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Mustard Recipes

Mustard Recipes


Hello everyone, I'm Misya, or Flavia Imperatore, I'm 34, married to Ivano and Elisa's mother, I'm Neapolitan, a lover of travel, good food and excellent company.


Cooking recipes

Cremona Mustard Recipe - GialloZafferano.it Recipes
31 Mar 2009. Useful and Unavailable Ideas for the Kitchen! . I have tried several mustard recipes, but I never find them clear enough. I would try . details

Cremona mustard recipe - Buonissimo Web Magazine recipes
The Recipes of Buonissimo! - Others - Mostarda di Cremona - Buonissimo Web Magazine: cooking recipes, gastronomy, cooking tips, columns,. details

Italian Cuisine - Mustard: the recipes
For the success of this mustard it is essential that the pumpkin has the. More than 17,000 recipes tested and created by the editorial staff of La Cucina. details

Pear Mostarda Recipe
SQUEEZE the lemon and pour the juice into a bowl with a glass of water. Peel the pears, cut them in half and dip them into the bowl. details

Cremona mustard recipe | Throw away the pasta
10 May 2010. The Cremona mustard recipe is one of the best known preparations. Published by Debs in Jams and Marmalades, Preserves, Cooking. details

Cooking Recipes - Appetizers - Prosciutto alla Mostarda
Cooking Recipes - Appetizers - Prosciutto alla Mostarda - All the recipes of international, Italian, Italian regional, ethnic cuisine and all over the world. details


Excellent as an accompaniment to boiled meats and cheeses. You can replace quinces with pears or apples but it is important that they are unripe and have a firm pulp. Mustard drops can be found in herbalists.

  • 1 kg quince net of waste
  • 500 grams of sugar
  • 12 drops of mustard essence

Peel the apples, remove their core and cut them into slices. Weigh them so that they reach the kg and mix them with the sugar and let them rest for 24 hours in a glass container.
After this time, drain the juice that has formed in a saucepan, let it thicken over low heat for about an hour and then pour it still hot on the quinces.
Let it rest for another 24 hours, after which, drain again the juice that has formed and let it thicken as above for an hour then pouring it back on the fruit.
Finally, after another 24 hours of rest, boil the juice and fruit slices together for about ten minutes. Let it cool well and then add the mustard essence. Mix gently and pour everything into perfectly clean glass jars.
Immediately close the jars that you will keep in a dry and dark place until use.


Heat 250 g of sugar in a saucepan with 500 g of water up to 100 ° C, then add 450 g of apricots cut into wedges. Cook them for 3-4 & # 8242, let them cool, then add 6 drops of mustard essential oil. Distribute the mustard in airtight jars, keep in the fridge and use within a month.

Peel 1 kg of figs and cut them into small pieces. Bring a saucepan with 100 g dry white wine, 500 g sugar and a glass of water on the stove. After 2 & # 8242 of boiling add the figs and continue cooking for 20 & # 8242 (the liquid must become syrupy), turn off and let it cool. Add the drops of mustard oil (5 to 7 depending on how much you love the spicy taste). Pour the fig mustard into the jars, close them and sterilize them for 20 & # 8242.


Mustard: 10 recipes to prepare it at home

There mustard is a preparation used to season and flavor dishes that is obtained with fruit, vegetables, mustard powder or mustard essence. The ingrediants and the recipes for the preparation of mustard vary according to seasons, regions and cities.

Mostarda usually goes well with savory dishes because of their very strong taste, given by mustard or the essence of mustard, but in some cases they are also combined with desserts. It all depends on the traditions of the places where they are prepared.

In some preparations the mustard takes on the creamy consistency of a jam, while in other recipes the pieces of fruit remain whole. Among the ingredients most used to prepare homemade mustard we find pumpkin, quince, pears and grapes, with the addition of mustard or ginger.

Here is a collection of useful recipes for prepare the mustard at home.

Venetian mustard

There Venetian mustard is a sauce with a sweet-spicy flavor, probably born out of the need to find a way of preserving the ripe fruit in surplus and which involves the use of quinces, pears, candied citron, candied oranges and dry white wine, among its main ingredients. Here recipe.

Black grape mustard

There grape mustard it is prepared starting from grape must to which other fruit is added such as quinces, pears and figs, orange peel and lemon peel. Recipes vary by region. For example in Italy we have the mostarda d & # 8217uva typical of Sicily and the mostarda d & # 8217uva of Piedmont, called cognà. Here a recipe from which to take inspiration.

Fig mostarda

When the figs are in season, take advantage of them and if you have plenty of them you can prepare a tasty one fig mustard. In addition to fresh figs, you will also need lemon juice and powdered mustard. To thicken the mustard in a natural way you can try adding one or two apples to the preparation. In fact, apples contain pectin. Here is here the recipes from which to draw inspiration.

Pumpkin mustard

Here is another typical preparation of the autumn season: the pumpkin mustard. There are numerous recipes to prepare it. Ingredients such as pumpkin are added to the pumpkin mustard powder and white wine. Some recipes involve honey while others involve sugar. You just have to experiment. Here and here the recipes to take inspiration from.

Mantuan apple mustard

With apples you can prepare the apple mustard according to Mantuan recipe, which plans to flavor this sauce with l & # 8217mustard essential oil, to be purchased at a herbalist's shop or pharmacy. Otherwise you can use mustard powder. Here the recipe to follow.

