I have recently been working on apple spaetzle. Unfortunately, my failures have been greater than the successes. However, I am slowly learning to capitalize on these missteps. This morning led to the evolution of jellied apple sauce. The apple puree is made with Honey Crisp apples—tart, sweet, and cleansing on the palate—and jelled with Methocel Food Gums. We warmed the apple sauce in a bowl and topped it with a warm salad of matsutake mushrooms dressed with pine nut oil, yuzu puree, ground cranberries, and anise hyssop. The apple sauce is cuttable with a spoon, though a puree in the mouth, the best of both worlds. It appears fall is upon us and truly influencing our cuisine.
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