Mustard 2732

Damsel in dis Dress wrote on 19 Jun 2006 in rec.food.cooking

from a post made by limeyno1

Home Cookin 4.8 Chapter: Condiments

Champagne Mustard ================= 1 Cup White mustard seeds 2 Cups Champagne vinegar . Place mustard seeds in a glbutt jar. Warm vinegar gently in small saucepan, pour over mustard seeds, seal; stand in a cool, dark place. Allow to steep for 2 weeks. Blend mustard in a food processor until smooth, or pound using a mortar and pestle, sieve mustard. Pour into sterilised jars, seal; refrigerate until required.

Servings: 1

Home Cookin 4.8 Chapter: Condiments

Cranberry Honey Mustard ======================= 3/4 Cup Yellow mustard seeds 1-1/2 Cups Cider vinegar 1-1/4 Cups Dried cranberries (available in health-food And Gourmet stores 3 Tablespoons Honey 1 Teaspoon Salt . As the dried cranberries soak with the mustard and vinegar, their bright red color leaches out into the vinegar. The resulting mustard is a pretty, cranberry-tinted pink.

In a non-aluminum pot or jar, combine the mustard seeds, vinegar and cranberries; cover and soak for 48 hours, adding additional vinegar if necessary to maintain enough liquid to cover the seeds.

Scrape the soaked seed-and-cranberry mixture into a food processor and process until the mixture turns from liquid and seeds to a creamy mixture flecked with seeds and bits of cranberry. Add honey and salt. The process takes at least 3-4 minutes, so be patient. You may need to add additional vinegar as necessary to create a nice creamy mustard; keep in mind that it will thicken slightly upon standing.

After about one week of aging, the cranberry flavor seems to settle into this mustard and make it all the better, but it is perfectly good immediately. Makes about 3 1/3 cups.

Servings: 3

Home Cookin 4.8 Chapter: Condiments

Deli Mustard ============ 5 Tablespoons Dry mustard 1/4 Cup Mustard seeds 1/2 Cup Water 1 Cup Cider vinegar 1 Large Clove garlic, crushed 2 Tablespoons Dark brown sugar 1 Teaspoon Salt 1/4 Teaspoon Each: ground ginger, Allspice and cinnamon 2 Teaspoons Honey (optional) . In heavy, non-aluminum saucepan, whisk together the dry mustard, mustard seeds and water; set aside. In second similar saucepan, combine vinegar, garlic, brown sugar, salt, ginger, allspice and cinnamon. Bring to boil, reduce heat and simmer gently for 5 minutes. Whisk spiced vinegar into mustard mixture. Bring vinegar and mustard mixture to simmer, and simmer, very gently, for 10 minutes. With rubber spatula, scrape into bowl and let stand for 2 hours. Scrape mustard into food processor; process to grainy puree. Add honey to taste and blend in processor. Scrape mustard into sterile jar; cover and allow to mellow overnight at room temperature. Store in refrigerator. Makes 1 cup.

From Loren Martin, Cyberealm BBS and home of Kook-Net, Watertown NY 315-786-1120

Servings: 8

Home Cookin 4.8 Chapter: Condiments

French Old Fashion Mustard ========================== 1/2 Cup WHITE MUSTARD SEEDS 1 Tablespoon DRY MUSTARD 1/2 Cup COLD WATER 1/2 Cup EACH DRY WHITE WINE AND WHITE WINE VINEGAR 1 Small ONION OR 1/2 Cup CHOPPED SHALLOTS 2 Cloves GARLIC PRESSED 1 Teaspoon EACH SALT AND SUGAR 1/2 Teaspoon DRY TARRAGON 1 BAY LEAF 1/8 Teaspoon EACH TUMERIC + ALLSPICE . SOAK MUSTARD SEEDS AND MUSTARD IN COLD WATER FOR AT LEAST 3 HOURS. INTO A 1 OR 2 QUART NON CORROSIVE POT COMBINE REMAINING INGR. AND SIMMER UNCOVERED TO REDUCE BY HALF. POUR LIQUID THROURGH WIRE STAINER INTO MUSTARD PASTE AND SQUEEZE OUT ALL JUICES. PUT THIS MIXTURE THROUGH BLENDER UNTIL COARSELY GROUND. COOK IN TOP OF DOUBLE BOILER OVER SIMMERING WATER STIRRING OCCASIONALLY UNTIL THICKEN 8 TO 12 MINUTES. LET COOK AND PACK INTO JAR OR CROCK AND COVER TIGHTLY. STORE AT LEAST 3 DAYS UP TO TWO YEARS.

