Since so many people are making a pork roast of some sort for the New
Year, I thought I would re-post this recipe. I’ve had several requests
for it in the last few days.
It is really good- with a rich blend of spices and coffee. The spice rub would also be great on lamb or beef. The rub can also be used on pork chops.
I am thinking of trying it on duck soon. Enjoy and Happy New Year!!
Coffee and Spice Rub
¼ c. ground coffee
¼ c. brown sugar
2 T. paprika
2 t. each cayenne pepper, cumin, garlic powder, salt and ginger
1 t. allspice
½ t. cinnamon
Combine all ingredients and stir to mix well. Store in a cool place,
preferably in the refrigerator. Rub can be used on roasts or on chops,
steaks and smaller cuts of meat. If using on chops that are being pan
fried watch carefully as the sugar in the recipe could burn.
To use the rub: several hours before cooking place the roast in a
shallow pan and sprinkle heavily with the rub. Use your hands to spread
it evenly and cover completely. Place plastic wrap on clean surface and
transfer roast to the wrap. Fold plastic wrap to cover roast , using
more plastic wrap as needed so meat is sealed well. Return to fridge for
at least a couple of hours, or overnight. When ready to cook, bring
roast out and allow to stand 30 minutes. Remove plastic wrap and place
roast in a roasting pan on a wire rack.
For the pork roast allow about 20 minutes per pound. Larger roasts need a little less time per pound. You want an internal temp of 145. Check with a thermometer, to be sure. You don’t want to overcook the pork. When the roast is finished- remove from oven and let stand 10 minutes, or a little longer, before slicing.
If you are looking to serve appetizers for New Year’s Eve, or for
other parties, here are some easy ones that your guests will love.
Some can be made ahead of time, saving you time the day of the party.
The won ton appetizers pictured here are from left to right- Crab
Rangoons, Sesame Spinach Triangles and Honey Ginger Chicken Won Tons.
Sesame Spinach Triangles
oil
1 small onion, chopped fine
12 oz. fresh spinach, cooked, chopped and drained or 1 (10 oz.) box frozen spinach, thawed, cooked and drained
1/2 c. chopped water chestnuts
2 T. oyster sauce
2 t. sesame oil
1 t. hot sauce
won ton wrappers
Heat oil in skillet and cook onion until tender. Remove from the heat
and stir in the remaining ingredients, except won ton wrappers. Adjust
seasonings, if needed. Allow mixture to cool. Place 1 tablespoon of the
filling in the center of a won ton wrapper. Moisten edges with a little
water and fold over to form a triangle. Press to seal edges. Place
filled triangles in 375 degree oil and fry for about 2 minutes or until
golden.
Honey Ginger Chicken Won Tons
1 c. cooked diced chicken- I used thighs
1/4 c. minced celery
1/4 c. mayo
2 T. honey
2 T. dried minced onion
1 T. hoisen sauce
1 t. fresh grated ginger
salt and hot sauce to taste
won ton wrappers
Combine all ingredients, except the wrappers, and mix well. Place 2
teaspoons of filling in the center of each won ton wrapper. Moisten
edges with a little water. Fold in 2 corners to meet in the middle.
Starting at one of the remaining corners fold up and over and form into a
roll. Press to seal edges. Fry in hot oil ( 375 degrees) for 1-2
minutes or until golden brown.
Crab Rangoons
1 clove garlic, minced
1 (8 ounce) package cream cheese
1 (6 ounce) can crab meat, drained and flaked
2 green onions with tops, thinly sliced
2 teaspoons Worcestershire sauce
1/2 teaspoon light soy sauce
won ton wrappers
Combine all filling ingredients and chill until ready to use. Place 2
teaspoons of filling onto the center of each wonton skin. Moisten the
edges with water and bring 2 corners together. Bring the other 2 corners
up and press all together to seal. Press all seams to seal. It should
look like a little bundle. Fry in hot oil until golden brown, about 1-2
minutes.
