November 4, 2013

Bear Essentials: Apples
( + Rosemary and Browned Butter Applesauce )

I'll be the first to admit that this all got out of hand.

I showed you a bunch of ice cream recipes in July, and then I was supposed to show you blackberry recipes in August and apple recipes in September. Because that's when the apples suddenly show up everywhere.  Logical, no?

But then, in the first week of August, I found some gorgeous Braeburns at the store.  And I bought about 30, because self-control is stupid and probably unamerican.

And I never looked back.

Blackberry recipes got forgotten.  I was too busy making pies.  

September went by unnoticed, because sure, I'd collected 5 great apple recipes.  But there were about 30 more on my to-make list, and what if one of them was better than what I had?   

October went past, because as it turns out it takes more than ten minutes to edit 15 recipes' worth of photos.

Basically, I forgot about you because I was too busy making you presents.  Is that a thing?  I'm sorry.  

But on the plus side, you'll never want for an apple recipe ever again.  I've got you covered.  I've got ten top-notch, fall-scented, leaf-kicking recipes ready for you, and we're starting with with one of the best: Rosemary and Browned Butter Applesauce.  And tomorrow?  I'm going to show you something just as amazing that you can make using it.  Twofer!

Rosemary and Browned Butter Applesauce
by Joyne Cohen
in Bon Appetit

This is one of those recipes that stops you in your tracks.  Yes, it's just apples and spices cooked together until they melt down into what's basically a gastronomical hug.  But there's browned butter in there and the tiniest, faintest piney bite that elevate it into something altogether new.  Be sure to eat this at room temperature or, even better, warm: the flavors come alive with heat.

Unsweetened Apple Juice  [ 3 cups ]
Fresh Rosemary  [ 3  4-inch sprigs ]
Cinnamon Sticks  [ 1 1/2 ]
Salt  [ to taste ]
Braeburn Apples  [  3 1/2 pounds, unpeeled, cored, cut into 1-inch chunks ]
Unsalted Butter  [ 3 tablespoons ]

1.   In a large pot, mix Apple Juice, Rosemary, Cinnamon Sticks, and a large pinch of Salt.
2.   Boil until reduced by half  [ about 8 minutes ].
3.   Reduce heat to Medium and add Apples.
4.   Cover and cook, stirring occasionally, until Apples are very soft  [ about 35 minutes ].
5.   If liquid remains in pot, uncover and continue cooking until it evaporates.

6.   Remove from heat.  Fish out and discard Rosemary and Cinnamon Sticks.
7.   Press Apples through a sieve or food mill into a bowl.
8.   Discard apple skins.

9.   In a small pan over Medium-Low heat, melt Butter.
10.   Cook, swirling pan frequently, until Butter browns  [ about 4 minutes ].
11.   Mix Browned Butter into Applesauce.
12.   Stir in Salt to taste.
13.   Serve warm or at room temperature.

Makes about 3 cups.

Hungry for more Applesauce? Try:
Roasted Applesauce

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