Photo by Stephanie Bourgeois

Ingredients:

  • 2 large (about 1 pound) tart apples (such as Winesap, Gala, or Honeycrisp), peeled, halved, and cored
  • 1/2 fennel bulb, roughly chopped
  • 1 cup butter
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon kosher salt

This recipe contains: Dairy

RECIPE

Apple–Fennel Butter

Jonathan Bennett

Moxie the Restaurant, Cleveland, OH

At his Beard House dinner, Jonathan Bennett slathered this delicious butter on trout. We love it on grilled bread for a decidedly autumnal appetizer.

Yield: 3 cups

Method:

Combine the apples, fennel, butter, thyme, and salt in a heavy-bottomed pot. Cook the mixture over medium-high heat until the apples and fennel caramelize to a medium brown, about 10 minutes. Remove from the heat and let cool for about 10 minutes. Transfer to a food processor and purée until smooth.

Package in an airtight container and refrigerate for up to 2 weeks.