Apricot Mostarda Recipes

APRICOT MOSTARDA

Apricot Mostarda image

Provided by Giada De Laurentiis

Time 25m

Yield 2

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 shallot (finely chopped)
1/4 teaspoon kosher salt
1 teaspoon mustard seeds
1/2 teaspoon crushed red pepper flakes
1/2 cup white wine vinegar
5 tablespoons sugar
1 teaspoon Dijon mustard
2 cups dried Turkish apricots (chopped)

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

Nutrition Facts : ServingSize 2

MUSTARD-APRICOT PORK CHOPS

Mustard-Apricot Pork Chops image

The tempting and beautiful glaze makes an impressive main dish that looks like you fussed over it. These tender chops are nice to serve during the week as well as for company on weekends.-Sheila Townsend, Overland Park, Kansas

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

1/3 cup apricot preserves
2 tablespoons Dijon mustard
4 pork loin chops (1/2 to 3/4 inch thick and 8 ounces each)
3 green onions, chopped
Hot cooked rice

Steps:

In a small saucepan over low heat, cook and stir preserves and mustard until preserves are melted; set aside. , Place pork chops on a lightly greased broiler pan; broil 4-5 in. from the heat for 4 minutes. Brush with half of the glaze; turn chops. Broil 4-5 minutes longer; brush with the remaining glaze. or until a thermometer reads 145°. Let stand 5 minutes before serving. Top with onions. Serve with rice.

Nutrition Facts :

APRICOT-MUSTARD GLAZE

Apricot-Mustard Glaze image

Provided by Food Network

Categories condiment

Time 5m

Yield about 3 tablespoons

Number Of Ingredients 4

Ingredients

2 tablespoons apricot jam or preserves
2 teaspoons stone-ground mustard
2 teaspoons apple cider vinegar
Freshly ground black pepper

Steps:

Combine the apricot jam, mustard, vinegar and lots of black pepper in the jam jar or a mason jar. Shake until well blended.
Use the glaze like you would a BBQ sauce. Brush on or pour over pieces of grilled or pan-seared chicken, pork chop or salmon just before it's done cooking and let cook for an additional 1 to 2 minutes.

APRICOT MUSTARD

Apricot Mustard image

Serve this special homemade mustard with our Thyme Crackers. To create a platter, add artisanal cheeses and a bowl of roasted olives.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes about 1 cup

Number Of Ingredients 6

Ingredients

4 ounces dried apricots
4 1/2 teaspoons yellow mustard seeds
4 1/2 teaspoons brown mustard seeds
2 tablespoons ground mustard
1/4 cup distilled white vinegar
1/4 teaspoon coarse salt

Steps:

Mix apricots, mustard seeds, ground mustard, and 3/4 cup water in a bowl. Refrigerate, covered, overnight. Put mixture in a food processor. Add vinegar and salt; puree.

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