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LOCATION: Recipes >> Preserving >> Title: Cariboo Mile House Mustard

Print this Recipe    Title: Cariboo Mile House Mustard

1 c Dry mustard
1/2 c Brown sugar, firmly packed
1 ts Salt
1/4 ts Tumeric
1 ts White wine vinegar
1/3 c Flat beer

Mix dry mustard, brown sugar, salt and tumeric together in a bowl.
Sprinkle with vinegar to moisten. Continue moistening with flat beer. Mix
together until mustard is a smooth thick creamy mixture. Put ,ustard in a
jar that has a tight fitting lid. Chill in a refrigerator for future use.



Title: Dill Mustard

1 c Dry mustard
1 c Cider vinegar
3/4 c Sugar
1/4 c Water
2 ts Salt
1 1/2 ts Dill weed
2 Eggs, lightly beaten

In the top of a double boiler, combine mustard, vinegar, sugar, water,
salt and dill. Cover and let stand at room temperature for 4 hours. Bring
water in bottom of double boiler to a boil. Add eggs to mustard mixture.
Cook and stir until thickened, about 10 minutes. Cool. Store in
refrigerator.



Title: Mustard Rub
Categories: Condiments, Mustard, Beef
Yield: 125 ml

3 tb Dried oregano leaves
2 tb Chili powder
1 tb Garlic powder
1/2 c Grainy Dijon mustard
Salt and pepper to taste

In a small bowl, combine oregano, chili powder and garlic powder; add
mustard; stir well to mix; add salt and pepper.
Cover and refrigerate.
Spread or pat onto beef up to 5 hours in advance of cooking. Store in a
refrigerator.

Yield: 1/2 cup (125 ml)



Title: Honey Mustard - Country Living
Categories: Condiment, Mustard, .cl
Yield: 1 1/4 cups

3/4 c Dijon-style prepared mustard
1/4 c Vegetable oil
1/4 c Honey
2 tb Dry mustard

1. In 1-quart saucepan, heat prepared mustard, oil, honey, and dry mustard
just until boiling, stirring constantly.

2. Remove from heat; cool and spoon mustard into jars or crocks. Seal and
store in the refrigerator.


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MMMMM----- Meal-Master - Recipe via MMFIND (uf) v0.93

Title: Sweet and Simple Honey Mustard
Categories: Mustard
Yield: 48 servings

1/2 c Flour,all-purpose
1/4 c Sugar
1/4 c Mustard powder
2 ts Turmeric,ground
1/2 c Water
1/2 c Honey
2 c Cider vinegar

1. Combine flour, sugar, mustard powder and turmeric in small bowl. Stir in
water. Let stand for 2 hours.

2. 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.

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.

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MMMMM----- Meal-Master - Recipe via MMFIND (uf) v0.93

Title: Orange Honey Mustard
Categories: Mustard
Yield: 48 servings

1/2 c Flour,all-purpose
1/4 c Sugar
1/4 c Mustard powder
2 ts Turmeric,ground
1/2 c Water
1/2 c Honey
2 c Cider vinegar
1 Grated rind of large orange

1. Combine flour, sugar, mustard powder and turmeric in small bowl. Stir in
water. Let stand for 2 hours.

2. 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. Stir grated orange rind into just-cooked mustard
mixture (Mixture will thicken completely on standing.) turn into clean
storage jar. Cover and refrigerate at least overnight or for up to 1 month.

MMMMM

MMMMM----- Meal-Master - Recipe via MMFIND (uf) v0.93

Title: Sweet and Simple Honey Mustard
Categories: Mustards
Yield: 48 servings

1/2 c Flour,all-purpose
1/4 c Sugar
1/4 c Mustard powder
2 ts Turmeric,ground
1/2 c Water
1/2 c Honey
2 c Cider vinegar

1. Combine flour, sugar, mustard powder and turmeric in small bowl. Stir in
water. Let stand for 2 hours. 2. 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. 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.

