As we have been out of our kitchen for just one week, my mind is beginning to both enjoy its rest and long for an outlet of ideas. While we are taking in New York, we are also digesting ideas. One interesting insight revolves around mustard fruits. Mustard fruits can be any fruit which is then poached and rests in a sugar syrup spiked with mustard. While mustard fruits provide a sweet and spicy accent to roasts, foie gras, and even enhance vinaigrettes, we have a few other applications. We are working on a savory mustard fruit cake, the type of mustard fruit will depend on the season, as well as a yogurt pot de crème with a mustard fruit compote and candied mustard seeds.
In bouncing the thoughts of mustard fruit around, we began to contemplate a tutti-frutti ice cream made with mustard fruits and served with roasted foie gras. Besides our off-the-cuff approach to mustard fruits, I recommend using them as an integral seasoning agent in dressings, marinades, relishes, vegetable compositions, and tartares.
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