Holiday Recipe | Fig Mostarda
Mostarda is a great accompaniment to turkey, pork and beef for holiday meals this season. Traditionally, mostarda is a Northern Italian condiment made of candied fruit and mustard flavors.
Follow Chef Neal Fraser’s Fig Mostarda recipe below from his Red Wattle Pork dish with fruit mostarda, arugula, taleggio polenta, and hazelnuts.
2 pints of figs (other seasonal fruits like apples or pears would also work)
2 cups of sugar
1 tbsp mustard powder
Cut figs in half and stem. Place figs in a bowl and cover with sugar. Cover bowl with plastic wrap. Leave at room temperature overnight.
Remove figs from sugar. Place sugar in a thick-bottomed pot. Add 2 ounces of water. Heat on medium flame to 222 degrees, measuring with a candy thermometer. Once temperature is reached, add figs. Heat again until 222 degrees. Once temperature is reached, pull pot off of heat.
Strain figs from sugar. Leave approximately 2 ounces of syrup with figs. Combine 1 tablespoon dried mustard powder and 2 tablespoons of water in a separate bowl. Add mustard and water mix to figs and stir thoroughly.
Serve as an accompaniment to your holiday meat roast.
View the full Redbird dinner menu here.