I insist my refrigerated, half-used condiments justify the square footage they occupy. I’m not impressed with idle squatters or those tricked-out divas of the fancy food world. All condiments must be able to perform double-duty in recipes to justify their valuable real estate.
Bottled salad dressings, for instance, should be able to play second string as a marinade, or a marmalade as a glaze. Today I’ve got my eye on the apple butter – anything with apple butter sounds wonderful at this time of year, and it’s a great way to add flavor – without the fat. But I know, come December, to my fickle palate it will be yesterday’s news.
My original recipe calls for a stick of unsalted butter. Richard winced so I’m going to test a lightened up version tonight, substituting Earth Balance, a vegan butter substitute, for butter. It has a lot of added salt so there is no need for additional salt in the recipe. I’ll also add that apple butter, really more of an apple purée, to the sauce. I’ll put the butter back in for Thanksgiving.
No apple butter squatting in your fridge? No regrets. Just eliminate or double the butter, and season the apple cider with a teaspoon of cinnamon.
Happy Thanksgiving! My favorite time of the year is right now, this very week. If you’re into cooking (which I suspect most readers are) you are likely in Thanksgiving mode, too. I’m predictable at this time of the year. In a digital world of constant change, at least my Thanksgiving menu remains constant. For a sample of my … Full recipe post »
In step with the rhythm of the season, October apples are incorporated into as many of my recipes as possible. I’ve put together a slide show (with accompanying links beneath the recipes) of some my favorite recipes incorporating apples. They wear the test of time. Baked Apples Stuffed with Orange-Scented Sweet Potatoes ♦ Apple Cider Glazed Chicken Breasts with Apples and … Full recipe post »
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complimentary food makes the project and event more fun. Browse my projects and related recipes...