Caraway Red Ale Mustard
- Details
Mustard is easy to make, it just requires a little patience. If you let the mustard sit for a few days for the flavors to meld together, you will be rewarded with a fine, flavorful mustard to make your sandwiches, burgers and hot dogs extra special.
Caraway Red Ale Mustard
Ingredients
- ¼ cup plus 3 tablespoons brown mustard seeds
- ¾ cup mustard powder
- 1 tablespoon toasted and crushed caraway
- ½ cup water
- ¾ cup red ale (we used Hale's Red Menance)
- 1½ teaspoonsMaldon flake sea salt
- 2½ tablespoons brown sugar
- 1 teaspoon Worcestershire Sauce
Instructions
- In a large bowl, mix together the mustard seeds and powder, caraway, water and red ale. Transfer to a covered container and let sit for 24 hours in the refrigerator.
- Combine the mustard/ale mixture with the salt, brown sugar and worcestershire sauce in a bowl. Then put in a food processor and pulse until coarsely ground. You can then transfer this to a jar and it will keep in the refrigerator for a few months...if you haven't used it all before then!
Fresh Herb Falafel
When we sat down to begin planning for next month’s World Spice Cookbook Club, this recipe immediately jumped off the page as one we had to try. Truly well executed falafel is a revelation to …
Caribbean Spice Grilled Salsa
Fresh pineapple tastes of a wild summer, its tropical sweetness tempered by raucous acidity. Our favorite way to tame the fruit is to cook it slowly until the pale yellow becomes a rich gold and the sugars …
Spicy Baked Hominy
The World Spice Cookbook Club is going to be bringing out New American recipes from Rustic Joyful Food by Danielle Kartes for our July 2016 Meet & Eat. Danielle’s book is chock-full of simple and …
Chicken Drumsticks with Spices and Coconut Milk
This lovely recipe comes from Béatrice Peltre’s My French Family Table, the World Spice Cookbook Selection for May 2017. This recipe is one of the author’s favorite chicken “go to recipes” for when she needs …
Roasted Quail Feast for Valentines Day
Exotic. Aromatic. Romantic. We prepared this intimate feast with a table for two in mind. Using Ras El Hanout, which contains a hint of Moroccan rose petals, succulent quail are pefectly roasted and finished with a finger …
Leave a Comment