Caramelized Apple Marmalade With Thyme Recipes

ROSEMARY-THYME APPLE PIE

Steps:

• Whisk flour, sugar, and salt together in a large bowl. Place in the freezer for 30 minutes.
• Fill a 1-cup liquid measuring cup with water. Drop in 3 ice cubes; set aside.
• Remove butter and flour mixture from freezer. Grate butter into the flour mixture quickly. Toss using a spatula or an electric mixer to incorporate the grated butter. Drizzle 1/2 cup ice water into the bowl and mix, adding a little more water at a time until dough begins to form large clumps. Gather and lightly knead clumps of dough together into a mound using your hands.
• Divide dough in 1/2 and wrap each portion separately in plastic wrap. Refrigerate for at least 1 hour.
• When ready to bake, roll dough out on a lightly floured surface and place bottom crust into a 9-inch pie pan. Roll out second crust and slice dough into long, 3/4-inch wide strips using a rotary pizza cutter.
• Preheat the oven to 425 degrees F (220 degrees C).
• Fill bottom pie crust with apples. Cover with dough strips, weaving into a lattice crust; crimp edges to seal. Place pie in the refrigerator.
• Melt butter in a saucepan over medium heat. Stir in flour to form a paste. Add white sugar, brown sugar, water, rosemary, and thyme. Bring to a boil. Reduce heat quickly and let simmer until rosemary and thyme are very aromatic and sauce has thickened, 5 to 7 minutes.
• Take pie out of the refrigerator and gently and slowly pour caramelized liquid over the crust, distributing it as evenly as possible so that some liquid gets into all openings of the lattice.
• Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C).
• Continue baking until apples are soft, 35 to 45 minutes. Remove pie from the oven and let cool on a wire rack before serving.

THYME-BAKED APPLE SLICES

Steps:

• Place cider in a large saucepan. Bring to a boil; cook until liquid is reduced to 2/3 cup, 18-20 minutes. Remove from heat; stir in butter., Peel and cut each apple into eight wedges. In a large bowl, toss apples with 1/4 cup of the reduced cider and 3 teaspoons thyme. Transfer to a foil-lined 15x10x1-in. baking pan. Bake 10 minutes., Drizzle with remaining reduced cider. Bake until tender, 12-15 minutes longer. Sprinkle with remaining thyme.

AUTUMN HARVEST BURGER WITH CARAMELIZED ONION AND APPLE

Steps:

• Melt butter in skillet over medium-high heat. Add onions to hot pan and begin caramelizing, stirring occasionally. After 4 minutes or so, add apples to the onions and continue to cook until onions are golden brown, about 6 more minutes. Remove from heat when done.
• While onions and apples are cooking, blend together in a large bowl the ground beef, salt, pepper, thyme, Dijon, egg, and bread crumbs. Be sure ingredients are well incorporated, but don't over work. Form mixture into 4 good-sized patties. (hint: If you create a concave burger, with the center thinner than the edges, when it cooks the burger won't swell up to look like a meatball, but will remain flat and patty-like)
• Heat grill to medium-high heat.
• Place burgers on grill and cook about 10 minutes per side, or until cooked through. As burgers are finishing (after the first flip), spread mayonnaise on both cut sides of each split roll. Place rolls on grill, mayonnaise side down, to toast for about 1 minute, or until golden.
• Place each burger on the bottom half of a toasted roll. Top with about 1/4 cup of blue cheese, then with a generous scoop of the caramelized onion and apple mixture. Cover with the roll and serve.

APPLE AND THYME MARTINI

Steps:

• Special equipment: melon baller
• Chill the martini glasses.
• Fill the shaker with ice. Combine the vodka, apple juice, and thyme syrup in a martini shaker. Shake for about 10 seconds. Divide between the 4 chilled martini glasses.
• Use the melon baller to scoop out small balls of apple. Place 3 balls of apple and 1 sprig of thyme in each glass for garnish. Serve immediately.
• In a saucepan combine sugar, water, and thyme over medium heat. Bring to a boil, reduce heat and simmer until the sugar has dissolved, about 5 minutes. Take the pan off the heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container in the refrigerator.
• Yield: 1 cup
• Prep Time: 5 minutes
• Cook Time: 5 minutes

CARAMELIZED APPLE PANCAKES

Steps:

• Heat a large, seasoned cast iron skillet over medium heat and add butter. Once skillet is hot and butter has melted, add diced apple and sprinkle evenly with sea salt. Toss and stir to coat the apples with melted butter and salt. Cover skillet with a lid for about 2 minutes.
• Remove lid and stir. Reduce heat slightly if apples are starting to brown too much. Cover and cook until apples are soft, 2 to 4 minutes. Remove lid and continue to cook, stirring, until apples are lightly browned all over, about 2 more minutes. Remove from heat and mix in coconut sugar, cinnamon, and apple pie spice. Set aside.
• Sift flour into a medium mixing bowl and add sugar, salt, and baking soda. Mix to combine. Whisk together buttermilk, egg, and melted butter in a second bowl. Pour liquid ingredients into flour mixture; stir just enough to incorporate.
• Heat a lightly oiled griddle over medium-high heat. Pour about 1/4 cup of batter at a time onto the hot griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter. Serve pancakes with caramelized apples.

SAUTEED APPLES WITH THYME

Steps:

• Core apples. Cut each apple into 8 wedges; halve wedges crosswise.
• Heat 2 tablespoons butter in a large skillet over medium heat. Add apples and 1 teaspoon each fresh thyme leaves and grated lemon zest; season with coarse salt and ground pepper. Cook, tossing occasionally, until apples are just tender when pierced with the tip of a paring knife, 3 to 5 minutes.

APPLE THYME MARTINI

Steps:

• Chill the martini glasses.
• To Make syrup: In small saucepan, combine water, sugar & thyme. Bring to boil over medium heat then reduce to a simmer. Cook for about 5 minutes. Remove from heat & let cool. (Leftover syrup should be stored in the refrigerator in an airtight container.).
• To Assemble: Fill a martini shaker with the vodka, apple juice & 1/4 cup of the thyme syrup. Shake 10 seconds & pour into 4 chilled glasses. (I use a single-serve shaker so I combine everything but ice in a pitcher & then pour into shaker from there.).
• Use a melon baller to scoop small balls of apple. Place 3 apple balls & a sprig of fresh thyme in each glass.
• Serve immediately.

CARAMELIZED APPLE MARMALADE WITH THYME

Steps:

• Peel, core, and cut apples into 1" pieces. Toss immediately with lemon juice. Set aside.
• Stir together sugar, 1/2 cup of apple juice, and vanilla bean in large nonreactive shallow preserving pan. Place over high heat and bring to a boil. Cool, without stirring, until mixture caramelizes to a medium amber color. Add apple slices and accumulated juices, remaining apple juice, cinnamon, and thyme. (Caramel will clump together but will eventually remelt.) Continue cooking on moderately high heat, watching carefully so juices do not boil over. Turn apples over in the syrup until slices are completely glazed and translucent and there is little liquid left in pan, about 20-30 minutes. Remove vanilla bean. (Some of the apples will break apart.) Remove from heat.
• Spoon into hot sterilized jars, wipe rims clean with damp towel, and seal with new lids and metal rings. Process in hot-water bath for 5 minutes. Remove, cool, check seals, label, and store.