It’s day two of Burger Bash Week and I hope you all have been sipping spritzers and sending out picnic invitations.

Every burger needs a condiment and though we could go to the store and buy a collection of lackluster mustards and ketchups, this is a very special burger so we need a very special condiment.

Meet caramelized onion and apple jam, I think you two should be friends.

Caramelized Onion and Apple Jam {Pedantic Foodie}

Think of this jam as apple chutney meeting relish. It's sweet, tangy, and it has all the richness and depth of caramelized onions.

This jam adds all the moisture of ketchup and mustard but unlike the standard condiments, it brings a deep, savory flavor to our burger.

Apples and sweet onions are cooked down and seasoned with thyme and mustard seed. I really love the spicy tang that comes from the mustard seed.

This recipe makes 3 small jars, which means that you'll definitely have some leftover. So, if you run out of burgers you can always make a quick crostini by toasting a baguette, spreading it with a bit of goat cheese and some sweet and tangy onion and apple jam.

Versatility!

Stay tuned for more Burger Bash excitement!

Sincerely,

Pedantic Foodie

Caramelized Onion and Apple Jam

makes about 12 ounces

2 medium sweet onions, sliced into matchsticks
2 gala apples, chopped
2 cloves garlic, peeled and minced
1 1/2 teaspoon salt
1 tablespoon olive oil
1 teaspoon dried thyme
1/2 cup vegetable broth
1 1/2 cups filtered water
2 tablespoons dry white wine
1 1/2 teaspoons mustard seed
2 tablespoons apple cider vinegar
3/4 cup brown sugar

In a large dutch oven heat 1 tablespoon olive oil over medium high heat. Add onions, apples, garlic, 1 teaspoon salt and thyme. Cook for 10 minutes.

Reduce heat and add vegetable broth, 1/2 cup filtered water, white wine, mustard seed, vinegar, and remaining salt. Cook for 20 minutes.

When the onions have cooked down significantly, add 1 cup water and brown sugar. Cook for a remaining 20 minutes or until the mixture has a thick, jam-like consistency.

Distribute the jam between three four-ounce jars and allow to cool before sealing. Store in the refrigerator until ready to use. Enjoy!

Even in the midst of the beautiful weather I am constantly forgetting to breathe. I mean really breathe. Not my usual quick, super stressed, inhale oxygen and run, kind of breathing.

Chocolate Pudding with Salted Pistachio Whipped Cream {Pedantic Foodie}

People do not talk enough about how hard it is to be human. Maybe that is because we so often think we are the only ones having a hard time managing this life. But we’re definitely not.

We are not the only ones who cannot paint our toenails without inevitably painting our entire foot. It is not just us who are completely overwhelmed by the number of emails we are trying to ignore. It’s not just us - we are all in this game.

Pudding might not be the answer to all of life’s problems, but it’s the answer to most of them. Pudding is a Bob Marley song. It promises that if you combine eggs, milk, cornstarch, and sugar and give it some heat, it will get thick - every time.

Every little thing is gonna be all right.

Bob Marley and Pudding - they are there for you.

Pudding does not have to be fancy. It is perfect standing alone, like your favorite black dress.

But, if you feel like wearing a string of pearls with your dress I will applaud. Especially if your string of pearls happens to be salted pistachio whipped cream.

The silky chocolate pudding pairs perfectly with the salty crunch of pistachios.

Pudding came to tell us it’s all going to be okay.

Sincerely,

Pedantic Foodie

Chocolate Pudding with Pistachio Whipped Cream

pudding recipe adapted from Tyler Florence / serves 4

for the pudding

2 cups whole milk, divided
1/2 cup granulated sugar
1/3 cup dutch processed cocoa powder
4 teaspoons cornstarch
3 large egg yolks
1 teaspoon vanilla extract
pinch of salt

In a small bowl combine 1/2 cup milk, egg yolks, cornstarch, salt, and vanilla. Set aside.

In a medium saucepan whisk to combine remaining 1 1/2 cups milk, sugar, and cocoa powder. Place over medium heat and cook until steaming but not boiling.

Slowly add 1/3 of the heated milk to the egg yolk mixture while whisking constantly. Pour the tempered egg mixture back into the saucepan and place over medium high heat. Bring to a boil and cook for 3-5 minutes or until thickened.

Pour custard into jars and refrigerate for 2-3 hours, until cooled and set. Prepare whipped cream.

for the whipped cream

1/2 cup roasted pistachios (finely chopped)
1/2 teaspoon fine salt
1/2 cup confectioner’s sugar
1 cup heavy whipping cream

In a large bowl combine cream and confectioner’s sugar. Beat with an electric mixer until very thick - slightly thicker than normal whipped cream. Beat in salt and pistachios. Serve atop cooled pudding. Enjoy!