Butter-Inspired

by Heather on October 26, 2010

Heather is on Faces of Beauty today!

Do you really need an explanation here?  I think we all know how I feel about butter.  And cheese.  And anything that’s “not good for you.”

But remember – it IS good for you since it makes you smile!

Last week I got a big package in the mail from the incredibly kind people at Kerrygold that was FILLED with butter and cheese!  Can you imagine?!  And I had it delivered to my office, which I’m sure you can only imagine was a feat in and of itself to hide it from everyone.  Hey, I didn’t want anyone stealing my butter!

Anyway, I have big plans for said cheese and butter…HUGE plans.  But as soon as I got it I had to make something with it.  Immediately.

I was like a kid on Christmas morning.

So I poured myself a glass of Crystal Lite pink lemonade and got started.  Totally normal.

I chose to make Ina Garten’s Apple Cake Tatin for the office.  Just so you know, I doubled the recipe, which normally calls for the tatin to be made in a 9-inch round baking dish.

First you butter the dish.  You really do need a bit more butter than normal here.  Why?  You’re going to be turning the tatin upside-down so and it has a sticky caramel sauce on the bottom.  You want about 3 Tbsp of the good stuff to grease the pan really well.

Take about 3 large Granny Smith apples.  Peel them, cut them in half and then cut each half into 4 equal slices.  Make whatever pattern you want on the bottom of the pan.  Or just dump them in.  Whatever floats your boat.

There’s batter to be made as well.  I made mine first and let it sit for a few minutes while the sugar caramelized, but you can do whatever you’d like.  The point is you have to use butter.

Duh.

Clearly Keira was wondering what in the world I was doing in the kitchen.

Hey, I wasn’t snuggling and petting her.  She was upset.

So this is the fun part – making the caramel syrup.  Now I don’t know about you, but I’ve tried making caramel several times and it always fails.

Always.

When I made this one I followed the directions to a T…and it was a success!  Who would’ve thought?! :)

The key is do not stir it with a spoon.  Only swirl the syrup!

Like Ina says, when it starts to reach a nice amber color, it’s done.  Pour over the apples evenly. Die of happiness from the aroma of butter, apples, and caramel.

Pour the batter evenly over the apples covered in caramel…just to clarify, I spooned the batter on top then spread it with the back of a spatula.  Just use whatever cake-pouring technique you like.  Bake at 350 for 30-40 minutes until a toothpick inserted comes out clean.  Let it rest for 15 minutes, then cover the top of the pan with a plate, cake stand, or baking sheet.  Hold on to the edges of the pan and flip the cake upside down!

Y’all, this looks fancy but it’s incredibly easy.  And it TASTES like heaven.  I mean, just look at it!  How could it not be amazing?!

I’m drooling just thinking of it right now…totally normal for 6am, right?

I can’t wait to share more butter recipes with you guys!  Especially since that means I will need to eat everything sample it all.

Quality control time is my favorite time ;)

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