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CHERRY MUSTARD
PINEAPPLE CHILI MUSTARD



CHAMPAGNE MUSTARD

This is a great way to use up the dregs of a champagne or wine.
Any white sparkling wine will work and the mustard should be mixed by
hand to "preserve" the bubbles.

3 TBS yellow mustard seeds, finely ground
2 TBS mustard powder
1 1/2 TBS honey
1 teaspoon salt
2 teaspoon sugar
1/3 cup champagne or sparking wine


CHERRY MUSTARD

Great with pork, grilled or smoked meats and duck. If fresh cherries
are not available, use canned or frozen ones (canned cherries will
result in a sweeter mustard).

2 TBS yellow mustard seeds, finely ground
2 teaspoons mustard powder
2 TBS raspberry wine vinegar
10 cherries, fresh, canned or frozen, pitted and rough chopped
1 teaspoon fresh ground black pepper
1 teaspoon salt
1 TBS cooking sherry


PINEAPPLE CHILI MUSTARD

Here is a fruity, cool mustard which has a wonderful flavor by not
that much heat. But what's to stop you customizing any of these
recipes. They are all three, good basic recipes. This goes well fish
fish, meats of all types. It makes great sandwiches. Add a generous
dab of mayonnaise or sour cream and you have a great dip for vegies.
If it is too thick, thin with pineapple juice. I often add the juice
for the extra flavor it imparts.

3 TBS mustard powder
1 teaspoon chili powder
1/4 lb rough chopped pineapple fresh or canned, drained
1 TBS juice reserve if using canned
1 TBS sherry or white sparkling wine
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried thyme

TIP: try adding some FINE chopped jalapeno for added color and fire
(sparingly and work from there) Yumm *:)

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