Best 4 Mostarda Recipes
Mostarda is a type of Italian condiment made with various fruits, must, sugar, and spices. It is typically pungent and sweet, and is used to add flavor to a variety of dishes, such as meats, cheeses, and grilled vegetables. Mostarda can be made with a variety of fruits, but the most common are pears, apples, quinces, and oranges. The fruits are typically cooked in a sugar syrup until they are soft and translucent, and then the spices are added. The most common spices used in mostarda are mustard seeds, cloves, and cinnamon. Mostarda can be made at home or purchased commercially, and is a popular condiment in many countries around the world.
Check out the recipes below so you can choose the best recipe for yourself!
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.)
ROAST PORK LOIN WITH BLOOD ORANGE MOSTARDA
Provided by Food Network Kitchen
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Make the pork: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Tie the pork with kitchen twine at 1-inch intervals so it keeps its shape. Combine 2 tablespoons olive oil, the zest and juice of 1 blood orange, the garlic, rosemary, coriander, 1 1/4 teaspoons salt and a few grinds of pepper in a small bowl. Rub all over the pork. Set a rack in a large roasting pan; put the pork on the rack and let stand at room temperature, 30 minutes.
- Meanwhile, quarter the remaining 3 blood oranges (do not peel). Transfer to a rimmed baking sheet along with the red onions. Drizzle with the remaining 1 tablespoon olive oil and season with salt and pepper.
- Roast the pork on the lower oven rack until golden brown and a thermometer inserted into the center registers 145 degrees F, about 1 hour 10 minutes. About halfway through, roast the oranges and onions on the upper oven rack until softened and just starting to char, 25 to 30 minutes; set aside until ready to serve. Remove the pork from the oven and let rest 10 minutes.
- Meanwhile, make the mostarda: Combine the blood orange juice, wine, 1 cup water, the raisins, sugar, honey, mustard seeds, rosemary and 1 tablespoon mustard in a medium saucepan; bring to a boil over medium-high heat, then reduce the heat to medium low and simmer until thick and syrupy, 30 to 35 minutes. Remove the rosemary sprig and stir in the remaining 1 tablespoon mustard and the vinegar. Season with salt and pepper. Set aside until ready to serve. (The mostarda can be made up to 4 hours ahead; reheat before serving.)
- Untie the pork and slice; transfer to a platter along with the roasted oranges and onions. Serve with the mostarda.
MOSTARDA
Steps:
- Use 3/4 pound dried fruit and 1/2 cup water in a skillet and bring to a boil. Add 1 minced shallot, 1 tablespoon minced candied ginger, 3?4 cup white wine, 4 1/2 tablespoons white-wine vinegar and 2 to 3 teaspoons each Dijon mustard and butter.
- Skip the lemon juice. Cool and serve.
PEAR AND CANTALOUPE MOSTARDA
Use this pear and cantaloupe mostarda to add a fruity sweetness to roasted meats and pork.
Categories Condiment/Spread Cantaloupe Pear Summer House & Garden
Yield Makes about 4 pints
Number Of Ingredients 6
Steps:
- Peel enough cantaloupe rind (leaving about 1/4" of the flesh) to yield 2 pounds. Cut into 3/4" squares, cover with cold salted water (1/4 cup salt to 1 quart water) and leave overnight. The next day drain the rind and place in a preserving kettle with the pears. Cover with fresh water and cook over medium heat 1/2 hour. Drain. Bring sugar, mustard and water to a boil in the preserving kettle. Add the drained fruit and the garlic cloves. (Impale the garlic cloves on toothpicks. They will be discarded later and are much easier to remove.) Cook over medium heat for 2 1/2 hours or until the cantaloupe rind is translucent and the juices syrupy. Discard the garlic, spoon the fruit and syrup into hot, sterilized preserving jars, cover and seal.
Tips for Making the Best Mostarda
- Choose the right fruit. Mostarda is traditionally made with quince, but you can also use other fruits like pears, apples, oranges, or cherries.
- Use fresh, ripe fruit. The fresher the fruit, the better the mostarda will be.
- Peel and core the fruit. If you're using quince, you'll also need to remove the seeds.
- Cut the fruit into small pieces. This will help the fruit to absorb the syrup more easily.
- Make the syrup. The syrup is made with sugar, water, and mustard seeds. You can also add other spices, like cinnamon, cloves, or nutmeg.
- Bring the syrup to a boil. Then reduce the heat and simmer for about 15 minutes, or until the syrup has thickened.
- Add the fruit to the syrup. Bring the mixture back to a boil, then reduce the heat and simmer for another 10 minutes, or until the fruit is tender.
- Let the mostarda cool. Once the mostarda has cooled, it can be stored in a jar or container in the refrigerator for up to 2 months.
Conclusion
Mostarda is a delicious and versatile condiment that can be used in a variety of ways. It can be served with meats, cheeses, or bread. It can also be used as an ingredient in salads, sandwiches, and pizzas. No matter how you choose to use it, mostarda is sure to add a unique and flavorful touch to your meals.
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