Hot Buttered Applejack Food

SUPREME APPLE BUTTER

Steps:

• In a large saucepan, bring apple juice concentrate, apple cider, and Macintosh apples to a boil. Reduce heat to low. Stirring occasionally, simmer uncovered about 1 hour, until apples are easily mashed.
• Mix dark brown sugar, apple brandy, cinnamon, ginger, and cloves into the apple mixture. Bring to a boil, reduce heat, and simmer uncovered 2 hours, stirring occasionally, until thickened. Transfer to sealed sterile containers, and cool at least 1 hour before serving.

BUTTERED APPLEJACK (NON-ALCOHOLIC)

Steps:

• Combine all ingredients in a saucepan and heat slowly. Do not boil.
• When hot, use a ladle to fill four individual heatproof toddy glasses.
• Garnish with a cinnamon stick to use a stirrer.

HOT BUTTERED APPLEJACK

Steps:

• Heat cider to just under boiling point. In each of four 10-ounce mugs put a teaspoon of sugar, a grating of nutmeg, a twist of lemon peel, a cinnamon stick, and an ounce of applejack. Fill up with cider and top with a pat of butter. Stir with cinnamon stick.

EASY HOT BUTTERED APPLE CIDER

Steps:

• Rinse out and squeeze out 12-inch square of cheesecloth. Wrap ginger, star anise, cinnamon, cloves, fennel seed, and Sichuan peppercorns in cheesecloth. Using piece of kitchen twine, tie into packet.
• Pour cider into large nonreactive saucepan and add spice bundle. Bring to simmer over medium-low heat, stirring occasionally.
• Ladle cider into warmed mugs. Add dry cinnamon stick to each mug and spike with Calvados or Applejack, if desired. Top each with pat of butter. Serve hot.

HOT BUTTERED APPLES

Steps:

• Core and slice apple.
• Mix apple with honey, butter, and raisins and put into small microwave safe dish.
• Dust heavily with cinnamon.
• Cover dish and microwave on high for 90 seconds or until cooked, but still firm.
• Each apple will serve 2 persons as a side-dish at breakfast, lunch, or dinner.
• Try it over granola or oatmeal for breakfast.

HOT BUTTERED TODDY

Steps:

• In a heatproof mug rinsed with boiling water, combine the bourbon or whiskey, the orange juice, and the teaspoon sugar. Fill the mug with hot water, stirring constantly. Float the pat of butter on top.

CHEF JOHN'S HOT BUTTERED RUM

Steps:

• Place butter, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, cardamom, clove, and salt for batter into a mixing bowl and cream together with a spatula until well combined.
• To make the drink, place about 2 tablespoons of the batter into a festive, heat-proof mug. Add 1 tablespoon cream, 3 tablespoons rum, and fill halfway up with some of the boiling water. Stir with a spoon until the batter dissolves and top off more water. Garnish with a pinch of nutmeg. Repeat until all 6 drinks are prepared and serve immediately.

HOT BUTTERED TODDY

Steps:

• In saucepan heat water and honey till boiling.
• Stir in warm rum.
• Top with pats of butter,sprinkle with nutmeg.