Frikadeller (Danish pork meatballs) are one of those quintessential foods that almost every Dane, young or old, knows how to make; children are even taught how to make them in school. Anne's frikadeller, however, are particularly special; she uses an handheld electric mixer to beat the ingredients together, producing an exceptionally fluffy meatball.
Sue grows eleven varieties of apples on her seaside farm in British Columbia and says that the best apples for this recipe are hard and crisp, so the slices stay discrete during cooking. For her this means Transparent apples in the summer, and Gravensteins or Kings in the autumn. The best grocery store apple to use is the Granny Smith. Softer apples will still taste good, but will melt down and not make as pretty a finished dish.
This recipe is a shockingly simple persimmon-cinnamon ice cream, perfect for the late autumn and a wonderful accompaniment to Thanksgiving dessert (especially nut-based ones). Inspired by Silvana, a grandmother I cooked with in the Marche region of Italy, who grew the most luscious persimmons I have ever tasted.
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