Impromptu Mustard Fruit

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.

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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.