FarmSteady's Beer Mustard
One of my goals for this coming weekend is to make Soft Pretzels and Beer Cheese, using the kit that I purchased from FarmSteady:
http://farmsteady.com/instructions-h...soft-pretzels/
In their instructions, they also include a recipe for beer mustard, so I'll be making that, as well.
I am adding this recipe to the collective knowledge here, in case anyone wants to try it:
*My kit didn't come with this, so I have written to the company so that they can send one to me. It will arrive too late to use it this time, but that's okay; more incentive to make it again! In the meantime, a quick internet search reveals that common spices used in various beer mustard recipes include salt, brown sugar, allspice, onion and garlic. With this in mind, I'll improvise something for my first attempt.
**I'm not sure that this note of theirs is accurate, but it could be; my understanding is that it is the water (or, in this case, beer) that triggers the mustardy-ness of mustard, but I am no expert, and am claiming no expertise. In any case, things seem to work well when their instructions are followed, so I follow their instructions.
I started this project last night, so that the flavours would have a chance to meld and mellow out in time for SuperBowl Sunday (which is like Christmas, the 4th of July, New Year's Eve and possibly even Saint Valentine's Day for my wife). This first stage is very, very easy - it doesn't really merit photos, but here they are. The lighting isn't as good as I would prefer; however, it will have to do.
First, we have the essential ingredients to get this started:
Mustard seed; a good, dark, HefeWeizen brewed in Montana by a man from Bavaria; apple cider vinegar.
Getting started, I measured out 1.5 ounces of the mustard seed:
Each container proclaims that it holds 1.4 ounces of mustard seed; however, the one I used had 1.49 ounces. I double-checked to make sure that I zeroed-out the scale; finding this to be an accurate measure, I added just enough mustard seed to reach the mark.
Next, I added 2 tablespoons each of the apple cider vinegar and beer:
That's all there is to it! I covered the container and set the mixture in the refrigerator; I'll finish the mustard tonight, which will give a couple-three days for the flavours to meld and mellow out.
More as it happens; etc. &c....
Ron
One of my goals for this coming weekend is to make Soft Pretzels and Beer Cheese, using the kit that I purchased from FarmSteady:
http://farmsteady.com/instructions-h...soft-pretzels/
In their instructions, they also include a recipe for beer mustard, so I'll be making that, as well.
I am adding this recipe to the collective knowledge here, in case anyone wants to try it:
How to Make Beer Mustard
Equipment
Food Processor or Blender
Sauce Pan
Non-Reactive Bowl
Ingredients
1.5 oz of mustard seeds
2 Tablespoons (30 ml) vinegar (Apple cider vinegar is best)
1/4 Cup (60 ml) Beer (Dark and malty German, Belgian, or English beer is best)
Spice Pack*
In non-reactive bowl, add mustard seeds.
Add vinegar and 2 tablespoons (30 ml) beer to mustard seeds. Cover and place in the refrigerator for 8-12 hours while mustard seeds acidify.
Note: Mustard seeds only start to taste hot, spicy, and mustard-like after soaking in something acidic. Otherwise, they taste more like seeds than mustard.**
After your mustard has sat in the fridge for 8-12 hours, combine spice pack and 2 tablespoons (30 ml) of beer in a small sauce pan.
On medium heat, bring to a boil while stirring, then remove from heat. Let cool for 10 minutes.
In a food processor or blender, combine the mustard seeds (with its liquid) from the fridge with the spice and beer mixture from the sauce pan.
Blend until desired smoothness is reached. A great mustard can be super smooth or quite chunky. Make it how you like it.
Transfer to a sealed container and refrigerate for at least 8 hours before eating. This allows for the flavor and consistency to meld.
Enjoy with pretzels and beer. If you don't eat it all right away, your beer mustard will keep in the fridge for a month.
http://farmsteady.com/instructions-h...-beer-mustard/
Equipment
Food Processor or Blender
Sauce Pan
Non-Reactive Bowl
Ingredients
1.5 oz of mustard seeds
2 Tablespoons (30 ml) vinegar (Apple cider vinegar is best)
1/4 Cup (60 ml) Beer (Dark and malty German, Belgian, or English beer is best)
Spice Pack*
In non-reactive bowl, add mustard seeds.
Add vinegar and 2 tablespoons (30 ml) beer to mustard seeds. Cover and place in the refrigerator for 8-12 hours while mustard seeds acidify.
Note: Mustard seeds only start to taste hot, spicy, and mustard-like after soaking in something acidic. Otherwise, they taste more like seeds than mustard.**
After your mustard has sat in the fridge for 8-12 hours, combine spice pack and 2 tablespoons (30 ml) of beer in a small sauce pan.
On medium heat, bring to a boil while stirring, then remove from heat. Let cool for 10 minutes.
In a food processor or blender, combine the mustard seeds (with its liquid) from the fridge with the spice and beer mixture from the sauce pan.
Blend until desired smoothness is reached. A great mustard can be super smooth or quite chunky. Make it how you like it.
Transfer to a sealed container and refrigerate for at least 8 hours before eating. This allows for the flavor and consistency to meld.
Enjoy with pretzels and beer. If you don't eat it all right away, your beer mustard will keep in the fridge for a month.
http://farmsteady.com/instructions-h...-beer-mustard/
**I'm not sure that this note of theirs is accurate, but it could be; my understanding is that it is the water (or, in this case, beer) that triggers the mustardy-ness of mustard, but I am no expert, and am claiming no expertise. In any case, things seem to work well when their instructions are followed, so I follow their instructions.
I started this project last night, so that the flavours would have a chance to meld and mellow out in time for SuperBowl Sunday (which is like Christmas, the 4th of July, New Year's Eve and possibly even Saint Valentine's Day for my wife). This first stage is very, very easy - it doesn't really merit photos, but here they are. The lighting isn't as good as I would prefer; however, it will have to do.
First, we have the essential ingredients to get this started:
Mustard seed; a good, dark, HefeWeizen brewed in Montana by a man from Bavaria; apple cider vinegar.
Getting started, I measured out 1.5 ounces of the mustard seed:
Each container proclaims that it holds 1.4 ounces of mustard seed; however, the one I used had 1.49 ounces. I double-checked to make sure that I zeroed-out the scale; finding this to be an accurate measure, I added just enough mustard seed to reach the mark.
Next, I added 2 tablespoons each of the apple cider vinegar and beer:
That's all there is to it! I covered the container and set the mixture in the refrigerator; I'll finish the mustard tonight, which will give a couple-three days for the flavours to meld and mellow out.
More as it happens; etc. &c....
Ron
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