Edible Monterey Bay

APPLE BUTTER

By Jordan Champagne, Happy Girl Kitchen Co.

Many people back East have fond memories of tasting apple butter in Amish Country. Pennsylvania is one of the few places where apple butter is still being served alongside homemade bread. Apple butter is definitely an Old-World method of preserving apples that has nearly been lost—we love bringing recipes like this one back! I add apple cider vinegar to my recipe to add tartness. Some recipes call for adding sugar and water but I like to use apple cider instead.

A wonderful treat is using apple butter with good Gruyere cheese on freshly baked bread. (Beaufort cheese is my favorite.) Ah, the good life!

Ingredients

8 pounds apples (I like to use a mixture of sweet and tart varieties for a well-rounded, full-bodied flavor)
1 cup apple cider vinegar (ACV)
3 cups apple cider
1 and 1/2 tablespoon cinnamon
1 teaspoon ginger (optional)

Instructions

  1. If you are using a food mill or a colander, chop up the apples including the peels and cores for additional flavor.
  2. If you are using a hand-held immersion blender, peel and core apples. Then chop apples.
  3. Cook apples in cider for 50 minutes until they soften and begin to break apart.
  4. Using the food grinder/colander or immersion blender, mash the apples into a smooth applesauce.
  5. Add spices and ACV. Cook on a low temperature until desired thickness is achieved, about 3 to 4 hours. The trick is to avoid burning it by constantly stirring and keeping your patience, which is why it can take a whole community to make a good pot of apple butter.
  6. I have recently tried the fabulous idea of cooking the apple butter in a Crock-Pot for the final thickening. The goal is to cook it down long enough so that the sugars begin to caramelize and it turns a deep, dark brown.
  7. Once desired thickness is achieved, ladle into clean jars and process in a hot water bath for 10 minutes at 210° F.

Yields about 16 1/2 pints.

Read moreAPPLE BUTTER

HALIBUT WITH SPRING VEGETABLES AND TANGERINE-TAMARIND VINAIGRETTE

By Chef Ted Walter, Passionfish, Pacific Grove

halibut

 

Four servings

2 cloves garlic, chopped
1-inch knob of ginger, chopped
1 tablespoon fish sauce
1 tablespoon lime juice
1 tablespoon tamarind paste*
1/2 cup tangerine juice
1 cup tangerine segments

4 6-ounce portions halibut
1 cup snap peas, diced
1 cup asparagus, diced
1/2 cup radishes, chopped
1/4 cup chicken broth
2 tablespoons butter

For the sauce, combine first seven ingredients in a blender. Season to taste.

Grill the halibut until done. Season. While the halibut is cooking, boil the chicken broth and then add the vegetables and butter. Cook just until just heated through. Season.

Divide vegetables between four plates, placing them to one side of each plate. Place sauce next to vegetables and position fish on top. (See accompanying photo.)

*Walter uses block-style, Dragon 88 Brand seedless tamarind to make his tamarind paste. He first soaks the tamarind in warm water, and then works it into a soft paste. Various brands of cellophane-wrapped blocks of tamarind, also known as “wet” tamarind, can be found in Asian markets. Avoid using bottled tamarind paste or bottled tamarind concentrate, as their flavor and color are very different from the freshly prepared. If bottled must be used, it will also need to be diluted and should be used sparingly and added gradually.

Read moreHALIBUT WITH SPRING VEGETABLES AND TANGERINE-TAMARIND VINAIGRETTE

Facebook