Flavored Mustards - Weekend Recipe

The kids went back to school this week here in northern Illinois.  I always thought of the end of summer as Labor Day.  We always celebrated my birthday over Labor Day weekend.  It was a last hurrah before school started, a wonderful outdoor picnic and a family gathering.  My grandfather and I both celebrated in September and later my cousin ended up with the same birthday as me so we had much to celebrate on that day and we always did so with a picnic.

Today in honor of the early start to the school year which is cutting picnic season short, I thought I would share a couple of flavored mustard recipes.  These are each made with an already prepared mustard, but if you want to make your own mustard from scratch, check out this previous herb of the month post.

Dill mustard

1/2 cup yellow mustard 

1/4 cup freshly chopped dill pickles 

1/4 cup freshly chopped white onions 

1 Tbls. chopped fresh dill weed

Combine all the ingredients and place in a lidded glass jar.  Allow to meld in refrigerator for an hour before serving.  Will keep up to three months in the refrigerator. 

Apple Fennel Mustard

1/2 cup Dijon mustard 

1 grated peeled apple

1 minced shallot

2 Tbls brown sugar 

2 tsp crushed fennel seeds

Combine all the ingredients and place in a lidded glass jar.  Allow to meld in refrigerator for an hour before serving.  Will keep up to three months in the refrigerator. 

Peach Thyme Mustard

1/2 cup peach preserves

1 Tbls whole grain mustard

1 Tbls Dijon mustard 

1 tsp lemon juice 

1/2 tsp fresh thyme 

pinch salt

Combine all the ingredients and place in a lidded glass jar.  Allow to meld in refrigerator for an hour before serving.  Will keep up to three months in the refrigerator.