Servings: 1

Home Cookin 4.8 Chapter: Condiments

Grainy Mustard ============== 1/4 Cup Mustard seeds 2 Teaspoons Mustard powder 1/4 Cup Water 1/4 Cup Dry white wine 1/3 Cup White-wine vinegar 1/2 Teaspoon Salt 1/4 Cup Light corn syrup . 1. Whirl mustard seeds, mustard powder and water in blender 1 minute until coarsely pureed to paste. Let stand at room temperature at least 2 hours. 2. Combine mustard mixture, wine, vinegar and salt in top of small double boiler. Cook over boiling water, stirring occasionally, 10 minutes or until slightly thickened. Return to blender. Add corn syrup. Whirl until well mixed. Refrigerate in covered container at least overnight or up to 1 month.

Servings: 16

Home Cookin 4.8 Chapter: Condiments

Grainy Raspberry Mustard ======================== 1/4 Cup Mustard seeds 2 Teaspoons Mustard powder 1/4 Cup Water 1/4 Cup Dry white wine 1/3 Cup Raspberry vinegar 1/2 Teaspoon Salt 1/2 Cup Raspberry jam,seedless . 1. Whirl mustard seeds, mustard powder and water in blender 1 minute until coarsely pureed to paste. Let stand at room temperature at least 2 hours. 2. Combine mustard mixture, wine, vinegar and salt in top of small double boiler. Cook over boiling water, stirring occasionally, 10 minutes or until slightly thickened. Return to blender. Add raspberry jam. Whirl until well mixed. Refrigerate in covered container at least overnight or up to 1 month.

Servings: 20

Home Cookin 4.8 Chapter: Condiments

Grainy Sherry Mustard ===================== 1/4 Cup Mustard seeds 2 Teaspoons Mustard powder 1/4 Cup Water 1/4 Cup Sherry 1/3 Cup Sherry wine vinegar 1/2 Teaspoon Salt 1/4 Cup Light corn syrup . 1. Whirl mustard seeds, mustard powder and water in blender 1 minute until coarsely pureed to paste. Let stand at room temperature at least 2 hours. 2. Combine mustard mixture, sherry, sherry wine vinegar and salt in top of small double boiler. Cook over boiling water, stirring occasionally, 10 minutes or until slightly thickened. Return to blender. Add corn syrup. Whirl until well mixed. Refrigerate in covered container at least overnight

Servings: 16

Home Cookin 4.8 Chapter: Condiments

Herb Mustard #1 (Sarah Garland) =============================== 30 Grams Black Mustard seeds 30 Grams White Mustard seeds 1/4 Teaspoon Herb pepper * 1/4 Teaspoon Salt 1/4 Teaspoon Dried orange & lemon peel 1 Teaspoon Honey Herb vinegar * or crab Apple Juice 1 Pinch Tumeric . * see separate recipes

Grind the mustard seeds, herb pepper salt and dried peel together in a mortar. Mix to a thick consitency with the honey & herb vinegar. Add a pinch of tumeric and store in corked jars.

"The Complete Book Of Herbs & Spices" (c) 1979, Sarah Garland. pub in Gt Britain by Frances Lincoln Ltd, in Australia by Hodder & Stoughton.

MMed by Greg Mayman, April 1998

Servings: 1

Home Cookin 4.8 Chapter: Condiments

Jalapeno Honey Mustard With Sun Dried Tomatoes ============================================== 1 Cup Dry mustard 1/4 Cup All purpose flour 1/2 Cup Water 1/2 Cup Mustard seeds 1 Cup Cider vinegar 1 Cup Honey 2 Teaspoons Salt 2 To 4 Tbsp., seeded and Chopped Jalapeno pepper 2 To 4 Tbsp. chopped sun Dried Tomatoes, packed in oil (optional) . Stir together mustard and flour in saucepan until blended. Whisk in water; let stand 10 minutes.