Red pepper mustard

The recipe of the red pepper mustard that we suggest is suitable for those who love the spicy taste since among the ingredients it plans to use chili Peppers fresh. For the quantity of chilli you can adjust according to the degree of spiciness you would like to achieve. Here is the recipe to follow.

Pear and apple mustard

To prepare a truly original mustard you can combine green apples and pears. Also this recipe, as in the case of the Mantuan apple mustard which we talked about a little above, plans to use themustard essence, to look for in herbal medicine or pharmacy. Otherwise, the advice is to flavor the mustard with mustard powder, which you can easily find in the supermarket or in natural products shops among the spice jars. Mustard essence should be used with caution because it is very strong. Here recipe.

Eggplant mustard

You can prepare yours homemade mustard also with the eggplant. In addition to the aubergines you will need ginger, orange and lemon zest, sugar (you can use it whole cane sugar) and fresh mint leaves. Here is the recipe to follow.

Persimmon mustard

When you have many at your fingertips ripe persimmons and you will not know how to consume them in a short time, try to prepare the persimmon mustard. In addition to the ripe persimmons, for this recipe you will need mustard seeds, mustard powder, mandarins and sugar (you can use whole cane sugar). Here recipe.

Cremona mustard

There mustard from Cremona is a preparation based on different types of fruit. It is perhaps the best known mustard, prepared with candied fruit, sugar syrup and mustard essential oil. Usually cherries, pears, quinces, mandarins, figs, apricots and peaches are used for fruit. Here a recipe from which to take inspiration.

Which your recipe to prepare homemade mustard?


26 recipes with Cremona Mostarda

Here it is the last part of our list of recipes with Cremona Mustard, there are 26 and all ready to be prepared at any time of the year, the only ingredient that obviously can never be missing is mustard both in the single flavor version and in the classic one with mixed fruit.

For lovers of our mustard there are many ready-made ideas to prepare a dish different from the usual or to create special combinations for different foods and dishes.

Here is the list with all the recipes to prepare:

Pumpkin and mustard risotto with crispy culatello
http://gusto.giornaledibrescia.it/recipes/view/498

Beef carpaccio with ratatouille and mustard
http://www.youtube.com/watch?v=KDG6QZyh30Q

The list is a selection of the recipes that we believe are most suitable for pairing with our Mostarda di Cremona, you can indulge yourself in making your own variations by adding or changing the ingredients to create special dishes.

For the purchase of mustard instead we have only one advice, choose ours, why? We don't have to tell you, but you have to discover it by tasting it, touching it with & # 8220gusto & # 8221 is better than a thousand words.


Preparation tips

  • Always use fruit that is in season and not too ripe to prevent it from becoming too soft during cooking.
  • Respect the maceration and resting times to make sure you get the right consistency and flavor.
  • Cut the larger fruit into pieces to make it easier for you during the final step in inserting it into the preserving jar.
  • Do not add too much water during cooking: the sugar will still melt inside and the fruit will release its juices, so avoid over-stretching the syrup.
  • When you add the mustard essence to the recipe, avoid directly inhaling the fumes caused by the evaporation of the product in contact with the heat as the smell is really strong and could have a stunning effect.
  • Remember not to cover the pot while cooking and while the fruit is resting to avoid the formation of steam which would ruin the preparation.
  • Remember to treat the jar that will be used for the preservation correctly to avoid health risks. Therefore, I refer you directly to the guidelines of the ministry of health to prepare a preserves in the right way.

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                              Preparation - Mostarda di Cremona

                              1. Wash the fruit well. I used pears, peaches, apricots, oranges And cherries. Remove the cores, the seeds, pitted the cherries, peel the orange. Cut the cherries in half, the pears into large cubes and the other fruit into coarse pieces. Let the fruit dry well in the air. At the bottom of a bowl, place a little sugar, then arrange a part of the mixed fruit.

                              2. Cover the fruit with another layer of sugar. Continue in this way until you have used all the fruit and covering the last layer with the sugar. Leave the fruit to soak in sugar for twenty-four hours. The fruit must release all its juice.

                              3. After the necessary time, put the fruit with all the liquid released into a pot and bring to a boil. Boil for about five minutes, then let it cool and let the mixture rest for a further twenty-four hours, then repeat the whole operation twice, letting the fruit rest for a few hours between one cooking and the other. At the end of the last cooking, add the mustard drops. Stir the mixture and place it inside airtight glass jars.

                              Consume the Cremona mustard within a week at the latest.


                              Mustard Recipes - Recipes

                              A memory of more than 20 years ago. then I knew that, one day, I would prepare that delight too, along with all those wonderful dishes that I tasted every day in his kitchen.
                              My grandmother never wrote me a recipe, hers is a cuisine handed down without pen and paper but transmitted through meticulous and methodical gestures, which are repeated cyclically over the seasons.
                              It's a kitchen without doses, "to recula"it was the rule, and it has always been like that for my mother too. I think I was the first in the family to derogate from the" rule "by weighing any ingredient.
                              It is a kitchen of experience, a cuisine that has always been looked at and lived, which has always made you feel at ease in the kitchen. You already know what to do but you don't quite know when you learned it.
                              I give you his recipe for "mustarda", made only with grapes " te mustu"or, rather, wine. M was wonderfully simple, extraordinarily good.

                              MALVASIA GRAPE MUSTARD from grandmother Assunta
                              Ingrediants: