{BURGER BASH WEEK} Caramelized Onion and Apple Jam

It’s day two of Burger Bash Week and I hope you all have been sipping spritzers and sending out picnic invitations.

Every burger needs a condiment and though we could go to the store and buy a collection of lackluster mustards and ketchups, this is a very special burger so we need a very special condiment.  

Meet caramelized onion and apple jam, I think you two should be friends. 

Think of this jam as apple chutney meeting relish.  It's sweet, tangy, and it has all the richness and depth of caramelized onions.

This jam adds all the moisture of ketchup and mustard but unlike the standard condiments, it brings a deep, savory flavor to our burger. 

Apples and sweet onions are cooked down and seasoned with thyme and mustard seed.  I really love the spicy tang that comes from the mustard seed.

This recipe makes 3 small jars, which means that you'll definitely have some leftover.  So, if you run out of burgers you can always make a quick crostini by toasting a baguette, spreading it with a bit of goat cheese and some sweet and tangy onion and apple jam. 

Versatility! 

Stay tuned for more Burger Bash excitement! 

Sincerely, 

   Pedantic Foodie

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Caramelized Onion and Apple Jam 

makes about 12 ounces 

• 2 medium sweet onions, sliced into matchsticks 
• 2 gala apples, chopped 
• 2 cloves garlic, peeled and minced 
• 1 1/2 teaspoon salt 
• 1 tablespoon olive oil
• 1 teaspoon dried thyme 
• 1/2 cup vegetable broth 
• 1 1/2 cups filtered water 
• 2 tablespoons dry white wine
• 1 1/2 teaspoons mustard seed
• 2 tablespoons apple cider vinegar
• 3/4 cup brown sugar 

In a large dutch oven heat 1 tablespoon olive oil over medium high heat.  Add onions, apples, garlic, 1 teaspoon salt and thyme.  Cook for 10 minutes.

Reduce heat and add vegetable broth, 1/2 cup filtered water, white wine, mustard seed, vinegar, and remaining salt.  Cook for 20 minutes. 

When the onions have cooked down significantly, add 1 cup water and brown sugar.  Cook for a remaining 20 minutes or until the mixture has a thick, jam-like consistency.  

Distribute the jam between three four-ounce jars and allow to cool before sealing.  Store in the refrigerator until ready to use. Enjoy!

Baked Caramelized Onion and Chèvre Dip

These January days can be tiring and just plain icky.  Though I love a good rainy day, the post-holiday funk is only worsened by soggy coats and damp hair.  I think January is a rough month for all of us.  It is the time where we try to get back into life and though I love routine, I crave to regain the long, lazy mornings and relaxing afternoons of December.

Try as I might, I cannot reverse the laws of time and so I must tug on my boots and re-enter the world with as much confidence and enthusiasm as I can muster.  

Cheese helps.  People help.  The worst thing for the post-holiday funk is retreating.  It is good to be around people and to laugh and eat as much cheese as possible.

I love dips, spreads, and anything which can be piled upon toasts and shoved into my mouth.  This dip is especially irresistible because it is super creamy and packed with onions which have become super sweet thanks to the magic of caramelization.  

Cream cheese, butter, caramelized onions, chèvre, and gruyere - nothing can go wrong.

You can serve this dip alongside a toasted baguette or crackers, it's really all about getting the cheese into your mouth.  

Is it too early to start thinking about Super Bowl parties?  This would make an awesome addition to your game day menu.  

Break out some board games and invite some sweet humans into your home.  Let's conquer this January funk.  

Wishing you all a splendid week!  

Sincerely, 

   Pedantic Foodie

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Baked Caramelized Onion and Chevre Dip 

serves 6 or one very hungry lady 

• 2 medium sweet onions, sliced
• 3 tablespoons unsalted butter
• 1 1/2 teaspoons kosher salt
• 1 bay leaf 
• 8 ounces cream cheese, softened
• 5 ounces chevre goat cheese, softened
• 1 1/2 cups gruyere, grated 

Preheat oven to 375 degrees. 

