Haute n the Kitchen

Entertaining Inspired by my Travels & Traditions

Summer's Bounty

I’ll be honest with you, when it comes to making jams & jellies – I am just plain LAZY.  The whole process leaves me feverish and that’s just thinking about it!

However when my Mom called today (for the 53rd time) to ask me what she should do with the gallon of raspberries a day coming out of her garden, I thought of mostarda. Lazy gals jam! It’s easy to make, keeps for a week or more and is the perfect perfect complement to boiled, roasted cured meats. I love it as an addition to an antipasta tray, on bruschetta, in a panini or served with grilled veggies. It’s even yummy with french toast or slathered on a croissant. Best, it couldn’t be easier to make.

It dates back to the 15th Century if not even more. Traditionally it was made with grape must and mustard but there is a variation for every town in Italy. The MUST is the mustard. The combination of sweet fruit and spicy mustard. Catherine de Medici so loved it that she took jars of it with her in dowry box when she married the King of France. Atta girl!

Mostarda di Vicenza

Raspberry Mostarda

6 Cups Raspberries

1 Cup Chopped Red Onion (Carmalize in some oil before putting into the mostarda)

1/2 Cup Sugar

1/2 Cup Champagne Vinegar

2 Tbsp. Mustard Seeds

1 Tsp. Crushed Red Pepper

1 Tsp. Chopped Fresh Basil

Peel of 1 Orange, in thin strips

1 Bay Leaf

1 Tbsp. Dijon Mustard

Bring all ingredients except mustard to a simmer in a heavy bottom pan over medium heat. Stir until sugar dissolves. Simmer until the liquids thicken and the raspberries are soft but still intact. About 20 minutes. Mix in mustard. Combine.

Cool. Cover and keep refrigerated. Will last a week. Serve room temp.

Serve with Cheese Please

It’s just that easy and no feverish chills at the thought of boiling jars or popped seals. Mostarda can be made with any fruit – try grapes, strawberries or peaches. Figs are divine. Pears and apples also winners. Choose whatever is locally in season. All good. You can switch up the herbs used as well. Thyme is yummy or even rosemary with the grapes is really nice. Experiment with other vinegars as well. Once you have your favorite fruit mostarda sorted out, try one with tomatoe. Or is that a fruit?

Does anybody else have another recipe for “lazy jam” from another culture? Mostarda, Italian certo, is from Lombardy. There must be a French version of this, non?

Yum with Pastry

2 thoughts on “MMM…Mostarda

  1. I’ve never made this before, but you listed so many awesome ways to use it in the kitchen, I just may have to 🙂

  2. Anonymous says:

    i am wondering if you can freeze this??? -i just learned this cool trick that you fill a freezer baggie with the -in this case mostarda – put a straw in the bag, seal the bag to the straw suck the air out of the bag through the straw and whaaala vacuum packed and sealed for the freezer?
    also i feel sure it was not 53 times!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: