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

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Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue 2010: Pear, Cranberry, and Orange Mostarda

By Pielove, member

November 24th, 2010

The concept of a "mostarda" had never entered my culinary space before-- in fact, I would have been hard-pressed to guess whether it was a foodstuff or a sports car.  However, a challenge is a challenge, so I decided to make this, even if I had no idea what to do with it.  I didn't have yellow mustard seeds, so I used fennel seeds-- they were a bit chewy, but we really love fennel, so the taste was excellent.  This was very tasty-- I had a bit on cream cheese crackers.  

I also served it with my Early Bird Turkey.  The mostarda is not at all sweet, so it was a big hit with my sweet-averse husband.  Plus, the flavors of mustard seed, orange, pear, fennel, rosemary etc. made for a great condiment.  I like my cranberry sauce a little sweeter, so I mixed the mostarda with an equal amount of the cranberry-cinnamon compote-- that was excellent.  I can't wait to try it on a cold turkey sandwich-- the true test of cranberry sauce.  

So, I'm glad I took this recipe for a spin-- it's a tasty discovery for me, and no speeding tickets.

Recipe Used: Pear, Cranberry, and Blood Orange Mostarda


posted in: Gallery, Cook the issue 2010
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