What Else Can I Do With Apple Butter Syrup?

Discussion in 'Food & Cooking' started by kaneohegirlinaz, Jun 29, 2012.

  1. kaneohegirlinaz

    kaneohegirlinaz

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    A few years back, we took my Mother out to Wilcox Arizona to the apple orchards. 

    She bought everything they had apple. 

    Something different she got was Apple Butter Syrup and gave it to me;

    it tastes like Apple Butter, just sweeter (a touch too much lemon for me) and looser.

    Now, I love Apple Butter, I've got three different jars of it, 

    but this syrup is just sittin' there in the ‘fridge. 

    I have been doing searches on the internet for weeks now, looking for a recipe using at the least,

    Apple Syrup, something other than put on pancakes, waffles and ice cream. 

    Something savory.

    My first thought was to reduce it farther, add some fresh apple chunks

    and use it as a sauce over a pork roast but that seems too cliché. 

    Than I thought BBQ sauce…

    I would appreciate any input.
     
  2. chefamos

    chefamos

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    I wondering what the base of the syrup is - a simple syrup, or brown sugar, molasses, maple syrup?  What's your guess?  Then maybe we can think of something interesting.  You say it is lemony - what other flavors are there?  Cinnamon, allspice, clove perhaps.  Anxiously awaiting your reply.
     
  3. cheflayne

    cheflayne

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    Reduce it to make it a little thicker and then add some chipotle. Use it as a glaze for grilled pork tenderloin. Combine equal amounts of the syrup with apple cider vinegar and reduce it until thick. Remove from the heat and add some diced apples, green onions, and cilantro for a chutney to serve with the pork.
     
  4. kaneohegirlinaz

    kaneohegirlinaz

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    The ingredients of the Apple Butter Syrup is as follows:

    Apples

    Pure Cane Sugar

    Corn Syrup

    Dark Brown Sugar

    Light Brown Sugar

    Apple Cider

    Nutmeg

    Cloves

    Cinnamon

    Allspice

    Lemon Juice

    It tastes just like Apple Butter with a tiny bit too much lemon for me, or that it’s a little pucker-y.

    It had “legs” as if it were just Apple Butter that they added simple syrup to.

    Don’t get me wrong now, I like it, but I’m more of a pure Maple Syrup on my hot cakes/waffles.  In my ideal world Coconut Syrup is the best, but not necessarily easy to come by in the desert, I ration that bottle!
     
  5. chefamos

    chefamos

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    Mahalo!  What?! No kitchen sink?... They certainly plumped up a basically good idea.  OK.  There may be a couple of practical options to try.  If I had this product, I'd try it like this.  I'd try reducing it to a thicker sauce and use that sauce, with the addition of seedless white raisins, to dress some poached pears with, perhaps a dollop of mascarpone or whipped cream.  I would also use that same sauce on a roast goose, where I'm confident it would work, and I'd try it on roast duck.  Thickened, it might also work its way into a good bread pudding recipe (I have a Cajun Bread Pudding that is a killer).  That about does it for an off the top of my head response.  Stay in touch!  Let me know what you think.  best regards, Amos
     
  6. kaneohegirlinaz

    kaneohegirlinaz

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    @ Cheflayne, Braddah, I love that idea of using the chipotles on the pork loin!

    @ ChefAmos, I’m warming up to the poached pears, not a huge fan of them,

    but that would make a lovely dessert for a dinner party and

    I think I would use the mascarpone (a splash of dark rum?), nice touch.
     
  7. margcata

    margcata Banned

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    Happy July 4th Kaneo,

    When we were travelling through apple country of Normandy, France, we had a wonderful filet of pork lion dish with apple butter, apple brandy, apples and apple cider.

    It was quite lovely ...

    I might have posted it on Recipes when I first joined Chef Talk in the autumn of 2011.

    If not, and you have interest, I shall post it for you.

    Kind regards.

    Margaux Cintrano.
     
  8. kaneohegirlinaz

    kaneohegirlinaz

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    I appreciate that offer Margaux, but I was looking for some way to use this Syrup

    that I have sitting in my refrigerator, thank you though.  

    I save my Apple Butter (jam) for my toast in the morning.  ;)
     
    Last edited: Jul 2, 2012
  9. kaneohegirlinaz

    kaneohegirlinaz

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    Cheflayne, I have dried, ground chipotles pepper, do you think that would work?
    I was thinking of grilling some thick chops and glazing with the reduction...
     
  10. cheflayne

    cheflayne

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    Don't see why not. I generally use chipotles in adobo for something like a glaze as I feel it contributes a more complex flavor with a background sweetness, but with an apple butter syrup it probably isn't necessary could even be a little redundant. Let us know how it turns out.
     
  11. kaneohegirlinaz

    kaneohegirlinaz

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    [​IMG][​IMG][​IMG]
     
  12. kaneohegirlinaz

    kaneohegirlinaz

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    sorry, I didn't get the text in there with the graphics...

    what I did was as you guys suggested...

    (I posted this kinda-in the what's for dinner thread too)

    I reduced the Apple Butter Syrup until it was very thick

    grilled off the chops and thick slices of Golden Delicious Apple,

    diced the Apple as the chops rested,

    added the grilled Apples to the Syrup along with a couple of drops of fresh lemon juice to loosen it up a bit

    and some ground Chipotle Pepper (it bloomed nicely in the hot syrup),

    spooned that over the medium rare chops

    along side was steamed green beans and a rice pilaf.

    Mister K~girl was like, "what's this?"  (he's not into a "fancy stuff")

    so I just told him,"it's Pork Chops and Apple Sauce, dear" 

    he loved it!