CHEF JOHN'S APPLE FRITTERS
I didn't think I liked apple fritters, but turns out I just don't like chunks of almost raw apple, surrounded by a doughnut. Maybe I've just been going to the wrong shops, but I've never enjoyed the texture, and always wanted to try them with cooked apples.
Provided by Chef John
Categories Bread Quick Bread Recipes
Time 35m
Yield 8
Number Of Ingredients 16
Steps:
- Melt butter over medium-high heat and cook until it turns golden brown, 2 to 3 minutes. Add apples and cook over medium-high heat until apples just begin to soften around the edges, 3 to 4 minutes. Sprinkle in 1 tablespoon sugar and continue cooking another 2 minutes. Remove from heat. Drain in a strainer; let cool to room temperature.
- Whisk flour, baking powder, salt, cinnamon, ginger, and nutmeg together in a mixing bowl until well combined.
- Whisk egg, 1/4 cup sugar, and melted butter together in a separate mixing bowl. Add cooled apple pieces and sparkling apple cider; add the flour mixture. Stir just until flour is incorporated.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Spoon about 2 tablespoons batter per fritter, into hot oil, slightly flattening them out. Cook in batches. Fry on one side until small bubbles appear on the surface, about 2 minutes. Carefully flip fritters over and fry the other side until richly browned, about 2 more minutes.
- Transfer with a slotted spoon to a paper-towel-lined plate to drain grease. Cool slightly before glazing.
- Whisk powdered sugar and cinnamon in a mixing bowl. Add enough apple cider, 1 teaspoon at a time, to form a smooth glaze that is just runny enough to drizzle over fritters.
Nutrition Facts : Calories 247.8 calories, Carbohydrate 39.6 g, Cholesterol 30.9 mg, Fat 9.2 g, Fiber 1.6 g, Protein 3 g, SaturatedFat 2.8 g, Sodium 243.4 mg, Sugar 22.9 g
APPLE BUTTER
I grew up in the Mohawk Valley of Upstate New York, where apples abounded. In the autumn, we'd go to one of the local orchards to pick our own. The one surefire way to conjure up the flavor of the apples of my youth is by cooking them down into a rich, smooth apple butter. Slathered on an English muffin or swirled into a warming bowl of morning oatmeal, it transports me back in a single bite. Best of all, apple butter is possibly the easiest preserves to make. You don't even have to peel or core the apples, and you can do the entire thing in your slow cooker. Sealed up in half-pint jars, I can always have some on hand when I want to relive those chilly mornings among the apple orchards.
Provided by Sean Timberlake
Categories condiment
Time 4h35m
Yield 6 cups
Number Of Ingredients 9
Steps:
- Thoroughly wash apples. If they seem waxy, scrub with a produce brush. Organic apples are recommended since you will be cooking them with the skins on. Quarter the apples and add them to your slow cooker. Add apple cider vinegar and cider or juice. Cook, covered, until the apples are soft.
- Mash the apples with a potato masher until thoroughly pulped. Run the pulp through a food mill to catch the skins and seeds, passing a puree. If you do not have a food mill, press the pulp through a sieve.
- Add dark brown sugar, maple syrup, ground cinnamon, nutmeg, allspice and salt. Cook, stirring occasionally to prevent scorching, until the apple butter darkens and it mounds on a spoon. Adjust sweetness and seasonings to taste. Store in the refrigerator for a month or water bath can for 15 minutes and store in a cool, dark place for up to a year.
CHEF JOHN'S EASY APPLE PIE
Not your traditional apple pie, this filling is caramelized apples held together with a very glossy, just-thick-enough apple syrup.
Provided by Chef John
Categories Desserts Pies Apple Pie Recipes
Time 2h20m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Melt butter in saucepan over medium heat. Stir in white sugar, brown sugar, salt, cinnamon, and water. Bring the syrup to a boil, stirring constantly to dissolve sugar, then remove from heat.
- Unroll pie crusts, press one into a 9-inch pie dish, and place the apples into the crust. Unroll the second crust on a work surface, and cut into about 8 1-inch wide strips. Criss-cross the strips over the apples, or weave into a lattice crust. Crimp the bottom crust over the lattice strips with your fingers. Spoon caramel sauce over pie, covering lattice portion of top crust; let remaining sauce drizzle through the crust.
- Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake until the crust is golden brown, the caramel on the top crust is set, and the apple filling is bubbling, 35 to 40 more minutes. Allow to cool completely before slicing.
Nutrition Facts : Calories 454.3 calories, Carbohydrate 56.6 g, Cholesterol 22.9 mg, Fat 25 g, Fiber 4.4 g, Protein 3.4 g, SaturatedFat 9.5 g, Sodium 259.4 mg, Sugar 30.7 g
CHEF JOHN'S APPLE BUTTER
Move over, apple sauce. Apple butter is basically a spreadable apple pie filling, only better. Though cooking time is long, it's super easy and pretty hands-free. Pair it with some sharp Cheddar on a cheese plate, or slather it onto cheesy biscuits (see footnote). Other approved uses include spreading between the layers of a spice cake, filling seasonably appropriate thumbprint cookies, or even as a condiment for pork chops.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Fruit Butter Recipes
Time 10h15m
Yield 32
Number Of Ingredients 9
Steps:
- Place apple pieces into a large slow cooker. Add white sugar, brown sugar, salt, cinnamon, nutmeg, allspice, and vinegar. Add a splash of water and mix well.
- Cover and cook on High until apples are starting to soften and release liquid, 1 to 2 hours. Reduce heat to Low and cook, uncovered, until all the apple flesh is dissolved, 5 to 6 hours. Stir occasionally.
- Puree using an immersion blender until smooth. Continue cooking, stirring occasionally, until darkened and thick, about 4 hours more. Pass apple butter through a strainer if desired. Seal in a glass container and refrigerate until cool.
Nutrition Facts : Calories 81.8 calories, Carbohydrate 21.8 g, Fiber 1.5 g, Protein 0.2 g, Sodium 74.5 mg, Sugar 20 g
CHEF JOHN'S APPLE BUTTER
Move over, apple sauce. Apple butter is basically a spreadable apple pie filling, only better. Though cooking time is long, it's super easy and pretty hands-free. Pair it with some sharp Cheddar on a cheese plate, or slather it onto cheesy biscuits (see footnote). Other approved uses include spreading between the layers of a spice cake, filling seasonably appropriate thumbprint cookies, or even as a condiment for pork chops.
Provided by Chef John
Categories Side Dish Sauces and Condiments Canning and Preserving Recipes Fruit Butter Recipes
Time 10h15m
Yield 4
Number Of Ingredients 9
Steps:
- Place apple pieces into a large slow cooker. Add white sugar, brown sugar, salt, cinnamon, nutmeg, allspice, and vinegar. Add a splash of water and mix well.
- Cover and cook on High until apples are starting to soften and release liquid, 1 to 2 hours. Reduce heat to Low and cook, uncovered, until all the apple flesh is dissolved, 5 to 6 hours. Stir occasionally.
- Puree using an immersion blender until smooth. Continue cooking, stirring occasionally, until darkened and thick, about 4 hours more. Pass apple butter through a strainer if desired. Seal in a glass container and refrigerate until cool.
Nutrition Facts : Calories 81.8 calories, Carbohydrate 21.8 g, Fiber 1.5 g, Protein 0.2 g, Sodium 74.5 mg, Sugar 20 g
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