Stir in mustard seeds, vinegar, honey and salt. Bring to simmering over medium heat, whisking constantly; cook 2 minutes. Remove from heat. Stir in jalapeno and tomatoes, if using. Scrape into sterilized decorative glbutt jars. Refrigerate for up to 2 months.

10-13-94

Servings: 3

Home Cookin 4.8 Chapter: Condiments

Jalapeno Mustard ================ Karen Mintzias 2 Teaspoons Whole coriander seeds 1/4 Cup Whole yellow mustard seeds 1/4 Cup Whole black mustard seeds 1/4 Cup Dry powdered mustard 3/4 Cup Water, cold 3 Garlic cloves peeled and Chopped 1 Small Onion, peeled & chopped 3 Small Jalapeno peppers, seeded 1/4 Cup Cider vinegar 1/4 Cup Dry white wine . Toast coriander seeds in a dry skillet or place them in a flat dish and microwave on High for 4 to 5 minutes. Crush the mustard and coriander seeds slightly in a mortar or blender, them mix them and the powdered mustard into the water and let stand for at least three hours.

Mix the remaining ingredients and pulverize in a blender until smooth. Stir the puree into the mustard. Bring the mixture to a boil, then lower the heat and simmer 5 minutes or until as thick as you like, stirring occasionally. The mustard will thicken slightly on cooling. Refrigerate, covered.

Makes about 1 pint

Source: The Herb Companion, August/September 1993 Typos by Karen Mintzias

Servings: 1

Home Cookin 4.8 Chapter: Condiments

Munich Style Mustard ==================== 6 Tablespoons Mustard seeds 1/2 Cup Dry mustard 1/4 Cup Cider vinegar or white wine Vinegar 1/2 Cup Water 3/4 Cup Pale Bavarian beer 1/4 Cup Brown sugar 1 Teaspoon Salt 2 Medium Cloves garlic, minced 1/8 Teaspoon Ground allspice 1/8 Teaspoon Ground cloves 1/4 Teaspoon Fresh tarragon 1 Tablespoon Honey . Place the mustard seeds and dry mustard in your food processor. In a small saucepan bring the vinegar, water, 1/4 C beer, sugar, salt, garlic, allspice, cloves, tarragon to a boil. Immediately pour the liquids into the food processor and process for about 1 minute or until mixed well. Let the mixture sit for 3 hours for the flavors to blend. Then stir in the honey and remaining 1/2 C beer. Process the mustard again until it reaches the desired texture. Store in a lidded jar in the refrigerator.

If it gets dry, stir in a little white wine to moisten it.

Servings: 1

Home Cookin 4.8 Chapter: Condiments

Mustard~ Champagne ================== 1 Cup White mustard seeds 2 Cups Champagne vinegar . Place mustard seeds in a glbutt jar. Warm vinegar gently in small saucepan, pour over mustard seeds, seal; stand in a cool, dark place. Allow to steep for 2 weeks. Blend mustard in a food processor until smooth, or pound using a mortar and pestle, sieve mustard. Pour into sterilised jars, seal; refrigerate until required.

Makes about 1 1/2 cups.

Servings: 4

Home Cookin 4.8 Chapter: Condiments

Randy's Jalapeno Mustard ======================== 2 Teaspoons Whole coriander seeds 1/4 Cup Whole yellow mustard seeds 1/4 Cup Whole black mustard seeds 1/4 Cup Dry powdered mustard 3/4 Cup Cold water 3 Garlic cloves; peeled and Chopped 1 Small Onion; peeled and chopped 2 Small Jalapenos (or more); seeded 1/4 Cup Cider vinegar 1/4 Cup Dry white wine . Toast coriander seeds in a dry skillet or place them in a flat dish and microwave on High for 4 to 5 minutes. Crush the mustard and coriander seeds slightly in a mortar or blender, then mix them and the powdered mustard into the water and let stand for at least three hours.

Mix the remaining ingredients and pulverize in a blender until smooth. Stir the puree into the mustard. Bring the mixture to a boil, then lower the heat and simmer 5 minutes or until as thick as you like, stirring occasionally. The mustard will thicken slightly on cooling. Refrigerate, covered.

