Game Day Entertaining
The Condiments
Hot Whiskey Mustard
Hot Whiskey Mustard is simple to make & a small batch can be used for a variety of recipes. Use it when serving guests Mini Southern-Style Cuban Panini Sandwiches or add it to Party Cheeseburgers to pack a punch of bold flavor. The mustard elevates potato salad beautifully. 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 & plan to integrate it into a variety of fall entertaining party menus.
Hot Whiskey Mustard
makes about 3/4 cup
The Basic Fundamentals
Cold liquids produce a hotter flavor while yields a spicer condiment. Proceed according to your personal preference.
1/3 cup apple cider vinegar
3 Tbsp whiskey
2 Tbsp brown mustard seeds
2 Tbsp yellow mustard seeds
1 Tbsp brown sugar
1/2 tsp kosher salt
1/4 tsp turmeric
1/4 tsp garlic powder
1 Tbsp cold water
Combine the vinegar, the whiskey & 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 brown sugar, the salt, the turmeric & the garlic powder. Pulse the mixture until the seeds are crushed & well blended, about 3 to 4 minutes. Stop the food processor several times during the process & scrape down the bowl sides. Transfer to a glass container & stir in the water. Chill. Cure 48 hours before serving. Store in the refrigerator up to 3 months.
The Extra Point
Use the mustard to make a pungent chicken salad or add to salad dressings for a lovely kick.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Hot Whiskey Mustard
Cold liquids produce a hotter flavor while warm yields a more tame condiment. Proceed according to your personal preference. The whiskey adds bite. 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.
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Game Day Entertaining 101
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The Tune
“Pine Top’s Boogie Woogie” Pine Top Smith
httpa://www.youtube.com/watch?v=K6dPdfXZVI8
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Rebecca Gordon
Be sweet.
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