mostarda, but didn't provide the recipe so I've linked one. The LA Times supposedly had one by Nancy Silverton, but the recipe wasn't linked to the article. I'll bet that one was good.http://italianfood.about.com/od/saucescondiments/ss/aa121305.htm
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Richard, recipe for pate en croute will be in the mail tomorrow. MS served it with
- Thread starter marilynfl
- Start date
Here's a generic Mostarda from Martha Stewart
Ingredients
2 quinces or pears, peeled, cored, and chopped into 1/2-inch pieces
2 cups water
1/2 cup dry red wine
1/2 cup sugar
1/2 cup each raisins, dried currants, chopped dried apricots, chopped dried figs, and chopped prunes
1/4 cup dry white wine
1/4 cup honey
1 tablespoon dry mustard
Coarse salt and freshly ground pepper
Directions
1.Bring all ingredients except salt and pepper to a boil in a large pot. Reduce heat, and simmer until fruit is very soft and sauce reduces, about 4 hours. Let cool slightly. Refrigerate overnight.
2.Puree half the fruit mixture in a food processor until smooth. Stir puree back into fruit mixture, and season with salt and pepper. (Mostarda can be refrigerated for up to 1 week.)
http://www.marthastewart.com/315368/mostarda
Ingredients
2 quinces or pears, peeled, cored, and chopped into 1/2-inch pieces
2 cups water
1/2 cup dry red wine
1/2 cup sugar
1/2 cup each raisins, dried currants, chopped dried apricots, chopped dried figs, and chopped prunes
1/4 cup dry white wine
1/4 cup honey
1 tablespoon dry mustard
Coarse salt and freshly ground pepper
Directions
1.Bring all ingredients except salt and pepper to a boil in a large pot. Reduce heat, and simmer until fruit is very soft and sauce reduces, about 4 hours. Let cool slightly. Refrigerate overnight.
2.Puree half the fruit mixture in a food processor until smooth. Stir puree back into fruit mixture, and season with salt and pepper. (Mostarda can be refrigerated for up to 1 week.)
http://www.marthastewart.com/315368/mostarda
richard-in-cincy
Well-known member
Oh my!
That looks wonderful! Why have I never heard of this before? smileys/smile.gif The first link recipe will be made this weekend so that it will have had time to age before NYE!
Thank you!!!
That looks wonderful! Why have I never heard of this before? smileys/smile.gif The first link recipe will be made this weekend so that it will have had time to age before NYE!
Thank you!!!
melissa-dallas
Well-known member
You've never had Mostarda? Would make great gifts.
Easy and it is really expensive when I can find it, usually in my Italian grocery.
Easy and it is really expensive when I can find it, usually in my Italian grocery.
melissa-dallas
Well-known member
Kind of. See the link above. Fruit, wine, honey, dry mustard....
Here's another Mostarda recipe, adapted from Michael Voltaggio of Ink.Sack
Mostarda
Article served it on turkey sandwiches
Note: Adapted from Michael Voltaggio of Ink.Sack
1 (9-ounce) Granny Smith apple, peeled, cored and diced
1 3/4 cups (9 ounces) dried apricots and raisins
1 1/2 teaspoons cider vinegar
Zest and juice of 1 orange
1 small cinnamon stick
1/4 cup (1¾ ounces) brown sugar
1/2 cup plus 2 tablespoons whole grain Dijon mustard
In a saute pan over medium heat, sweat the apples until they start to become tender, stirring frequently, 4 to 6 minutes. Stir in the dried apricots and raisins, the cider vinegar, orange zest and juice, cinnamon stick and brown sugar, and cook, stirring frequently, until the mixture begins to break down and takes on a deep, golden brown color, about 20 minutes. Remove from heat and stir in the mustard. Cool to room temperature. This makes a generous 2 cupsmostarda, which will keep, covered and refrigerated, up to 1 week.
Mostarda
Article served it on turkey sandwiches
Note: Adapted from Michael Voltaggio of Ink.Sack
1 (9-ounce) Granny Smith apple, peeled, cored and diced
1 3/4 cups (9 ounces) dried apricots and raisins
1 1/2 teaspoons cider vinegar
Zest and juice of 1 orange
1 small cinnamon stick
1/4 cup (1¾ ounces) brown sugar
1/2 cup plus 2 tablespoons whole grain Dijon mustard
In a saute pan over medium heat, sweat the apples until they start to become tender, stirring frequently, 4 to 6 minutes. Stir in the dried apricots and raisins, the cider vinegar, orange zest and juice, cinnamon stick and brown sugar, and cook, stirring frequently, until the mixture begins to break down and takes on a deep, golden brown color, about 20 minutes. Remove from heat and stir in the mustard. Cool to room temperature. This makes a generous 2 cupsmostarda, which will keep, covered and refrigerated, up to 1 week.
