Feigensenf (Fig Mustard)

Making a place feel like home, to me at least, is happening when I invite friends over for food, regardless of whether it is simple nibbles or a real dinner.

In both cases, I love to serve a cheese platter. There is an element of sharing to it, as well as a notion that anyone can pick what they like.
On the interwebs there seem to be a bazillion guides and strict rules when it comes to cheese platters. My advise is to ignore all of them, andΒ go for plenty of cheeses that you like to eat yourself. Make sure that there are enough knives to make it easy to slice the different types of cheese, and try to strive for different structures. On the photo you can see a trio of goat cheese: one mature (hard) one, a soft brie-like version and a young chevre.

In case you are hosting a party, my advise would be to buy a couple (for example four) big pieces of cheese, ranging from mild to matured and soft to hard. I would then half these cheese chunks to divide it into two identical cheese platters, with enough space for all the extras, such asΒ nuts, mustard, grapes or (dried) figs.

One of the things that really goes well with almost all cheeses is Feigensenf, a very German condiment that translates best into ‘fig mustard’. I really like it as it has a perfect balance between spiciness and sweetness, while being a much better pairing with most cheeses than plain mustard as it is not that overpowering.

Feigensenf
Makes around 500 ml of Feigensenf, which would make beautiful gifts in little pots.
  • 250 grams of dried figs
  • 200 milliliters of apple juice
  • 150 grams of wholegrain mustard
  • 100 grams of dijon mustard
  • 1 tablespoon of honey
  • salt and black pepper to taste
Heat the apple juice together with the figs in a little pan and let it bubble away on the stove for around 5 minutes, so that the figs soften up by absorbing the apple juice.
This thorough heating will also make sure that this Feigensenf’s shelf life is really long (think a year). Let the mixture cool slightly and then add the mustards and honey. Use a handblender (or kitchenmachine) to blend this into a coherent mustard.
Enjoy with hopefully loads of cheese and friends. πŸ™‚

6 Comments

  1. Chuck September 19, 2016 / 5:49 pm

    250 figs? or 250 grams of figs?

    • Eline September 23, 2016 / 5:43 pm

      Chuck, sorry you are right – that should be 250 grams of dried figs. Did all work out?

  2. Ninotchka Mohanty April 11, 2017 / 5:18 pm

    Thank you for the recipe. How long will the fig mustard stay outside of the refrigerator?

    • Eline April 11, 2017 / 5:25 pm

      Ninotchka, thanks for your comment! The fig mustard is very unlikely to go bad, even outside of the fridge. Having said that, the ‘sharp’ edges will be lost over time by means of taste. I have enjoyed it most within the first three months in the fridge, but that is because I like the heat of mustard. If you’re happy with a milder version, I would even encourage you to let it mature a little. I hope that’s helpful. πŸ™‚

  3. Tammie Weigl August 21, 2017 / 12:38 am

    We first had Feigensenf in a small restaurant in Bad Doberan, Germany. Since that trip 2 years ago, I’ve made Feigensenf when our local farmer’s marked has fresh figs available. I

    • Eline August 23, 2017 / 11:28 am

      So cool to hear that you make it with fresh figs – how do you do that? And how does it affect shelf life?

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