Mostarda From Cremona | Upcoming Event in PA

copyright Art of Living,PrimaMedia,Inc 2013/Maria Liberati
I have been  likening my Professional chef board to that of a Stradivarius violin… Antonio Stradivari was so passionate  about his violins that he never went anywhere without..I too never go anywhere without my professional chef board..truly works of art and I love displaying them in the kitchen as well as working on them..
Here I am with one, they are handmade by April Morse of  Weber’s Cabinets…

 
 
 
 
 
 
 
 
(from 2012 appearance at Williams-Sonoma Columbus Circle, NYC)
 
As a boy, Antonio Stradivari heard for the first time, a violin, and was so fascinated by its’ voice that he set about to construct one that emitted the most beautiful sounds…..
In the town of Cremona Italy lies a plaque bearing homage to its’ most famous citizen
HERE STOOD THE HOUSE
IN WHICH
ANTONIO STRADIVARI
BROUGHT THE VIOLIN TO ITS HIGHEST PERFECTION
AND LEFT TO CREMONA
AN IMPERISHABLE NAME AS MASTER OF HIS CRAFT.
 

Photo credits: http://www.musicacolta.eu
Cremona is famous for it’s Mostarda (Mustard) not the typical mustard..it is more like a sweet and sour fruit sauce .. served as a condiment for meats, cheeses..it is typically made at end of summer and through fall to preserve and local produce is typically used..In this recipe be sure not to over cook the fruit, it should remain whole and solid.
Wonder if this condiment  provided any inspiration to create such a beautiful instrument –the Stradivarius)
..  an interesting and healthy way to use up all the fruits and vegetables of fall and those lingering from summer..
Mostarda di Cremona (Mustard of Cremona)
4 lbs of fresh fruit mixed in any combination (plums, apples ,pears, apricots, figs)
2 cups sugar
1 1/2 tablespoons  of powdered mustard that has been dissolved in a tablespoon of white wine (I am using Colman’s Mustard)
Clean, seed and remove any stones, seeds, etc from fruits. Skin apples and pears. Cut into small pieces and place in large pot, pour sugar on top and stir and  leave for 24 hours. Then bring to a boil and boil for 5 minutes.  Remove from heat and repeat this another 2 times (boiling for 5 minutes and let stand for 24 hours). Place in wine/mustard mixture and stir well careful not to break up fruit. Place in jars that seal hermetically and store.
 
See you at:
Sunday, November 10th, 2 PM, Towne Book Center & Cafe, 220 Plaza Drive, Suite B-3, Collegeville, PA 19426,
reading, book signing, and sampling
Towne Book Center & Cafe (610) 454-0640  http://www.townebc.com/
 
 
(Photo of Book display at Towne Book Center, Collegeville, Pa ;Photo taken by Pam Margolis)
 

 
 
 
 
 
 
 
For more great recipes get your copy of the award winning book The Basic Art of Italian Cooking: Holidays & Special Occassions-2nd edition at www.marialiberati.com  or at the Towne Book Center in Collegeville, Pa