I catered my son's auction for 185 people last Saturday. We have quite a few red peppers left over ,so I'm going to make red pepper jelly. I will try and do something a little different than the normal red peppers, cider, vinegar, crushed red pepper version. I'll let you know how it turns out and what I end up doing. I've been making different Mostarda's lately, which brings me back to Verona. Italy, 2006. I was with my mom at Marcella Hazan's 80th birthday party. This party took place in a beautiful Villa where Giuliano Hazan has his cooking school. We started out in a large study that had over 100 different types of cheeses paired with wines as well as different types of mostarda's (mustard fruits) and chestnut honey. Mostarda means the
must of the grape and is a main ingredient in a true mostarda. Their are many different types of mostarda such as Mostarda di frutta and mostarda di cremona. I love to use at least 4 different
types of fruit and it's all about cooking the fruit down. Removing the fruit from the syrup, reducing and then adding the fruit back into the syrup until the fruit no longer releases it's own juices and the syrup becomes a beautiful crimson color. I will be posting some great recipes on my website @ www.whatsjuliecooking.com, so stay tuned.