Archive | October, 2013

Apple Butter Milkshakes with Bourbon

30 Oct

Apparently, I’m in a bourbon milkshake mood this week, because after making the apple cider caramels, I just couldn’t stop thinking about other apple bourbon milkshake possibilities.

Luckily, I’d been intending to makes some stovetop apple butter, which seemed to lend itself perfectly to the milkshake idea. And I had no shortage of friends willing to taste test until I got this just right.

Apple Butter Milkshakes with Bourbon

2 cups vanilla ice cream

1/2 cup milk (I used 2%)

1/3 cup apple butter 

1/3 cup maple syrup

1/3 cup bourbon

1 vanilla bean, seeds scraped

Whipped cream for serving

1) Add all ingredients to a blender, and mix until milkshake consistency. You may need to add more icecream or milk to achieve desired consistency.

2) Serve with whipped cream. If you have any left over, drizzle with bourbon apple cider caramel sauce – you won’t regret it.

Bourbon Apple Cider Caramel Milkshake

29 Oct

After I made the bourbon apple cider caramel sauce, it seemed like the only logical conclusion was to add icecream.

So I did.

All I can say is, I regret nothing.


Bourbon Apple Cider Caramel Milkshake

2 cups vanilla ice cream

1/2 cup milk (I used 2%)

1/3 cup bourbon apple cider caramel sauce

1/3 cup maple syrup

1/3 cup bourbon (I used bulleit rye – you’ll taste the bourbon pretty strongly, so I’d go with a nicer one if possible)

1 vanilla bean, seeds scraped

Whipped cream for serving

1) Add all ingredients to a blender, and mix until milkshake consistency. You may need to add more icecream or milk to achieve desired consistency.

2) Serve with whipped cream and a drizzle of caramel sauce.

Stovetop apple butter

28 Oct

Let’s be honest – as much as I love apple butter, I live alone, so making the large crockpot recipes often isn’t feasible unless I want to eat nothing but apple butter for a week. (Ok, actually, that sounds delicious.)

This is for those times when you really just want enough apple butter to get through the week – and not have to wait 12 hours for it to cook. Once you’ve made it, it goes on anything – bread, sandwiches, even in milkshakes (recipe to come later this week).


Stovetop Apple Butter
2-3 large apples, peeled, cored, and chopped
1/3 cup apple cider
1/3 cup honey
1 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch sea salt

Combine everything in a small saucepan, and cook over medium-low heat, covered, stirring occasionally, for an hour or until all apples are mushy.  Remove from heat, and blend until smooth (you can use a blender, a food processor, an immersion blender – whatever strikes your fancy). Try not to eat it all in one sitting.

Bourbon Apple Cider Caramel Sauce

27 Oct

Last fall, I made a lot of apple cider caramels.

A lot. I even blogged about it: Apple Cider Caramels.

This fall, I kicked it up a notch by adding bourbon and making it a sauce that you could use on icecream, with greek yogurt…or just with a spoon if the spirit moves you.

And stay tuned – I’ll be posting a recipe soon that involves this sauce, vanilla beans, more bourbon, and maple syrup to make a milkshake that is to die for.

Bourbon Apple Cider Caramel Sauce


4 cups  apple cider
1 teaspoon cinnamon
1 teaspoon kosher salt
1 stick salted butter

2 tablespoons bourbon
1 cup white sugar
1/2 cup packed brown sugar (light or dark works)
1/3 cup heavy cream

1) Boil the apple cider in a medium saucepan over high heat until it is reduced to a thick syrup and is about 1/2 cup in volume. This took me about 45 minutes, but will depend on your stove/humidity/etc. You can stir occasionally, but don’t need to stir constantly.

2) While the cider is boiling down, butter a 8×8 inch glass pan and set aside.

3) Once the apple cider has boiled down, remove it from heat and add the butter, brown and white sugars, and heavy cream. Add bourbon. Return to medium-high heat, and boil until a candy thermometer reads 236 degrees. This shouldn’t take more than 5 minutes, if that.

4) Pour caramel into the prepared glass dish. Mix cinnamon and kosher salt together, and sprinkle over the prepared caramels. Stir in completely.

5) Let cool, then transfer to a mason jar. Stores in the fridge for up to a week.

Bourbon Vanilla Bean Brown Butter Apple Crisp

25 Oct

A few weekends ago, my friend Karelle organizing an apple picking adventure for us and about fifteen of our closest friends. It was lovely to get out of the city for a day or two, and to have a chance to enjoy the fall weather – plus, I came back with about 20 lbs of apples to use.

Apple crisp is a staple in my house – it counts as breakfast, or so I’ve been told. But until recently, I hadn’t thought of adding bourbon, or vanilla beans, or brown butter. Luckily, thanks to stumbling across this blog post I was able to step up my apple crisp game a bit…and I’m not kidding when I say it’s the best apple crisp you’ll ever have.
Bourbon Vanilla Bean Brown Butter Apple Crisp
For the topping:
1 1/2 cups oats
1 cup brown sugar
1 cup flour
1 stick (1/2 cup) unsalted butter – softened
2 tsp cinnamon
For the filling:
1 vanilla bean (seeds scraped out)
1 stick (1/2 cup) unsalted butter
6-8 medium sized apples
1/2 cup brown sugar
2 tablespoons bourbon
1) In a large bowl, combine the oats, brown sugar, flour, and cinnamon. Using your hands, add the butter and crumble until it’s a sandy consistency. Cover, and put in fridge.
2) Pre-heat the oven to 350 degrees. Butter a pan (9×9 works best) and set aside.
3) Peel, core, and thinly slice the apples. In a large bowl, combine brown sugar and bourbon, then add the apples and mix thoroughly.
4) In a medium sized sauce pan, melt the butter and add the seeds from the vanilla bean. Stirring constantly, brown the butter. Once it gives off a nutty aroma, remove from heat, and let cool.
5) Once cool, add the butter to the bowl with the apples. Add 3/4 cup of the topping mixture to the apples, mix well, and put in the prepared pan. Cover completely with topping – this will seem like a lot of topping to apple, ratio-wise, but trust me, it works.
6) Cook for 50-60 minutes, or until bubbling with a slightly brown tint on the top. Let cool slightly before eating, and for best results, serve with vanilla icecream.
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