• 8/6 Nat Mustard Day - 3

    From Dave Drum@1:229/452 to All on Sat Aug 5 12:37:15 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Creole Mustard
    Categories: Condiments, Spices, Wine
    Yield: 2 1/2 cups

    1 c Mustard seed; toasted,
    - ground
    1 c Dry white wine
    1 cl Garlic; peeled, minced
    1 ts Celery seed
    1 ts Ground allspice
    1/2 ts Salt
    1/4 ts Ground cloves
    1/8 ts Nutmeg or mace
    2 tb Tarragon vinegar
    2 tb Malt vinegar

    Place mustard seeds in a dry, heavy skillet over medium
    heat. Heat, uncovered, until the seeds begin to pop.
    Remove from heat, cover with a paper towel, and let cool,
    5 to 10 minutes. Place toasted mustard seeds between 2
    sheets of plastic wrap. Crush with a rolling pin until
    coarsely ground. (You may also use a spice grinder, but do
    not over-process.) Set aside.

    Sterilize three 1-cup jars and lids, and leave in hot

    In a small heavy saucepan, whisk together white wine,
    garlic, celery seeds, allspice, salt, cloves, and nutmeg.
    Bring just to the boil, immediately remove from heat, and
    let sit to steep, uncovered, for 2 hours.

    Mix the coarse-ground toasted mustard seeds, tarragon
    vinegar, and malt vinegar to a paste in a large bowl.
    Reheat wine and spice mixture over high heat to a boil.
    Strain through cheesecloth or a very fine strainer into
    the bowl with the mustard. Whisk until well-combined. Pour
    into hot, sterilized jars, leaving 1/8-inch headspace, and
    seal with lids. Store in a cool, dry place for 3 weeks
    before using. Once opened, store in the refrigerator.

    Yield: about 2-1/2 cups

    From: http://homecooking.about.com

    Uncle Dirty Dave's Kitchen


    ... Lemon and cinnamon make it Greek.

    --- Talisman v0.47-dev (Windows/x86)
    * Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)