Posted by sherry on February 28, 2001 at 19:59:18:
In Reply to: Looking for dry mix receipes for gifts " gifts in a jar" ideas posted by Denise on December 11, 1999 at 22:14:25:
Spicy Mustard
1 cup cider vinegar
4 whole cloves
4 peppercorns
1 bay leaf
4 juniper berries
1 cup Colman's Mustard
1 tablespoon Worcestershire sauce
1 teaspoon salt
2 tablespoons honey
2 tablespoons light-brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
In a small saucepan bring to a boil over medium heat the cider vinegar, cloves, peppercorns, bay leaf, and juniper berries. Lower the heat and simmer for 5 minutes.
Place the Colman's Mustard, Worcestershire sauce, salt, honey,light-brown sugar, ginger, cinnamon, and allspice in the container of a blender or processor fitted with steel blade. Strain the boiled mixture and add to the container. Process for I minute. Scrape down the sides of the container with a rubber spatula and process for 30 seconds longer. Mixture may seem thin. Keep in a well-sealed container and allow to stand overnight to thicken before using.
Serve with pates, pork, and ham dishes.
Makes approximately 1 1/4 cups
-----------------
Brown Sugar Mustard
1 cup Colman's Mustard
1/2 cup light brown sugar
1/2 teaspoon dried marjoram
1 teaspoon salt
Dash of cayenne pepper
1/2 cup white vinegar
1/4 cup olive oil
Place all the ingredients in the container of a blender or processor fitted with steel blade. Process for one minute.
Scrape down the sides of the container with a rubber spatula and process for 30 seconds longer. Keep in a well-sealed container and allow to stand overnight before using.
Serve with hot or cold baked ham, sausages of any kind. Also use as a glaze when baking ham, tongue, or corned beef.
------------------
Spicy Mustard
¼ cup dry white wine
¼ teaspoon ground turmeric
1 teaspoon sugar
¼ teaspoon ground cloves
½ teaspoon salt
Copyright, 1997 - 2000, Southside Enterprises
----------------------
Hot Cajun Mustard
3 teaspoons Dijon mustard
3 teaspoons flour
3 teaspoons mustard powder
1 teaspoon grated horseradish
½ teaspoon white pepper
1 teaspoon sugar
¼ teaspoon salt
5 ounces hot water
Combine all ingredients except water in saucepan and mix well. Add the water, mix well and simmer for 2 minutes. Remove from heat and allow to cool to room temperature. Transfer to an air-tight jar and store sealed in the refrigerator.
--------------------------------------------------------------------------------
Cajun Mustard
2 ounces dry mustard
1 tablespoon dried red pepper flakes
1 tablespoon cornstarch
1 teaspoon ground cumin
3 tablespoons white-wine vinegar
1 teaspoon dried thyme
1 tablespoon honey
1 teaspoon coarse black pepper
2 teaspoons finely-chopped garlic
1 teaspoon paprika
In a bowl, combine the dry mustard and cornstarch. Gradually stir in ¼ cup cold water and let stand 15 minutes. Stir in remaining ingredients; mix thoroughly.
Copyright, 1997 - 2000, Southside Enterprises
--------------------------------------------------------------------------------
Dijon Mustard
2 cups dry white wine
1 cup onion, chopped
2 cloves garlic, minced
4 ounces dry mustard
2 tablespoons honey
1 tablespoon vegetable oil
2 teaspoons salt
4 drops Tabasco® sauce
Combine wine, onion and garlic. Heat to boiling. Lower heat and simmer 5 minutes. Pour mixture into bowl and cool. Strain wine mixture into dry mustard in a small saucepan, beating until very smooth. Add remaining ingredients. Heat slowly, stirring constantly until mixture thickens. Cool. Pour into a non-metal container and cover. Chill at least 2 days to blend flavors.
