Posts tagged ‘honey mustard’

October 2, 2012

honey cream ale mustard

Ooooh almost as exciting as making homemade ketchup, or homemade nutella, is mustard making … fancy grainy flavored mustard I might add! The whole process will leave you wondering why on earth you’d ever bother paying $10 for a jar of fancy mustard again! It takes two days, but has very few steps. I used the Food in Jars recipe for grainy white wine mustard, to guide me and ended up ¬†tweaking it a little… which when canning is not recommended unless you keep the acid levels the same (which usually means NOT adding and extra veggies or tweaking the volume of acidic additions)

In a pot bring to a boil:

2 cups of cream ale

1 cup yellow mustard seeds

1/2 cup brown mustard seeds

Once boiling cover with lid and remove from heat, let sit overnight.

The next day process with 2 cups of hot water until your reach desired consistency of broken seeds.

(my food processor is kinda crap, so I wondered if I might have had better luck grinding some of the seeds in a mortar and pestle before the first boil… and I might try that next time)

Return to pot and heat to a boil along with these lovely flavor additions:

2 cups of apple cider vinegar

2/3 cup honey

2 tbsp garlic granules

1 tbsp sea salt

1 tbsp black pepper

1 tbsp chili flakes

2 tbsp lemon juice

Reduce heat to a simmer and allow to thicken for about 20 minutes.

Meanwhile sterilize your jars (this batch will yield 3 pints, or 6 lovely gift sized half pints)

Portion mustard into hot sterilized jars, and water bath process for 15 minutes.

* I was recently gifted some of these fabulous vintage jars by a fellow canner extraordinaire  (thanks Cindy), so I opted to fill this rubber gasket 1 L jar and keep it in the fridge rather than processing it. I did make a few extra jars for my sweet sister in law, who helped me get the mustard going the night before (thanks Dayna).

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September 20, 2011

honey mustard hemp dressing

perfect atop a divine locavore chef salad..

Seeing as I still have a mountain of smoked ham left overs, and abundant eggs from my lovely little hens along with a garden ripe with greens (and yellows and reds and purples) I decided to make the chef-iest of chef salads. Complete with red artisan lettuce, shisho leafs, escarole, lemon cucumber, sun warmed tomato, + fresh chives all from the land. The smoked ham slices are naturally raised and smoked just up the road, the croutons toasted with local organic bread, and pickles from my friends pantry. In addition to all of those lovely local goodies I toppped this salad with chia seeds and this perfect dressing:

In a re-sealable glass jar mix equal parts

liquid honey

grainy mustard

balsalmic vinegar +

apple cider vinegar

mix with 2 parts hemp oil

S+P

and finely diced fresh herbs: chives, oregano, and thyme.

shake shake shake, and drizzle!