Hot Crab Dip
8 oz. crab meat or faux crab, if you prefer
8 oz. cream cheese
1/2 c. mayo
1 T. chopped chives or green onion, optional
1 heaping teaspoon horseradish
1/2 t. Worcestershire sauce
1/4 t. hot pepper sauce, or to taste
Combine all ingredients in ovenproof bowl and mix until smooth. Bake
in a 300-degree oven for 25-30 minutes or until hot and bubbly. You can
also heat mixture in microwave for 90 seconds or until hot. You can mix
the ingredients ahead of time and chill until ready to heat and serve.
Serve with crackers, crusty breads or veggies. You can also spoon
mixture into hollowed out tomatoes and broil until crab dip is hot and
bubbly.
Pineapple Glazed Chicken Wings
12 chicken wings, cut into 2 pieces, save tips for another use
1 medium onion, chopped
1 can (or jar) of pineapple chunks, drained, reserving liquid- I used a pint jar- if using store bought use the 20 oz. can.
salt and pepper
Sauce:
1/2 c. apple cider vinegar
1/2 c. sugar
3 T. ketchup
3 T. sherry
2 T. soy sauce
1 t. minced garlic
1 t. red pepper flakes
reserved pineapple juice
3 T. cornstarch
Preheat oven to 400 degrees. Place wings in pan and season with salt
and pepper. Bake chicken wings in roasting pan for 30 minutes. Add the
onions and pineapple chunks to the pan with the chicken wings and return
to the oven for 30 minutes longer. While chicken is cooking combine the
first seven sauce ingredients in a small pot and bring to a boil.
Check baking pan for any juices- Spoon them out and add to the sauce.
Combine pineapple juice and cornstarch in small bowl, stirring until
smooth and add to the sauce. Return to boil and stir until sauce is
thickened and bubbly. Pour hot sauce over chicken and return to the oven
to bake 20-30 minutes longer or until wings look nicely glazed and
sauce has started to brown. Makes 24.
Brie Truffles
8 oz. brie, room temperature- I remove the rind from the brie for a smoother texture.
8 oz. cream cheese, softened
1 stick ( 4 0z.) butter, softened
2 c. fresh pumpernickel bread crumbs*
In food processor combine cheeses with butter until smooth. Chill
mixture 30 minutes or longer. With a small cookie scoop or teaspoon form
mixture into small balls. Place crumbs in a bowl and roll the balls of
cheese in the crumbs to coat. Place in small paper cups and chill until
ready to serve. Makes 3-4 dozen.
* To make the crumbs just place torn
Caramelized Onions “Toasts”
2 lbs. Onions, chopped
3 T. oil
1 t. salt
2 T. brown sugar
¼ c. balsamic vinegar
Dash red hot pepper sauce
Paprika
Sauté onions in oil with salt over low heat for 25-30 minutes. Onions
should begin to caramelize and brown without burning. Add remaining
ingredients and cook slowly another 15 minutes. Adjust seasonings, if
needed and serve warm with crusty bread, crackers or smoked meats. Keeps
in fridge for a couple of weeks or can be frozen. To make the toasts I
placed a little of the onions on Wheat crackers and topped with squares
of sliced Swiss cheese. Placed in a 400 degree oven until the cheese
melted.
Brie with Pesto and Sun-Dried Tomatoes
2 c. basil leaves
3 T. Pine nuts, walnuts or pecans
2 T. olive oil
2 cloves garlic
3 T. Parmesan cheese
salt and pepper to taste
½ c. sun-dried tomatoes, soaked in water and chilled overnight
1 T. oil
1 t. oregano
small wheel of Brie 1-2#
Combine first five ingredients in a blender or processor until
smooth. Add salt and pepper to taste. Drain tomatoes and chop coarsely.
Combine with remaining oil and oregano and season to taste. Split Brie
horizontally into 3 pieces. Spread
One layer with pesto and top with a piece of Brie. Spread with tomato
mixture and top with remaining Brie. Wrap and chill overnight. Serve at
room temperature or warm slightly. I warmed it wrapped in foil at 400
degrees for 10 minutes.Wanted it to brown a bit. Goes best with crusty
breads.
