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.

Brown Butter Vanilla Waffles

The 6 year old wasn’t feeling so good this morning. He slept very late and I let him because one day he won’t be able to just sleep in when he’s under the weather. But when you’re 6? That’s definitely allowed. After a slow start to the day and getting little brother to school, the 6 year old and I decided waffles were in order! Don’t tell anyone, but I love waffles WAY more than pancakes. No contest. Unless the pancakes are from Snooze in which case I want them all. Maybe it has something to do with how the syrup pools in the little squares. Or how the outside gets so nice and crispy. Or how you can break them into tidy little triangles. Whatever it is, I am here. for. it.

Disclaimer: These waffles are not “health food”. They have half a stick of butter in them and I’m not sorry because if you’re going to eat waffles you might as well do it right. Are you with me? They don’t have a ton of sugar and I did use a bit of whole wheat flour, but mostly for flavor so don’t get too excited. Or get REALLY excited because you’re gonna love these forever and ever amen.

OK- no more delaying. On to this perfect waffle recipe! Make them for your family. Make them for friends. Make them for houseguests and don’t forget the coffee! Also, they freeze beautifully so don’t be afraid to double the recipe and freeze what you don’t eat. Just pop them in the toaster and you’re golden!

Brown Butter Vanilla Waffles

• 1 cup all purpose flour

• 1/3 cup whole wheat flour

• 4 teaspoons baking powder

• 1 teaspoon salt

• 1 teaspoon vanilla extract

• 2 eggs, beaten well

• 1/2 cup unsalted butter

• 1 3/4 cups milk

1. Begin by browning the butter. Add it to a saucepan over medium heat. The butter will melt, then start to sputter and foam, then it will all settle down and the milk particles will start to turn golden brown and a nutty aroma will fill your kitchen. Keep an eye on the butter through this process so it doesn’t burn! Stir occasionally, being sure to scrape the bottom of the pan. Transfer to a heatproof liquid measuring cup and set aside.

2. Whisk the dry ingredients together in a large bowl. Set aside.

3. In a medium bowl, whisk the eggs with the milk and vanilla. Add the milk mixture to the dry ingredients and stir with a wooden spoon until combined. Pour in the browned butter and stir until incorporated.

4. Preheat a waffle iron. They’re all different. I set mine to a medium temperature, but you do you Boo Boo!

5. Pour about 1/3 cup of the batter in the center of the waffle iron. Keep the waffles warm in a 200 degree oven until ready to eat. Serve with more butter (because #yolo) and syrup. And coffee. Lots of coffee. Enjoy!

Belizean Tortillas

Note: I referenced this recipe for use in my Loaded Belizean Fry Jack post. I have recently learned that the term “Fry Jack” refers to a fried bread, NOT a Belizean Tortilla. To see how to make your own, please check out this video for an excellent tutorial!

I think it is amazing how so many cultures have their own version of tortillas. I feel like in Japan, it was gyoza wrappers. In Belize, it is a fluffier version used to make Fry Jacks. Kind of a cross between Indian Naan and a Mexican flour tortilla. I knew I needed these in my life after my first bite into a Belizean Fry Jack. There are a few recipes (this one was my favorite and the one I closely based my recipe on) out there for Belizean tortillas, but none of them really gave me the results I wanted (most likely a result of dry Colorado air and altitude, more than anything). So I worked on developing a recipe that stayed true to the Belizean method and gave me a nice, fluffy Fry Jack at altitude.

The beauty of making your own fry jacks is that you don’t need anything super fancy. Order a tortilla press from Amazon immediately. They’re not expensive and you can thank me later for all the things you can do with it! Otherwise, you just need flour, water, baking powder, butter…the end. Isn’t that amazing? Such humble ingredients come together to make something that nourishes and acts as the perfect vessel for sopping up soup or holding melty cheese.

What would you do with a pile of these fresh off the press? (See what I did there…? #momjokes)

Belizean Tortillas

• 3 cups white bread flour (if you don’t have bread flour, run your all-purpose flour through a food processor until ultra fine)

• 1 1/2 teaspoons baking powder

• 2 teaspoons unsalted butter

• 1 1/2 teaspoons salt

• 1 1/2 cups warm milk (right around 90-100 degrees Fahrenheit works well)

1. Add the dry ingredients to the bowl of a food processor fitted with the blade attachment. Pulse a couple of times to mix, then add the butter and pulse until just combined. You want your mixture to be slightly crumbly.

2. Add 1 cup of the warm milk and pulse again, 3-4 times. Add the remaining milk, pulsing a bit with each addition, until the dough comes together enough that you can dump it out and knead it by hand without a lot of dry flour flying everywhere. You may not need all the milk. You may need all of it plus a tad extra. The dough should be soft but not sticky. (Super technical here, I know. This is a good time to remind you that making a good dough, for any purpose, is done mostly by feel. Many factors can change how dough turns out and you have to listen to it, in a sense, to figure out what it needs more or less of.)

3. Once the dough is kneaded and smooth, divide it into about 12 equal pieces. Form them into smooth balls and place them on your work surface under a slightly damp, clean kitchen towel. Allow the dough to rest for 30 minutes. Near the end of the resting time, preheat a skillet over medium heat.

4. When the dough has finished resting, line your tortilla press with wax paper or parchment paper. Place a ball of dough in the center of the press, and flatten it. Repeat with the remaining dough. Transfer one of the flattened balls of dough to the heated skillet and cook about 2-3 minutes per side or until it begins to bubble. Flip and repeat on the second side. (Note: it is possible to overcook these, making them tough. It may take a couple tries to get it right, so taste as you go with the first couple tortillas to perfect your timing.)

5. As you cook your tortillas, transfer them to a bowl or basket lined with a clean dish towel. Wrap them to keep them warm until you are ready to eat!

Loaded Belizean Fry Jacks

Note: This recipe is based on my experience with the flavors of Belize and a fry jack I watched someone make and then was able to enjoy during our time in Placencia. To be clear, this is NOT the same as a quesadilla and if it is made with regular tortillas, it is not a fry jack. Fry jack refers to the fried dough and must be made the traditional Belizean way to be called a Belizean Fry Jack. To see how to do this, please check out this video for an excellent tutorial!

One of the greatest joys I get from traveling is learning about the local food. It’s amazing to experience the simple dishes adored by people around the world. In Japan, I was immediately smitten with onigiri, specifically yaki onigiri, which is a simple ball of rice that is grilled and brushed with soy sauce. Simple, comforting, and surprisingly flavorful. In Argentina, empanadas stole my heart with their hand-held, hearty goodness. Whoever decided ground beef, green olives, and raisins work together was a genius. And in Belize, I was crazy over Fry Jacks. My favorite had refried beans, scrambled eggs, and lots of cheese. Like a breakfast quesadilla on a fluffy, bread-y tortilla. 

One of the things that makes Fry Jacks so wonderful is how they can be personalized and enjoyed with various toppings. My first Fry Jack in Placencia was filled with cheese, beans, and eggs. These Loaded Belizean Fry Jacks are filled with seasoned ground beef, refried black beans, fried plantains, and allllll the giant shreds of Tillamook Farmstyle Cut Mexican 4 Shredded Cheese!

I used a Belizean BBQ Seasoning Mix, but that can be hard to find so feel free to use taco seasoning. I also made my own tortillas so I could get the nice, slightly fluffy texture of Belizean tortillas. But I have found Trader Joe’s large flour tortillas are an excellent substitute! They are soft and slightly chewy, which works so well for this cheesy treat. 

Whether you’re having friends over for bookclub or to watch “the game”, these Loaded Belizean Fry Jacks are sure to please! 

Loaded Belizean Fry Jacks

Makes 6-8 servings

• 1 batch Belizean Fry Jacks or very soft four tortillas to make quesadilla version

• 1/2 cup refried black beans

• 1 tablespoon + 1 teaspoon Belizean BBQ seasoning or taco seasoning 

• 1/2 lb ground beef

• 1 plantain, cut into 1/4 inch slices

• 1 1/2 cups Tillamook Farmstyle Cut Mexican 4 Shredded Cheese  

• Coconut or Vegetable oil 

• Fresh cilantro

• Lime wedges

• Marie Sharp’s Hot Sauce (or other favorite hot sauce)

1. Begin by heating a skillet with 1 tablespoon oil over medium-high heat. Add the ground beef and sprinkle with seasoning. Brown the meat, breaking it up with a wooden spoon. When fully cooked, transfer the meat to a plate with a slotted spoon. Set aside. 

2. Next, heat a cast iron skillet with 1/4 inch of oil over medium high heat. When the oil is hot, add the plantain slices and fry for 1-2 minute per side, then transfer to a paper towel lined plate.

3. Meanwhile, season the refried beans with salt and a squeeze of lime juice to taste. Spread refried beans over 4 of the tortillas, followed by the ground beef. Layer the plantain slices over the beef, then sprinkle with the cheese and a few cilantro leaves. Top with the remaining 4 tortillas. 

4. In the same cast iron skillet you used to fry the plantains, reheat the oil, adding more to reach 1/4 inch of oil in the skillet. Using a large spatula, ease the first fry jack into the hot oil and fry for about 3 minutes per side or until golden brown. Transfer the fry jack to a sheet pan and keep warm in a 200 degree oven. Continue with the remaining fry jacks. 

5. Cut each fry jack into 4 wedges, sprinkled with additional cilantro, fresh lime juice, and hot sauce. Serve immediately and enjoy the cheesy goodness!