ISO: ISO Recipe for Mostarda

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traca

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I received the James Beard newsletter today and they gave this fabulous description of Mostarda...and I'd love to make it. Anyone out there have a recipe?

Here's the description:

WHAT? Pungent preserves. No, mostarda is not the Italian word for mustard. Though the words sound similar, this sweet-and-spicy condiment is only distantly related to the hot dog's favorite sidekick. To make mostarda, fruit is preserved in sugary syrup and given a slight kick with the addition of mustard seeds or powder. According to food writer Elizabeth David, this jam-like spread is a descendant of "the honey, mustard, oil, and vinegar condiments of the Romans, who also preserved roots such as turnips in this mixture." Cherries, figs, pears, and apricots are the most common ingredients in mostarda, but different variations include candied melon, pumpkin, or oranges. The piquant fruit accompaniment is enjoyed with boiled white meats or cheeses throughout Northern Italy. The most famous and popular variation is from Cremona, a small town in Emilia-Romagna, and includes pears, quince, peaches, cherries, and mandarins.

 
Here's one

from "Piano, Piano, Pieno: Authentic Food from a Tuscan Farm," by Susan McKenna Grant, my favourite Italian cookbook at the moment.

Mostarda di Frutta

For the mustard seed essence, ask at your local herbalist or health food store, explaining it's for culinary use. It is very strong and should be added a drop at a time. The mostarda is meant to be fairly hot, so a tiny bit goes a long way, but let your palate be the judge.

This recipe produces an easy mostarda that makes good friends with cheese and roasted or boiled meats.

Makes 3 to 4 cups

For the mostarda:
1 lb. seedless white grapes
12 oz. pitted cherries
1/2 lb. quartered and pitted apricots
18 oz. mild liquid honey, such as clover

To finish:
6 to 12 drops mustard seed essence (senape (the Italian name))

Place all of the ingredients but the mustard seed essence in a glass bowl. Stir well, cover and let sit for 24 hours. Strain the liquid into a saucepan (return the fruit to the glass bowl) and boil it over moderate heat to thicken, about 15 minutes--you are looking for a fairly thick syrup. Pour the hot syrup over the fruit, cover and leave to sit for another 24 hours. The next day, repeat the process, leaving the fruit to sit, covered, for a further 24 hours.

Place the lot in a heavy-bottomed saucepan and bring to a boil. Boil for 10 minutes. Let cool before adding the mustard essence a drop or two at a time, stirring well after each addition and tasting as you go. Transfer the finished mostarda to sterilized jars and seal. It will keep 2 weeks in the refrigerator, or you can process the sealed jars in a boiling water bath for 15 minutes.

You can also use julienned pumpkin, seeded and diced green tomatoes, apples, quince, pears, fresh figs, red peppers.

 
the first recipe looks just like the mostarda I have. Chef's Catalog is selling it

and I got a couple of jars during one of their free shipping offers. it looks beautiful and tastes great. I'll give the recipe a try.

 
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