From Food & Wine: Dried Apricot and Cherry Mostarda
NOTES Best Uses Serve the mostarda alongside charcuterie or cheese, or spread on a sandwich. The mostarda is also delicious with grilled chicken, steak, pork, lamb and sausages.
Dried Apricot and Cherry Mostarda
TOTAL TIME: 20 MIN
MAKES 1 1/4 CUPS
One of Grace Parisi's favorite chefs, Marc Vetri of Vetri in Philadelphia, was the inspiration for this mostarda, an Italian fruit and mustard condiment. His mostarda requires two weeks of tending as well as a visit to an apothecary in Bergamo, Italy, for his favorite mustard oil. Grace's version takes just 15 minutes.
ingredients
1/4 pound dried apricots, cut into 1/4-inch pieces
1/4 cup dried cherries, coarsely chopped
1 shallot, minced
1 1/2 teaspoons minced crystallized ginger
1/2 cup dry white wine
3 tablespoons white wine vinegar
3 tablespoons water
3 tablespoons sugar
1 teaspoon dry mustard
1 teaspoon Dijon mustard
1 tablespoon unsalted butter
directions
In a small saucepan, combine the apricots, cherries, shallot, ginger, wine, vinegar, water and sugar and bring to a boil. Cover and cook over moderate heat until the liquid is absorbed and the fruit is softened, about 10 minutes. Stir in the dry mustard, Dijon mustard and butter. Simmer until the mostarda is jamlike, 2 to 3 minutes longer. Serve the mostarda warm or at room temperature.
MAKE AHEAD The mostarda can be refrigerated for up to 1 week.
NOTES Best Uses Serve the mostarda alongside charcuterie or cheese, or spread on a sandwich. The mostarda is also delicious with grilled chicken, steak, pork, lamb and sausages.
Dried Apricot and Cherry Mostarda
TOTAL TIME: 20 MIN
MAKES 1 1/4 CUPS
One of Grace Parisi's favorite chefs, Marc Vetri of Vetri in Philadelphia, was the inspiration for this mostarda, an Italian fruit and mustard condiment. His mostarda requires two weeks of tending as well as a visit to an apothecary in Bergamo, Italy, for his favorite mustard oil. Grace's version takes just 15 minutes.
ingredients
1/4 pound dried apricots, cut into 1/4-inch pieces
1/4 cup dried cherries, coarsely chopped
1 shallot, minced
1 1/2 teaspoons minced crystallized ginger
1/2 cup dry white wine
3 tablespoons white wine vinegar
3 tablespoons water
3 tablespoons sugar
1 teaspoon dry mustard
1 teaspoon Dijon mustard
1 tablespoon unsalted butter
directions
In a small saucepan, combine the apricots, cherries, shallot, ginger, wine, vinegar, water and sugar and bring to a boil. Cover and cook over moderate heat until the liquid is absorbed and the fruit is softened, about 10 minutes. Stir in the dry mustard, Dijon mustard and butter. Simmer until the mostarda is jamlike, 2 to 3 minutes longer. Serve the mostarda warm or at room temperature.
MAKE AHEAD The mostarda can be refrigerated for up to 1 week.
richard-in-cincy
Well-known member
Mostarda is underway!
I'm using the very involved 5-day recipe on Marilyn's first link at the top.
It is a beautiful baroque stilllife in a bowl.
I started with 6 lbs. of fruit: peaches, apples, pears, mango, sweet cherries, strawberries, oranges, and tangerines.
At this point, I could slurp some rum into it and it would be a nice holiday Rumtopf!
I'm taking pix as I go so I'll do a full report when I'm done. Just used up the last of my mustard oil and need to stop off at the Indian grocery for more, I need more curry leaves anyway...
I'm using the very involved 5-day recipe on Marilyn's first link at the top.
It is a beautiful baroque stilllife in a bowl.
I started with 6 lbs. of fruit: peaches, apples, pears, mango, sweet cherries, strawberries, oranges, and tangerines.
At this point, I could slurp some rum into it and it would be a nice holiday Rumtopf!
I'm taking pix as I go so I'll do a full report when I'm done. Just used up the last of my mustard oil and need to stop off at the Indian grocery for more, I need more curry leaves anyway...