This brings back memories of the festive family tables where I cooked these in large quantities. You can make this dish hot by adding chili flakes or powder, imparting a beautiful yet contrasting flavor of pungency, combined with the sweetness of yams and apple. Sweet potatoes are commonly used in place of yams, as they are more easily available and similar in taste and texture. Yams should be thoroughly scrubbed before cooking.
To make the mustard dressing, place the mustard, vinegar, juice, oil, salt and pepper in a bowl and whisk to combine. Arrange the the celeriac, celery, leaves and apple on plates and spoon over the dressing.
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That it can be served minutes out of the oven makes this the perfect last-minute sweet.
Using a good-quality olive oil makes a difference in this cake, which is dense and moist and just the right amount of sweet. It goes well at the end of the meal, but it can also be a nice treat in the morning with a cup of herbal tea.
A simple stuffing, sweetened with apples and chestnuts and lightly accented with cinnamon and sage, is rolled up inside a butterflied pork loin in this centerpiece dish.
Here, we reduce sugar and vinegar with apple cores, for delicious, intensely-concentrated essence of fall.
This is perhaps one of the most assertive, yet versatile ways to serve the simple shallot.
Membrillo is jellied quince confection, typically served with cheese and cured meats. Here, the apple cores, heavy with sweet and sour (agrodolce) syrup, inspire similar use.
Fennel and Apple Slaw: