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.

  • Simran Sethi: 'We're losing biodiversity in foods'

    "Globally, 95 percent of our calories now come from 30 species," says journalist and educator Simran Sethi, author of Bread, Wine, Chocolate. "Three-fourths of the food we eat comes from 12 plants and five animal species."

Top Recipes

Use less sugar in baking by treating it as a spice

"Instead of thinking about [sugar] as an evil ingredient, I thought maybe we can just go back in history a little bit and think about a time when sugar was one of the many spices that people used to flavor their foods," says Sam Seneviratne, author of The New Sugar and Spice.