Caponata
2 small eggplants, unpeeled and cut into 1/2-inch pieces, about 5-6 cups
1 large onion, chopped
1/2 c. olive oil, or a little more
4 celery ribs, sliced
2 sweet peppers, seeded and chopped
1 heaping tablespoon chopped garlic
3 tomatoes, chopped- or 1 (14.5) can diced tomatoes- undrained
1 c. sliced black olives
3-4 T. red wine vinegar
salt and pepper to taste*
Soak eggplant in salted water for at least 15 minutes. Rinse, drain
and pat dry. Set aside. Meanwhile in skillet cook onion in 2 tablespoons
of the oil until tender. Add the celery and cook until the celery is
tender-crisp. Place mixture in a mixing bowl and set aside. Heat 2
tablespoons more of the oil and cook the peppers until tender. Add
garlic and cook 1 minute longer. Add the tomatoes and cook 1 minute
longer. Add this mixture to onion mixture and return skillet to the
heat. Add remaining oil to skillet and cook eggplant until golden brown
and tender. You may have to do this in 2 batches. Add remaining
ingredients to bowl while eggplant is cooking. When eggplant is done add
it to the bowl and mix well., Season to taste. Serve with crusty breads
cold, hot or at room temperature. Serves 10-12.
* While I don’t have any herbs listed in the ingredients I often add
oregano and basil or an Italian or Tuscan seasoning blend. I also like
to add capers.
Mushroom Spread
½ lb. mushrooms, trimmed, washed and chopped
2 T. butter or oil
1 medium onion, chopped
½ t. salt
Fresh ground pepper
Dash of nutmeg
1 t. lemon juice
2 t. flour
½ c. sour cream or strained yogurt
½-1 t. dill weed
Sauté onions and mushrooms in butter or oil for 4 minutes. Add
seasonings, lemon juice and flour and cook 3 minutes more. Remove from
heat and stir in sour cream or yogurt and dill. Serve with pumpernickel
bread, crackers or in mini cream puff shells.
If you are looking for a special holiday breakfast, Eggs Benedict would be a top choice for me.
Eggs Benedict are English muffins, split and toasted, topped with some lightly browned slices of ham, or more traditionally, Canadian bacon. That is topped with poached eggs and then the Hollandaise sauce. There are a lot of variations. You can add wilted spinach, bacon, crab or even lobster, if you really want to splurge. I have a vegetarian friend who subs out the meat with some asparagus or cauliflower. Whatever makes you happy, works for me.
Here are the directions for making a classic Eggs Benedict.
Eggs Benedict
English Muffins allow one per serving Eggs – for poaching – you’ll need 2 for each serving Ham or Canadian bacon Hollandaise Sauce- recipes follow
Get all your ingredients ready. You’ll need a skillet with water boiling in it to poach the eggs. Add a couple of teaspoons of vinegar- it helps hold the eggs together better. Slice the ham, if needed, and brown it in a skillet. Keep warm until needed. I put the split English muffins in the toaster oven, so I could start toasting them when I started poaching the eggs. Next, make the Hollandaise sauce. I have included two ways to make your Hollandaise. One version is made in the microwave, the other with a traditional double boiler. Both come out great. For traditional Hollandaise you’ll need either a double boiler, or a pot with simmering water for this, so get it ready with hot water. For the microwave, just a glass bowl and a whisk. Recipes and directions for both versions follow.
Microwave Hollandaise
1 stick butter ( 1/2 cup)
3 egg yolks
1/2 T. lemon juice
pinch of salt
fresh ground pepper, optional
In microwave safe bowl, soften butter. This will take 10-15 seconds.
Don’t melt the butter, just soften it. Watch carefully. It may take less
time if the butter is already room temperature, longer if butter is
cold. I often make a double batch, so allow a few more seconds for
larger quantities. Whisk together the egg yolks and lemon juice. Whisk
the yolk mixture into the softened butter. Let stand on the counter a
minute or two. Place in microwave and cook on high heat for 15 seconds.
Be careful- only 15 seconds at a time. Whisk the mixture and return to
the microwave, cooking 15 seconds. Repeat this process until sauce is
thickened, smooth and shiny. It should take 3-4 of these 15 second
cooking sessions, but ovens vary. It takes a little longer if you double
the batch. Don’t worry if the sauce doesn’t look smooth the first time
you whisk all the ingredients together. It gets smoother upon further
cooking/whisking. Season with salt and pepper to your own taste. Enjoy
with Eggs Benedict or as a sauce for steamed veggies.
