MAKE YOUR OWN MUSTARD CLASS

School is back in session . I do not remember classes being so fun and tasty. Today’s lesson is on the art of mustard making. Vickie Miller of ‘Brown Dog Mustard Company’ taught a class on mustard making at the ‘Willow Pass Community Center’this last Sunday. I have made mustards in the past with great results but this old dog wants to learn some new tricks. Brown Dog Mustard makes a wonderful bacon flavored mustard that I hope to learn the secrets to re-create. With an open mind and a mustard craving palette we are going back to school.

This was a very small class with only five students. I could not sit in the back of the class like my childhood escapades. We received hands on, close and personnel instruction today. Our first task of the day was to hold a blind tasting of several mustards. This was no easy exercise. You think you know mustard but to blindly identify a brand or flavor style is not that easy. We were all over the map in our critiques. I was sure that heat was horseradish but when the identities of the mustards were revealed this student was humbled. The heat was only from the combination of acids and mustard seeds. The Grey Poupon was a class favorite. A brief history and facts about mustard's were discussed. We then proceeded to creating our own mustard.

The combinations of ingredients to create different flavored mustard is only limited to your imagination. There is a basic ratio of mustard seeds and some sort of acid (vinegar, wine and beer)and salt needs to be followed. There is a serious warning that needs to be heeded. Do not mix only water and mustard powder in a blender because it can form a mustard gas which may recreate a World War I trench experience. As long as you have added an acid or have cooked the mixture you will be fine. We had a multitude of ingredients to choose from. I tried my hand at four unique and different flavors.

The first two mustards, a craft beer was used. The first used only brown seeds, vinegar, beer and brown sugar. The second, yellow seeds, brown sugar, beer, vinegar, habanero peppers and garlic. You know I had to throw some peppers in sometime. I then attempted to recreate the very popular “Mendecino Brand’ style mustard. This was a combination of yellow and brown seeds with a lot of brown sugar and finally apple cider vinegar. Finally I made a mustard with balsamic vinegar and wine for flavorings.

These four recipes must rest for 4 to 48 hours. This will give the seeds time to rehydrate and absorb flavors. They will then be blended in a processor to the desired consistency. Using whole seeds will create a rustic texture. To achieve smoother mustard, powders need to be used. I am not sure I can wait forty eight hours to sample my creations.

   This workshop was a fun and informative classroom learning experience. Thanks to Vickie Miller for inspiring this Mad Meat Genius to create new and unique mustards. I did learn the secret to creating my own bacon mustard. You too can learn this and so much more by attending the “Make Your Own Mustard’ class.

BITCHN’ BACON MUSTARD

The ‘Eat Real Food Festival’ had a huge assortment of locally made gourmet food items for sale. Brown Dog Mustard Company caught my eye with their ‘Bitchn’ Bacon Mustard. One small sample and we were hooked.  One thing that surprised us was there is no actual bacon used in this product. This mustard is a combination of brown & yellow mustard powder and Torani bacon flavored syrup. My only other experience with Torani bacon flavored syrup was in a milk shake at Jack. It was over the top sweet and inedible for my tastes. Both Ms. Goofy and I agreed this was a very flavorful mix. The bacon flavor was present, the mustard flavor shined through and the ratio of these flavors was a tasty mix.

We tried our mustard with some Dakota sausage from Lockeford. This bacon, mustard and sausage package made me swoon. Ms. Goofy made some very special deviled eggs with this mustard. We are sold. Brown Dog Mustard has created a bacon flavored product that I can actually endorse. This is not just a novelty item. Get Some.

Brown Dog Mustard Company

“THE JUNKET” (A JOURNEY IN SEARCH OF LOWENSENF)

Our journey begins at the greatest German Wurst-Haus, Dittmer’s, which I have ever visited. It was an impulse buy. I have read about mustard lover’s epiphany for the hot stinging, sinus clearing, bite of Lowensenf mustard. There it was and I had to have it. Several sandwiches slathered with Lowensenf later and a new mustard addiction had formed.  I needed more but Dittmer’s was an hour away. Lo and behold, ‘The Junket’ is a European café and delicatessen which is only ten minutes away. It also happens to be a food find that has our attention.

The Junket is located in the El Cerrito Plaza right next to Trader Joe’s (Trader Joe’s has everything I always wanted but don’t need). The outside is very plain. It has never caught our attention in the past even though it has been there for 30 years. Once inside the flavor sensors were ignited. Let’s start with the German and English products. Expatriates from these countries will be happy with the large selection of products. It was definitely fun debating whether to buy fresh or canned Haggis. Chocolates, Matjes herring, marmite, double Devon cream, breads, pickles, preserves you name it they have it.

The delicatessen had a large selection of cold cuts and meats to choose from. There were several imported meat products but most were from the states but made in a European style. Plenty of German knockwurst, bockwurst style and English banger sausages were tempting. A full case was filled with imported cheeses. So many choices for that perfect sandwich.

