Page 8 - #MyMustard Recipe Book
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MUSTARD'S HEAT AND PUNGENCY is a result of enzymes that change into mustard oil once the seed is broken. Generally speaking, American-style prepared mustard is the mildest of mustards. Chinese mustards pack more punch (are hotter) than other mustards. German mustards range from very hot to sweet and mild. The most commonly recognized French mustard is the tangy Dijon mustard loved by people around the world.
There are sweet and honey mustards, sweet hot mustards, hot pepper mustards, horseradish mustards, spirit mustards, spicy mustards, and the ultimate favourite, yellow prepared mustard, fondly referred to as ballpark mustard.
Prepared mustards range from very smooth to quite coarse and grainy textures to please any palate.
M YELLOW MUSTARD The bright yellow is a result of finely ground yellow mustard seed plus turmeric mixed with water and vinegar to produce the squeezable mustard we all know and love. This mustard is a multitasking food tool that is great as a condiment, mixed into soups, marinades, sauces, dressings or added to casseroles and baked goods.
M HONEY MUSTARD This mustard is general an equal mixture of yellow mustard and honey which produces excellent dipping sauces for meat, poultry, seafood and vegetables.
M SPICY BROWN MUSTARD Made with brown seed that has been soaked in less vinegar than yellow mustard, this mustard is hotter and complements deli meats like pastrami, corned beef, roast beef and sausages. The coarse texture is created in part by the bran that is not removed during processing.
M HORSERADISH MUSTARD Adding horseradish to a base mustard creates a zesty condiment for roasted meats, sandwiches or when incorporated into soups, stews and casseroles. Simply combine your favourite mustard with horseradish to create your own custom version of this popular treat.
M DIJON MUSTARD This mustard first debuted in France in the mid 1800s. Known for its robust heat and pungent flavour, today's version retains the formula of low acid liquids like white wine combined with the hotter grown seed. Dijon mustard goes a long way in developing flavourful mayos, sauces and vinaigrettes.
M WHOLE GRAIN MUSTARD This is a coarse product produced by grinding the brown seed slightly and adding wine rather than vinegar to make a paste. Whole grain mustards are great as partners for cheese plates and ham sandwiches.
M FLAVOURED MUSTARDS Adding individual herbs, spices and vegetables, food processors have created such mustards as balsamic, jalapeño, mesquite, chipotle, bacon, dill and onion for our eating enjoyment.
M FRUIT MUSTARDS Processors have mixed together various fruits and mustards to create fruit mustards. Apple, quince and cherry mustards are some of the fruit mustards that are available for purchase.
M BEER AND SPIRITS MUSTARDS Beer and spirits replace some of the water in the making of mustard, creating unique flavours to accompany company and everyday dishes. Spirits like bourbon and whiskey add depth and character to these mustards.
M ROQUEFORT MUSTARD Blue cheese lovers enjoy this product with dips, meat and pasta dishes. This is simply a blending of Roquefort cheese and mustard.
M MUSTARDGREENS Thesegreenscanbegrowninyourgarden. There are several mustard varieties adapted for this purpose. Leaves are harvested when they are young and tender. They can be eaten raw or cooked by boiling, steaming, braising or microwaving and add a peppery taste to the meal.
M MUSTARD SPROUTS These are the crisp tender sprouts of the mustard seed. The flavour of mustard sprouts is described from "spicy" to "tangy with a nutty crunch," while oriental seed sprouts taste a bit more like horseradish. Mustard sprouts add texture to salads and sandwiches. Grow your own— it's easy!
See the next page for how to grow mustard sprouts.
iv | #MyMustard
tips for using this
recipe collection:
M✔Read the recipe thoroughly before starting it. Assemble ingredients and equipment needed to prepare the recipe.
M✔Pre-heat oven when indicated.
M✔Check for doneness at the earliest specified time indicated.
M✔Seasonings are an individual preference so feel free to adjust to your own preferences. In recipes using spices, the spices are assumed to be ground unless otherwise stated.
Nutrient Analysis of the recipes was performed utilizing the Food Processor Version 10.10.2 ESHA.

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