FIG MOSTARDA

If using as part of a cheese board, fig mostarda is a good match for goat cheese, blue cheese and brie. The condiment can also be served with pates, bread, roasted meats and as a component in a salad dressing for crisp, bitter greens.

1 tablespoon yellow

mustard seeds 1 tablespoon mustard

powder

3 cups figs, tops removed 1 ⅓ cups sugar

1/2 cup white wine Juice of 1/2 an orange

1/2 tablespoon prepared horseradish (do not use cream-style prepared horseradish)

The night before, mix the mustard seeds, mustard powder and enough water (about 2 tablespoons) to create a slurry. Keep at room temperature in a closed container.

Combine the figs and sugar in a medium bowl. Stir well and let sit at least 1 hour (longer if possible).

Place the figs and sugar into a pot. Bring to a boil. Use a slotted spoon to remove the figs from the pot to a holding container.

Add the white wine and orange juice to the pot with the remaining liquid. Bring to a boil, then reduce the heat to a simmer. Reduce this liquid to a thick syrup.

Add the mustard paste

and horseradish to the pot. Return to a boil.

Add the figs back to the pot and return to a boil.

Remove from heat and let cool. The mostarda will thicken further as it cools.

Mostarda will keep up to 2 weeks when stored in clean, lidded storage containers and refrigerated. It will keep up to 6 months when placed in jars and processed in a rolling water bath. Makes 3 cups.

Per tablespoon: 34 calories (percent of calories from fat, 4), trace protein, 8 grams carbohydrates, trace fiber, trace fat (no saturated fat), no cholesterol, 1 milligram sodium.

Recipe courtesy of Josh Galliano, innovation leader at Companion Baking in St. Louis.