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X-Planations: Get Grilling With Mostarda, Says Yonkers Chef Peter X. Kelly

Peter X. Kelly with son, Dylan, gets into summer mode.
Peter X. Kelly with son, Dylan, gets into summer mode. Photo Credit: Submitted

YONKERS, N.Y. -- Now that we're in the heart of summer, with July 4 weekend upon us, thoughts turn to firing up the grill.

I'm often asked what can be added to pork, chicken, fish to up the flavor profile. My answer? Mostarda.

Mostarda is a traditional Italian condiment that can be made with nearly any fruit or combination of fruits. This time of year I make two mostardas; one with cherries and one with peaches (recipe below).

I use peaches from Concklin orchards in Pomona, N.Y. which are particularly sweet right now. I suggest you visit your local farmer's market and pick the best peaches you can find. Make the mostarda and keep in your fridge until ready to use. Sealed tightly in mason jars it will keep for months.

The mostarda pairs particularly well with grilled pork and grilled chicken but I also use it in place of mustard or mayo on sandwiches and it is a great accompaniment to cheese.

Peach Mostarda Recipe courtesy of Peter X. Kelly, Xaviars Restaurants

Ingredients

  • ½ cup chopped shallots
  • 4 cloves garlic, sliced
  • ½ cup chopped red onion
  • 1 cup sugar
  • ½ cup water
  • ½ cup champagne vinegar
  • 2 Tbsps mustard seeds
  • 1 Tsp dried crushed red pepper
  • Peel of one orange, removed in strips with vegetable peeler
  • 1 bay leaf
  • 6 cups ripe peach, chopped (about two pounds)
  • 1 Tbs Dijon mustard

Method

In a heavy-bottomed saucepan, combine all ingredients except mustard and peaches. Bring to a boil over high heat. When the mixture boils, reduce the heat and allow the mixture to simmer gently until it reduces to a syrup-like consistency. Stir occasionally to ensure that the sugar does not burn and stick to the bottom of the pan. Add the peaches to the mixture. Stir to mix and continue cooking until the cherries are soft and breaking into pieces. Remove from heat and mix in mustard. Cool in an ice bath before serving.

Enjoy! And feel free to comment below on how it worked out for you.

This column is a continuing series by Chef Peter X. Kelly of Xaviars Restaurant Group which runs every Thursda y.

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