MUSTARD RECIPES: Mona Brundin’s Hot Pepper Mustard . . . Mushroom Burgers on Pumpernickel . . . English-Style Mustard . . . Hot Mustard . . . Mustard-Herb Vinaigrette
By: Herald Staff and Wire Reports,
Mona Brundin’s Hot Pepper Mustard
36 hot banana or Hungarian waxed peppers (seeded and ground)
1 quart yellow mustard
1 quart cider vinegar
1 tablespoon salt
6 cups sugar
1½ cups flour
1½ cups water
Mix peppers, mustard, vinegar, salt and sugar. Bring to a boil.
Mix the flour and water. Slowly add flour mixture to peppers and stir. Boil 5 minutes. Put in pint jars and seal. Process in hot water bath for 10 minutes.
Yield: 12 pints.
Mushroom Burgers on Pumpernickel
2 tablespoons butter or olive oil
1 8-ounce container sliced cremini mushrooms (can substitute portabellas or shiitake)
2 tablespoons Dijon or herb-flavored mustard
1 pound ground beef round
½ cup half-and-half or milk
1 tablespoon prepared horseradish
1 teaspoon salt
4 thin slices Cheddar cheese (optional)
4 slices pumpernickel bread
¼ cup chopped flat-leaf parsley
Heat butter in a large skillet until melted over medium-high heat. Add mushrooms; cook, stirring often, until starting to brown, about 4 minutes. Reduce heat to a simmer; stir in mustard. Cook 5 minutes.
Meanwhile, heat a grill pan or broiler. Mix the ground beef, half-and-half, horseradish and salt in a medium bowl; form into 4 burgers to fit the bread slices. Grill or broil on a broiler pan to desired doneness, about 5 minutes per side for medium, placing cheese on top during the last 2 minutes of cooking. Place pumpernickel slices on 4 plates; top with burgers. Top burgers with mushrooms; sprinkle with parsley.
Yield: Serves 4.
Approximate nutritional analysis per serving: 365 calories, 48 percent of calories from fat, 20 grams fat (10 grams saturated), 95 milligrams cholesterol, 19 grams carbohydrates, 28 grams protein, 953 milligrams sodium, 3 grams fiber.
½ cup yellow mustard seed powder
1 teaspoon salt
1 tablespoon flour
Water, wine or beer
Combine the first three ingredients in a small bowl. Whisk in the liquid, a little bit at a time, until the mixture is smooth and creamy. Let sit for at least 30 minutes before using. Store in the refrigerator, covered, until ready to use.
Yield: ½ cup.
Source: “How to Cook Everything” by Mark Bittman.
4 ounces Colman’s dry mustard
1 cup flour
½ cup sugar
1 teaspoon salt
1½ cups white vinegar
2 tablespoons vegetable oil
Combine dry ingredients in a blender. Pulse to combine. Add vinegar and vegetable oil. When thoroughly blended, transfer to a clean jar with a tight-fitting lid (one that formerly held store-bought spaghetti sauce is perfect). Stir daily for 7 days before serving. Like all mustards, this one keeps indefinitely in the refrigerator.
Yield: 2½ cups.
Source: “Simple Italian Sandwiches” by Jennifer and Jason Denton.
8 ounces white wine or cider vinegar
2 ounces Dijon mustard
2 tablespoons chopped parsley
½ teaspoon onion powder
Dash garlic powder
2 teaspoons sugar
2 tablespoons chopped herbs
Salt, as needed
Ground white pepper, as needed
24 ounces vegetable oil
Water to adjust flavor, as needed
Combine vinegar, mustard, parsley, onion powder, garlic powder, sugar, herbs, salt and pepper. Gradually incorporate the oil in a thin stream. Add a little water, as needed, to adjust the flavor. Adjust the seasoning with salt and pepper to taste. Serve immediately or store in refrigerator.
Yield: 1 quart.
Source: The Professional Chef.