Sheba
10-28-2005, 07:21 AM
Oohh this sounds good!!! Gonna get the ingredients next time I'm at the farmer's market & try it. From www.fabulousfoods.com (http://www.fabulousfoods.com)
BTW looks like a ton of good recipes there, lots of holiday stuff.
Note from Cheri:
Home made mustard are easy to make and are so impressive. Red wine gives this hearty mustard an atypical color and a fabulous flavor.
3/4 cup yellow mustard seeds (http://www.fabulousfoods.com/school/glossary/ingredients/mustard.html)
1/2 cup brown mustard seeds (http://www.fabulousfoods.com/school/glossary/ingredients/mustard.html)
2 T dry mustard powder (http://www.fabulousfoods.com/school/glossary/ingredients/mustard.html)
3/4 cup plus 1/2 cup dry red wine (http://www.fabulousfoods.com/school/glossary/ingredients/wine.html)
3/4 cup red wine vinegar (http://www.fabulousfoods.com/school/glossary/ingredients/redvinegar.html)
2 T brown sugar
1 1/2 tsp. salt (http://www.fabulousfoods.com/school/glossary/ingredients/salt.html)
2 shallots (http://www.fabulousfoods.com/school/glossary/ingredients/shallots.html), finely minced (http://www.fabulousfoods.com/school/glossary/techniques/chopmince.html)
2 cloves garlic (http://www.fabulousfoods.com/school/glossary/ingredients/garlic.html), minced or pressed (http://www.fabulousfoods.com/school/glossary/tools/garlicpress.html)
2 T whole black peppercorns (http://www.fabulousfoods.com/school/glossary/ingredients/pepper.html)
Makes 2 1/2 cups Soak mustard seeds in 3/4 cup dry red wine for at least 4 hours (add more liquid, if necessary to keep seeds submerged). In a heavy saucepan, combine 1/2 cup red wine with the shallots, garlic brown sugar, salt and peppercorns. Simmer (http://www.fabulousfoods.com/school/glossary/techniques/simmer.html), uncovered, over medium heat until reduced by half (about 10-15 minutes). Pour reduced liquid through a strainer into mustard seed mixture. Process in food processor or blender until coarsely ground. Return mixture to saucepan and cook over medium-low heat, stirring constantly for about 5 minutes or until slightly thickened (it will thicken more as it cools). Let cool and pack into clean jars and cover tightly. Store, refrigerated, for up to 2 years.
©2005 FabulousFoods.com
BTW looks like a ton of good recipes there, lots of holiday stuff.
Note from Cheri:
Home made mustard are easy to make and are so impressive. Red wine gives this hearty mustard an atypical color and a fabulous flavor.
3/4 cup yellow mustard seeds (http://www.fabulousfoods.com/school/glossary/ingredients/mustard.html)
1/2 cup brown mustard seeds (http://www.fabulousfoods.com/school/glossary/ingredients/mustard.html)
2 T dry mustard powder (http://www.fabulousfoods.com/school/glossary/ingredients/mustard.html)
3/4 cup plus 1/2 cup dry red wine (http://www.fabulousfoods.com/school/glossary/ingredients/wine.html)
3/4 cup red wine vinegar (http://www.fabulousfoods.com/school/glossary/ingredients/redvinegar.html)
2 T brown sugar
1 1/2 tsp. salt (http://www.fabulousfoods.com/school/glossary/ingredients/salt.html)
2 shallots (http://www.fabulousfoods.com/school/glossary/ingredients/shallots.html), finely minced (http://www.fabulousfoods.com/school/glossary/techniques/chopmince.html)
2 cloves garlic (http://www.fabulousfoods.com/school/glossary/ingredients/garlic.html), minced or pressed (http://www.fabulousfoods.com/school/glossary/tools/garlicpress.html)
2 T whole black peppercorns (http://www.fabulousfoods.com/school/glossary/ingredients/pepper.html)
Makes 2 1/2 cups Soak mustard seeds in 3/4 cup dry red wine for at least 4 hours (add more liquid, if necessary to keep seeds submerged). In a heavy saucepan, combine 1/2 cup red wine with the shallots, garlic brown sugar, salt and peppercorns. Simmer (http://www.fabulousfoods.com/school/glossary/techniques/simmer.html), uncovered, over medium heat until reduced by half (about 10-15 minutes). Pour reduced liquid through a strainer into mustard seed mixture. Process in food processor or blender until coarsely ground. Return mixture to saucepan and cook over medium-low heat, stirring constantly for about 5 minutes or until slightly thickened (it will thicken more as it cools). Let cool and pack into clean jars and cover tightly. Store, refrigerated, for up to 2 years.
©2005 FabulousFoods.com