Mustard Seed Magic

Brown_Mustard_Seed_(Close)

Mustard seeds have become a staple in my pantry. Yellow, Brown, Black, Spicy – the seeds can be used in many ways.  I like to throw in a tablespoon or two with the olive oil when I heat the iron skillet to wilt some fresh greens.  When the seeds begin to pop, I add the greens, toss, and serve with vinegar.  The result:  a peppery flavor that is addictive!  I have coated fish and chicken with whole seeds before baking, creating a spicy crust. Of course, there are many variations of mustard as a condiment.

You can experiment with different vinegars or other liquids; adding spices (I like curry!) or adding honey or other sweeteners like molasses, sugar, or maple syrup.

Here is one delicious alternative to the ubiquitous yellow jar we usually find on the table for burgers, brats, or hot dogs. Spice up your grilling this summer!

Spicy Brown Mustard

1 cup white wine vinegar

3/4 cup brown mustard seeds

2 teaspoons sea  salt

1/2 teaspoon turmeric.

1/4 teaspoon ground allspice

1/4 teaspoon ground ginger

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

Water, as needed

Place mustard seeds and vinegar in a small bowl or container, cover, and let soak at room temperature for 1 day. Transfer mustard seeds and liquid to jar of a blender. Add salt, turmeric, allspice, ginger, cinnamon, and nutmeg. Puree until smooth, adding 2 tablespoons of water at time to thin consistency as needed. Transfer to airtight container and store in refrigerator for 2 to 3 days before use.

 

 

2 thoughts on “Mustard Seed Magic

  1. Thank you, Karen! We, of course, are in transition, moving from this home and garden we have loved so much to a home about 30 minutes away which we have purchased with our youngest son and his wife and 2 year old daughter, plus a baby on the way. I have thought of you and your recent move, also a big change. Passages!

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