Sweet Maple Mustard

February 2nd, 2011 § 0 comments § permalink

Makes 2 cups mustard

INGREDIENTS

1 cup Smutty Nose Baltic Porter (New Hampshire) or any rich porter beer
1 cup malt vinegar
¾ cup brown mustard seeds
3 tablespoons dry mustard
¼ cup maple syrup
2 tablespoons fresh rosemary, chopped fine
2 teaspoons salt
1 teaspoon black pepper

DIRECTIONS

In a medium bowl whisk together beer, vinegar, and mustard seeds. Let soak at room temperature for about 4 hours or overnight. Place mixture in a blender and add, dry mustard, maple, rosemary, salt and pepper. Blend until a semi coarse yet creamy mustard consistency is formed. Transfer to a small bowl and season with more salt as needed. We want the mixture a little more on the “loose” side as we are using it for a dipping sauce for the pretzels. To make this into thicker mustard, add ¼ cup of mustard seeds additional.

Lavender-Honey Mustard

February 2nd, 2011 § 0 comments § permalink

Makes 2 cups mustard

INGREDIENTS

1 cup Brasserie Dupont Bière de Miel biologique (Belgium) or any Belgium style honey beer
½ cup malt vinegar
¼ cup black mustard seeds
¼ cup dry mustard
¼ cup honey
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon lavender flowers

DIRECTIONS

In a medium bowl whisk together beer, vinegar and mustard seeds. Let soak at room temperature for about 4 hours or overnight. Place mixture in a blender and add, dry mustard, honey, salt & pepper. Blend until a creamy mustard consistency is formed. Transfer to a small bowl and stir in lavender and season with more salt as needed. We want the mixture a little more on the “loose” side as we are using it for a dipping sauce for the pretzels. To make this into thicker mustard, add ¼ cup of dry mustard.

Cherry Spicy Brown Mustard

February 2nd, 2011 § 0 comments § permalink

Makes 3 cups of mustard

INGREDIENTS

1 cup Founders Brewing Company Cerise Cherry Ale (Grand Rapids, Michigan) or any cherry ale
1 cup malt vinegar
½ cup dried cherries, chopped superfine
½ cup whole brown mustard seeds
2 tablespoons dry mustard
1 tablespoon fresh horseradish, grated
2 tablespoons honey
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon caraway seeds

DIRECTIONS

In a medium bowl whisk together beer, vinegar, mustard seeds, cherries, let soak at room temperature for about 4 hours or overnight. Place mixture in a blender and add, dry mustard, horseradish, honey, salt and pepper. Blend until a coarse mustard consistency is formed. Transfer to a small bowl and stir in caraway seeds and season with more salt as needed. We want the mixture a little more on the “loose” side as we are using it for a dipping sauce for the pretzels. To make this into thicker mustard, add ½-1 cup more of mustard seeds. Store in refrigerator.

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