Ragin' Cajun Mustard


Ingredients



3/4 cup yellow mustard seeds

1/2 cup each distilled vinegar, dry sherry

1 tbsp. green peppercorns in vinegar; drained

2 cloves garlic; minced

2 tsp. Louisiana Spice Mix; commercial or homemade, (up to 3 diff.)

Directions

In a non-alumunum pot or jar, combine mustard seed, sherry,

vinegar, peppercorns and garlic; cover and soak 36 - 48 hours, adding

additional vinegar and sherry (in correct proportions) if necessary to

maintain enough liquid to cover seeds. Scrape soaked mixture into a

food processor. Add the Louisiana Spice Mix and process until mustard

turns from liquid and seeds to a creamy mixture, flecked with seeds.

This takes about 3 - 4 minutes. Add additional vinegar and sherry (in

correct proportions)<WBR>, as desired to create a nice creamy mustard. It

will thicken after standing.

Note: from Making Really Great Mustard, by Jan Roberts Dominiguez,

English Pub Mustard



Ingredients

2 cups Dry mustard

1 cup Firmly packed brown sugar

2 tsp Salt

1/2 tsp Turmeric

12 oz Flat beer or ale



Directions:

Combine mustard, brown sugar, salt and turmeric in processor or

blender and mix well.

With machine running, add 10 to 12 oz beer through feed tube

in slow steady stream and blend until mixture is smooth and creamy,

stopping frequently to scrape down sides of work bowl.

Transfer to jar with tight-fitting lid. Store in cool, dark place.

An easy to prepare mustard that is good with sausage, cold cuts,

or as an accompaniment to a lunch of cheese, bread, pickled onions,

and radishes.



Makes about 2 cups.

Sweet And Simple Honey Mustard



1/2 cup flour

1/4 cup sugar

1/4 cup mustard powder

2 tsp. ground turmeric

1/2 cup water

1/2 cup honey

2 cups cider vinegar



Combine flour, sugar, mustard powder and turmeric in small bowl. Stir in

water. Let stand for 2 hours. Combine mustard mixture, honey and vinegar

in top of double boiler. Cook, whisking often, over boiling water until

mixture just begins to thicken, about 3 minutes. Cook 2 minutes longer,

whisking constantly, until slightly thickened. (Mixture will thicken

completely on standing.) Turn into clean storage jar. Cover and

refrigerate at least overnight or for up to 1 month.



Orange Honey Mustard:

Stir grated rind of 1 large orange into just-cooked mustard mixture.



Mustard Pickle Relish:

Combine 1/2 cup finely chopped dill pickles and 1/4 cup Sweet and Simple

Honey Mustard in small bowl. Makes about 3/4 cup relish.



Source: Family Circle, 4/2/91