Oh, The Mystery. Oh, The Possibility

Jennifer Mac

"Here's the teaser....what can olive oil, balsamic, red grapes and whole grain mustard have in common?
The answer, my G& O friends, is a rather interesting, umami-on-the-palate surprise. There is an Italian condiment called Mostarda di Frutta....and what a condiment it is. Even now, I'm challenged to properly describe this pork chop, tenderloin, blue cheese, stilton, brie or crostini topper.
Put red grapes, finely diced shallots and red onion, dried cherries, a little sugar, 3 Tbsp of GO-On Tap Blood Orange oo, fresh thyme, 1/4 tsp crushed red pepper and 2 Tbsp water in a pan on the stove and bring to a solid simmer. Once grapes and onion/shallot soften, I add 3 Tbsp GO-On Tap pomegranate balsamic, stir and let the stove work is magic. This needs to stay at a simmer so the juices and balsamic reduce to a glorious, thick, jammy syrup (about 40-45 minutes).
Once reduced, pull off the heat and add some dried mustard powder and 2 Tbsp whole grain mustard that's mixed into a sharp dijon. Stir and let cool.
This is seriously so interesting. The unique sweet, tart, tangy flavors blend so well together, but they maintain whispers of their individual selves. The depth of the components is wonderful. The blood orange oo and pomegranate balsamic added the perfect warm, citrus tartness to the jammy fruit. The heat of the red pepper adds a nice bite and the mustard/seeds, a textural treat.
Serve this with a sharp, salty cheese and meat charcuterie or mix a dollop into your pulled pork for a sandwich. Just back this fruity/tartness up with some savory. Umami....make it. You'll understand. As always, make it your own (switch up the fruit; apples, apricots, peaches, mango, fig) and continue to Pour. Savor. Enjoy.
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Mustarda

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