Submitted by: Chef Andy Furness
"Granny Smith Apple & Smoked Cheddar Cornbread"
(1/2c) smoked cheddar cheese, grated
(1) Granny Smith apple, grated
(6tbsp) unsalted butter, melted
(1tbsp) bacon fat, rendered
(2tsp) baking soda
Add bacon fat to a cast iron skillet (or Dutch oven). Place in 400 degree oven. Whisk dry ingredients together. Beat eggs & buttermilk until uniform, then add dry ingredients. Add melted butter. CAREFULLY! remove skillet from oven, add batter. Bake for about 20 minutes, until set & golden brown crust forms. Allow cornbread to rest for 30 minutes. Slice & enjoy!
"(Butterless) Apple Butter"
(2lbs) cooking apples
(1/2c) apple cider vinegar
(glug) apple brandy
(2c) brown sugar
(1/4tsp) ground cloves
(2tsp) Cajun seasoning
zest & juice of 1 lemon
Chop apples, do not peel or core, there's lots of pectin (the stuff that makes jam/jelly set). Add apples, water, vinegar & brandy to a stock pot. Bring to a boil, reduce to simmer for about 20 minutes. Mash through a strainer. Add remaining ingredients to the apple mash, stir to combine & cook in a wide sauce pan, stirring frequently for about an hour until thick, smooth & lovely brown.