We were only there for mustard and it was a little early in the morning but the vast liquor selection was beckoning. Draft beer served in litre sized stein’s tempted me to don my lederhosen. German and English bottled beers were stocked in a refrigerator case for your viewing and selection.  A whole wall was dedicated to imported wines. The junket has a happy hour that we will not miss. To help absorb all the liquid refreshments a full sandwich menus with soups and salads are offered. I have been told from a reliable source to not miss the soup.

Lowensenf has a wonderful rich clean mustard seed flavor. It also has a sinus clearing horseradish kick that has humbled this Chilehead. The Junket is our new food destination that stocks Lowensenf mustard. I will see you there at ‘Happy Hour’. I will be the one in lederhosen eating Haggis.

The Junket
235 El Cerrito Plaza
El Cerrito, Ca. 94530
510 524-4622

BOURBON, HONEY, APRICOT, MUSTARD

You will need to show an ID to partake of this recipe. This is mustard that you never had as a child. Now that we are all grown up, let me start again. Now that we all are adults it is nice to have a little libation in your cooking repertoire once in a while. This recipe will not disappoint at your cocktail hour. One cup of your favorite bourbon is mixed with mustard seeds, honey and dried apricots. The mustard seeds are seeped in the bourbon overnight and ground and mixed with other components the following day. The ingredients are few but add up to a huge wallop of adult flavor. It is best to use your favorite bourbon because this mustard is not cooked and you will get the full strength onslaught of bourbon liquor and flavor.

Adults Only; Bourbon Mustard

1. 1 cup of mustard seeds (Yellow)
2. 1 cup of bourbon
3. 1 cup of water
4. 1 cup of dried apricots chopped
5. 5 tablespoons apple cider vinegar
6. 5 tablespoons honey
7. 1 tablespoon salt.

Combine mustard seeds, bourbon and water and let soak for at least 24 hours. Add chopped apricots and let soak for another 12 hours. Strain mixture and reserve liquid. Add soaked seeds and apricots to food processor and add rest of ingredients. Process seeds honey, salt and vinegar and apricots until desired consistency is achieved. Add reserved liquid while processing. The mixture will thicken as it sits in the refrigerator.

“Wow! Bang, Zoom, To the Moon Alice” This mustard was sweet with apricot flavor and thick with a peppery hot flash from the freshly ground mustard seeds. The alcohol flavor is very prominent but is mellowed from the honey and apricots. Your last flavor sensation is a hint of vinegar to finish this ‘Adults Only’ mustard. This was tried on a sausage and ‘Nathan’s’ chili dog Mad Meat Genius creation. The chili was from a secret recipe from ‘Andy’s Oak Pit’ restaurant. The secret chili may be a story for another day. Today’s mustard was a hit. Sweet, tangy with mustard seed bite, and a finish of bourbon to warm your soul made this mustard a wonderful adult treat.

JALAPENO HONEY MUSTARD

The Guinness mustard was a huge success. It did not last very long. It was time to try a new flavor. The peppers in the garden were a perfect candidate for the mustard jar. Some local honey would tame this concoction. Instead of Guinness, a lighter lager will be used. In fact it will be the King of Beers. Lets give it a try.

1. 1 12 ounce Budweiser
2. 1 tablespoon salt
3. 10 ounces yellow mustard seed
4. 1 cup of white vinegar
5. 4 to 5 jalapeno peppers chopped
6. 1/2 cup honey

Combine all ingredients except peppers into bowl. Let sit covered for two days. After 2 days place in food processor with peppers. Puree until desired consistency. You may have to add a little water if your mixture gets to dry.

This was some screamin good mustard. The fresh ground mustard seeds have a horseradish bite to it. The honey mellows all the flavors. I am looking forward to having a sandwich.

GUINNESS MUSTARD

How hard can it be to make mustard? I am constantly buying little two ounce jars of flavored mustard's. They can get pretty pricey. Sweet hot honey mustard is my all time favorite. It was time to make some of my own mustard. Today we are going to make a Guinness Mustard. The recipe uses a handful of ingredients for a big payoff of flavor. It also use Guinness beer. Need I say more.

1. 2 12 ounce bottles of Guinness (one is for the cook)
2. 10 ounces of brown mustard seeds
3. 1 cup red wine vinegar
4. 1 tablespoon salt
5. 1 teaspoon pepper
6. 1/4 teaspoon of each cinnamon, ground cloves, nutmeg and allspice.

Combine all ingredients in a bowl and cover for 2 days. That is it. How hard was that. This is a little to easy. There is only one step more. After 2 days place in food processor and process to desired consistency. Refrigerate.

This mustard smells wonderful. Coming out of the food processor the aroma of mustard and spice was scrumptious. An initial taste on a cracker was a palate awakening. Let me warn you. Freshly ground mustard is very powerful. It has a horseradish type of bite. The combination of beer and spices was too good to be true. This will have to be sampled with a sandwich.

It just so happens we barbequed a turkey last night. A turkey sandwich is in order. "Great Turkey Balls of Fire". I got a little carried away on the mustard. This was one spicey sandwich. It is so easy to make mustard. We now have mustard for a month or two. The flavors are supposed to mellow with time. This will give me time to dream up some new flavors. Do you think some chile's and honey might be involved?