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1
Place 4 ounces (about 1/2 c. or possibly 120 milliliters) of the butter in a saucepan and heat it till it melts and begins to foam.
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2
Continue heating it as the foam subsides and till it begins foaming second time.
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3
Stir it gently, watching the colour, till it turns golden.
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4
Pour the browned butter into a metal container and cold to room temperature.
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5
Caramel Apple Butter:Place the sugar and water in a thick-bottomed saucepan and heat it over a medium heat till the ingredients heat together.
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6
Continue heating the mix as the water evaporates and the remaining sugar begins to caramelize.
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7
When it is a deep golden colour add in the remaining ingredients.
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8
Stir them frequently and continue cooking till the apples are mushy, about ten min.
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9
Place the warm mix in a blender and carefully puree till very smooth.
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10
Strain the mix.
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11
Transfer to a storage container and chill till chilled.
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12
Fazool:Soak the beans overnight in several c. of water.
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13
Throw away any remaining water the next day.
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14
Place all ingredients, including the two c. of water, in a thick-bottomed saucepan and bring to a simmer.
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15
Continue cooking slowly for about an hour till the water evaporates and the beans are soft.
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16
Stir frequently.
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17
If the water evaporates and the beans are not soft add in a little bit more water and continue cooking.
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18
Puree till very smooth in a food processor.
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19
I bake a lot of bread, both at home and in my restaurant, and over the years I have discovered which freshly baked bread is certainly one of the most common things found in my friends' kitchens as well.
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20
Therefore I have come up with several neat spreads to accompany all which bread!
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These spreads are good for different times of the day.
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They can elevate a simple loaf of bread into a gourmet break.
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They're all easy to make and use common easily available ingredients.
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24
Preparation time is 20 min.
