Thursday's Kitchen Cupboard..........11/17/2011

For those of you who have been stopping by this blog for awhile. You may remember my first attempt at making mustards last year. You can read Part 1 here, Update 1 here and Update 2 here.

Last year I made four varieties of mustard; Spicy Brown, Bavarian Whole Seed, Coarse Ground Yellow & Coarse Ground w/Red Wine.

The Spicy Brown Mustard was perfect and everyones favorite with the exception of my one best friend, who is a mustard freak like me. Her favorite was the Bavarian Whole Seed Mustard.

This year I decided to make two double batches of the Spicy Brown Mustard, two versions of American Yellow Mustard, Horseradish Mustard & my own recipe, which is Coarse Ground Mustard w/beer.

All of the mustards are made and then placed in a cool dark place to age. The mustards are extremely strong when first made. The aging will mellow the flavor. Once the flavor is to your liking, place it in the refrigerator to keep the flavor to the desired pungency level.

The recipe for the Spicy Brown Mustard can be found here. The only adjustment that I made was to use half the salt.

The original American Yellow Mustard can be found here. I also cut the salt in half.

The second version the American Yellow Mustard was made very similar to the first. The only change that I have made so far is I took yellow mustard seeds and ground them a bit to use instead of store bought ground mustard or mustard flour. This will make for a some what coarse mustard. I may have to add a bit of the store bought ground mustard as it may be a bit too thin. We shall see how it is after aging for a week in the basement.

This is a double batch of each of the following ready to be aged: American Yellow w/ground seeds, American Yellow & Spicy Brown.

My goal is to make a similar, but better mustard then the Bavarian Whole Seed Mustard that I made last year. I felt that it was too thick and too coarse. I did a little research and found another mustard recipe that was a whole seed mustard and also used beer. This is what I came up with.

Coarse Ground Mustard w/Beer - Notes in red are adjustments to the recipe

• 1/2 Cup Brown Mustard Seeds
• 1/2 Cup Yellow Mustard Seeds
• 1 1/2 Cups Beer
• 1/2 Cup Malt Vinegar
• 1/2 Cup lightly packed Brown Sugar
• 1/4 Cup Dry Mustard + 2 Tbsp.
• 1 Tbsp. Onion Powder
• 2 Tbsp. Apple Cider Vinegar
• 2 Tbsp. Honey

Instructions:

1. Partially grind mustard seeds in spice or coffee grinder. I suppose you could grind them by hand with a mortar and pestle.
2. Soak the mustard seeds in beer overnight. The beer will foam up when you add the seeds. So make sure you have a big enough bowl.
3. Place soaked seeds and remaining ingredients in a blender or food processor and blend until evenly mixed.
4. Put mixture in glass container, cover and age in a cool dark place until desired flavor is reached.

This is the coarse ground mustard seeds after soaking in beer overnight. The remaining ingredients will be added and it will be put in storage to age.

The Horseradish Mustard will be started this afternoon since I wanted to get the horseradish from the Farmer's Market.

I will do an update on the mustards next week and also post the recipe for the Horseradish Mustard and let you know if I have made any adjustments to the recipes.

What's been going in or out of your cupboard lately??