Servings: 4

Home Cookin 4.8 Chapter: Condiments

Red Wine Mustard ================ ====== SHARRON SOLOMON JNSV02B ======= 3 Tablespoons Mustard powder 3 Tablespoons Yellow mustard seeds 3 Ounces Red wine vinegar 3 Ounces Red wine 1/4 Teaspoon Cinnamon 1/4 Teaspoon Red pepper flakes 1/2 Teaspoon Salt 2 Tablespoons Brown sugar 1 Teaspoon Herbe de Provence or fines Herbes OPTIONAL . Combine mustard powder, mustard seeds, vinegar, wine, cinnamon, peper flakes, salt and sugar inthe top of a double boiler; set aside to soak overnight. Place over boiling water and cook for 10 minutes until mixture thickens to a light sauce consistency. Stir inthe herbes de Provence or fines herbes, if desired. Transfer mustard to a jar and set aside to cool. It will thicken considerable as it cools. Yields about 1 cup. You may try substituting white wine or beer for the red wine. And if you prefer a pale color, use white wine vinegar. The crushed herbs are added after cooking so that little flecks of herbs remain visable. Sharron MM Format Norma Wrenn npxr56b

Servings: 1

Home Cookin 4.8 Chapter: Condiments

Spicy German Mustard ==================== 1/3 Cup Yellow mustard seeds 1 Tablespoon Brown mustard seeds 1/4 Cup Mustard powder 1/2 Cup Cold water 1 Cup Apple cider vinegar 2 Tablespoons Brown sugar 1/2 Teaspoon Garlic powder 1/2 Teaspoon Cinnamon 1/4 Teaspoon Allspice 1/4 Teaspoon Dill seed 1/4 Teaspoon Tarragon leaves, crushed . Soak mustard seeds & the powder in the cold water for 3 hours.

Combine the remaining ingredients in a glbutt or porcelain pan & simmer until the mixtue is reduced by half, about 10 minutes. Pour through a strainer onto the mustard mixture.

Transfer to a double boiler. Cook & stir until thickened, about 10 minutes. Spoon into a container & cover. Refrigerate for 3 days before using. Makes a good dressing for German Potato Salads.

"Vegetarian Gourmet" Winter, 1995

Servings: 1

Home Cookin 4.8 Chapter: Condiments

Sweet German Mustard ==================== 1/4 Cup Mustard seeds, whole 1/2 Cup ;Water, hot tap 1/4 Cup ;Water, cold tap 2 Tablespoons Sugar, dark brown 2 Small Garlic clove; peeled & Halved 2 Pinches Cloves; ground 5 Tablespoons Dry mustard 1 Cup Cider vinegar 2 Slices Onion, slice 1-1/2 Teaspoons Salt 1/4 Teaspoon Cinnamon, ground 1/4 Teaspoon Allspice, ground 1/4 Teaspoon Tarragon, dried; crumbled 3 Tablespoons Corn syrup, light 1/4 Teaspoon Dill seeds 1-1/2 Cups - Bett By S R than Store-Bought Hneider and Colchie . Soak together the mustard seeds, dry mustard, hot water, & 1/2 cup of the vinegar for at least 3 hours. Combine in a saucepan the rest of the vinegar, cold water, onion, brown sugar, salt, garlic, cinnamon, allspice, dill seeds, tarragon & cloves. Bring to a boil, boil for one minute & cover. Let stand one hour.

Scrape soaked mustard mixture into a blender. Strain into it the spice infusion, pressing solids into a strainer to extract all flavor. Process the mustard (covered) till like a coarse puree with a definite graininess. Pour mixture into the top of a double boiler set over simmering water & cook 10 minutes, stirring often till the mixture is noticeably thicker. Remove from heat, add the Karo and pour into a storage jar. Let it cool uncovered, then cap and store. Can be refrigerated or not. Makes about

5:11

Servings: 1

Home Cookin 4.8 Chapter: Condiments

Tarragon Mustard ================ 1/4 Cup Black mustard seeds 1/4 Cup Yellow mustard seeds 1/4 Cup Dry mustard powder 3/4 Cup Cold water 1/4 Cup Dry white wine 1/4 Cup White wine vinegar 1 Teaspoon Dried tarragon 1/8 Teaspoon Ground allspice . Mix mustard seeds, powdered mustard, and water in the upper pan of a noncorrodible double boiler. Let stand at least three hours.

