FALL is officially in full swing now that the weather has cooled down.
I am a season’s type of girl so I am super happy that the leaves are changing and I get to bust out my booties and pea coat.
The best part of fall is the food change! Out comes the squashes, soups, pumpkin everything (which, I must say is V aggressive this year) and of course the apples!
Apple picking means POUNDS of apples on hand, and what better way to use them than in cooking!
A few weeks ago my friends Rachel and Colin come over for dinner and brought over a cheese plate for an appetizer which was complete with a few different types of cheeses + fig jam!
We totally slathered that jam all over our crackers and cheese…it was damn delicious!
J and I both have a pretty intense sweet tooths and we love breads; banana bread, pumpkin loaf, lemon loaf…so I thought it would be fun to make an apple bread, here then slather it with my homemade apple butter. It would also be good on ice cream, in a crepe, used as as the filling to mini apple pies…lots of possibilities.
I went back and forth trying to decide if I should leave the skins on the apple and finally decided to keep them on.
The peels bring extra flavor to this dish, and, after some research, I found out that apple peels contain pectin which helps butter, jams, etc. set better during the processing + as an added bonus, keeping the skins on helps reduce the amount of sugar you need to add to the recipe, since the natural sugar held by the apples is in the skin.
Pretty awesome right?!
There are a few steps in this process of this butter, however, it is super easy to make and very tasty!
Happy Apple Days!