Name: Zucchini Butter
Ingredients: 4 tbsp olive oil; 1 tbsp salted butter; 1 1/2 lb onions; 10 cloves of garlic, roughly chopped; 2 1/2 lb grated zucchini; 1/4 cup dry white wine; 3 tbsp fresh thyme; 1 tsp kosher salt; 2 tsp coarsely ground black pepper

Description

Sweet, spiced apple butter slow-cooked with browned butter, whiskey, and vanilla for a smooth, flavorful spread.

Ingredients

Scale

1/2 lb butter
4 lb apples: cored, skin-on (Granny Smith for more tartness, but any medium-size apple will do)
1 1/2 cup sugar
1 cup brown sugar
Pinch of kosher salt
2 cups Wigle Walkabout Apple
Whiskey
3 cups water
2 vanilla beans, split

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Instructions

Place butter in a heavy-bottomed pot over medium heat. Allow it to brown before adding apples. Coat the apples with the butter by stirring them gently. Add sugars and salt and stir apples to coat. Allow them to cook until there is slight caramelization.
Once the apples are caramelized, deglaze the pan with the Wigle Apple Whiskey. Lower the heat and allow the alcohol to cook out and reduce in the pan. Once the whiskey is reduced, add the water and split vanilla beans.
Allow the apples to continue to cook over low heat until nearly all the liquid is cooked down. Once this has happened, remove the pan from the heat and while the apples are still warm, remove vanilla pods, and spoon apples into a blender. Puree until thick and smooth, scraping the sides of the blender with a rubber spatula to keep the mixture moving.
Let the mixture fully cool. Use it right away or store it up to 2 weeks in the fridge. For longer storage, freeze in a container or freezer bag.