Top | Matthew Card
(recipe, Matthew Card)
Mostarda is usually paired with roasted meats and poultry, but it’s also a fine match for rich cheeses and cured sausages. Prepare the mostarda at least one day ahead of serving for the best flavor; it stores well in an airtight container in the refrigerator for at least one week.
- ¾ cup sugar
- 1 Tbsp. brown mustard seeds
- 1 Tbsp. plus 2 tsp. Dijon mustard
- 2 bay leaves
- Pinch cayenne pepper
- 1 Tbsp. vegetable oil
- ⅔ cup water
- 2 firm d’Anjou pears, peeled, cored, and diced into ⅓-inch cubes
- ½ cup dried apricots, quartered
- ⅓ cup dried cherries
- Combine the sugar, mustard seeds, 1 tablespoon Dijon mustard, bay leaves, cayenne pepper, oil, large pinch salt, and water in medium skillet and bring to a simmer over medium-high heat. Reduce heat to medium, add the fruit, and cook, stirring occasionally, until the liquid has evaporated and the fruit is glossy, 20 to 25 minutes. Stir in the remaining 2 teaspoons mustard, adjust seasoning with salt, and refrigerate for at least 24 hours before serving at room temperature.
Read about other great homemade condiments in Matthew Card's article on sauces.