Classic Hollandaise Sauce
4 egg yolks
1 T. lemon juice
½ cup butter, melted
Salt and cayenne to taste- just a pinch of each will do.
Since I used a bowl over a pot with
simmering water, I put the egg yolks in a stainless steel bowl with the
lemon juice and whisked until kind of frothy. If you are using a double
boiler- do that in the pot from the double boiler. Once the mixture
looked thick, I placed the bowl over the pot of simmering water and
whisked it for a couple of minutes to warm the eggs. The simmering water
in the pot should not be deep enough to touch the bottom of the bowl.
While whisking, slowly drizzle in the melted butter. Keep whisking so
the mixture stays smooth. If you don’t, the eggs scramble and get all
lumpy. Once all the butter is in, cook about a minute longer- or until
sauce is thick and smooth. Remove from the heat, season to taste, and
keep warm until ready to use. Don’t wait too long. Hollandaise is best
used pretty soon after you make it. If it gets too thick, add a little
warm water to thin it out.
To poach the eggs, place eggs, gently, in
the simmering water- the stuff in the skillet that you added vinegar to.
Some people like to have the water swirling when they do this by
stirring it just before adding the eggs. I just put the eggs in gently,
and it seems to work just fine. Use a slotted spoon to sort of fold the
whites up over the eggs. Poach for about 3½ minutes. Whites should be
set, but yolks will be runny. Remove from the pan with a slotted spoon
and place on a folded towel to get off some of the water.
To assemble the eggs Benedict, place toasted English muffins halves
on a plate. Top with a slice, or two, of the ham. Then gently add a
poached egg on top of the ham. Spoon over the Hollandaise and serve. A
little more work than most egg dishes, but worth the effort.
Buckeyes were the first candy I learned to make. A peanut butter filling is rolled into balls, then dipped in melted chocolate. Lovely flavor combination and very easy to make.
When I was a kid, I didn’t see them outside of Ohio much. Today everyone seems to know what buckeyes are.
Buckeyes are simple to make. Fast, too. And a great kid-friendly recipe. If you need some last minute gifts, or you just want them for your holiday party, you still have time to make a batch of buckeyes.
Here is the recipe I use. There are variations of this recipe out there, including one with crispy rice cereal in the mix. This one is still my favorite. Enjoy!!
Buckeyes
1 ½ lb. powdered sugar 1 ½ c. peanut butter 2 sticks softened butter 12 oz. chocolate chips- or dark chocolate 2 T. coconut oil or shortening
Mix together sugar, peanut butter and butter. Chill. Roll into balls, flatten slightly. Melt together, chocolate and coconut oil. Dip the peanut butter balls in melted chocolate to cover about ¾ of the surface. Use a toothpick or fondue fork to hold the balls. It makes the job of dipping a lot easier. Allow to harden on wax paper. Store in a cool place. Can be frozen.
These cut-out cookies are a classic, and
always part of my holiday cookie baking. I will confess to having an
enormous assortment of cookie cutters, so there is almost no end to the
shapes I might use. This time of year I am making trees, stars, snowmen
and more.
These cookies are crisp and sturdy enough to stand up to frosting,
without being too hard. They also hold their shape well when baking.
I use royal icing to frost them, and an assortment of sprinkles and
other candies. Royal icing is made with egg whites or powdered egg
whites. The advantage over a butter cream, is that royal icing hardens,
making the cookies easy to pack and stack. You don’t need much- just a
thin layer. Tinting the frosting different colors is a big part of the
fun. Depending on how much time you have, you can get really creative
with decorating.
Old-Fashioned Sugar Cookies
1 c. butter
1 c. sugar
1 egg
1 t. vanilla
3 c. flour
2 t. baking powder
3 T. milk
Extra sugar for sprinkling, if desired
Beat butter and sugar until fluffy. Beat in egg and vanilla. Combine dry
ingredients and add to butter mixture. Beat in milk. Heat oven to
375-degrees. Roll dough on lightly floured surface to about 1/3- inch
thickness. Cut out with lightly floured cutters and sprinkle with sugar
or colored sugar if you like and if you are not going to frost them.
