It was a long and winding road until the golden beetroot finally made it to my kitchen. I first encountered yellow beets on a photo in the German food magazine Der Feinschmecker. Later on, in 2009 I got my hands on a copy of Heston Blumenthal’s Fat Duck Cookbook. It included a very simple yet funny recipe featuring orange and beetroot jelly only (see a photo here). The joke in this dish was that the flavors are swapped: the red jelly is made of blood orange juice and the yellow one using golden beets. I appreciate culinary surprises like this, because the twist and the surprise naturally forces the diner to focus more on the flavor. Among other things, this was also a reason why I began to look for golden beets. Unfortunately, the search took me 3 years, but I finally received 3 exemplars.
Next to blackberries, quince is my most favorite fruit. Although it resembles a pear or an apple, it is far too hard and sour to be eaten raw. However, if you cook quince almost indefinitely it not only turns to a lovely pink or red color, but also develops an irresistibly rich flavor. Unfortunately, the season for quince is quite short during autumn, but you can keep the jam, puree or quince jelly for several months. It pairs great with cheese, however, this time I used the quince puree in a dessert paired with another typical autumn and winter ingredient: sweet potato.