Brown But­ter Ap­ple­jack

MAKES ABOUT 2¾ CUPS (23 OZ. / 700 ML)

SAVEUR - - Contents -

In a large sau­cepan, melt 2 sticks of un­salted but­ter over medium heat. Con­tinue cook­ing, stir­ring oc­ca­sion­ally, un­til the foam sub­sides and the milk solids have turned fra­grant and toasty brown, 5–6 min­utes. Re­move the pan from the heat and cool slightly. Add one 750ml bot­tle of Laird’s 100 Proof Straight Ap­ple Brandy to the pot; take care, it will froth and steam up dra­mat­i­cally. Trans­fer the mix­ture to a bowl, cover with plas­tic wrap, and re­frig­er­ate for 24 hours. The next day, use a fork to lift away the so­lid­i­fied but­ter. Strain the ap­ple­jack through a cof­fee fil­ter and pour through a fun­nel back into the bot­tle.

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