{"id":612,"date":"2009-05-20T23:58:19","date_gmt":"2009-05-20T23:58:19","guid":{"rendered":"http:\/\/juniorkitchen.com\/?p=612"},"modified":"2009-05-20T23:33:16","modified_gmt":"2009-05-20T23:33:16","slug":"sweet-and-spicy-mustard","status":"publish","type":"post","link":"https:\/\/juniorkitchen.com\/?p=612","title":{"rendered":"Sweet and Spicy Mustard"},"content":{"rendered":"<p><img decoding=\"async\" src=\"http:\/\/juniorkitchen.com\/wp-content\/uploads\/2009\/05\/mustard1-300x150-300x151.jpg\" alt=\"mustard1\" title=\"mustard1\" class=\"alignnone size-medium wp-image-625\" \/><br \/>\nHomemade mustard is very good. <\/p>\n<p>This was what we gave as gift for Mother&#8217;s Day this year.  Because our mothers are very good. And very sharp. The recipe we used we adapted from <a href=\"http:\/\/www.chow.com\/recipes\/11105\">here<\/a>. It makes a very sharp mustard but it did mellow after being in the fridge for a few days. <\/p>\n<p>The mothers in the junior kitchen family are also known to mellow after being in the fridge for a few days. <\/p>\n<p>You&#8217;d mellow, too, after having some of this mustard. <\/p>\n<h3>Ingredients:<\/h3>\n<ul>\n<li>1\/2 cup mustard powder <em>(we used Colman&#8217;s because it was available at our local grocery; next time, I think I&#8217;ll check out the Asian market to see what they offer for mustard powder)<\/em><\/li>\n<li>1\/4 cup water<\/li>\n<li>6 tablespoons red wine vinegar<\/li>\n<li>1 medium garlic clove, minced (about 1\/2 teaspoon)<\/li>\n<li>2 teaspoons honey <i>(or, umm, maybe a bit more as we tweaked.)<\/i><\/li>\n<li>\n2 tablespoons packed dark brown sugar<\/li>\n<li>\n1\/2 teaspoon sea salt<\/li>\n<\/ul>\n<p>1. Whisk together mustard powder and 1\/4 cup of water in a small heatproof bowl and let sit at room temperature for at least 10 minutes. (And, after the whisking is done, your helpers will love the little tins Colman&#8217;s comes in.) Meanwhile, bring 1 inch of water to a simmer in a small pot.<\/p>\n<p>2. Add vinegar, garlic, brown sugar, honey and salt to mustard mixture and whisk to combine. Place the bowl over the simmering water (the bowl shouldn&#8217;t touch the water) and <b>steam it<\/b>, stirring frequently, until the mustard is slightly thickened and yellow-brown and the taste has mellowed a little, about 7-10 minutes. (If you remember <a href=\"http:\/\/juniorkitchen.com\/?p=107\">treacle sponge<\/a>, you&#8217;re already an expert steamer. Colman&#8217;s, like Lyle&#8217;s Golden Syrup, is a proud product of the Empire. The Empire that steams its food.)<\/p>\n<p>3. Cover and immediately refrigerate. Keep refrigerated at least 24 hours before using. The longer it sits, the more mellow and blended it gets. It also thickens over time &#8211; so don&#8217;t panic if it at first seems like a watery, too-sharp mess. Your faith will be rewarded. If it&#8217;s still too hot, try adding a smidge more of vinegar or a dollop more of honey. But that shouldn&#8217;t be necessary. Really. Believe in the refrigerator. <\/p>\n<p>Serve on a grilled cheese sandwich or on bread with cheese and beer. <\/p>\n<!-- AddThis Advanced Settings generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>Homemade mustard is very good. This was what we gave as gift for Mother&#8217;s Day this year. Because our mothers are very good. And very sharp. The recipe we used we adapted from here. It makes a very sharp mustard but it did mellow after being in the fridge for a few days. The mothers&hellip;<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"footnotes":""},"categories":[7],"tags":[127,13,213,211,212,131],"class_list":["post-612","post","type-post","status-publish","format-standard","hentry","category-pickles-relishes-preserves-sauces","tag-brown-sugar","tag-garlic","tag-honey","tag-mustard","tag-red-wine-vinegar","tag-salt"],"_links":{"self":[{"href":"https:\/\/juniorkitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/612","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/juniorkitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/juniorkitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/juniorkitchen.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/juniorkitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=612"}],"version-history":[{"count":30,"href":"https:\/\/juniorkitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/612\/revisions"}],"predecessor-version":[{"id":644,"href":"https:\/\/juniorkitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/612\/revisions\/644"}],"wp:attachment":[{"href":"https:\/\/juniorkitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=612"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/juniorkitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=612"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/juniorkitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=612"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}