Bake on an ungreased baking sheet for 10-12 minutes. Cool on baking
sheet 3 minutes before placing on wire rack to cool completely. Frost
when cooled. Makes about 4 dozen.
Decorating your cookies:
You can use a buttercream frosting, if you like, however the topping I
prefer is royal icing. Because royal icing contains egg whites it gets
hard. Cookies have a smooth appearance and can be stacked. When making
royal icing, use pasteurized egg whites or powdered egg whites. Raw egg
whites pose a risk of salmonella.
You can also use colored sugar and sprinkles and mini chocolate chips for eyes.
Royal Icing
1 lb. powdered sugar ½ t. cream of tartar 5¼ t. egg white powder 6 T. water ½ t. vanilla, optional Assorted food coloring In large mixing bowl combine dry ingredients and mix well. Add water and vanilla and beat until light and fluffy, about 10 minutes. Divide into small bowls and tint each batch as needed. Keep bowl covered with a damp towel while waiting to use so frosting will not dry out.
It seems I am always making variations on shortbread cookies. I love shortbread. I am not alone- so many friends and family have told me the same thing. There is something about the crumbly texture of shortbread that makes them a favorite for a lot of people.
This recipe is a classic shortbread, topped with cinnamon and pecans. They are really good. You just make a batch of dough, press into a pan, top with a cinnamon – pecan mixture, and bake. Could not be simpler.
As soon as they come out of the oven cut them into little strips or squares. I got nearly 100 out of one batch. It depends on the size you cut them. If you are looking for a simple, yet wonderful cookie, you might want to try these.
Cinnamon Pecan Shortbread Cookies
1 c. butter
1 c. sugar
1 egg, separated
2 c. flour
1 T. water
½ c. finely chopped pecans
3 T. sugar
2 t. cinnamon
Lightly grease jellyroll pan (10×15). Mix butter, sugar and egg yolk
then stir in flour. Pat into pan. Beat egg white with water until frothy
and spread over dough. Combine pecans, sugar and cinnamon. Sprinkle
nut mixture over the dough and bake in a 350-degree oven for 20-25
minutes or until lightly browned. Cut immediately into tiny strips,
makes 50- 100.
If you are looking for a truly tender cookie, this may be it. These
cookies are so delicate, they just melt in your mouth!! We made them in
class the other night, and everyone loved them.
The secret ingredient might surprise you. It is oil. Yes, I know I
said butter cookies – they also contain butter. But the combination of
oil and butter makes them soft and delicate, even days after baking.
They also contain both granulated and powdered sugar. Not your
typical cookie recipe, for sure. This just may be my “go to” butter
cookie recipe from now on.
I found a sheet of paper with the ingredients written on it. No
directions, just ingredients listed and a notation about cooking time
and oven temperature. I wish I knew where I got the recipe. I would
certainly give the source credit. I did increase the amount of vanilla a
little. You don’t have to chill the dough and they roll very easily,
without sticking to your fingers. You could chill the dough, but let it
warm up a little before rolling. The dough can also be made ahead and
frozen- I tested it.
I dipped the tops of the raw cookies in sprinkles, then baked them.
You could leave them plain, then roll in powder sugar, once baked and
cooled, or drizzle with melted chocolate.
Soft Butter Cookies
1 c. butter
1 c. oil, I used avocado oil
1 c. sugar
1 c. powdered sugar
2 eggs
1 T. vanilla
1 t. baking soda
1 t. cream of tartar
½ t. salt
4 ½ c. flour
In mixing bowl, beat together butter, oil, sugars and vanilla. Once
well blended, beat in eggs. Stir in the baking soda, cream of tartar and
salt, then add the flour, mixing until well combined. Heat oven to 350
degrees. Roll dough into one inch balls and press tops of cookies in
sprinkles or colored sugar, if desired. Place one inch apart on
ungreased baking sheets. Bake for 12 minutes, or until light golden on
bottom. Leave cookies on baking sheets 3 minutes before placing on
cooling rack. Makes about 6 dozen cookies.
