Mustard (2) Collection

Discussion in 'Food and nutrition' started by Mimi Pass, Apr 17, 2006.

  1. Mimi Pass

    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.


    --
    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/
     
    Tags:


Loading...