Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering
another delicious recipe from our kitchen. We hope you enjoy it as much as we
did…
Mustard Trio, great for gifts. |
Left to Right:
Tomato garlic with beer, Lemon Dill with Vermouth, Maple Orange with Sherry
Tomato Garlic and Beer Mustard
1 12oz bottle light beer, like a India Pale Ale
12 T whole mustard seeds, I used equal amount of light and dark mustard seeds
Pour beer over mustard seed,cover and just let them party overnight. (save any beer left in the bottle)
The next day,
Place seeds and remaining beer into food processor, then add:
1/2 c dried oil packed tomatoes, drain well
2 T sugar
1/4 t dried garlic powder
1 t salt
2 T dry mustard powder
3 T water
Process until mostly smooth. Add the water, and continue to process until the desired consistency is achieved, keep in mind this is a course style mustard. There will be whole seeds long after the dried tomatoes have disappeared in the processing.
Return to jar and let "mingle" a day or two on the counter. Refrigerate for aging.
Oh look another quart of mustard!
When desired consistency is achieved, add:
Three jars of mustard, too "hot" to taste. These will sit out at room temperature for at least 24 hours to temper the heat.
Then they will be refrigerated for 14 days before any final adjustments will be made regarding flavor and consistency.
This post is being shared with:
Sunday's at one Food Club @ Cocina Diary
Dr Laura's Tasty Tuesday @ whoislaura
I learned something interesting while making this batch, the white seeds require more liquid than the brown.
Lemon Dill and Vermouth Mustard
6T white mustard seeds
2/3 c vermouth
Pour vermouth over seeds, let them get to know each other overnight.
Place seeds and any remaining vermouth into processor, then add:
1 T dry mustard
2 T sugar
1/4 t salt
juice of 1/2 lemon, strained
1/4 c vermouth
1/4 c water
Process, this takes a while, the mixture is smaller in volume. Add 1/4 c water, continue to process.
When desired consistency is achieved, add:
1 T dry dill weed
Pulse 2 or 3 times to mix dill weed into mustard.
Return to jar for aging.
Maple Orange Sherry Mustard (my favorite!)
2/3 c sherry wine
2/3 c water
12 T mixed mustard seeds
Pour water and sherry over mustard seeds, allow full political conversation throughout the night.
Place seeds and remaining wine/water mixture into processor, then add:
2 T dry mustard powder
3/4 t salt
1 T cider vinegar
1/2 t orange oil
Process until combined and the mixture begins to stall against the blades, then add:
1/3 c real maple syrup
Process until desired consistency is achieved. Return to jar for aging.
Three jars of mustard, too "hot" to taste. These will sit out at room temperature for at least 24 hours to temper the heat.
Then they will be refrigerated for 14 days before any final adjustments will be made regarding flavor and consistency.
Enjoy!
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If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy.
And now, it is very easy to sign up for Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!
This post is being shared with:
Sunday's at one Food Club @ Cocina Diary
Dr Laura's Tasty Tuesday @ whoislaura