food stylist

Overnight Crockpot Apple Butter

Overnight Crockpot Apple Butter

5 large apples, peeled, chopped

1 C dark brown sugar

juice from half a lemon

2 Tbsp water

1.5 tsp pumpkin pie spice

1 tsp sea salt

0.5 tsp cinnamon

1 tsp vanilla

- in a large bowl toss chopped apples with brown sugar, lemon juice and water to coat - place in crockpot and cook on low overnight

- the next morning, stir in pumpkin pie spice, sea salt, cinnamon and vanilla - cook 2 hours more with lid slightly ajar to allow steam to escape - jar and eat*

* I love apple butter dolloped on homemade granola, on pancakes or French toast, on ice cream, on cake, on toast or by itself with a spoon.

Cardamom Vanilla Brown Butter Spread

Cardamom Vanilla Brown Butter Spread

200g butter, room temperature - divided in half

1 vanilla bean, seeds scraped

3 Tbsp sugar (I used Just Us! Organic Cane Sugar - the crystals add a nice crunch)

2 tsp ground cardamom

- Place 100g of butter in a TALL heatproof microwaveable dish - microwave butter, in one minute intervals, until deep caramel in colour with a nice nutty smell - mine took 4 minutes - if you have some sort of screen or cover for the dish GREAT because during minute 3 my butter splattered to high heaven - set aside to cool

- In a large bowl, mix un-browned 100g butter, seeds from vanilla bean, sugar and cardamom (I added my cardamom in 1/2 tsp amounts until I was happy with the taste - 2 tsp was a nice balance) - when brown butter is cool mix in with other ingredients until thoroughly combined - use on toast/bagels, on top of French toast or pancakes, or anywhere else you would use cinnamon sugar spread

 

The butter will splatter quite a bit during minute 2 so if you have a heatproof screen or cover - use it. It's also important to use a TALL vessel for browning butter in the microwave because around minute 3 it will become quite foamy. 

 

After minute 4, I poured my butter into a fresh ceramic dish to cool faster. I didn't remove the milk solids (white bubbly bits floating on top), I just added everything to my spread once cool.

Rhubarb Curd Pudding Cups

 I owe my love of lemon curd to Aimée White - Food Je t'Aimée. It was during a tea party at her house that I had my first encounter with this gorgeous tart and creamy spread.

It's been an ongoing love affair and since that afternoon, I've played with recipes for lemon, lime and Clementine curds. Walking through the farmer's market the other day, I noticed that Noggins had lush bunches of fresh pink and green spring rhubarb. After the obligatory rhubarb crisp for Sean, my thoughts turned toward curd and I thought, why not?

Totally winging it, as I normally do, I used my favourite lemon curd recipe and just substituted a pound of washed, chopped rhubarb for the lemon juice and zest. I thought about straining out the chunks of rhubarb but in the end said screw it and decided to leave them in for flavour and texture.

Oh my.

You want to make this. Trust me.

I made this Vanilla Pudding Recipe from CHOW.com and layered it in cups with the rhubarb curd and a sweet little Amaretti cookie on top.

Rhubarb Curd

1 pound (454g) fresh rhubarb, washed, chopped (use as many bright pink pieces as possible including the parts around the bottom of the stalks)

1 Tbsp water

1 C sugar

4 egg yolks

1/8 tsp kosher salt

1/2 C butter

- combine rhubarb, water and 1/2 C sugar in a pot - cook on medium-low heat until rhubarb is very soft, about 14 minutes - smoosh all pieces with the back of a rubber spatula or mash with a potato masher

- whisk egg yolks, kosher salt and remaining 1/2 C sugar - scoop out about 1/2 to 1 Cup hot rhubarb and whisk it into the egg yolk mixture a little bit at a time to temper the yolks and then add everything back to the pot with the remaining hot rhubarb - whisk together

- add butter and cook over med-low heat for about 10 minutes, stirring constantly, until thick and creamy

- dish into clean Mason jars or other airtight storage containers

*I usually halve this recipe and it makes two 250mL Mason jars full of curd

Pin It!