Chief
08-19-2007, 01:22 PM
This stuff will be outstanding on a ham sandwich on Christmas Day; which makes it a natural for putting up in 4 oz jelly glasses for gift baskets and such. Now is the time to make mustard, because the new seed is in and very fresh. I got mine at Penzey's down at Clackamas, and it's selling for $4.20 a pound. I got four 8 oz bags there today for under ten bucks...
1 T olive oil
1C finely diced shallots
2 C Fresh Peach Puree
1 C White Wine Vinegar
1C Champagne Vinegar
1/2 C granulated sugar
1 T Kosher Salt
1 T Prepared Extra Hot Horseradish
2 C Finely Ground Yellow Mustard Seed
Heat the oil in a large saucepan, then add the shallots. Sweat over medium heat until the shallots are translucent and soft. Dash the vinegar into the pan, and deglaze completely. Add the rest of the ingredients, except the mustard, and bring to a simmer. Add the ground mustard to nthe simmering liquid all at once, and stirring constantly.
You must keep stirring the mixture, because it will scorch very easily. Keep stirring, and bring to a medium boil. As you keep stirring, the mix will quickly thicken (about ten minutes cooking time). Taste the mustard and check it for a balance between sweet and sour, a nice peach flavor with a hint of the horseradish. It will be a bit vinegary, but that mellows with age. Adjust the seasoning with more salt if needed. Remove from the heat.
Ladle into hot 4 oz jelly glasses, and seal. Process in a boiling water bath for ten minutes. Age the mustard in the jar for at least a month to let the flavors blend and mellow.
Enjoy!
;D
1 T olive oil
1C finely diced shallots
2 C Fresh Peach Puree
1 C White Wine Vinegar
1C Champagne Vinegar
1/2 C granulated sugar
1 T Kosher Salt
1 T Prepared Extra Hot Horseradish
2 C Finely Ground Yellow Mustard Seed
Heat the oil in a large saucepan, then add the shallots. Sweat over medium heat until the shallots are translucent and soft. Dash the vinegar into the pan, and deglaze completely. Add the rest of the ingredients, except the mustard, and bring to a simmer. Add the ground mustard to nthe simmering liquid all at once, and stirring constantly.
You must keep stirring the mixture, because it will scorch very easily. Keep stirring, and bring to a medium boil. As you keep stirring, the mix will quickly thicken (about ten minutes cooking time). Taste the mustard and check it for a balance between sweet and sour, a nice peach flavor with a hint of the horseradish. It will be a bit vinegary, but that mellows with age. Adjust the seasoning with more salt if needed. Remove from the heat.
Ladle into hot 4 oz jelly glasses, and seal. Process in a boiling water bath for ten minutes. Age the mustard in the jar for at least a month to let the flavors blend and mellow.
Enjoy!
;D