Cook the Issue 2010 - Pear, Cranberry, Blood Orange Mostarda - FineCooking.com

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Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue 2010 - Pear, Cranberry, Blood Orange Mostarda

By ICDOCEAN1, member

November 16th, 2010

Oh I loved this recipe, tasted it at lunch today.  I had a lovely golden fig bread that I grilled and the only suitable cheese I had for this sweet tart treat was truffled brie, both were very nice with the mostarda.

What a great recipe addition for a holiday appetizer and would be great with a glass of Prosecco or champagne definitely a keeper.  I had to add a touch more honey to find the perfect balance of tart and sweet and no blood oranges available so a nice sweet orange that I can't think of was just fine in the recipe.

I made it yesterday and it seemed to mellow a bit, oh and a reminder, I am not fond of a very overwhelming rosemary flavor so I cut back the amount to suit my own taste for this recipe.


posted in: Gallery
Comments (5)

kitchengoddess writes: Yeah, I've been too busy to really look at 108. One of these days...sigh Posted: 7:38 pm on November 16th

ICDOCEAN1 writes: Oops, there are bubbles when cooking and then the mustard seeds look like bubbles. Posted: 5:25 pm on November 16th

ICDOCEAN1 writes: I really would add this to party menu, but adjust the seasonings to your taste. I was lucky enough to have a sweet tasty bread to grill and it was great! Now on the cheese, take your pick of very mild soft cheeses.

Kitchengoddess it is in issue 108 and I love it, mine was saucier so to speak.

http://www.finecooking.com/recipes/pear-cranberry-blood-orange-mostarda.aspx? Posted: 5:24 pm on November 16th

Pielove writes: That looks great-- you are really cooking up a storm! Thanks for the recommendation, I may try this for a party this weekend. Posted: 5:12 pm on November 16th

kitchengoddess writes: OH MY! that looks like quite the recipe...I haven't even seen that one.

Are those bubbles at the top? Posted: 4:46 pm on November 16th

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