We turned it into cider and vinegar, made classic apple crumble, apple skin crisps, apple sauce and butter, preserved some in syrup and fermented some in brine, and made an experimental apple goo chocolate mouse.
All in all it was a fantastic day - and I can't wait for next apple season!
Josh works at the Nordic Food Lab and you can check out his work, and the Food Lab blog here:
Photo: Chris Tonnesen
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