{"id":2077,"date":"2012-11-03T18:49:50","date_gmt":"2012-11-03T18:49:50","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=2077"},"modified":"2012-11-22T06:59:47","modified_gmt":"2012-11-22T06:59:47","slug":"mustard-you-can-make-yourself","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=2077","title":{"rendered":"MUSTARD YOU CAN MAKE YOURSELF"},"content":{"rendered":"

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It’s lovely to give gifts you make yourself.\u00a0\u00a0 It’s even lovelier to receive them. \u00a0\u00a0 \u00a0 I make an olive tapanade<\/a> that is divine.\u00a0 The recipe calls for whole-grain mustard.\u00a0 When our supermarket was out of it one day I decided it was time to make my own.\u00a0\u00a0 This recipe for\u00a0 WHOLE-GRAIN HONEY MUSTARD\u00a0 <\/strong>is as good or better than any to be found on the grocery shelves.\u00a0 It is easy, easy to make\u00a0 and your mustard loving friends will be begging you to share the recipe.\u00a0\u00a0 It’s wonderful with grilled meats, and it turns a ham sandwich into something the Earl of Sandwich would be proud of.\u00a0\u00a0 Decorate your jar tops and give this gourmet condiment for Christmas\u00a0 gifts.<\/p>\n

WHOLE-GRAIN HONEY MUSTARD (makes about 3 cups)<\/strong><\/p>\n

<\/strong>1 cup yellow mustard seed<\/p>\n

1 cup black or brown mustard seed<\/p>\n

1 1\/4 cups white wine vinegar<\/p>\n

1 teaspoon crushed red pepper<\/p>\n

1 six-inch-long cinnamon stick (broken into a few pieces)<\/p>\n

1\/4 cup liquid honey<\/p>\n

1 teaspoon sea salt<\/p>\n

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In a bowl, mix together the mustard seed, white wine vinegar, crushed red pepper and the cinnamon sticks.<\/p>\n

Cover and set aside at room temperature for a day and a half.<\/p>\n

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Remove and discard the cinnamon stick.\u00a0 Add the honey and salt\u00a0 and mix well.<\/p>\n

Using mortar and pestle (you’ll have to work hard) or food processor, blend the mixture to a thick paste.<\/p>\n

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Stop the food processor and push down the mixture several times as this mixture tends to cling to the walls of the food processor.<\/p>\n

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Spoon into sterilized jars and let rest for at least a week before enjoying.<\/p>\n

CUT THE MUSTARD – YOURSELF<\/span><\/p>\n
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Recipe Type<\/span>: Condiment<\/span><\/div>\n
Cuisine: Condiment<\/span><\/div>\n
Author: Mrs. Butterfingers<\/span><\/div>\n
Prep time: