BROWN BUTTER APPLES WITH CHEESE

BORED OF THE CHEESEBOARD this one’s for you.

Don’t get me wrong, I love a good cheeseboard but sometimes, sometimes I get bored by them. It’s not that the flavors aren’t on point it’s just that the distribution of them isn’t always right. I LOVE CHEESE but I don’t need every bite to be driven by it. So just like my Cheeseboard Pinwheels I took my favorite flavor pairings off of a cheeseboard and reinvented them into small bites that go perfectly with a glass of wine.

These apples are soft and extra rich from the brown butter. Pair them with creamy chèvre, gouda, and blackened crispy sage and basil and, if you’re like me, you’ll be hearing an exclamation of “mmmmm” pour out of your mouth as your first bite goes into it.

Print

With ImageWithout Image

BROWN BUTTER APPLES WITH CHEESE

Yield: 4-6 Servings

Author: Michelle Williams

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

Ingredients

FOR THE APPLES

• Honey Crisp Apples (2)
• Unsalted Butter (7 tablespoons, divided)
• Fresh Sage (2 tablespoons, chopped)
• Fresh Basil (2 tablespoons, chopped)

FOR THE TOPPING

• Chevre (roughly 2 ounces, room temperature)
• Gouda (roughly 1 ounce, finely chopped)
• Coarse Salt (roughly 1/2 teaspoon)

KITCHEN ITEMS

• Cutting Board
• Chefs Knife
• Large Heat-Proof Mixing Bowl
• Melon Baller
• Large Frying Pan
• Rubber Spatula
• Tongs
• Large Plate
• An Average Spoon

Instructions

TO PREP YOUR APPLES

1. Use your melon baller to remove the core from your apples. To do this, use the scoop of the melon baller to burrow a tunnel from the base of the apple through until you get through the stem. The goal being to remove the coarse core, seeds and stem. When you have finished this step your apple should still be in tact but will now have a tunnel through its center.
2. Turn your apple on its side and cut it into 1/4 inch thick slices. You will end up with a pile of apple rings.
3. Put your apple rings into your mixing bowl.

TO MAKE YOUR BROWN BUTTER SAGE AND BASIL SAUCE

1. Over medium heat, slowly melt 6 tablespoons of your butter in your frying pan. Let it cook until you see your melted butter begin to brown—about 2 minutes once your butter is melted.
2. Add sage and basil. Use your rubber spatula to fully mix it all together.
3. Pour your butter mixture over your apples in your mixing bowl. Make sure to use your rubber spatula to scrape all of your sage and basil in.
4. Toss your apples with your butter mixture until they are fully coated.

TO PAN SEAR YOUR APPLES

1. FYI, you’ll have to do the cooking in batches. You want each apple ring to sit flat in the pan. I did this part in 3 batches. That said, the pan gets hotter as you continue cooking so keep a close eye on your apple rings because your last batch will likely cook faster than your first one.
2. Over high heat, melt your remaining tablespoon of butter.
3. Lay as many slices into your pan that will fit flat on the bottom of the pan. No need to cram them, you will have to do this in batches.
4. Let your apple rings cook untouched until the side touching the pan becomes golden with touches of dark brown or blackening—about 4 minutes. If any of the rings are cooking faster than others because of uneven heat on your stove, flip them on a case-by-case basis.
5. Using your tongs, flip them and let them sit until the apple rings are softened—about 1 additional minute.
6. Use your tongs to transfer your apple rings to a plate.
7. Repeat this process until all of your apple slices are cooked. For each batch, make sure to pour a little bit of your butter mixture that has settled to the bottom of your mixing bowl into the pan to keep the pan well buttered.
8. WHEN YOU’RE DONE WITH ALL OF YOUR BATCHES DON’T DON’T DON’T DISCARD OF THE BLACKENED SAGE AND BASIL IN YOUR FRYING PAN IT’S THE BEST PART.
9. Use your rubber spatula to transfer any remaining butter, sage, and basil from your frying pan back into your mixing bowl. This will keep it from continuing to cook.

TO ASSEMBLE YOUR DISH

1. One by one, lay your apple rings on your plate. Once you have a full layer, overlap your remaining apple rings over the first ones allowing for some of the holes in the center of the rings to peek through.
2. Fill at least half of the visible holes with a scoop of chèvre.
3. Fill the remaining holes with 3/4 of your chopped gouda. Sprinkle your remaining gouda on an edge of your chèvre scoop.
4. Use your spoon to scoop your blackened sage and basil into little piles next to your cheese filled holes.
5. Drizzle any excess brown butter over your apples to your liking.
6. Sprinkle coarse sea salt over your apples.

Did you make this recipe?

Tag @coffeeandchampagne on instagram and hashtag it # coffeeandchampagnekitchen