Tart Cherry Mustard Recipes

CHERRY MUSTARD

Steps:

• In a heavy bottomed pot, cook down cherries and honey over medium heat for approximately 20 minutes. Place cherries, honey, and natural cooking juices into a blender and blend until smooth. Pass blended cherries through a fine mesh strainer directly into a mixing bowl (or combine both those steps using a food mill.) Add a pinch of salt, and start adding mustard, a little at a time until desired taste and consistency in achieved. You might not use all the 3/4's cup, but have enough on hand to adjust as needed.

CHERRY TOMATO TART

Steps:

• Preheat oven to 375 degrees. Butter an 8-by 1 1/3-inch tart ring; set aside. On a lightly floured work surface, roll out dough to a round about 1/16-inch-thick. With a dry pastry brush, sweep off the excess flour; fit dough into prepared tart ring, pressing it into the edges. Trim even with top of ring. Gently prick the bottom of tart with the tines of a fork. Chill tart shell until firm, about 20 minutes.
• Line tart dough with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights. Bake for 40 minutes. Remove tart from ring and transfer to a wire rack; let cool.
• Meanwhile, cook rice in boiling salted water for 18 minutes. Drain rice and run under cold water; drain again. Pour rice into a large bowl along with mustard and heavy cream; mix until well combined. Season with salt and pepper. Spread mixture into cooled tart shell. Top rice with cherry tomatoes and sprinkle over basil leaves. Season with Maldon sea salt and freshly ground black pepper; serve immediately.

CHERRY CHUTNEY

Steps:

• In a medium pot, heat oil over medium low heat then add onions and garlic.
• Cook until softened, but not browned, 6 - 7 minutes, then add red wine vinegar and cook a few minutes more.
• Add in cherries, currants, ginger, brown sugar, mustard, salt and pepper.
• Simmer for 30 minutes, stirring occasionally, until cooked down and thickened. *see note
• Cool completely then pack in an airtight container and refrigerate.

CHERRY TOMATO TART

Steps:

• Roll out pie dough into a 12-inch circle on a lightly floured surface. Gently transfer dough to a 9-inch tart pan with a removable bottom; press to fit snugly. Trim dough so there's 1/2-inch overhang on all sides. Gently fold edges of dough under to create a slight lip of dough over the top of the pan on all sides.
• Prick the bottom of the crust several times with a fork, being sure to not puncture all the way through. Place the prepared crust into the freezer until completely chilled, at least 30 minutes.
• Meanwhile, prepare the filling. Heat olive oil in a medium skillet over medium heat. Add onion and garlic; cook until golden brown, stirring often, about 10 minutes. Remove from heat and cool to room temperature.
• Mix Gouda, basil, mayonnaise, Cheddar, Parmesan, Dijon mustard, oregano, pepper, nutmeg, and salt together in a medium bowl. Stir in the cooled onion and garlic until completely combined.
• Preheat the oven to 350 degrees F (175 degrees C).
• Remove tart pan from the freezer. Gently spread the cheese mixture evenly over the bottom. Place cherry tomatoes evenly over the top and gently press down. Place tart on a large baking sheet.
• Bake in the preheated oven until the crust is golden brown, cheeses are bubbly, and most of the tomatoes have burst, 55 to 65 minutes. Cool for 20 minutes. Gently remove the tart from the pan and place on a serving platter. Serve warm.

SOUR CHERRY VINAIGRETTE

Steps:

• Simmer cherry juice in a saucepan over medium-high heat, stirring frequently, until the juice is reduced to about 1/2 cup in volume, about 20 to 25 minutes. Remove from heat and pour into a bowl to cool to room temperature.
• Pour reduced cherry juice, red wine vinegar, and white vinegar together in a blender; add mustard, chile-garlic sauce, salt, and pepper. Blend for 30 seconds. Add a drop of grapeseed oil and blend another 30 seconds. Pour remaining oil into the blender; blend for 2 minutes.

TART CHERRY MUSTARD

Steps:

• 1. Combine all the ingredients except the cherries in a metal bowl or the top of a double boiler and cook over simmering water, whisking continuously, but gently until thickened and smooth, about 15 minutes; a whisk through the mustard should leave a line. Do not whisk too vigorously, or it will become frothy. Remove from heat and add the cherries. Taste and adjust the seasoning. 2. Refrigerate, covered, until chilled.

TART CHERRY MUSTARD

Steps:

• Combine all the ingredients except the cranberries in a metal bowl or the top of a double boler and cook over simmering water, whisking continuously, but gently until thickened and smooth, about 20 minutes; a whisk drawn through the mustard should leave a line. Do not whisk too vigorously or it will become frothy. Remove from heat and add the cranberries. Taste and adjust the seasoning.
• Refrigerate, covered, until chilled.