My mustard adventures began one snowy winter day in 2014. I tripped across a group on Facebook (thank you, Sarah!) and fell into the bottomless Wonderland of fermentationals. I started some kraut chi right away but since that would take over a month to mature, I wanted some more instant gratification. Mustard! Mustard would make it work :)
I cruised the 'net for recipes, quickly surmising that I would want to include beer... and since I love dark beer with a deep character and body (and loads of flavor), I leaned toward the stout inclusive recipes. I pulled up four different recipes that attracted me, but were vastly different in some way, and proceeded to create my own. I also included a newly-discovered beer (Fireman's Brew Brunette) because I thought it would make a great base. I shared photos on the group page which brought a joking comment about sharing from a gal in Texas. Since I wanted to use a whole bottle in my recipe (it was morning after all and I didn't want to have to drink the rest - I had a productive day ahead!), I knew that I'd have more than enough to share. Game on! I asked Qu for her address (and also shared with a couple of others - one who sent me a sourdough starter, but that's a whole other adventure!)
So, I brew up my mustard... bottle it and send it off. The Texas bottle arrives the same day my son and I begin our first beer together, a Brewer's Best Tripel. Little did I know that my friend (Qu) was gushing all over the forum about how good the mustard was. I mean, hubby and I liked it... our version had a nice little kick aftertaste and was quite pleasant—good thing, since I had enough to last the rest of the year, if we had mustard at every meal ;). I was just hoping that the recipients would like it and not toss it—each of us has our own taste buds, seriously! As my son and I continue to brew our beer, the convo about the mustard is flaring into over 50 comments with the original gal saying that her husband is leaving her for my mustard. (I was seriously laughing my hiney off as I read the thread later in the day... literally crying with tears and everything.) The thread blossomed and the folks were talking about flashmobbing my house to get he recipe! I kid you not. I felt so loved, a little like Sally Field, and maybe just a mite terrified. By the end of the thread we were helping one member by sharing the recipe so she could snag the love of her newly acquainted hog farmer. Last count had a post with over a hundred comments. I'll certainly remember some of them should I ever take a comedy improv class.
No worries... I'm all about keeping the peace so I willingly shared the recipe on the list :) I am currently working on a cookbook (of sorts) and will definitely let y'all know when it's available. Til then, here's the recipe (which another friend, thank you Heather!) has named, Blythe's Hot Damn Honey Mustard :)
Good luck to you all... eat heartily! We loved on brats with kraut :) If you try it, please let me know how it turned out and share with us where you made it your own if you went off recipe!
Blythe's Hot Damn Honey Mustard
1½ C Fireman’s Brunette (double bock)
1½ C Mustard Seed
1⅛ C ACV (Apple Cider Vinegar - very easy to make yourself, but that's another story)
3 TB Honey
1 TB Dark Brown Sugar
3 Cloves Garlic (sliced or diced)
2 tsp Salt
Teaspoon of whole cloves (be sure to remove before adding the seasoned beer to the rest)
½ tsp whole allspice (be sure to remove before adding the seasoned beer to the rest)
Pour 1 C of the beer, the ACV, 2 cloves of the garlic, and the mustard seeds into a jar.
Cook ½ Cup of beer over medium heat with the honey, brown sugar, 1 clove of garlic, salt, allspice and cloves. Bring to a boil. Let cool to room temperature. Remove allspice and cloves via straining. Add to jar of other ingredients. Let sit at room temperature for 48 hours.
Process to desired consistency. Taste and adjust spicing as necessary. Put in jars and refrigerate. This mustard makes a large batch which should hold its taste for 6 months but is still edible for a year if properly stored.
I cruised the 'net for recipes, quickly surmising that I would want to include beer... and since I love dark beer with a deep character and body (and loads of flavor), I leaned toward the stout inclusive recipes. I pulled up four different recipes that attracted me, but were vastly different in some way, and proceeded to create my own. I also included a newly-discovered beer (Fireman's Brew Brunette) because I thought it would make a great base. I shared photos on the group page which brought a joking comment about sharing from a gal in Texas. Since I wanted to use a whole bottle in my recipe (it was morning after all and I didn't want to have to drink the rest - I had a productive day ahead!), I knew that I'd have more than enough to share. Game on! I asked Qu for her address (and also shared with a couple of others - one who sent me a sourdough starter, but that's a whole other adventure!)
So, I brew up my mustard... bottle it and send it off. The Texas bottle arrives the same day my son and I begin our first beer together, a Brewer's Best Tripel. Little did I know that my friend (Qu) was gushing all over the forum about how good the mustard was. I mean, hubby and I liked it... our version had a nice little kick aftertaste and was quite pleasant—good thing, since I had enough to last the rest of the year, if we had mustard at every meal ;). I was just hoping that the recipients would like it and not toss it—each of us has our own taste buds, seriously! As my son and I continue to brew our beer, the convo about the mustard is flaring into over 50 comments with the original gal saying that her husband is leaving her for my mustard. (I was seriously laughing my hiney off as I read the thread later in the day... literally crying with tears and everything.) The thread blossomed and the folks were talking about flashmobbing my house to get he recipe! I kid you not. I felt so loved, a little like Sally Field, and maybe just a mite terrified. By the end of the thread we were helping one member by sharing the recipe so she could snag the love of her newly acquainted hog farmer. Last count had a post with over a hundred comments. I'll certainly remember some of them should I ever take a comedy improv class.
No worries... I'm all about keeping the peace so I willingly shared the recipe on the list :) I am currently working on a cookbook (of sorts) and will definitely let y'all know when it's available. Til then, here's the recipe (which another friend, thank you Heather!) has named, Blythe's Hot Damn Honey Mustard :)
Good luck to you all... eat heartily! We loved on brats with kraut :) If you try it, please let me know how it turned out and share with us where you made it your own if you went off recipe!
Blythe's Hot Damn Honey Mustard
1½ C Fireman’s Brunette (double bock)
1½ C Mustard Seed
1⅛ C ACV (Apple Cider Vinegar - very easy to make yourself, but that's another story)
3 TB Honey
1 TB Dark Brown Sugar
3 Cloves Garlic (sliced or diced)
2 tsp Salt
Teaspoon of whole cloves (be sure to remove before adding the seasoned beer to the rest)
½ tsp whole allspice (be sure to remove before adding the seasoned beer to the rest)
Pour 1 C of the beer, the ACV, 2 cloves of the garlic, and the mustard seeds into a jar.
Cook ½ Cup of beer over medium heat with the honey, brown sugar, 1 clove of garlic, salt, allspice and cloves. Bring to a boil. Let cool to room temperature. Remove allspice and cloves via straining. Add to jar of other ingredients. Let sit at room temperature for 48 hours.
Process to desired consistency. Taste and adjust spicing as necessary. Put in jars and refrigerate. This mustard makes a large batch which should hold its taste for 6 months but is still edible for a year if properly stored.