Mostarda Recipes

APRICOT MOSTARDA

Steps:

• This recipe originated from Giada's Italy.
• Heat the olive oil in a small saucepan over medium heat. Add the shallot and salt. Cook for 1 minute, or until the shallots are fragrant and soft. Stir in the mustard seeds and red pepper Ô¨Çakes, and cook an additional minute. Add the vinegar and sugar. Bring to a simmer, stirring often, until the sugar is dissolved, about 3 minutes.
• Whisk in the mustard and add 1 cup of the chopped apricots. Bring to a simmer and cook, stirring often, for about 10 minutes, or until the apricots are plump and the mixture has started to thicken to a jam-like consistency. Turn off the heat and stir in the remaining apricots. Cover the pan and cool to room temperature. Transfer the mostarda to one or more tightly covered containers and store in the refrigerator for up to 4 weeks. Serve at room temperature

MUSTARD SAUCE

Steps:

• Beat egg and sugar in a saucepan over medium heat.
• Mix vinegar and mustard in a small bowl; slowly stir into the egg mixture.
• Cook and stir the mixture until hot.

MOSTARDA

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.)

MOSTARDA

Steps:

• Bring a medium pot of water to a boil. Set aside a bowl of ice water. Remove all peel and pith from fruit in largest pieces possible. Slice peel into long, thin strips, about 1/8-inch wide. Juice all fruit into a medium bowl; set aside.
• Place peel in a strainer that can be submerged into the boiling water. Blanch peel by dipping first into boiling water for 5 seconds, then into cold water. Repeat two times. Drain well.
• Measure amount of fruit juice, and add enough water to make a total of 3 cups. In a medium saucepan, combine juice mixture, sugar, mustard powder, horseradish and thyme. Place over medium-low heat, bring to a simmer and cook for 30 minutes. Strain, discarding solids.
• Place blanched fruit rind in strained syrup, and return to medium-low heat. Simmer for 1 hour. Cool, and refrigerate for at least three days before serving alongside braised bacon.

MOSTARDA

Steps:

• In a heavy saucepan, mix dates, cherries, shallot, ginger, wine, vinegar and honey. Bring to a boil. Reduce heat to a simmer, cover, and cook until the liquid is syrupy and the fruit is softened (about 10-15 minutes). Uncover and stir in the mustard powder and Dijon. Simmer uncovered until the mixture is very thick and syrupy (3-5 minutes longer). Serve mostarda warm or at room temperature.