Huckleberry Mostarda Recipes

MOSTARDA

Mostarda image

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

Ingredients

2 quinces or pears, peeled, cored, and chopped into 1/2-inch pieces
2 cups water
1/2 cup dry red wine
1/2 cup sugar
1/2 cup each raisins, dried currants, chopped dried apricots, chopped dried figs, and chopped prunes
1/4 cup dry white wine
1/4 cup honey
1 tablespoon dry mustard
Coarse salt and freshly ground pepper

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.)

BUTTERNUT SQUASH MOSTARDA

Butternut Squash Mostarda image

Provided by Anne Burrell

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

Extra-virgin olive oil
1 red onion, cut into 1/4-inch dice
1/2 teaspoon crushed red pepper
Kosher salt
4 cups butternut squash, cut into 1/2-inch dice
1 cup dried cranberries
1 cup sugar
1/2 cup champagne vinegar
1 orange, peel removed in strips with a veggie peeler and cut into 1/4-inch dice
2 tablespoons mustard seeds
1 tablespoon dried mustard powder
1/2 bunch fresh chives, finely chopped
Mustard oil, for drizzling

Steps:

Coat a large straight-sided saute pan with olive oil. Add in the red onions, crushed red pepper, and season with salt. Bring the pan to a medium heat and cook the onions until they are soft and aromatic, 7 to 8 minutes.
Add in the squash, dried cranberries, sugar, champagne vinegar, orange zest, mustard seeds, mustard powder, and season with salt. Stir to combine. Add 1 cup of water and bring to a boil and then reduce to a simmer. Cover and simmer for 10 minutes. Remove the lid and cook another 15 minutes, stirring the squash frequently until the liquid has evaporated and the squash is a chutney-like consistency. Check to make sure the squash is cooked through and soft but can still hold its shape. Stir in chives and drizzle with mustard oil.

HUCKLEBERRY MOSTARDA

Huckleberry Mostarda image

Provided by Holly Smith

Categories Condiment/Spread Berry Fruit Blueberry Gourmet

Yield Makes about 2 cups

Number Of Ingredients 3

Ingredients

1 jar Il Mongetto grape mostarda (about 8 oz)
1 cup huckleberries or wild blueberries (thawed if frozen), lightly crushed
1/4 cup fresh pomegranate seeds (optional)

Steps:

Stir together all ingredients and let stand at room temperature 1 hour for flavors to develop.

PEACH AND CHERRY MOSTARDA

Peach and Cherry Mostarda image

Sweetness from fruit and piquancy from mustard give depth of flavor to this Italian condiment. Serve it alongside meat or fish, or with bread and cheese before a meal.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes 2 cups

Number Of Ingredients 7

Ingredients

1/3 cup dry white wine
1/4 cup dry mustard
1 pound sliced fresh or thawed frozen peaches
1 cup pitted fresh or thawed frozen sweet cherries (about 5 ounces)
1 cup sugar
Zest and juice of 1/2 orange
1 teaspoon coarse salt

Steps:

Whisk together wine and mustard in a bowl. Combine peaches, cherries, sugar, orange zest and juice, and salt in a large saucepan over medium heat. Stir in wine-mustard mixture. Simmer for 20 minutes. Let cool. Refrigerate until ready to use (up to 3 days).

MOSTARDA

Mostarda image

Provided by Mark Bittman

Categories dips and spreads

Time 10m

Number Of Ingredients 7

Ingredients

3/4 pound dried fruit
1 minced shallot
Candied ginger
White wine
White-wine vinegar
Dijon mustard
Butter

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.

CHERRY MOSTARDA

Cherry Mostarda image

Mostarda, also known as mostarda di frutta, is a fruit-mustard concoction from Italy's Piedmont region.

Provided by Renee Pottle

Categories Relish

Time 40m

Yield 3 half-pints

Number Of Ingredients 8

Ingredients

¾ cup sugar
2 Tbsp red wine vinegar
2 Tbsp red wine
1 Tbsp stone ground prepared mustard
1 Tbsp powdered mustard
1 tsp crushed brown mustard seeds or ½ Tbsp whole mustard seeds
1 tsp sea salt
3 cups pitted and chopped Bing cherries

Steps:

Combine all ingredients except cherries in a small saucepan.
Bring to a boil. Add cherries, reduce heat to medium, and cook until cherries are soft and the syrup has slightly thickened, about 15 minutes.
Pour into ½ pint jars. Mostarda will keep in the refrigerator for up to 3 months or the freezer for up to a year.

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Peel and chop the fresh fruit and place in a large bowl. Top the fruit with the sugar and stir. Allow to macerate at room temperature.
Cut the dried fruit into quarters, if necessary. Place in a small sauce pan and just barely cover with water. Simmer for about 10-15 minutes, set aside to cool.
Pour the dried fruit and liquid over the fresh fruit and stir to combine. Allow to sit for a couple of hours. Cover tightly and refrigerate for 24 hours.
The next day, pour syrup off into a small saucepan. Over low heat, reduce to a thick syrup. Allow to cool, then pour back into the fruit mixture and stir, let sit for a couple of hours. Cover and refrigerate for 24 hours. Repeat this same process, pouring the syrup, reducing it, back in the fridge, etc. on the third day.

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