06Toasted Spice Rub071/4 cup fennel seeds081 tablespoon coriander seeds091 tablespoon peppercorns101 teaspoon crushed red pepper flakes111/4 cup pure California chili powder122 tablespoons kosher salt132 tablespoons ground cinnamon14Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel begins to turn light brown, add the red pepper flakes, and toss several times. Immediately turn the spice mixture out onto a plate to cool.15Put in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients.16Keep the spice mix in a glass jar in a cool, dry place, or freeze.17Note: If you have an exhaust fan over your stove, turn it on before you start toasting the spices. Be careful not to inhale the fumes once you add the red pepper flakes.18Yield: 1 cup1912 apples, Gravenstein or McIntosh202 tablespoons butter212 tablespoons fresh lemon juice221/2 teaspoon finely ground sea salt, preferably gray salt231/3 cup honey24Preheat oven to 425 degrees F.25Peel the apples with a vegetable peeler, remove the core and cut into 1-inch chunks, place in a large bowl. Heat a large skillet or roasting pan over medium-high heat. Add the butter. When the butter begins to brown, add lemon juice, then add the apples and salt. Cook until the apples just begin to color, about 4 minutes. Stir in the honey. Roast the apples in the oven until soft and lightly caramelized, about 12 minutes. Fork mash for a chunky version or puree in food processor for a smoother sauce.26Serve warm, room temperature or cold.