Angel Wings are what a lot of people call these fried, delicate cookies. In my family, we also call them Flancate (Slovenian) or Chruschiki (Polish). After posting a picture on Facebook, I learned they have even more names. Many nationalities make versions of these cookies. We made them in class the other night and everyone enjoyed them.
The dough is a mixture of 8 eggs yolks, white wine, a little salt and
flour. Very similar to pasta dough. They are a tradition in my family. I
try to make them at least once during the holidays.
I use a pasta machine to roll out the dough. You can roll them out by hand, but a pasta maker makes the job a lot faster and easier. Also, if the cookies sit around and start to dry out before you can fry them, they tend not to grow as much. They are cut, shaped then fried. They puff up a lot when fried. More than doubling in size.
Once cooled, they are dusted with powdered sugar. Because they are
rolled so thin, a single batch can make a hundred cookies or more.
Part of the fun of making them, is watching someone eat one for the
first time. They are delicate and will sometimes fall apart when you go
to bite into one. Then there is the powdered sugar. Let’s just say you
don’t want to be wearing black.
Angel Wings/ Flancate / Chruschiki
8 egg yolks
2 ½ -3 c. flour, plus extra for rolling
½ c. white wine – I sometimes use sherry
1 t. salt
oil or shortening for deep frying
powdered sugar for sprinkling
Combine egg yolks, wine and salt mixing until smooth. Stir in 2 cups
of the flour and continue adding flour until dough is very firm, but
still pliable. It is better to add more flour later than to add too much
too soon. Knead or mix the dough in a mixer for 5-8 minutes. Kneading
dough, or mixing in a stand mixer strengthens the dough. Divide dough
into thirds, cover and allow to rest 1 hour.
On lightly floured surface, roll dough out into thin strips. Cut
strips diagonally into 1 ½ inch wide pieces. Cut a small slit in middle
of dough and pull one end through, pulling until dough is long and
somewhat twisted. Work with small amount of dough at a time to avoid
drying out. Dry dough will tear and be hard to work with. You can use a
pizza cutter or a pastry wheel with a zigzag edge. Cook dough, a few
pieces at a time in a skillet with either oil or shortening 2 inches
deep and heated to a temperature of 375 degrees. Pastry will cook in 30
seconds or so. Remove when lightly brown and drain on paper toweling.
Cool and dust with powdered sugar. Makes at least 100, depending on how
thin you can roll them. We have gotten as many as 200 from a single
batch.
Note: If you have access to a pasta machine, the rolling time will be greatly reduced. Use the machine to roll the dough uniformly and quickly. There is no substitute for experience. After making a batch you will learn just how the dough should feel and how thick to roll the dough. If too thick, the dough is not as tender. Too thin and they fall apart to easily. Also, get a friend or two to help you. The are a lot of jobs to do and the time will fly with some assistance. Besides, you’ll have plenty to share with family and friends.
Cookie baking season continues. These cookies are great for those who like a more adult cookie. Not too sweet, they are loaded with flavor. The combination of coffee and chocolate is one of my favorites. The addition of some cinnamon just takes these rich cookies to a new level. Simple to make, too. Just right for dipping in a cup of coffee.
We made them in class last night. They were a big hit.
Chocolate Cappuccino Cookies
1 T. instant coffee powder or espresso powder
1 T. hot water
1 egg
3/4 c. sugar plus extra for dipping
1/4 c. oil
2 T. corn syrup*
2 t. vanilla extract
1 1/2 c. flour
1/2 c. cocoa
2 t. cinnamon
1/4 t. salt
Dissolve coffee in hot water. In mixing bowl combine coffee mixture
with egg, 3/4 cup sugar, oil, syrup and vanilla. Beat until well mixed.
Combine dry ingredients and add to coffee mixture. Roll into 1-inch
balls and place on ungreased baking sheets spaced about 2 inches apart.
Flatten with the bottom of a glass dipped in the extra sugar, pressing
to 1/4 -inch thickness. Bake in a preheated 350-degree oven for 5-7
minutes. Centers should be set. Cool on a rack. Makes about 3 1/2 dozen.
* If you don’t have corn syrup- or don’t want to use it, here is a sugar syrup you can make and use as a substitute.
