Rosemary Apple Butter

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One of the things I love most about this time of year is that I get to cook things that make my home smell delicious. Pumpkin bread, apple pie, homemade bread…all of the baking, basically. Summers in Denver can be SO hot, so when the temperature finally drops, I start using my oven as often as possible. As much as I love turning on my oven, it is also a gift to be able to turn to my slow cooker for things like this apple butter. The house still smells amazing, but I don’t have to babysit anything.

This is an updated version of my original slow-cooker apple butter. It is sweeter slightly with dates, just like before, but I added a hefty amount of rosemary to give it a more sophisticated flavor that works beautifully for Thanksgiving or Christmas appetizers! My favorite thing to do with this apple butter…well, you’ll find that out on Friday…my SECOND favorite thing to do with this apple butter is to spread it on a cracker and top it with a little blue cheese. Ermagerd it is amazing.

Bonus: this recipe makes enough for you to gift to a friend! Tis the season, after all!

Rosemary Apple Butter

• 8-12 small/medium apples, cored, cut into wedges, peel left on

• 6 pitted dates

• 1/2 teaspoon freshly grated nutmeg

• 3 large sprigs rosemary, left whole

• 1/4 teaspoon allspice

• 1/4 teaspoons kosher salt

• 1/2 cup water

Combine all ingredients in a medium saucepan over medium low heat. Bring to a simmer, cover, reduce heat and cook for 30 minutes until the apples and dates are softened. Remove from the heat and blend with an immersion blender until smooth. Place the lid slightly ajar on the pan, return to low heat and gently simmer, stirring occasionally, until the apple butter has thickened, about 30-45 minutes. Add more liquid as needed so the apple butter doesn't burn or become too paste-like.

Remove the apple butter from the heat and cool completely before putting in a jar with a tight-fitting lid. The apple butter will keep in the refrigerator for about 2 weeks and tastes fantastic spread on toast, muffins, or as a fun seasonal addition to a cheese tray.

*To make this in a slow cooker, add all ingredients and set on low for 8 hours. Purée the ingredients, set the lid slightly ajar, and continue cooking for another hour on low heat.

Homemade Toasted Cashew Milk

I'm obsessed with making my own cashew milk. It is so creamy and deliciously satisfying in coffee, tea, or even cereal. And the accomplishment I feel from making my own cashew milk is a little ridiculous. But we find our joy wherever we can, am I right? One of the best discoveries I've made is using toasted cashews. The flavor boost is amazing!

You don't need a bunch of fancy supplies to make your own nut milk, but I would suggest having the following:

• a good blender
• a nut milk bag like this (you can use the code setthetable or 10% off!) 

I've also found that soaking the cashews overnight is not 100% necessary. It does result in a creamier cashew milk, but tossing them in the blender without presoaking works perfectly well! 

Homemade Toasted Cashew Milk

Makes 3-3 1/2 cups

• 1/2 cup cashews
• 3 1/2 cups water
• pinch of salt
• pinch of cinnamon

1. Preheat the oven to 350 degrees Fahrenheit. Spread the cashews on a rimmed baking sheet in a single layer and toast until golden brown and fragrant, about 7-9 minutes. 
2. Transfer the cashews to your blender and top with the water. Add salt and cinnamon, then blend until smooth, 2-3 minutes. 
3. Set your nut milk bag over a large (4 cup size) liquid measuring cup (this helps for transferring the milk to your storage container). Pour the milk from the blender through the bag. Carefully lift the bag out of the measuring cup and squeeze the pulp to release as much liquid as possible. Discard the pulp. 
4. Pour the finished cashew milk into a container with an airtight lid and keep in the fridge for up to one week. 

*Note: seperation is natural! Just give the milk a few shakes before using and you're good to go!