Friday, May 8, 2009

Mother's Day Mustard!

My Mother's Day gift to anyone who wants it is this fabulous recipe. Sometime in the late 1980's while we were living in Fountain Valley, California, I ran across a great recipe for country mustard. It was one of the few times I succumbed to the lure of a "woman's magazine", and it turned out to be a rare treat. This recipe came from either Good Housekeeping or Better Homes and Gardens. I would love to give credit where credit is due, but the name of the magazine is missing from the clipped recipe. So, I will give you the recipe with the request that you make it only for your own use or gifts. It does make the most fabulous holiday gifts for friends or family members after they try it with your fabulous dinner and want to take some home with them. It is incredibly simple to make. I would recommend buying the mustard powder and seed in bulk if you are making lots of it as I do, as it can be very expensive otherwise. Go online if there is not somewhere to buy it close to you. I multiply the recipe times 9 which makes 20-8 ounce jars.
Country Mustard
Servings: Makes about 2 cups (recipe as shown here) Prep time: About 5 minutes Cooking time: About 3 minutes Standing time: About 10 minutes Chilling time: About 8 hours or overnight.
1/3 cup whole mustard seed
1/3 cup boiling water
1/3 cup dry mustard
1/3 cup warm water
1 cup cider vinegar
1/4 cup firmly packed dark brown sugar
2 tablespoons all-purpose flour
1 1/2 teaspooms salt
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
In a small bowl, combine mustard seeds and boiling water. In another small bowl, mix dry mustard with warm water; set both mustards aside for 10 minutes. In small saucepan, combine vinegar and remaining ingredients; stir in reserved mustard mixtures. Over medium-high heat, bring mustard to a boil, stirring constantly. Cook about 2 minutes until thickened, stirring constantly. Pour into small bowl. Cover and refrigerate overnight. With wire whisk, beat until smooth. Spoon into container with tight-fitting lid. Store in refrigerator.

No comments:

Post a Comment