I have recently been working on apple spaetzle. Unfortunately, my failures have been greater than the successes. However, I am slowly learrning to capitalize on these misteps. This morning led to the evolution of jellied apple sauce. The apple puree is made with Honey Crisp apples--tart, sweet and cleansing on the palate-- and jelled with Methocel Food Gums. We warmed the apple sauce in a bowl and topped it with a warm salad of matsutake mushrooms dressed with pine nut oil, yuzu puree, ground cranberries and anise hyssop. The apple sauce is cuttable with a spoon though a puree in the mouth, the best of both worlds. It appears fall is upon us and truly influencing our cuisine.