Sunday, January 14, 2007

Dessert at my mustard tasting

At my last tasting, I finished with a dessert that was a variation of a dessert that inspired the creation of The Compleat Mustard. In The Compleat Mustard, the dessert which inspired it was 2-3 tablespoons of a quince mostarda (another link with pictures) on top of 2-3 tablespoons of mascarpone, chilled slightly. My last tasting, as with my upcoming tasting, involved French food so an Italian mostarda was out of place, but the dessert intrigued me so that I felt I had to at least give it a nod, especially given how much I'm treasuring my new book.

Thankfully, I have a French mustard which shares that sweet, spicy, fruitiness of the fruit mostardas, and happens to be one of my favorite tastes of all time, moutarde violette. This had its start as a way to use up excess grapes at the end of wine season in Burgundy. Instead of a vinegar or verjuice being used as the base acid in a made mustard, cooked down grapes (or grape must) are used as the base, along with keeping most of the mustard seeds whole or cracked. This mustard is not nearly as sweet as an Italian mostarda, though, so moutarde violette and mascarpone by itself was more of a savory treat than a sweet... which was magically transformed with the addition of some fir tree honey.

The dessert was wonderful and will be one of the features during my tasting on the 24th, though quite probably with chestnut honey this time.


January 24th, 7-9 pm, $20
Zingerman's Deli
422 Detroit St.
Ann Arbor, MI
Call 734-663-3400 to reserve a spot