A few weeks ago, a few friends and I had lunch at Century House Tavern in Woodstock. We tried a variety of their meats and cheeses. The plate was served with several tasty additions. One of those was a delicious variation on traditional apple butter made with red wine. We liked it so much, it was the first thing to disappear from the plate. Do you think they would be kind enough to share the recipe? Thank you so much for this column. — Keri Lubell, Decatur
As always, executive chef Daniel Porubiansky was happy to share this recipe. He likes it best made with Mutsu apples which are in season right now. If you can’t find Mutsu, then Granny Smith apples would be your next choice. When asked what wine to use, he smiles and says use “seriously cheap wine.” And if you want a white apple puree, substitute seriously cheap white wine for the red. If you have a bounty of apples, consider this as an alternative to traditional apple sauce. Cook it to the consistency you prefer for the uses you have in mind.
In the photo, there are both red and white apple purees in small ovals accompanying a charcuterie board of cheese with house-made pate and pickles, including pickled figs.
Century House Tavern, 125 E. Main St., Woodstock; 770-693-4552. centuryhousetavern.com
Is there a recipe from a metro Atlanta restaurant you'd like to make at home? Tell us and we'll try to get it. We'll also test it and adapt it for the home kitchen. Because of volume, we can't answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put "From the menu of" and the name of restaurant in the subject line.
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