Details for MARKETING/HOUSE FREE - Ad from 2021-10-07
® ® ® M A BAKER’S BEST FRIEND aking apple butter is a hallmark of Appalachian cooking. With so many varieties of apples available in the mountainous region during the fall, farmers and other locals always looked for different ways to preserve the abundance nature provided. Aside from eating them fresh picked, home cooks dried and fried them, pressed them into cider, and stored them in cellars. For a real treat, they canned jars of apple butter, a sweet, smooth spread that’s similar to applesauce but cooked much longer for a thick, jamlike consistency. Like syrup making and hog killing, preparing apple butter was a seasonal community event. For generations, families and friends gathered around large copper kettles set over open fires and shared in the laborious, daylong work of peeling, coring, chopping, seasoning, and boiling apples. After many hours of tending the pots, they were rewarded with delicious caramelcolored apple butter. Walter Harrill of Imladris Farm in Spring Mountain, North Carolina, is well acquainted with this tradition. He lives and works on land that his greatgrandparents settled, and he grew up watching his grandmother make apple butter in her own kettle on the stove. Today, Walter continues the custom with a few modern adaptations. “While we’ve changed the copper kettle over the fire to a stainless steel steam kettle, the process is still the same,” he says. “I use mixed varieties of apples cooked for 16 hours or so with spices.” Even though there is no longer a crowd gathered around the fire, he has found a way to make the community a part of his process by purchasing apples from neighboring farms. “The methods have changed,” Harrill says, “but it still takes hard work, time, and patience to turn out a good batch— and it’s worth every minute.” ® falling for APPLE BUTTER The fruit of Appalachian traditions, this sweet ingredient is a baker’s best friend. Apple Butter Cobbl with Drop Biscuits Active 25 min. Total 1 hour, 10 min COBBLER FILLING 2 lb. Granny Smith apples (about 4 apples), peeled and cut into ½-inch wedges 2 lb. Honeycrisp or Gala apples (about 4 apples), peeled and cut into ½-inch wedges 1¼ cups packed light brown sugar 5 Tbsp. all-purpose ﬂour 4 Tbsp. butter 1 cup Slow-Cooker Apple Butter (recipe, left) 1 tsp. lemon zest plus 2 Tbsp. fre (from 1 large lemon) ½ tsp. salt DROP BISCUITS 2 cups all-purpose ﬂour 1 Tbsp. baking powder 1 tsp. kosher salt ¼ cup granulated sugar, divided 10 Tbsp. cold butter, cut into cubes 1 cup whole milk 2 Tbsp. butter, melted COMING 10.10.21 Slow-Cooker Apple Butter Active 25 min. Total 25 min., plus 10 hours slow-cooking North Carolina farmer Walter Harrill follows his grandmother’s method for making apple butter, which he sells ($8 for a 12-oz. jar, imladrisfarm.com). The recipe, adapted here, is best made using a mix of sweet and tart apples. 5 lb. mixed apples, peeled and cored (such as Gala, Granny Smith, Honeycrisp, 1. Cut apples into 1-inch cubes; place apple cubes and 1½ cups of the sugar in a 6-quart slow cooker. Cover and cook on high 6 hours. 1. Prepare the Cobbler Filling Preheat oven to 425°F. Toss togeth 4 ingredients in a large bowl. Melt in a 12-inch cast-iron skillet over m high. Add apple mixture (skillet wi very full), and cook, stirring often, apples are almost tender and syrup thickens, about 10 minutes. 2. Remove apple mixture from he in Slow-Cooker Apple Butter, lemon lemon juice, and salt. Bake 15 minute placing a baking sheet on oven rack directly below skillet to catch any dr 3. Prepare the Drop Biscuits: While the ﬁlling bakes, whisk toge ﬂour, baking powder, salt, and 3 tablespoons of the sugar in a larg bowl. Using a pastry blender or for cut butter into ﬂour mixture until texture resembles coarse meal wit some pea-size pieces.