We’re in the kitchen this morning with Chef John Grainger of the 1060 Restaurant and the Tailwater Lodge, and he shared with us his recipe for Bourbon-Apple Steak Butter. The 1060 is located inside the Genesee Grande Hotel on East Genesee Street in Syracuse. The Genesee also operates a fishing lodge, the Tailwater Lodge: a full-service, 42-room hotel on the Salmon River, 52 Pulaski Street, Altmar. For more information, go to 1060restaurant.com or tailwaterlodge.com.
3/4 cup Maker’s Mark bourbon
1/2 cup apple cider
1/3 cup finely diced dried apple pieces
1 lb salted butter (softened to room temp)
½ tsp finely ground black pepper
¼ cup very finely chopped fresh/clean parsley
2 tbsp very finely chopped fresh/clean rosemary
In a large sauce pot, add the bourbon and flame on high heat until all of the alcohol has flamed away. Add the apple cider & apple pieces and bring back to a boil. Place on medium heat and reduce the liquid by half. strain out the liquid into a very small sauce pot and place the apple pieces on a sheet tray and put in the refrigerator to cool for 10-15 minutes.
Now with the liquid in the small saucepot, place it in a bowl with ice water and whisk until the liquid is cool. Next, add all of the butter into the large mixing bowl. Now add the cooled liquid, chilled apple pieces, black pepper, parsley and rosemary to the butter. fold all of the ingredients together (by hand with a rubber spatula) until very well blended.
Place the mixture into a large piping bag without a tip. Pipe appr. 1 ½ inch “discs” onto a paper lined sheet tray until you have piped all of the butter out.
Note: you can also roll the entire amount of the prepared butter into a large piece of plastic wrap and form a “tube” out of it. Place the tube in the refrigerator and chill for 3 hours until it is completely hardened. Remove the plastic wrap and cut large “coins” of the butter off as needed.