A persimmon jam and apples lit by the pungent and spicy note of black mustard. A perfect pairing with cheeses to bring a truly tasty and special vegetarian aperitif to the table.
How to use mustard seeds
THE mustard seeds they are obtained from the brown mustard plant, a variety of Brassica juncea, native to southern Asia.
Mustard is one spice rich in essential nutrients, including antioxidants, fiber and omega-3 fatty acids. The anti-inflammatory and digestive properties make it a healthy addition to the diet.
The yellow and black mustard seeds are activated, releasing their intense and spicy note, with toasting or soaking.
So it will take at least 24 hours before I can give this persimmon jam the right flavor. And the longer they remain to macerate, the more their intensity will increase until they are very reminiscent of the pungent flavor of mustard.
How to pair persimmon jam
The perfect pairing is with cheeses with round but not particularly pungent flavours, so as to create a delicious harmony with the flavor of mustard.
I really like the combination with goat’s milk, mixing one made with cow’s milk and one made with goat’s milk. But you can also use robiola or goat’s ricotta.