The combination of sour and sweet flavors holds a special place in my heart (on my tongue?) for what it can do to elevate any dish. After I learned to think of cooking in terms of layering the four tastes–sour, sweet, salty, and bitter– I appreciate unexpected, complex pairings.
Mostarda is a fruit preserve that mixes the flavors of (you guessed it) mustard with those of candied fruits. Similar to the blueberry shrub I made a couple weeks ago that made a traditionally sweet flavor profile more sour, this mostarda adds a spicy, bitter layer to a sweet, fruity condiment. It’s impressive and effortlessly gourmet on a cheese plate, on a sandwich, or spooned over grilled meat. You don’t need a lot of it in any one serving, but you’ll find yourself wanting to try it in new ways. Read More