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Mustard Mania!

12 Feb

As I mentioned in the last entry about Dutch Mustard Soup, we just went to a mustard workshop. Each person was only allowed to choose one of the mustards to make at the workshop, but I’ve listed all 4 recipes we were given below. Woody made the Pale Ale with Thyme at the workshop, and I made the Violet mustard. Both were great, and completely different in their own ways. Later at home I made the honey mustard, which turned out pretty good, if a bit hot. I don’t really want to make the chipotle one – I’m not usually a fan of the weird smokiness of chipotle. Enjoy!!

Pale Ale Mustard with Thyme

Ingredients

  • 2 tbsp brown mustard seeds
  • 2 tbsp yellow mustard seeds
  • 1/3 cup pale ale beer (flat)
  • 2 tsp mustard flour
  • 2 tsp fresh minced onion
  • 3/4 tsp dried thyme leaves
  • 1 tbsp brown sugar
  • 1/4 tsp turmeric
  • 1/4 tsp allspice
  • 1/4 cup apple cider vinegar
  • 1/2 tsp kosher salt

Instructions

Soak the mustard seeds in the beer overnight. About 20 minutes before you are ready to make the mustard, stir the mustard flour, minced onion and thyme into the soaked seed mixture and allow to sit for a few minutes. Place the mustard mixture into the blender along with the brown sugar, turmeric, allspice, vinegar and salt. Grind until it is the consistency of a paste, with some seeds remaining visible. This may take a minute or two. Transfer to a glass jar, cover and store in the refrigerator.

Violet Mustard

Ingredients

  • 1/2 cup red wine
  • 1/2 cup dark red grapes (seedless, cut in half)
  • 1/4 cup ruby port
  • 2 Tbsp whole grain mustard
  • 2 Tbsp Dijon mustard

Instructions

Bring the wine, grapes, and port to a boil in a medium stainless steel saucepan. Boil until the liquid is almost gone and the mixture turns syrupy, 15 to 20 minutes. Puree the mixture in a blender, then pass it through a fine sieve. Set aside to cool. Add the mustards and stir to combine. Transfer to glass jar, cover and store in the refrigerator.

Napa Valley Wild Flower Honey Mustard

Ingredients

  • 3 Tbsp mustard flour
  • 1 Tbsp water
  • 1 Tbsp Dijon mustard
  • 4 Tbsp Marshall’s Farm wildflower honey
  • 1/2 tsp kosher salt
  • 1/2 tsp cider vinegar

Instructions

Whisk all ingredients together thoroughly in a stainless steel bowl. Transfer to a glass jar, cover and store in the refrigerator.

Fiery-Smokey Chipotle Mustard

Ingredients

  • 8 Tbsp mustard flour
  • 6 Tbsp white wine vinegar
  • 1/2 tsp turmeric
  • 1 tsp smoked paprika
  • 1 Tbsp mined canned chipotle chili in adobo plus
  • 1 Tbsp adobo sauce from the can
  • 1 tsp kosher salt

Instructions

Whisk all ingredients together thoroughly in a stainless steel bowl. Transfer to a glass jar, cover and store in the refrigerator.

 
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Posted by on February 12, 2012 in Uncategorized

 

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