Category Archives: Appetizers

Apricot Mostarda


Have you ever heard of a Mostarda before?  Neither had Matt and I until we went to Anchovies & Olives in Seattle.  Wikipedia describes a Mostarda as: “an Italian condiment made of candied fruit and a mustard flavoured syrup.”  Yeah.  Doesn’t sound that good.  But oh man, it is AWESOME.  The Mostarda we had for dinner (and then recreated at home) could better be described as a  delicious chunky mustardy apricot chutney.

Our mostarda is a subtle adaptation of this one.

1 T Olive Oil

1/2 yellow onion, thinly sliced (the original recipe called for a whole onion – we thought it was too oniony and took away from the yummy apricot flavor)


1 cup dried apricots chopped (we just used the whole bag)

1/4 cup brown sugar

3/4 cup dry white wine (the original recipe recommended an Erath Pinot Gris)

1 T (or a little more) whole mustard seeds

1 T (or a little more) dijon mustard (…make sure it’s a seedy mustard)

1 T white wine vinegar (the original recipe recommended apple cider vinegar, but we didn’t have any, and this was just fine)

Warm a small sauce pan with the olive oil over medium heat.  Add the onions and salt, stirring often, for about 15 minutes until the onion is starting to caramelize.

Then add the apricots, brown sugar, white wine, mustard seed, mustard and vinegar and bring it all to a simmer.

After bringing the mostarda to a simmer, reduce the heat to medium-low and simmer until the onions and apricots are tender and the entire sauce is thick.  The original recipe said this would take about ten minutes, we found it took a little longer.

While the mostarda is delicious on a spoon, we ate it on (GF) baguettes that had been spread with burrata (kind of like a creamy mozzarella), with a drizzle of reduced balsamic vinegar (this is what is pictured below and in the first picture).

We also got fancy and made a charcuterie platter to go along with our mostarda and burrata:

Yumm…I’m already craving it again! Enjoy!


Garlic Scape and Basil Pesto


Leslie H

Literally, while talking on the phone and describing this pesto I was preparing to Melissa, hung up, finished making it and thought to myself, why didn’t I take pictures before I started! I grabbed the ends of the scapes out of the sink added the other ingredients next to it and viola-we have a recipe. Scapes are the flower stalks of the garlic bulbs that send up curly shoots about two thirds of the way through the growing season.  The scapes must be broken off to encourage growth of the bulb. They have a slightly less garlicky flavor than a clove of garlic, but very tasty. This recipe is one of those I made up and quantities are kind of a guesstimate.


Equal amounts of scapes and basil-about 1 1/2 cups each. Trim the scapes below the flowering bud section

1/2 cup toasted pine nuts

zest of 1 lemon

3 T. Parsley

1 T. honey (it needed taming down a bit)

Olive oil to thin to your consistency

1/4 -1/2 cup Parmesan Cheese-I didn’t add, but you know it would be delicious!


Place scapes and basil in the food processor and pulse several times until all is uniformly chopped. Add pine nuts and continue to pulse a few more times. Add parsley, lemon zest, salt and a squeeze of honey; process until smooth. With machine running, slowly add in olive oil until desired consistency. Stop machine, taste and adjust seasonings. I am grilling pizza dough on the BBQ tonight smearing with a little more olive oil and topping with this pesto—yummm.  I think it will also go really well with the grilled halibut.