Cherry Mostarda Recipes
MOSTARDA
Serve this with our Roasted Boar (or Pork).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 1/4 cups
Number Of Ingredients 9
Steps:
- 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.
- 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.)
PEACH AND CHERRY MOSTARDA
Sweetness from fruit and piquancy from mustard give depth of flavor to this Italian condiment. Serve it alongside meat or fish, or with bread and cheese before a meal.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- Whisk together wine and mustard in a bowl. Combine peaches, cherries, sugar, orange zest and juice, and salt in a large saucepan over medium heat. Stir in wine-mustard mixture. Simmer for 20 minutes. Let cool. Refrigerate until ready to use (up to 3 days).
CHERRY MOSTARDA
Mostarda, also known as mostarda di frutta, is a fruit-mustard concoction from Italy's Piedmont region.
Provided by Renee Pottle
Categories Relish
Time 40m
Yield 3 half-pints
Number Of Ingredients 8
Steps:
- Combine all ingredients except cherries in a small saucepan.
- Bring to a boil. Add cherries, reduce heat to medium, and cook until cherries are soft and the syrup has slightly thickened, about 15 minutes.
- Pour into ½ pint jars. Mostarda will keep in the refrigerator for up to 3 months or the freezer for up to a year.
CHERRY MOSTARDA
A recipe for Italian-style cherry mustard, made with fresh cherries and Dijon mustard. It's delicious in sandwiches, salad dressings and so much more!
Provided by Karen Tedesco
Categories Pantry
Time 1h10m
Number Of Ingredients 8
Steps:
- Combine everything except the Dijon in a small, heavy saucepan. Bring to a simmer then lower heat and cook until reduced to a thick puree with the consistency of ketchup, about 1 hour over low heat. Stir in the Dijon off the heat and season if needed.
- Crush the cherries with a potato masher or pulse in a blender or food processor if you prefer a smoother texture.
- Keep in a covered jar in the refrigerator for about 2 weeks.
Nutrition Facts : ServingSize 1 serving, Calories 87 kcal, Carbohydrate 20 g, Protein 1 g, Fat 1 g, Sodium 191 mg, Fiber 1 g, Sugar 17 g, SaturatedFat 1 g
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- In a small saucepan, heat the 1 tablespoon of oil. Add the shallot and garlic; cook over moderate heat, stirring, until softened, about 3 minutes. Add the cherries, sugar, vinegar, miso, mustard and 1/2 cup of water; bring to a boil. Simmer over moderate heat, stirring occasionally, until the cherries are coated in a sauce, about 8 minutes. Season with salt and pepper. Scrape into a bowl and let cool; stir in a little water if too thick.
- Heat a large cast-iron skillet. Brush the pork with oil and season generously with salt and pepper. Add the pork to the skillet and cook over moderate heat, turning once, until browned and an instant-read thermometer inserted in each piece near the bone registers 135°, 12 to 15 minutes. Transfer the pork chops to plates or a platter and let rest for 5 minutes. Serve with the mostarda.
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5/5 (1)Estimated Reading Time 3 minsServings 1
- In a medium saucepan, combine all ingredients except the coarse-grain mustard. Place over medium heat and bring to a boil. Reduce to a simmer, and cook, stirring occasionally, until most liquid is absorbed, about 1 hour.
- Remove from heat, discard bay leaf and cinnamon stick, and stir in coarse-grain mustard. Let cool completely.
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- 1. In a medium saucepan, heat the mustard seeds and oil over low, stirring often, just until the seeds begin to pop, about 1 minute.
- Add the grapes, onion, cherries, sugar, vinegar, thyme, bay leaves, crushed red pepper, and 2 tbsp. water.
- Adjust heat as needed to maintain a steady simmer and cook, stirring occasionally, until the fruit is tender and the liquid is syrupy, 40 to 45 minutes.
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- 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 for about 10 minutes until the liquid is absorbed and the fruit is softened.
- Stir in the dry mustard, Dijon mustard, and butter. Simmer for 2 to 3 minutes longer until the mostarda is jamlike.
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4/5 (4)Total Time 73 hrsCategory Appetizer, CondimentCalories 100 per serving
- Peel and chop the fresh fruit and place in a large bowl. Top the fruit with the sugar and stir. Allow to macerate at room temperature.
- Cut the dried fruit into quarters, if necessary. Place in a small sauce pan and just barely cover with water. Simmer for about 10-15 minutes, set aside to cool.
- Pour the dried fruit and liquid over the fresh fruit and stir to combine. Allow to sit for a couple of hours. Cover tightly and refrigerate for 24 hours.
- The next day, pour syrup off into a small saucepan. Over low heat, reduce to a thick syrup. Allow to cool, then pour back into the fruit mixture and stir, let sit for a couple of hours. Cover and refrigerate for 24 hours. Repeat this same process, pouring the syrup, reducing it, back in the fridge, etc. on the third day.
MOSTARDA - A FAMILY FEAST®
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5/5 (1)Estimated Reading Time 3 minsServings 6Total Time 1 hr 10 mins
- In a large sauce pan, place one tablespoon of butter and keep the remaining tablespoon cold. Add the shallots and cook over medium heat until the shallots are soft but not browned, about 2-3 minutes.
- Add all other ingredients and bring to a boil. Reduce to a simmer and cook uncovered for 45-50 minutes or until apples are tender and the mixture has thickened. (If the apples are tender and the mixture hasn’t thickened yet, remove fruit with a slotted spoon and cook the mixture down to thicken then add the fruit back in) Remove from heat and stir in the remaining tablespoon of cold butter.
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- In 2-quart saucepan, heat Mostarda ingredients except mustard to boiling over medium-high heat. Reduce heat to low; simmer uncovered, stirring occasionally, until cherries are plumped, apples are tender, and liquid is reduced, about 30 minutes. Remove bay leaf; stir in 2 tablespoons mustard. Let cool.
- Meanwhile, heat oven to 375°F. Line rimmed baking sheet with foil. In small bowl, stir 3 tablespoons mustard, the garlic, 1 1/2 teaspoons salt and the pepper together. Rub mustard mixture all over pork. Place pork, fat side up, on baking sheet. Place pancetta in overlapping slices on top of pork roast.
- Roast 50 minutes to 1 hour 10 minutes or until thermometre inserted into centre of pork reads 145°F. Remove from oven; let stand 10 minutes.
- Slice pork crosswise into 1/2-inch-thick slices. Arrange pork slices on platter. Serve with mostarda on the side.
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