Sugar Syrup- corn syrup substitute
3 cups granulated sugar
1 cup Water
1/2 tsp. Cream of Tartar
1/4 t. salt
Combine ingredients in a large saucepan. Bring to a boil and cover
the pot. Reduce to a simmer and cook covered for 5 minutes. Uncover and
cook to soft-ball stage. Stir frequently.
Soft ball stage occurs at 235-245 degrees. This stage can be
determined by dropping a spoonful of hot syrup into a bowl of very cold
water. In the water, use your fingers to gather the cooled syrup into a
ball. If it has reached soft-ball stage, the syrup easily forms a ball
while in the cold water, but flattens once removed from the water.
Remove from heat. Cool and store at room temperature. It will keep well for a month or two.
I love making food gifts for the holidays. I often make cookies or
other baked goods. But not everyone wants sweets. For those friends and
family, I often make them homemade mustard. I have included recipes for 4
of my favorite mustards.
I wasn’t a big fan of mustard, when I was a kid. I am now. I enjoy
using all types of mustard in all sorts of dishes, not just on hot dogs.
Mustard is great on sandwiches and sausages. It is a versatile
ingredient for salads, salad dressings, marinades and all sorts of
sauces. I lean towards spicy brown mustard myself.
I also enjoy making my own mustard. That way, I can tweak the seasonings.
So here are four of my favorite homemade mustard recipes. If you
never made mustard before- you might want to try. It is easy, and fun.
All of them are stored in the fridge- and will keep for months. For
gift-giving, look for decorative jars or cracks to put them in.
Horseradish Mustard
1 c. dry mustard
3/4 c. white wine vinegar
1/3 c. dry white wine or dry sherry
1/4 c. brown sugar
1/4 c. granulated sugar
1 T. dried minced onion
2 t. caraway seeds
1 1/2 t. salt
1/4 t. coarse ground mustard
2 eggs, slightly beaten
1 T. prepared horseradish
Combine all ingredients, except eggs and horseradish in top of double
boiler and let stand at room temperature for 2 hours. Whisk in eggs and
cook over simmering water until mixture has thickened and eggs are
cooked, about 10 minutes. Remove from heat and stir in horseradish. Pour
into sterilized jar, cool and cover. Store in fridge for up to 3
months. Makes 2 cups.
Bavarian Mustard
3/4 c. beer
2/3 c. dry mustard
2 T. sugar
2 T. cider vinegar
2 t. salt
1-t. celery seeds
1/2 t. fresh grated ginger or 1/4 t. dry
1 egg, beaten
Combine all but the egg in the top of a double boiler and let stand 2
hours at room temperature. Stir in egg and cook over simmering water.
stirring constantly until mixture thickens and egg is cooked, about 10
minutes. Pour into sterilized jars and cool before covering. Store in
fridge for up to 2 months. Makes 2 cups.
Spicy Mustard
1 c. dry mustard
2/3 c. dry white wine
1/2 c. vinegar, flavored with herbs or garlic
1/2 c. sugar
2 t. salt
1 t. basil
1 t. chili powder
1 t. dried minced garlic
1 t. oregano
1/2 t. cracked pepper
2 eggs, slightly beaten
Mix all ingredients, except eggs, in top of double boiler and let
stand 2 hours at room temperature. Add eggs and cook over simmering
water, stirring constantly until mixture thickens and eggs are cooked,
about 10 minutes. Pour into sterilized jars and cool down before
covering and refrigerating. Keeps in fridge for up to 2-3 months. Makes 2
cups.
French Herb Mustard
1/4 c. dry mustard
1/4 c. white wine vinegar
1/4 c. white wine or dry sherry
1/4 c. brown sugar
1/2 t. salt
1/2 t. tarragon
1/4 t. dill seed
1/4 t. celery seed
1/4 t. ground cloves
3 egg yolks or 1 whole egg
Combine all ingredients, except eggs, in top of double boiler and let
stand at room temperature 2 hours. Whisk in eggs and cook over
simmering water, stirring constantly, until mustard thickens and eggs
are cooked, about 5 minutes. Store in crock or jar in fridge for up to 1
month. Makes 1 cup, recipe can be doubled.
