Best 3 Pear And Cantaloupe Mostarda Recipes
**Indulge in a Symphony of Flavors: Explore the Sweet and Savory World of Pear and Cantaloupe Mostarda**
Discover the delightful harmony of sweet and savory flavors in this culinary journey of pear and cantaloupe mostarda. Originating from the vibrant region of Lombardy, Italy, mostarda is a unique condiment that combines the essence of fruits, mustard, and sugar into a delectable symphony of tastes. This article presents a collection of carefully curated recipes that showcase the versatility of this extraordinary condiment. From classic preparations to innovative twists, embark on an adventure that will tantalize your taste buds and leave you craving for more. Whether you're looking to enhance your cheeseboard, elevate your grilled meats, or simply enjoy a spoonful of this delectable treat, these recipes will guide you through the art of creating the perfect mostarda.
CRANBERRY-PEAR MOSTARDA
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Put the dried pears in a small heatproof bowl. Cover with 1/2 cup boiling water and let stand until plump, 5 to 10 minutes.
- Toast the mustard seeds in a dry medium saucepan over medium heat, tossing occasionally, until darkened (some may start to pop), about 5 minutes. Add all but 1 cup cranberries to the pan along with the sugar, vermouth, a pinch of salt and the pears with their soaking liquid. Bring to a simmer and cook, stirring occasionally, until the cranberries burst and the sauce thickens, 15 to 20 minutes.
- Stir in the reserved 1 cup cranberries and 1/2 cup water; simmer until the cranberries soften, 3 to 4 minutes. Transfer to a bowl and refrigerate until cooled, about 2 hours.
- Stir together the mustard powder and 1 teaspoon cold water to make a paste. Stir into the cranberry sauce. Refrigerate until cold, at least 2 more hours and up to 1 week.
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.
BRIE, PEAR, AND MUSTARD GRILLED CHEESE
We're addicted to this simple, sophisticated pressed sandwich. The buttery pear plays beautifully off the tangy mustard.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 10m
Number Of Ingredients 5
Steps:
- Heat a cast-iron skillet over medium-low heat. Spread both slices of bread with mustard and top 1 slice with Brie and pear. Top with remaining slice and press together gently. Generously brush both sides of sandwich with oil.
- Place sandwich in skillet and cover with a piece of foil. Place a half-filled teakettle or a heavy skillet on top to weigh it down and cook until bread is golden and cheese begins to melt, 1 to 2 minutes per side. Serve warm.
Nutrition Facts : Calories 365 g, Cholesterol 28 g, Fat 23 g, Fiber 4 g, Protein 11 g, SaturatedFat 7 g, Sodium 632 g
Tips:
- Choose ripe and flavorful pears and cantaloupe. This will ensure that your mostarda has the best possible flavor.
- Use a variety of mustard seeds. This will give your mostarda a complex and interesting flavor profile. Black, yellow, and brown mustard seeds are all good options.
- Don't be afraid to experiment with different spices. Cloves, cinnamon, nutmeg, and ginger are all good choices. You can also add a bit of heat with some chili flakes or cayenne pepper.
- Let your mostarda age for at least a few weeks before serving. This will allow the flavors to meld and develop. The longer you age it, the better it will taste.
- Serve your mostarda with a variety of dishes. It is a great condiment for grilled meats, fish, and vegetables. It can also be used as a spread for sandwiches or crackers.
Conclusion:
Pear and cantaloupe mostarda is a delicious and versatile condiment that can be used in a variety of ways. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for something new and exciting to try, give this pear and cantaloupe mostarda a try. You won't be disappointed!
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