MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Creole Mustard
Categories: Condiments, Spices, Wine
Yield: 2 1/2 cups

1 c Mustard seed; toasted,
- ground
1 c Dry white wine
1 cl Garlic; peeled, minced
1 ts Celery seed
1 ts Ground allspice
1/2 ts Salt
1/4 ts Ground cloves
1/8 ts Nutmeg or mace
2 tb Tarragon vinegar
2 tb Malt vinegar

Place mustard seeds in a dry, heavy skillet over medium
heat. Heat, uncovered, until the seeds begin to pop.
Remove from heat, cover with a paper towel, and let cool,
5 to 10 minutes. Place toasted mustard seeds between 2
sheets of plastic wrap. Crush with a rolling pin until
coarsely ground. (You may also use a spice grinder, but do
not over-process.) Set aside.

Sterilize three 1-cup jars and lids, and leave in hot
water.

In a small heavy saucepan, whisk together white wine,
garlic, celery seeds, allspice, salt, cloves, and nutmeg.
Bring just to the boil, immediately remove from heat, and
let sit to steep, uncovered, for 2 hours.

Mix the coarse-ground toasted mustard seeds, tarragon
vinegar, and malt vinegar to a paste in a large bowl.
Reheat wine and spice mixture over high heat to a boil.
Strain through cheesecloth or a very fine strainer into
the bowl with the mustard. Whisk until well-combined. Pour
into hot, sterilized jars, leaving 1/8-inch headspace, and
seal with lids. Store in a cool, dry place for 3 weeks
before using. Once opened, store in the refrigerator.

Yield: about 2-1/2 cups

From: http://homecooking.about.com

Uncle Dirty Dave's Kitchen

MMMMM

... Lemon and cinnamon make it Greek.

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