Three 4-ounce smoked trout fillets
2 tablespoons sherry vinegar
2 tablespoons olive oil
1 teaspoon Dijon mustard
Salt to taste
Cayenne pepper to taste
3 small apples, such as Northern Spy or Ginger Gold
Radicchio or watercress leaves for serving

1. Small bunch fresh tarragon, chopped, for garnish1. Carefully remove the bones and skin
from each trout fillet. Cut each in half crosswise then lengthwise into four pieces and set aside.

2. In a bowl, whisk together the vinegar oil, mustard, salt and cayenne.

3. Peel the apples, if desired, and julienne them by hand or using a food processor fitted with
a julienne blade. Add apples to the dressing and toss to coat.

4. At serving time, place a few salad leaves on each of six serving plates and top with two
pieces of the trout. Mound a handful of apples over the trout and sprinkle with the tarragon.
Serves 6


1 1/2 cups heavy cream
1/2 cup apple cider
2 tablespoons maple syrup
1/4 teaspoon freshly grated nutmeg
Salt to taste
2 medium sweet potatoes, peeled and cut into 1/8 inch thick rounds
2 large cooking apples, such as Rome Beauty, peeled and sliced
1/4-cup bread crumbs
1 tablespoon unsalted butter, cut into bits

1.Preheat the oven to 350 degrees F.

2. In a saucepan set over moderate heat, combine the cream and cider and just to a boil. Reduce the heat to moderately low and stir in the maple syrup, nutmeg and salt, and simmer
for 5 minutes.

3. Butter well a shallow baking dish. Layer the sweet potatoes and apples alternately in the
dish, and pour the cream mixture over all. Cover with foil and bake for 20 minutes. Uncover and continue to bake for 20-25 minutes longer, or until apples and potatoes are tender. Sprinkle
with bread crumbs and dot with butter. Place under a preheated broiler until golden brown.
Serves 6


3 tablespoons unsalted butter
2 shallots, sliced thin
1 medium red cabbage, sliced thin
3 tablespoons raspberry vinegar
Salt to taste
Freshly ground pepper to taste
1 teaspoon crushed juniper berries
1 cup apple cider

In a large non-reactive skillet set over moderate heat, melt the butter. Add the shallots and cook, stirring occasionally, for 5 minutes or until softened. Add the cabbage and cook stirring, until wilted. Add the vinegar, salt, pepper, juniper berries and 1/2 cup of the cider, cover and simmer, stirring occasionally, for 45 to 50 minutes or until very tender. Add additional cider or water as needed during cooking.
Serves 6