Friday, March 18, 2011

Kitchen Dinosaur Does It Again! MORE MUSTARD

Yes, the old GE Food Processor

came through once again. I understand now why Mom refuses to give up that insane mixer that abjectly pops its own cord, making the user have to replug numerous times. We hang onto what works for us. My old food processor is still working for me so I don't see the need to replace the old gadget. Getting the hang of makin' mustard! Although, I must say that I am not really fond of Dijon and that seems to be all that I am making with these ingredients. I can see combining the Honey Dill Mustard with some Greek Yogurt and baking that over a whitefish and the Oatmeal Stout Thyme will be terrific if mixed in with the eggs before making the Macadamia Nut Crusted Halibut (See February 2011 for that recipe). I am hoping the mustard flavor will decrease with time, but unfortunately this is not going to be the case. This stuff if HOT! It is Dijon! It has a flavor that won't be denied.



1 1/4 cup honey
2 1/2 cups white vinegar
1/4 cup peanut oil
5 tsp. Kosher salt
1 1/4 tsp. allspice
1 1/4 tsp. garlic powder
1 1/4 tsp. white pepper

Combine all ingredients in a saucepan and stir constantly over med-high heat. Boil until thick (takes a long patient and it happens quickly when it finally does).

Pour into 5 - 1/2 pint sterilized jars and cap. Water bath for 15 minutes to seal.

Oatmeal Stout Thyme Mustard
1/4 cup brown mustard seeds
1/4 cup yellow mustard seeds
3/4 cup flat Oatmeal Stout (I used our own Alaskan Stout)

Let this sit for 24 hours stirring now and then.

To this add:
1 TBSP. mustard powder (AKA mustard flour)
1 TBSP. minced dried onion
2 tsp. dried thyme leaves

Let this rest for more than 20 minutes. Pour contents into your own dinosaur (food processor) or blender and pulse a bit. Now add:

1/2 cup vinegar and 1 tsp. salt and blend until you have a paste. Store in a glass jar and don't use for at least 5 days.

Honey Dill Mustard (makes ONLY 1 cup):

3 1/2 TBSP. Mustard (ground)
2 TBSP water
2 TBSP fresh dill weed, chopped fine
1/4 cup honey
1/2 tsp. Kosher salt

Mix all ingredients to a smooth consistency. Allow to sit for at least 2 hours. Can eat after at least 2 hours or process in a hot water bath. (see directions below)

Hot Water Bath and Processing Mustard: If you want to process your mustard, bring a large stockpot with water to cover the lid of the jar. Boil the jars and lids prior to filling to ensure sanitation. Fill jars with mustard, leaving 1/4" headspace. Boil on the stove in a covered pot for 20 minutes. After 20 minutes, remove immediately to a dry surface to seal jars. You will hear a "Pop" as they begin to seal. If you have jars that do not seal, store them in the refrigerator and use within 4 weeks.

I Love my onto steaming asparagus and peppers.....

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