MMMMM

MMMMM----- Meal-Master - Recipe via MMFIND (uf) v0.93

Title: Grainy Mustard
Categories: Mustards
Yield: 16 servings

1/4 c Mustard seeds
2 ts Mustard powder
1/4 c Water
1/4 c Dry white wine
1/3 c White-wine vinegar
1/2 ts Salt
1/4 c Light corn syrup

1. Whirl mustard seeds, mustard powder and water in blender 1 minute until
coarsely pureed to paste. Let stand at room temperature at least 2 hours.
2. Combine mustard mixture, wine, vinegar and salt in top of small double
boiler. Cook over boiling water, stirring occasionally, 10 minutes or until
slightly thickened. Return to blender. Add corn syrup. Whirl until well
mixed. Refrigerate in covered container at least overnight or up to 1
month.

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MMMMM----- Meal-Master - Recipe via MMFIND (uf) v0.93

Title: Grainy Raspberry Mustard
Categories: Mustards
Yield: 20 servings

1/4 c Mustard seeds
2 ts Mustard powder
1/4 c Water
1/4 c Dry white wine
1/3 c Raspberry vinegar
1/2 ts Salt
1/2 c Raspberry jam,seedless

1. Whirl mustard seeds, mustard powder and water in blender 1 minute until
coarsely pureed to paste. Let stand at room temperature at least 2 hours.
2. Combine mustard mixture, wine, vinegar and salt in top of small double
boiler. Cook over boiling water, stirring occasionally, 10 minutes or until
slightly thickened. Return to blender. Add raspberry jam. Whirl until well
mixed. Refrigerate in covered container at least overnight or up to 1
month.

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MMMMM----- Meal-Master - Recipe via MMFIND (uf) v0.93

Title: Grainy Sherry Mustard
Categories: Mustards
Yield: 16 servings

1/4 c Mustard seeds
2 ts Mustard powder
1/4 c Water
1/4 c Sherry
1/3 c Sherry wine vinegar
1/2 ts Salt
1/4 c Light corn syrup

1. Whirl mustard seeds, mustard powder and water in blender 1 minute until
coarsely pureed to paste. Let stand at room temperature at least 2 hours.
2. Combine mustard mixture, sherry, sherry wine vinegar and salt in top of
small double boiler. Cook over boiling water, stirring occasionally, 10
minutes or until slightly thickened. Return to blender. Add corn syrup.
Whirl until well mixed. Refrigerate in covered container at least overnight
or up to 1 month.

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MMMMM----- Meal-Master - Recipe via MMFIND (uf) v0.93

Title: Many-Fruited Mustard
Categories: Condiments, Fruits, Mustards, Spreads
Yield: 1 batch

1/2 c Dry mustard powder
;lightly packed
3/4 c ;Cold water
1 1/2 tb Orange or tangerine zest
;packed, coarsely shredded
2 tb Dried apricots
;packed and diced
2 tb Dried peaches
;packed and diced
2 tb Dried figs, preferably white
;packed and diced
2 tb Candied cherries
;packed and diced
2 tb Golden raisins, packed
1/2 c White wine vinegar
-or-
1/2 c Oriental rice vinegar
-or-
1/2 c Cider vinegar
1/2 c Sugar
1 ts Salt
2 tb Fresh lemon juice (up to 4)
;strained

Stir the mustard and cold water together in a bowl, mixing until all lumps
vanish. Let the mixture stand at least an hour, better 3 or 4 hours.

Simmer the orange zest in about a cupful of water for 5 minutes. Drain the
shreds, then chop them very fine; reserve the zest.

If the dried fruit is not tender, cover the pieces with boiling water and
let them stand 5 minutes, then drain them well.

Combine the drained orange zest, vinegar and sugar in a medium-sized
saucepan and boil the mixture, uncovered, over medium heat for 5 minutes,
until the syrup has thickened somewhat. Stir in the salt, then add the
fruit and the mustard mixture. Stir the mixture over medium-high heat
until it comes to a boil and thickens smoothly. Remove from the heat.

