Sunday, October 20, 2013

Fennel-Cherry Mostarda


Though a cognate for what comes out of a bright yellow squeeze bottle, this relish has very little in common with that Easter egg-colored condiment. Mostarda is a chunky agrodolce (sour-sweet) sauce made with whatever fruit you have on hand and is a delicious topping for everything from cheese to roasted meats.

1 large fennel bulb, trimmed and diced
1 C morello cherries
juice from 2 oranges
2 T raw organic honey
2 T vinegar (I used a cherry balsamic vinegar)
2 t water
1 t ground mustard
1 T brown mustard seeds
2 pinches sea salt flakes

In a large flat-bottom pan, place all of the ingredients - except the salt flakes. Whisk in the ground mustard until completely dissolved. Simmer for 50-60 minutes, until the fennel is almost translucent and the sauce syrupy. To finish, season with salt.

You'll be seeing this on top of warmed brie for the appetizer course of my mom's birthday dinner this week.

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