Recipe By Chef Brad Spence, adapted by Lari Robling
Chef Spence makes this for his salumi platter at the restaurant and he starts with a lot of apples. Here's my version for my home kitchen. The beauty of this recipe is that it adapts to what works for you. Although Spence uses an equal amount of sugar to apples, I cut back and I think if you use a sweeter apple such as a Honey Crisp, you could use even less. At the restaurant Spence uses an intense mustard flavoring imported from Italy which is certainly much more intense, but he advises the dry mustard works well. I like this chunky and with texture but you could certainly run this through a processor or food mill for a finer texture. Serve as accompaniment to basic roasted or boiled meat, as a sandwich spread or on a cheese or salami plate.
Makes approximately 1 cup
Store covered in refrigerator up to five days.
- 2 Granny Smith Apples
- 2-4 tablespoons sugar
- ½ cup or more water
- Coleman's dry mustard to taste
- 1. Cut the apples in half and remove core with a melon baller.
- 2. Cut each half into one inch pieces.
- 3. In a medium saucepan bring water to boil and add apples and sugar.
- 4. Simmer, uncovered until apples are completely soft. If necessary, add a little more water as the apples cook down. Remove from heat and mash with a fork.
- 5. Add dry mustard a little bit at a time until you find what you like. It's supposed to have some kick so don't be shy.