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.
- 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
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.