Apple Core Mostarda

[Ronna Welsh shared sustainable ways of wasting less in the kitchen with The Splendid Table. She breaks down an apple into four acts: Apple Core AgrodolceShallot Apple Core AgrodolceApple Core Mostarda and Apple Core Bourbon.]

Here, we take the leftover bloated apple cores from making Apple Core Agrodolce and remove the near gelatinous, intensely sweet and sour flesh. What remains are seeds and stems. These, I’ll let you put in the trash.

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. We add coarse mustard to the reserved apple, making mostarda out of something that was surely otherwise, trash.

  • cores from 1 recipe Apple Core Agrodolce
  • a little coarse mustard
  • maybe some brined green peppercorns

Once cooked apple cores are cool enough to handle, use your fingers to carefully remove all flesh from the stem.

Stir in about a teaspoon of mustard, or to taste. Chill in refrigerator. Serve cold, alongside grilled or cured meats or nutty cheeses.

From Ronna Welsh, Purple Kale Kitchenworks.

  • Lambic beer, produced by spontaneous fermentation, is funky, sour and wild

    If you have tried a Belgian lambic beer, then you have tasted the results of spontaneous fermentation. The beer is exposed to naturally occurring yeast and bacteria in the open air, and matured in oak barrels for months or years. Greg Engert, beer director for the Neighborhood Restaurant Group in Washington, D.C., explains.

Top Recipes

Lambic beer: Your comprehensive guide

Greg Engert, beer director for the Neighborhood Restaurant Group in Washington, D.C., explains how how lambic beer is produced.