After bragging about my participation in the digital cooking revolution, I'm a bit ashamed to post this recipe--it's directly from a book, and I followed the instructions to the letter. "Impromptu Mustard Fruit" is an eye-catching mini-recipe in Marcella Says..., a chatty cookbook from Marcella Hazan, dictatorial Italian home cook and regional cuisine expert. It strives to duplicate a native Italian fruit preserve, mostarda, prized for its mustardy kick. The whole thing takes about 30 seconds to assemble, and you've never tasted anything like it.
Impromptu Mustard Fruit with Mascarpone
In a small bowl, combine any amount in the following proportions:
1 Tablespoon heavy, rich jam (Marcella specifically recommends the Dalmatian Fig Spread from Whole Foods pictured above, but quince or really good apricot jam would work)
1 teaspoon strong mustard (like Colman's)
Stir well. Marcella prefers a butter knife for this task, and who am I to question her?
Add mascarpone (about half the amount of jam) and stir lightly to swirl together. Marcella says this versatile condiment works for an accompaniment to a charcuterie platter, as a side for cold chicken, spread on toast, or added to a sandwich.
I dolloped some on top of a mustard-glazed broiled ribeye. It melted a bit, but added an interesting creamy, sweet, spicy flavor to the already kicky steak.