Cooking Classics
The Technique
Hot Moonshine Mustard
Once you prepare mustard from scratch, it’s bound to become a staple in your kitchen. It’s simple to make & a small batch can be used for a variety of recipes. Beyond sandwiches & BBQ-Bacon Cheeseburgers, homemade mustard is delicious when folded into chicken salad & potato salad. Hot Moonshine Mustard offers a pungent, spicy kick well worth your attention. Prepared with a combination of seeds, brown offers bold flavor while the yellow tames. Vinegar acts to preserve the notes while cold & warm liquids produce the heat level. Crushing the seeds introduces bitterness so a little sugar can be added to mellow the blend. Allow the mustard to cure several days before using for the best flavor. Learn how to make homemade mustard from scratch.
Hot Moonshine Mustard
makes 3/4 cup
1/3 cup white vinegar
3 Tbsp moonshine
2 Tbsp brown mustard seeds
2 Tbsp yellow mustard seeds
1 Tbsp sugar
1/2 tsp celery salt
1/4 tsp turmeric
A pinch of allspice
1 Tbsp cold water
Combine the vinegar, the moonshine & the mustard seeds in a small bowl. Cover & let stand at room temperature 24 hours. Place the mustard seed mixture in a food processor. Add the sugar, the celery salt, the turmeric & the allspice. Blend on Low 1 minute. Stop to scrape down the bowl sides. Blend on High 3 to 4 minutes or until the seeds are crushed & the mixture becomes a paste. Add the water to thin the mustard. Transfer to a glass container. Cover & chill. Cure 48 hours before serving. Store in the refrigerator up to 3 months.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Hot Moonshine Mustard
Cold liquids produce a hotter flavor while warm yields a more tame condiment. Proceed according to your personal preference. The moonshine adds a fiery element. Water may be substituted, if desired.
The Technique
The mustard seeds will need to be soaked in order to soften them before blending with the remaining ingredients. Allow 24 hours of stand time before preparing the recipe. When blending the ingredients in the food processor, stop the machine several times & scrape down the bowl sides using a rubber spatula to incorporate them better. Add a little cold or hot water to thin the condiment if necessary.
The Tune
“All The Things You Are” Ella Fitzgerald
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