In another noncorrodible saucepan, mix the wine, vinegar, tarragon, and allspice and bring to a boil. Strain the liquid into the mustard mixture and blend well.

In the lower pan of the double boiler, heat water to boiling, then reduce heat to a simmer. Place the upper pan, containing the mustard mixture, on top. Cook, stirring, until the mustard is as thick as you like. It will thicken a bit more as it cools. Cover and refrigerate.

* Source: The Herb Companion - August/September 1993 * Typed for you by Karen Mintzias

Servings: 1

Home Cookin 4.8 Chapter: Condiments

Whole-Grain Mustard =================== 1 Tablespoon Whole coriander seeds 6 Tablespoons Whole mustard seeds (mixture of black & yellow) 1 Tablespoon Green peppercorns 1/2 Teaspoon Dried thyme 3/4 Cup Water 2 Teaspoons Honey 1/4 Cup Red wine vinegar . Toast coriander seeds in a dry skillet or place them in a flat dish and microwave on High for 4 to 5 minutes. Crush mustard seeds, green peppercorns, and coriander seeds in a mortar.

Mix the crushed seeds, thyme, and water in the upper pan of a glbutt, enamel, or stainless steel double boiler and let stand at least three hours.

Heat water to boiling in the lower pan of the double boiler. Reduce the heat to simmering and place the upper pan, containing the mustard mixture on top. Stir in the honey and vinegar and cook 10 minutes until the mustard is as thick as you like. It will thicken a bit more as it cools. Refrigerate, covered.

* Source: The Herb Companion - August/September 1993 * Typed for you by Karen Mintzias

Servings: 1

from victor

Here are a couple of recipes using crushed seeds.

Victor

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Whole-Grain Mustard Categories: Sauces, Herb Yield: 1 cup

1 tb Whole coriander seeds 6 tb Whole mustard seeds -(mixture of black & yellow) 1 tb Green peppercorns 1/2 ts Dried thyme 3/4 c Water 2 ts Honey 1/4 c Red wine vinegar

Toast coriander seeds in a dry skillet or place them in a flat dish and microwave on High for 4 to 5 minutes. Crush mustard seeds, green peppercorns, and coriander seeds in a mortar.

Mix the crushed seeds, thyme, and water in the upper pan of a glbutt, enamel, or stainless steel double boiler and let stand at least three hours.

Heat water to boiling in the lower pan of the double boiler. Reduce the heat to simmering and place the upper pan, containing the mustard mixture on top. Stir in the honey and vinegar and cook 10 minutes until the mustard is as thick as you like. It will thicken a bit more as it cools. Refrigerate, covered.

* Source: The Herb Companion - August/September 1993 * Typed for you by Karen Mintzias

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MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Jalapeno Mustard Categories: Condiments, Sauces Yield: 1 servings

Karen Mintzias 2 ts Whole coriander seeds 1/4 c Whole yellow mustard seeds 1/4 c Whole black mustard seeds 1/4 c Dry powdered mustard 3/4 c Water, cold 3 Garlic cloves - peeled and chopped 1 sm Onion, peeled & chopped 3 sm Jalapeno peppers, seeded 1/4 c Cider vinegar 1/4 c Dry white wine

Toast coriander seeds in a dry skillet or place them in a flat dish and microwave on High for 4 to 5 minutes. Crush the mustard and coriander seeds slightly in a mortar or blender, them mix them and the powdered mustard into the water and let stand for at least three hours.

Mix the remaining ingredients and pulverize in a blender until smooth. Stir the puree into the mustard. Bring the mixture to a boil, then lower the heat and simmer 5 minutes or until as thick as you like, stirring occasionally. The mustard will thicken slightly on cooling. Refrigerate, covered.

Makes about 1 pint

Source: The Herb Companion, August/September 1993 Typos by Karen Mintzias

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-- -Alan