Posts Tagged ‘condiments’

Sorry for not posting much this winter/early spring.  My husband and I are almost done going through our entire apartment.  We’ve done some construction projects, thoroughly cleaned, decluttered & organized every square inch.  It will be so nice to be done with that project!  I’ll post some pictures after we do the final cleanup.

Meanwhile, on the homesteading front… I’ve started a few garden plants inside and will start planting cold weather crops in my garden space soon.  The meat chickens at my parent’s are almost ready to be harvested & our meat cows are busy eating grass and will have a nice long summer ahead of them to fatten up.  🙂

This coming weekend I’m hosting another Food Swap in Bozeman so I decided to make some tasty mustard to trade.  I’m sure I’ll bring a few other items but my jam and dried goods supply from last year is starting to run low.

Mustard Fixings

Mustard Fixings

{Recipe} Honey-Dijon Mustard
(Adapted from ‘The Art of Preserving’)
2 cups mustard powder
3/4 cup filtered water
1 bottle dry white wine
1 onion, chopped
5 garlic cloves, minced
3 tsp sea salt
3 Tbsp honey
3+ Tbsp whole mustard seeds, optional

Whisk mustard powder and water together in a bowl.  In a saucepan combine the wine, onion & garlic.  Bring to a boil over high heat, add the sea salt, reduce heat to medium, and simmer for 20 minutes.  Put a strainer over the mustard mixture and add in the flavored wine.  Compost the onion/garlic or add to a pot of soup.

Whisk the mustard mixture well and add the honey.  Put the mustard back into the saucepan and simmer for 10-15 minutes or until it reaches your desired consistency, stirring frequently.  If adding the mustard seeds, put them in for the last 5 minutes of cooking.  Ladle into jars and store in the fridge.  The mustard is best after sitting for a couple weeks and will last a year.

A Couple Batches of Dijon-Style Mustard

A Couple Batches of Dijon-Style Mustard

Have you ever made mustard?  I’m looking forward to experimenting with this recipe later this year to make a fruit mustard… huckleberry or rose hip perhaps?


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