Can Fall be always?!?!
You know how food became a thing (was it ever not a thing?) and people were taking pictures of everything they ate and then that term Food Porn was born? Personally, that term make me feel slightly awkward but that is not the point. It seems that we now have this thing that could be called Fall Porn. Everywhere I look there are pictures of vibrant trees, pumpkins, apples, and of course all the favorite foods of Fall. I can’t get enough of these pictures! I have pumpkins on my desktop and I stop and take pictures every day of trees and leaves. It is becoming an obsession. I want Fall to be always and it looks like most of America agrees!
When we were planning our wedding I sent our wedding planner hundreds of pictures that inspired me. Most of the pictures were of trees; is that normal? I wanted the wedding colors to embody all of those vibrant hues, I think the final product was pretty successful. I still think about how beautiful it was and the colors that filled the room. I am so glad we have pictures to help brings us back…
Oh, and our photographer was AMAZING! You should check her out – www.mistywinter.com!
When speaking about our wedding I would be remiss not to mention the Fall themed favors we had for all of our guests. My mother and I decided it would be perfect to make her famous apple butter and share it with all of our wedding guests. We made batch after batch and decorated each jar with fall inspired fabrics and twine… oh look I have a picture!
Aren’t those the cutest?!?! I loved making them and I think all of our friends and family enjoyed eating them. Apple Butter is a family tradition. Every fall my mom would whip up a batch after we gathered the freshest local apples. There is something about apple butter that just warms up the soul. The spices blend well with the sweet apples and it makes the perfect condiment for Fall.
Just like most family recipes the spice blend is tweaked from time to time. The amounts of each are eyeballed and then adjusted during the cooking process. Sometimes we try a different assortment of apples but it always has the same effect and warms you up all the same. Can you imagine any better way to top that boring piece of toast? I hope I didn’t just offend those dry toast advocates out there. If you don’t want to spread on your toast you can find a multitude of uses for this delicious spread. I know it would go perfectly smeared on some pumpkin bread or muffin. I mean, you can always eat it by the spoonful and I wont judge!
Yields 5 Pints
4 Lbs. Apples (A combination of Honey Crisp, Fuji, and Pink Lady)
2 Cups Apple Cider
1/2 Cup Dark Brown Sugar
Ground Cinnamon, Cloves, Allspice*
*Freshly ground spices make all the difference! If you don’t have the means to grind the spices its ok to just combine the dry spices in a bowl. The blend is a personal preference in terms of taste so feel free to experiment to see what you like best.
Peel and core all apples and place in a large pot. Top with 1/2 of the spice mixture and apple cider. Cook apples over medium heat, covered, until the apples break down and become extremely soft. Once the apples have cooked, you can puree the apples using an immersion blender. If you don’t have an immersion blender you can puree the apples using a regular blender, be careful when covering as the apples will be hot and they could splatter as you blend.
Once all of the apples are blended or pureed return to the pot. Add the brown sugar and additional spice mixture. Continue to cook the apples over low heat until the mixture thickens and sheets off a spoon. Taste to check for seasoning balance and adjust as needed. Once the apple butter is done you can transfer to an airtight container or you can jar the apple butter by following normal canning procedures (based on the canning jars you use).
Note: If you are not canning then you need to keep the apple butter in the fridge to keep it fresh.