{"id":4722,"date":"2012-10-10T11:02:51","date_gmt":"2012-10-10T18:02:51","guid":{"rendered":"https:\/\/www.marialiberati.com\/?p=4722"},"modified":"2012-10-10T11:02:51","modified_gmt":"2012-10-10T18:02:51","slug":"stradivarius-cremona-and-a-local-recipe-for-sweet-and-sour-mostarda","status":"publish","type":"post","link":"https:\/\/marialiberati.com\/freshsite\/2012\/10\/10\/stradivarius-cremona-and-a-local-recipe-for-sweet-and-sour-mostarda\/","title":{"rendered":"Sweet and Sour Mustard | Mostarda di Cremona"},"content":{"rendered":"

copyright Art of Living,PrimaMedia,Inc 2013\/Maria Liberati
\nI have been\u00a0 likening my Professional chef board to that of a Stradivarius violin\u2026 Antonio Stradivari was so passionacipe for Mosete 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..
\n\"maria<\/a>r
\n(from 2012 appearance at Williams-Sonoma Columbus Circle, NYC)
\nAs a boy, Antonio Stradivari heard for the first time, a violin, and was so fascinated by its\u2019 voice that he set about to construct one that emitted the most beautiful sounds\u2026..
\nIn the town of Cremona Italy lies a plaque bearing homage to its\u2019 most famous citizen
\nHERE STOOD THE HOUSE
\nIN WHICH
\nANTONIO STRADIVARI
\nBROUGHT THE VIOLIN TO ITS HIGHEST PERFECTION
\nAND LEFT TO CREMONA
\nAN IMPERISHABLE NAME AS MASTER OF HIS CRAFT.
\n\"\"
\nPhoto credits: http:\/\/www.musicacolta.eu<\/a>
\nCremona is famous for it\u2019s 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.
\nWonder if this condiment\u00a0 provided any inspiration to create such a beautiful instrument \u2013the Stradivarius)
\n..\u00a0 an interesting and healthy way to use up all the fruits and vegetables of fall and those lingering from summer..
\nMostarda di Cremona (Mustard of Cremona)<\/strong>
\n4 lbs of fresh fruit mixed in any combination (plums, apples ,pears, apricots, figs)
\n2 cups sugar
\n1 1\/2 tablespoons\u00a0 of powdered mustard that has been dissolved in a tablespoon of white wine (I am using Colman\u2019s Mustard)
\nClean, 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\u00a0 leave for 24 hours. Then bring to a boil and boil for 5 minutes.\u00a0 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.
\nSee you at:
\nSunday, November 10th, 2 PM, Towne Book Center & Cafe, 220 Plaza Drive, Suite B-3, Collegeville, PA 19426,
\nreading, book signing, and sampling
\nTowne Book Center & Cafe <\/b>(610) 454-0640\u00a0 http:\/\/www.townebc.com\/<\/a>
\n\"collegeville<\/a>
\n(Photo of Book display at Towne Book Center, Collegeville, Pa ;Photo taken by Pam Margolis)
\nFor 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<\/a> or get your ebook edition exclusively at Kindle
\n\"holiday<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

copyright Art of Living,PrimaMedia,Inc 2013\/Maria Liberati I have been\u00a0 likening my Professional chef board to that of a Stradivarius violin\u2026 Antonio Stradivari was so passionacipe for Mosete about his violins…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1285,35,40,11],"tags":[1822,1823,1824,1630,610,1825,1826,1827,1828,1169,1829],"class_list":["post-4722","post","type-post","status-publish","format-standard","hentry","category-art-2","category-food-facts","category-history-of-foods","category-recipes","tag-antonio-stradivari","tag-cremona","tag-fresh-fruits","tag-italian-chef","tag-local-produce","tag-mostarda","tag-professional-chef-boards","tag-stradivarius","tag-sweet-and-sour","tag-the-basic-art-of-italian-cooking-holidays-special-occasions-2nd-edition","tag-volins"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/4722","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/comments?post=4722"}],"version-history":[{"count":0,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/4722\/revisions"}],"wp:attachment":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/media?parent=4722"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/categories?post=4722"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/tags?post=4722"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}