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IN THE KITCHEN: IDEAS FROM CHEF PAUL

"It’s become a family tradition to go apple-picking at Eckert’s in Belleville, Illinois, every fall. We always buy some apple butter that has a hint of fall spices. Smoke has been a driving flavor at Vie; we smoke just about everything. At some point, the idea to turn apples into a smoky butter was born. I can’t remember if the design was for a bourbon cocktail or an unctuous pork belly dish, but the rest is history.

"The Smoked Apple Butter Jar Session is a great product for both savory and sweet applications. Behind the bar, this apple butter makes a fine addition to a bourbon cocktail. In the kitchen, try folding it into mayo to create a smoky aioli."

 
 
 
 

FEATURED RECIPE