These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Spicy German Mustard
From Farm Where Life is Good
<p>Again, make your own and enjoy!</p>Source: No clue (Entered by Lara Rasmussen Anderson)
Serves: 1 1/2 cup
Vegan!
Ingredients
1/4 cup
yellow mustard seed
2 heaping Tbsp
black or brown mustard seed
1/4 cup
mustard flour/powder
1/2 cup
water
1 1/2 cup
cider vinegar
1 small
onion, diced
2 Tbsp
brown sugar or maple syrup
1 tsp
sea salt
2
garlic cloves, crushed and minced
1/4 tsp
cinnamon
1/4 tsp
allspice
1/4 tsp
tumeric
Step by Step Instructions
- In a small bowl, combine mustard seed and dry mustard. In a 1- to 2-quart stainless steel or nonreactive saucepan, combine remaining ingredients. Simmer, uncovered, on medium heat until reduced by half, 10-15 minutes. Pour the mixture into the mustard mixture. Let mixture stand, covered, at room temperature for 24 hours, adding additional vinegar if necessary in order to maintain enough liquid to cover seeds.
- Process the seeds and mixture in a blender or food processor until pureed to the texture you like --this can take at least 3 or 4 minutes. Some prefer whole seeds remaining, others a smooth paste. The mixture will continue to thicken. If it gets too thick after a few days, stir in additional vinegar. Scrape mustard into clean, dry jars; cover tightly and age at least 3 days in the refrigerator before using.