Name: Fall Fruits and Vegetables
Yield: Makes 4 servings
Ingredients: 1/4 cup sour cherry nectar; 1/4 sour cherry vinegar; 5 strips lime zest, sliced with a vegetable peeler; juice 1 lime; 1 1/2 cups chicken stock; 10 juniper berries; 30 black peppercorns; 30 coriander seeds; 7 tablespoons olive oil; 4 small white turnips, green tops trimmed to 1 inch, outer 2 layers peeled off, and halved; 2 small purple artichokes, trimmed and halved; 4 medium carrots, peeled and cut on the diagonal into 3 inch pieces; 4 small porcini mushrooms, trimmed and wiped clean; 4 medium fennel bulbs, trimmed, outer layer peeled off, cored and quartered lengthwise; one quarter coarsely chopped and reserved; 4 spring onions (white part only), outer layer peeled off; About 4 cups chicken stock; 8 chestnuts; 4 crisp Savoy cabbage leaves, ribs discarded, sliced into triangles; 1 tablespoon chicken jus or rich chicken or veal pan dripping; 1 dried fennel branch or 1/4 teaspoon fennel seed; 6 tablespoons unsalted butter; 3/4 pound seedless green grapes; Fine sea salt and freshly ground black pepper; 1 medium Granny Smith apple, peeled quartered, cored, and sliced paper-thin; 1/4 pound girolle mushrooms, trimmed an cleaned, very thinly sliced; 4 teaspoons rich, fruity extra-virgin olive oil; Juice of 1/2 lemon

The lavish efforts involved — the vegetables are braised, then marinated, and finally sautéed — result in a succulent savory casserole that's spicy with pepper and juniper berries and sweet and sour with cherry nectar and vinegar; each vegetable gives the sweet and sour a slightly different twist. The chestnuts, cooked with salt pork, are particularly wonderful, salty and satisfying. Begin preparations at least 7 hours ahead of serving, since the vegetables must marinate for 6 hours.

Recipe notes

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