When the mustard has cooled, taste it and add lemon juice to taste. Scrape
the mustard into a clean, dry jar and store it, covered, in the
refrigerator. If it should thicken too much upon standing, thin it with
more lemon juice or with water.

Yield: About 1 1/2 cups. Keeps indefinitely in the refrigerator.

The author says that this recipe is inspired by mostarda, an Italian
speciality of mixed fruits pickled in a sweet mustard syrup. Other fruits
can be added or substituted for the ones listed above, depending on what
you have. She suggests using glazed pineapple, dried pears and/or candied
citrus peel. The exact combination of the fruits isn't important, so long
as the total amount is about 10 tb. and the fruits are balanced for
sharpness and sweetness.

Good with cold ham or smoked poultry, especially when it's been mixed
half-and-half with any bitter-orange marmalade.


MMMMM----- Meal-Master - Recipe via MMFIND (uf) v0.93

Title: Coarse-Ground Mustard with Honey and Tarragon
Categories: Condiments, Herb/spice, Mustards, Spreads
Yield: 1 batch

1/2 c Mustard seed, light or dark
3 tb Dry mustard powder*
;lightly packed
2/3 c ;Water
3/4 c White wine vinegar
-or-
3/4 c Oriental rice vinegar
3 tb Mild-flavored honey
-or-
2 tb White corn syrup
-plus-
1 tb Strongly flavored honey
2 ts Salt
2 tb Fresh tarragon
;chopped (or more to taste)
-or-
2 ts Dried tarragon, crumbled
;or more to taste

*Preferably Colman's.

If using a spice mill, grind the mustard seed in it to the texture of
coarse meal. Stir the ground seed with the mustard powder and water and
set it aside, uncovered, for at least 2 hours or as long as overnight,
giving it a stir when you think of it.

If using a blender or food processor to do the grinding, combine the seed,
mustard powder and water in the container; process everything to a coarse
puree. Set the mixture aside as described.

Combine the mustard mixture with the vinegar, honey, salt and tarragon.
Process the mixture in a blender or food processor to the texture that
suits you, from slightly coarse to creamy.

Store in a clean, dry jar, tightly capped, at room temperature if you would
like it to mellow gradually, or refrigerate it at once to retain maximum
hotness. It can be used at once, but a few days' rest in the jar will
allow the flavor to develop. After the mustard has rested for a day or
two, taste it and decide whether to add more tarragon, honey or vinegar.
Good with summer picnic foods.

Yield: About 2 cups. Keeps indefinitely, either at room temperature or in
the refrigerator.


MMMMM----- Meal-Master - Recipe via MMFIND (uf) v0.93

Title: Cranberry Honey Mustard
Categories: Mustard, Condiments
Yield: 3 cups

3/4 c Yellow mustard seeds
1 1/2 c Cider vinegar
1 1/4 c Dried cranberries (available
-in health-food and gourmet
-stores
3 tb Honey
1 ts Salt

As the dried cranberries soak with the mustard and vinegar, their bright
red color leaches out into the vinegar. The resulting mustard is a pretty,
cranberry-tinted pink.

In a non-aluminum pot or jar, combine the mustard seeds, vinegar and
cranberries; cover and soak for 48 hours, adding additional vinegar if
necessary to maintain enough liquid to cover the seeds.

Scrape the soaked seed-and-cranberry mixture into a food processor and
process until the mixture turns from liquid and seeds to a creamy mixture
flecked with seeds and bits of cranberry. Add honey and salt. The process
takes at least 3-4 minutes, so be patient. You may need to add additional
vinegar as necessary to create a nice creamy mustard; keep in mind that it
will thicken slightly upon standing.

After about one week of aging, the cranberry flavor seems to settle into
this mustard and make it all the better, but it is perfectly good
immediately. Makes about 3 1/3 cups.

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