Monday, November 8, 2010

Popovers with Apple Butter

My wonderful husband made the popovers and I made the apple butter. I'll start with the apple butter recipe, since it takes longer.

First, you need to make apple sauce. Or, you can buy a jar of apple sauce and skip ahead, but seriously, making apple sauce is so easy.

Core, slice, and peel several pounds of apples, or enough to fill your largest, heavy bottomed pan. I used my giant Le Creuset. Add about one inch of water to the pot and cook on medium heat until the apples have broken down and are all mushy. This won't take as long as you think.

Then, either pull out your fancy food mill (but if you have a food mill, why are you looking to me to tell you how to make apple sauce? You probably know how to do it way better than I!), or a mesh strainer and a wooden spoon. Spoon the apple mixture into the strainer and press it through the strainer. This is hard work. Enlist a friend to help, if you've got one handy!

Now you have apple sauce! I put some into a jar and stuck it in the fridge- no need to boil it or worry about canning if you only have one jar, and six housemates. It'll be gone soon enough, with no worries of botulism.

To turn the apple sauce into apple butter, put the remaining apple sauce into a smaller heavy bottomed pot, or, better yet, into a crock pot. Add a cup or two of sugar or some frozen concentrate apple juice, and some cinnamon and other autumn-y spices that you love. Cardamom would be a wonderful touch. Cook for 12-24 hours, until the sauce is very thick and brown. Make sure you are cooking on the lowest heat possible.

Now, let's make popovers. It's best to snuggle in bed in your pjs and wait for someone else to make these for you, but if you have to do it yourself, here's how.

Preheat your oven to 425. Spray a popover pan or a muffin tin with nonstick spray and let pan heat in oven for two minutes.

Blend one cup all purpose flour, 1/4 teaspoon salt, 3 eggs, 1 cup of milk and 1 tablespoon melted butter in a medium bowl, until the consistency of heavy cream.

Cut 2 tablespoons of chilled butter into 1/2 inch pieces and place one into each cup in the preheated muffin tin. Place the pan back into the hot oven until the butter is bubbly.

Remove pan from the oven and fill each cup halfway full of batter. Replace pan in the oven and bake 20 minutes. This is important: Do Not Open The Oven Door To Peek.

When twenty minutes have passed, rotate the pan in the oven, reduce the heat to 325 and bake for another 15-20 minutes.

Serve with warm apple butter. I promise I won't tell if you eat them all.

No comments: