And so, I continue to mull and contemplate mustard fruits, condiments, and their applications. I was planning on writing a brief note about the two mustard fruits we currently have in our New York pantry, crab apple and plum, and show a picture to lift the veil on what mustard fruits are. That is not going to happen, for as I was working with the mustard fruits this morning, I began thinking about what else would make an interesting mustard fruit. It appears olives are on my mind, for that was my first thought.
Then, I began thinking about sauces, garnishes, condiments, and their integral role in our cooking. Yet, how often do I leave such elements out in dessert preparations? Think about it. How exciting would dessert become with these additional elements? Sweet pesto or salsa verde as a component to a dish. Mozzarella pudding with balsamic condiment or olive mustard fruits. I am just beginning to see the tip of the iceberg, so bear with the stream of consciousness approach to dishes. Could piquillo peppers be candied and served with French toast-style dessert? I think so; the tastes work, it is now just working on the applications.
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