Homemade Apple Butter

I've perfected my apple butter recipe and my family loves it!

I've made it several times and have finally gotten the perfect combination of 

sweet and tart, and the perfect level of spices.

This recipe makes somewhere around 3 pints depending on the size of apples you use.

My family goes through it so quickly, I don't even bother cooking/sealing the jars, but I do freeze the extra pints. They will keep in the freezer for many many months.

Linked with Weekend Potluck and Foodie Friday.

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HOMEMADE APPLE BUTTER

4 lbs  assorted apples, peeled and cored (apprx. 10 apples)
1 cup apple cider vinegar
2 cups water
1 cup dark brown sugar
1 1/3 cup granulated sugar
pinch of salt
2 tsp of cinnamon (slightly rounded)
1/2 tsp cloves
Fresh nutmeg (10-13 swipes on your grater)
Juice of 1/2 lemon

Peel and core apples. I like to use a combination of 3 different types with one type always being granny smith. Use the peels and the core by placing them in some cheesecloth and tying it up with string. There is a lot of pectin in the core and flavor in the skin.

Place the apple slices into a large pot and nestle the cheesecloth in the middle. Add vinegar and water; bring to a boil. Reduce heat, cover and simmer for 20 min. or until apples are soft. Remove cheesecloth and discard (I use tongs to squeeze the juice out). Puree apples with either an immersion blender or counter top blender.

Add remaining ingredients. Simmer uncovered, stirring often, until thick. I let mine go at least an hour or so. It will depend on how juicy your apples were.

Bacon Jam

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I came across this recipe quite awhile ago and instantly knew I wanted to make it.

I mean, how can you go wrong...Bacon Jam?!

IT IS SO GOOD!

We had it on Panini's yesterday and the entire family loved it. 

Can't wait to put it on a burger or serve it with chicken.

Just in case you're wondering, this is what was on the panini.

Two different types of cheese. I used Havarti on the top of the ciabatta bun, followed by 2-3 slices of sun-dried tomato turkey, pepperoncini slices, dill pickle slices, and sliced onion. On the bottom bun I put down a layer of bacon jam, followed by some basil pesto and a small drizzle of good balsamic vinegar and then a layer of cheddar cheese. Put it together and brush will olive oil, then onto the panini maker.

It was perfect. 

Kuddos to Dax Phillips for the bacon jam recipe.

Linked with Weekend Potluck and Foodie Friday.

Bacon Jam

1 lb of good bacon, cut into pieces

1 tbsp unsalted butter

1 large onion, diced

4 cloves of garlic, minced

1 tsp salt

1 tsp cracked black pepper

1 tbsp Sriracha sauce

1/2 tbsp Hungarian paprika

1 tsp cayenne pepper (I only used about 1/3 tsp)

1 tsp mustard powder

4 tbsp maple syrup

1 cup of strong coffee (I used 3/4 cup coffee and 1/4 cup water)

3 tbsp apple cider vinegar

1/4 cup of light brown sugar

Begin by heating a large cast iron skillet on medium heat. Add the sliced bacon pieces, and begin cooking this, rendering all of the fat, and cooking just until slightly crisp, but not super crispy. This will take about 10 minutes or so. During this time, prepare the rest of the ingredients.

When the bacon is cooked, remove with a slotted spoon onto some paper towel to remove any excess fat. Pour off most of the bacon grease, reserving for a later use. Return the skillet back to the heat and add the tablespoon of butter. Toss in the onion and garlic, and let them begin to sweat, cooking on medium heat for about 5 minutes, stirring along the way.

When the onions and garlic are cooked, add the salt and pepper, along with the brown sugar. Give a good stir, letting the sugar begin to melt away into the onions. After a couple of minutes, add the remaining ingredients and let it come to a boil. Toss in the bacon, stir, and add this to a slow cooker, on low heat, for 3 hours.

After a few hours in the slow cooker, place the mixture into a food processor and pulse down for your desired consistency. I like mine to have some recognizable bacon pieces, but pieces that are not extremely big, almost like bacon bit consistency. Return the mixture to a sauce pan, and cook on medium heat until most, if not all of the liquid evaporates, leaving you with a jam like consistency.

Store in a sealed container for up to three weeks, if it lasts that long.

Source: Tasty Kitchen by Dax Phillips.

Guacamole Taquero

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I made my version of Guacamole Taquero (taco shop guacamole) to go with the 

Carne Asada I made the other night.

Here's the deal. I really like tomatillos and love all the salsas and sauces I've made with them, so the thought of making guacamole with them, sounded delicious. 

It was good, but I was a little thrown by the tartness of the guac.

Don't let this put you off trying it. Like I said, it was good. I think if I make it again, I'll use 1 or 2 tomatillos instead of 4 or add a touch of honey.

Guacamole Taquero

4 tomatillos

Handful of fresh parsley

2 garlic cloves, rough chop

2 tbsp lime juice

1/2 small onion

1 tsp cumin

1 jalapeno, remove seeds if desired

2 avocado

Salt and pepper, to taste

Place husked and washed tomatillos in a blender or food processor and puree (no water is needed). Add remaining ingredients and puree until smooth.