M
Mimi Pass
Guest
German Style Coarse Grained Mustard
British Beer Mustard
From: "Kye" <[email protected]>
Does anybody have a recipe for wholegrain mustard that I can make in
large batches as a preserve???
These recipes are from a little book called Mustard by Janet Hazen.
There are lots of interesting mustards that can be made at home. I make
a Russian Hot Sweet mustard and a Tarragon mustard that we enjoy.
Mimi Pass: [email protected]
German Style Coarse Grained Mustard
Makes 2 cups
1/4 cup whole brown mustard seeds, coarsely ground
1/4 cup whole yellow mustard seeds, coarsely ground
3/4 cup dry white wine
1/4 tsp. ground carroway seeds
6 allspice berries, finely ground
pinch each, ground mace ,cloves cinnamon
3 Tbsp. olive oil
2 Tbsp. Worcestershire sauce
1/2 cup malt or balsamic vinegar
2 cloves garlic, minced
1 tsp. salt
Place all ingredients in a blender. Puree until fairly smooth and
thoroughly mixed, scraping the sides of the container frequently.
Transfer to a clean dry bowl or jar, cover tightly and refrigerate for 2
weeks before using.
My Note: I would probably not grind the mustard seeds very much so that
you retain the whole grain texture. I use a spice grinder or mortar and
pestle.
British Beer Mustard
Makes 1 1/2 cups
3/4 cup whole brown mustard seeds, coarsely ground
1/2 cup mustard powder
4 allspice berries, finely ground
2 tsp. each ground coriander and turmeric
1/4 tsp. celery seeds
1 cup British amber ale or Stout (Guiness)
2 cloves garlic, minced
1 tsp. salt
Place all ingredients in a blender. Puree until fairly smooth and
thoroughly mixed, scraping the sides of the blender frequently. Transfer
to a dry bowl or jar, cover tightly and refrigerate for 2 weeks before
using.
--
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Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
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British Beer Mustard
From: "Kye" <[email protected]>
Does anybody have a recipe for wholegrain mustard that I can make in
large batches as a preserve???
These recipes are from a little book called Mustard by Janet Hazen.
There are lots of interesting mustards that can be made at home. I make
a Russian Hot Sweet mustard and a Tarragon mustard that we enjoy.
Mimi Pass: [email protected]
German Style Coarse Grained Mustard
Makes 2 cups
1/4 cup whole brown mustard seeds, coarsely ground
1/4 cup whole yellow mustard seeds, coarsely ground
3/4 cup dry white wine
1/4 tsp. ground carroway seeds
6 allspice berries, finely ground
pinch each, ground mace ,cloves cinnamon
3 Tbsp. olive oil
2 Tbsp. Worcestershire sauce
1/2 cup malt or balsamic vinegar
2 cloves garlic, minced
1 tsp. salt
Place all ingredients in a blender. Puree until fairly smooth and
thoroughly mixed, scraping the sides of the container frequently.
Transfer to a clean dry bowl or jar, cover tightly and refrigerate for 2
weeks before using.
My Note: I would probably not grind the mustard seeds very much so that
you retain the whole grain texture. I use a spice grinder or mortar and
pestle.
British Beer Mustard
Makes 1 1/2 cups
3/4 cup whole brown mustard seeds, coarsely ground
1/2 cup mustard powder
4 allspice berries, finely ground
2 tsp. each ground coriander and turmeric
1/4 tsp. celery seeds
1 cup British amber ale or Stout (Guiness)
2 cloves garlic, minced
1 tsp. salt
Place all ingredients in a blender. Puree until fairly smooth and
thoroughly mixed, scraping the sides of the blender frequently. Transfer
to a dry bowl or jar, cover tightly and refrigerate for 2 weeks before
using.
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/