk the eggs, heavy cream and nutmeg.  Add the chicken mixture to the eggs and mix well.  Spoon mixture into prepared Ramekins until 3/4 full.

Fill the 12 inch baking pan filled with 1/4 hot water (Bain Marie).  Place Ramekins in baking pan and bake  uncovered for 30 - 35 minutes until lightly browned on top and test with toothpick comes out clean.  Remove Ramekins from baking pan and cool for about 5 minutes.    Take a sharp knife around the mold and gently unmold Sformata onto a serving dish.  Garnish with basil and drizzle with some reduced balsamic.

***Prepare reduced Balsamic while Sformata is cooling.   Place Balsamic in a pan on medium-low heat, whisk frequently until consistency has reached desired thickness.

Buon Appetito