by Susan R-H
Adapted from Apple and Sage Compound Butter in Make Ahead Bread: 100 Recipes for Melt-In-Your-Mouth Fresh Bread Every Day by Donna Currie
Ingredients:
1 stick unsalted butter, plus 1 Tablespoon, divided
1 Tablespoon, plus 1 teaspoon mascarpone
1/2 cup toasted chopped pecans
1 apple, peeled, cored and cut into small dice (I selected honey crisp)
1 teaspoon light brown sugar
1/2 teaspoon ground cinnamon
Pinch of kosher salt
1 Tablespoon orange zest
2 Tablespoons chopped dried cranberries or Craisins
Real maple syrup
Method:
In a medium-sized covered bowl, allow the butter to soften, about 6-8 hours. Bring the mascarpone to room temperature at this point. Preheat the oven to 350°F. Spread the pecans on a small baking sheet in a single layer and roast for about 10-12 minutes. Time will vary depending on your oven. Set aside. Heat 1Tablespoon of butter in a skillet over medium heat. Add the apple, brown sugar, cinnamon and salt. Sauté until the apples just start to become tender and very fragrant, approximately 7-9 minutes. Transfer the apples to a plate and allow them to cool. Using a large whisk, combine the orange zest, dried cranberries/Craisins, apples and pecans with the softened butter and mascarpone. Take a large piece of plastic wrap and scrape the compound in the middle. Fold all ends and roll the compound butter into a log. My personal favorite method is to fold the sides over and “spin” the butter with the ends to create a log of butter. I tie the ends and refrigerate until it sets. Most folks have a go-to recipe for pancakes. I like to take the butter out of the refrigerator at least 30 minutes before making pancakes. Allow the butter to melt over the hot pancakes and drizzle with a good quality maple syrup. I am serving my pancakes with a locally sourced sage sausage. Sage. Another nod to Donna. I am so very proud of her new cookbook!
Adapted from Apple and Sage Compound Butter in Make Ahead Bread: 100 Recipes for Melt-In-Your-Mouth Fresh Bread Every Day by Donna Currie
Ingredients:
1 stick unsalted butter, plus 1 Tablespoon, divided
1 Tablespoon, plus 1 teaspoon mascarpone
1/2 cup toasted chopped pecans
1 apple, peeled, cored and cut into small dice (I selected honey crisp)
1 teaspoon light brown sugar
1/2 teaspoon ground cinnamon
Pinch of kosher salt
1 Tablespoon orange zest
2 Tablespoons chopped dried cranberries or Craisins
Real maple syrup
Method:
In a medium-sized covered bowl, allow the butter to soften, about 6-8 hours. Bring the mascarpone to room temperature at this point. Preheat the oven to 350°F. Spread the pecans on a small baking sheet in a single layer and roast for about 10-12 minutes. Time will vary depending on your oven. Set aside. Heat 1Tablespoon of butter in a skillet over medium heat. Add the apple, brown sugar, cinnamon and salt. Sauté until the apples just start to become tender and very fragrant, approximately 7-9 minutes. Transfer the apples to a plate and allow them to cool. Using a large whisk, combine the orange zest, dried cranberries/Craisins, apples and pecans with the softened butter and mascarpone. Take a large piece of plastic wrap and scrape the compound in the middle. Fold all ends and roll the compound butter into a log. My personal favorite method is to fold the sides over and “spin” the butter with the ends to create a log of butter. I tie the ends and refrigerate until it sets. Most folks have a go-to recipe for pancakes. I like to take the butter out of the refrigerator at least 30 minutes before making pancakes. Allow the butter to melt over the hot pancakes and drizzle with a good quality maple syrup. I am serving my pancakes with a locally sourced sage sausage. Sage. Another nod to Donna. I am so very proud of her new cookbook!
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