In a medium skillet melt 3 tablespoons butter over medium high heat.  Add the onions, bay leaf, and kosher salt to the melted butter and cook, stirring often, until the onions are translucent and deep amber in color.  Remove from heat and remove bay leaf and set aside. 

In the work bowl of your stand mixer combine cream cheese, chevre, and grated gruyere.  Beat on medium speed until the cheeses are well combined.  Fold in caramelized onions.  

Spread the cheese mixture out into a 9-inch baking pan.  Bake for 15-10 minutes or until the dip is bubbling and the surface has deepened in color.  

Serve immediately* alongside toasts or crackers.  Enjoy!  

*If you wish to make the dip ahead of time it can be placed in the refrigerator and reheated when ready to serve. 

Baked Brie with Caramelized Apples

We are getting really close to that wonderful holiday where it is completely socially acceptable to have four different carbs on your plate at one time.  Thanksgiving is an amazing product of commercialized American heritage, and I love every single part of it.

This is the time where everyone is telling you how to bake the very best mashed potatoes, that are undeniably different than any other recipe for mashed potatoes, and which turkey brine you simply have to use.  (I highly recommend Alton Brown’s.)  Unfortunately, with all this attention directed to the lavish array of side dishes and the iconic Norman Rockwellesc turkey, the prelude to the feast is often grossly overlooked.  We must not let another year go by without reclaiming the first course and bringing it back to its full glory!  Ready?  Let’s get started.

Thanksgiving is a game of time.  It requires strategic planning and precise execution, so the last thing we need is one more thing to take up a lot of preparation or oven time.  This is why many choose to mitigate the homemade appetizers and settle for a boring crudites.  I promise that with minimal effort, you can create an appetizer which is equally as tempting and delicious as your second course. 

If I could only eat one cheese for the rest of my life I would unreservedly choose brie.  It’s rich, creamy, and oh-so-versatile.  

For this recipe we begin by caramelizing some apples with brown sugar and a pinch of cinnamon.  You can caramelize your apples ahead of time and heat them up just before serving to save yourself some time. 

The brie is baked for a few minutes, just to warm it up.  The hot caramelized apples are poured directly over the brie along with a good sprinkling of sliced almonds.  

I like to serve mine with crostini but you can certainly substitute crackers if you wish. 

It takes me exactly 7.36 minutes to demolish 1/4 pound of brie.

 Let’s make our first course as spectacular as our second this year.  Happy Holiday!!

Sincerely, 

  Pedantic Foodie

P.S. If brie is not your jam then you might want to try out this Balsamic-Roasted Grape Crostini.

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Baked Brie with Caramelized Apples 

serves 6 (or one very hungry lady) 

- 1/3 cup brown sugar 

- 1/4 teaspoon ground cinnamon 

- 1 large apple, peeled and sliced (about 1 1/2 cups) 

- pinch of kosher salt 

- 2 tablespoons unsalted butter 

- 1/2 lb triple cream Brie 

Preheat oven to 350 degrees.  

In a small bowl combine cinnamon, brown sugar, and salt.  Sprinkle over apples and toss to coat.  

In a small sauté pan melt butter over medium heat.  When the butter has melted add apple mixture and cook, stirring occasionally, for 8-12 minutes or until the apples are soft and a thick caramel has formed.  Remove from heat and reserve. 

Place the Brie on a baking sheet lined with parchment.  Bake for 10-15 minutes or until the Brie begins to melt.  

Pour the caramelized apples over the baked Brie and serve immediately with crostini or crackers.  Enjoy!! 

For crostini:  Set your oven to its broiler setting.  Slice a baguette into slices 1/2 inch thick. Brush one side with olive oil and place on a baking sheet lined with parchment.   

Bake for 2-4 minutes or until the toasts are golden brown.  Can be made one day in advance.