August 3 is National Mustard Day according to the National Mustard Museum in Middleton, Wisconsin. We have traveled to this museum in the past and got some great mustards and mustard recipes, some of which I will share in the upcoming celebration of Mustard Month.
This year I hear that Frenches in introducing a mustard flavored ice cream in celebration of the day. Wow, not sure I am that adventuresome. But I love mustard. Being from Chicago, as I am, we all know mustard is the only condiment (besides bright green relish) you put on a hot dog. Don't argue with me I won't give in to my husband and I won't give in to you!
But this joy in mustard on a hot dog has led to a love of it on many other things, so this month in celebration of the fact it is time to harvest those mustard seeds I am going to share an entire month of recipes related to or using mustard.
I am starting with a make your own Dijon Mustard recipe. Now if you want to make your own mustard from scratch I posted directions for that back in 2013 and you can find it here: Mustard Herb of the Week.
RECIPE THEME
This year I hear that Frenches in introducing a mustard flavored ice cream in celebration of the day. Wow, not sure I am that adventuresome. But I love mustard. Being from Chicago, as I am, we all know mustard is the only condiment (besides bright green relish) you put on a hot dog. Don't argue with me I won't give in to my husband and I won't give in to you!
But this joy in mustard on a hot dog has led to a love of it on many other things, so this month in celebration of the fact it is time to harvest those mustard seeds I am going to share an entire month of recipes related to or using mustard.
I am starting with a make your own Dijon Mustard recipe. Now if you want to make your own mustard from scratch I posted directions for that back in 2013 and you can find it here: Mustard Herb of the Week.
Dijon Mustard Recipe
The famed mustard
associated with Dijon, France, is easy to make. Some versions require grinding
whole mustard seeds and spices. This one champions simplicity by combining dry
mustard with a few essential ingredients. The result is smooth and creamy, and
not too hot. This is a canned recipe that you can make in a water bath canner to keep outside the refrigerator, but if you do not want to actually can it, then follow the instruction in the recipe and keep in the refrigerator for up to 12 months.
1 1/3 cups (4
oz/125 g) dry mustard
2 cups (16 fl oz/500 ml) dry white wine or flat Champagne
1 yellow onion, chopped
3 cloves garlic, finely chopped
2 tsp sugar
2 tsp salt
Makes 2 half-pint (8-fl oz/250-ml) jars
2 cups (16 fl oz/500 ml) dry white wine or flat Champagne
1 yellow onion, chopped
3 cloves garlic, finely chopped
2 tsp sugar
2 tsp salt
Makes 2 half-pint (8-fl oz/250-ml) jars
Directions:
Have
ready hot, sterilized jars and their lids.
In
a bowl, stir together the mustard and 1/2 cup (4 fl oz/125 ml) water until
smooth. Set aside.
In
a small nonreactive saucepan, combine the wine, onion, and garlic. Bring to a
boil over high heat. Reduce the heat to medium, stir in the sugar and salt, and
simmer, uncovered, stirring often, until reduced by half, about 20 minutes.
Pour
the wine mixture through a fine-mesh sieve into the mustard and stir until
combined. Transfer to the saucepan and cook over medium heat, stirring
frequently, until thickened, about 20 minutes.
Spoon
the hot mustard into the jars, leaving 1/4 inch (6 mm) of headspace. Remove any
air bubbles and adjust the headspace, if necessary. Wipe the rims clean and
seal tightly with the lids. Store the jars in the refrigerator for up to 1
year. For the best flavor, let the mustard stand for at least 2 weeks before
using.
Variations:
Honey Dijon Mustard
Omit the sugar. Stir in 2 Tbls honey before transferring the mustard to the jars.
Omit the sugar. Stir in 2 Tbls honey before transferring the mustard to the jars.
Tarragon Dijon
Mustard
Add 1 Tbls chopped fresh tarragon before transferring the mustard to the jars.
Add 1 Tbls chopped fresh tarragon before transferring the mustard to the jars.
Dijon with Mustard Seeds
Add 2 tsp brown mustard seeds during the last 5 minutes of cooking.
Add 2 tsp brown mustard seeds during the last 5 minutes of cooking.
RECIPE THEME
Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared. This year we have 12 new topics, different from the topics of last year. To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018.
You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each month. All recipes this year will be tagged Recipe2019 so you can find them all.
The themes are:
Jan 2019 – Chicken and Dumplings (CDumpsJan)
Feb 2019 - Pasta Dishes (PastaFeb)
March 2019 - Edible Flowers (FlowerMar)
April 2019 - Seafood Recipes (SeafoodApr)
May 2019 - Cajun And Creole (C&CMay)
June 2019 - Vegetarian Dishes (VegJun)
July 2019 - Zucchini Recipes (ZucJul)
August 2019 - National Mustard Day – mustard recipes (MustardAug)
September 2019 - Quiche
October 2019 - Crock Pot meals
November 2019 - Pies
December 2019 - Mocktails
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