Falling into Apple Season

Written by AMY HOLOMAKOFFJOHN SHYLOSKI photos

"Little pillows of apple-scented heaven"

it for the holidays; pair with a sharp cheddar cheese plate, or give jars as gifts.

Contrary to the name, apple butter does not contain any actual dairy, although it is as soft and spreadable as fresh butter. (Think “peanut butter” or “almond butter”.) The trick to the simplicity of this spread, other than its minimal ingredients, is that apples naturally contain a starch called pectin that acts as a thickening agent when heated and combined with sugar. Add a few ingredients like cinnamon, cardamom, vanilla, lemon juice and salt to the mix - and you’ve got yourself some apple butter! If you can make applesauce, you’re already most of the way there. You’ll want to cook down and caramelize the sugars in the apples, so once you’ve hit “applesauce,” just keep going until the remaining water has cooked out and you’ve achieved a

Connecticut is known for having its fair share of apple orchards. In fact, we have over 80! When fall comes, these orchards become a mecca for multiple varieties of apples and all the goodness they bring: fresh apple cider, apple pies, apple cider donuts and more. Apple-picking is a favorite fall activity. But what do you do with your accidental abundance of apples when you’re done?

Instead of making pies, why not try making a batch of apple butter? This spiced, caramelized apple spread can be used like a traditional jam or jelly. You can spread it on toasted sourdough, mix it into your pancake batter, or spoon it directly into your mouth. It is easy to make and you can even freeze

beautiful dark brown color. Like peanut butter, there are two styles of apple butter: smooth or chunky; during the cooking process, you can choose to either mash or pureé your apples.

When choosing apples for your recipe, try to pick softer varieties. They will break down and cook quicker - saving you some time over the stove. To spare yourself from adding extra sugar, try selecting a naturally sweet apple such as a Fuji, Gala, McIntosh, Cortland, Golden Delicious or a Crispin. The best apple butter recipes are made with a blend of different apples - so toss in any extras you have lying around that need to be used up!

Apple butter makes a wonderful addition to your favorite batter-based recipes like pancakes, muffins, and (of course) donuts. If you’re looking for simplicity, try this recipe for apple “drop” donuts. You avoid the hassle of shaping and cutting out the donuts by dropping spoonfuls directly into the hot oil. These are soft and fluffy on the inside and slightly crunchy on the outside. Like little pillows of apple-scented heaven, they’re best when tossed with sugar and spices and eaten fresh. The batter lasts a day or two when covered in the fridge, so feel free to make this recipe a day ahead and refrigerate until it’s time to cook and serve. Ignore any guilt you feel - it’s totally normal to eat a few of these in one sitting!

accidental abundance of apples?

Spiced Apple“Drop” Donuts

• 1 1/2 cups flour

• 1/4 tsp salt

• 1 ¼ tsp baking powder

• 1 cup apple butter

• 1/2 cup buttermilk

• 2 eggs

• 1/3 cup vegetable oil, plus additional for frying

• 1 tsp cinnamon, plus additional for topping

• 1/4 tsp cardamom, optional additional for topping

• 1/2 tsp vanilla extract, optional powdered vanilla for topping

• 1 cup granulated sugar, for topping

These drop donuts are sweet and crunchy on the outside and soft and creamy on the inside. Bet you can’t eat just one!

1. Combine flour, salt and baking powder in a bowl. Set aside.

2. In separate bowl, mix remaining ingredients. Once well blended, slowly add dry mixture until well combined. Place in refrigerator for an hour - up to overnight.

3. On stovetop, heat frying oil to between 300 - 350 degrees. Drop small amounts of mixture in, about a teaspoon at a time. When puffed and moderately browned, flip over until other side is browned and donut is cooked on the inside. Place on plate with paper towel, or on a cooling rack over paper towel, to drain off excess oil and cool.

4. While still warm, toss with cinnamon and sugar (extra cardamom and powdered vanilla optional!). Consume as soon as possible; donuts get soggy the longer they sit.

These recipes used 6 Fuji apples and 6 Gala apples - both sweeter varieties. For tarter apples, adjust recipe to use more sugar.

Spiced Apple Spread/Apple Butter

SAME INGREDIENTS - FOUR WAYS! MAKES ROUGHLY 6 CUPS

• 12 medium apples, roughly 5 - 5 ½ lbs

• 1 cup granulated sugar

• 1 cup light brown sugar

• 1 ½ tbsp lemon juice

• 1 tbsp cinnamon

• 1 ½ tsp vanilla extract

• ½ tsp cardamom

• ¼ tsp salt

1. Peel, core and slice apples. Place in a large bowl. Toss with lemon juice.

2. Add remaining ingredients and mix gently until apples are well coated.

Spiced Apple Spread

STOVETOP

3a. In large pot with lid on, cook over medium heat for 30 minutes. Apples will be lightly cooked. Gently mash into large pieces with a large spoon or handmasher, and return to heat for another hour and a half. Stir gently and mash again.

4a. Cook, with lid cracked, an additional hour or until remaining liquid has evaporated.

5a. Store in mason jars in refrigerator or freezer, leaving 1/2” of space at the top of your jar to leave room for expansion if freezing.

SLOW COOKER

3b. Add ingredients to slow cooker and on low, cook overnight or for 8-10 hours until ingredients have cooked down.

4b. Mash into small pieces with a hand masher and cook for another hour to two hours, or until most of remaining liquid has evaporated.

5b. Store in mason jars in refrigerator or freezer, leaving 1/2” of space at the top of your jar to leave room for expansion if freezing.

Apple Butter

SLOW COOKER

3c. Add ingredients to slow cooker and on low, overnight or for 8-10 hours until ingredients have cooked down.

4c. In standing blender, or with hand blender, puree mixture and cook for another hour to two hours, or until most of remaining liquid has evaporated.

5c. Store in mason jars in refrigerator or freezer, leaving 1/2” of space at the top of your jar to leave room for expansion if freezing.

Quick & Easy Apple Butter

+1 Cup Water

STOVETOP 1. Removing cores, cube apples with skin on and - in two batches - place in Vitamix or other blender. Adding ½ cup water per batch, puree apples well and add to large pot.

2. Mix in remaining ingredients and, with lid cracked and stirring frequently, turn heat to medium and cook for an hour to an hour and a half - or until all liquid has evaporated and mixture is thick and caramelized and your home smells amazing.

3. Store in mason jars in refrigerator or freezer, leaving 1/2” of space at the top of your jar to leave room for expansion if freezing.

Your butter should last six months to a year in the freezer and is wonderful to save for a rainy day!