Copyright, 1997 - 2000, Southside Enterprises
--------------------------------------------------------------------------------
Grainy Mustard
¼ cup mustard seeds
2 teaspoons dry mustard
¼ cup water
¼ cup dry white wine
¼ cup white wine vinegar
½ teaspoon salt
¼ cup light corn syrup
Whirl mustard seeds, mustard powder and water in blender 1 minute until coarsely pureed to paste. Let stand at room temperature at least 2 hours. Combine mustard mixture, wine, vinegar and salt in top of small double boiler. Cook over boiling water, stirring occasionally, 10 minutes or until slightly thickened. Return to blender. Add corn syrup. Whirl until well mixed.
Copyright, 1997 - 2000, Southside Enterprises
--------------------------------------------------------------------------------
Hot Mustard Spice
1 cup white vinegar
4 tablespoons dry mustard
1 cup sugar
Pinch of salt
2 eggs, beaten
1 teaspoon cornstarch
Combine vinegar and mustard and let sit, unrefrigerated, overnight. In a sauce pan over medium heat, add sugar, salt, cornstarch, and eggs. Cook until mixture coats a spoon.
Copyright, 1997 - 2000, Southside Enterprises
--------------------------------------------------------------------------------
Creole Mustard Sauce
1 cup mayonnaise
¼ cup Creole-style mustard or
¼ cup Dijon mustard
1 tablespoon prepared yellow mustard
1 tablespoon prepared horseradish
½ teaspoon cider vinegar
Dash Worcestershire Sauce
1 teaspoon red wine vinegar
½ teaspoon ground cayenne pepper
½ teaspoon salt
1 tablespoon crushed garlic
1 teaspoon finely-chopped celery
1 teaspoon finely-chopped onion
Copyright, 1997 - 2000, Southside Enterprises
Cajun Spice
3 tablespoons cayenne pepper
4½ teaspoons black pepper
4½ teaspoons salt
6 teaspoons dried oregano
6 teaspoons dried thyme
6 teaspoons fennel
6 teaspoons cumin
6 teaspoons ground cardamom
6 teaspoons garlic powder
6 teaspoons chili powder
6 teaspoons dried coriander
Mix well in blender or spice grinder.
Copyright, 1997 - 2000, Southside Enterprises
--------------------------------------------------------------------------------
Barbecue Spice Mixture
½ cup chili powder
¼ cup hickory-flavored salt
3 teaspoons onion powder
2 teaspoons cumin
1 teaspoon paprika
1 teaspoon garlic
1 teaspoon brown sugar
1 teaspoon cayenne pepper
½ teaspoon dry mustard
½ teaspoon lemon zest
Copyright, 1997 - 2000, Southside Enterprises
--------------------------------------------------------------------------------
Creole Seasoning
1 teaspoon salt
3 teaspoons black pepper
3 teaspoons red pepper
2 teaspoons garlic powder
2 teaspoons chili powder
2 teaspoons dried basil
2 teaspoons dried thyme
Copyright, 1997 - 2000, Southside Enterprises
--------------------------------------------------------------------------------
Creole-Cajun Seasoning
2½ tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon oregano
1 tablespoon thyme
Copyright, 1997 - 2000, Southside Enterprises
--------------------------------------------------------------------------------
New Orleans Seasoning
2½ tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Copyright, 1997 - 2000, Southside Enterprises
--------------------------------------------------------------------------------
Chipotle Paste
1 7-ounce can Chipotle chilies in adobo
2 tablespoons corn oil
3 large garlic cloves
2 teaspoons ground coriander
1 teaspoon thyme
1 teaspoon black pepper
In a food processor, combine all the ingredients and process until blended but still slightly chunky, about 1 minute. The paste can refrigerated, tightly covered, for up to 3 weeks.
Copyright, 1997 - 2000, Southside Enterprises
--------------------------------------------------------------------------------
Jerk Seasoning
4 green onions
1 garlic clove
1 hot pepper, Jalapeño or Habanero, seeded
1 tablespoon ground allspice
1 teaspoon dried thyme
½ teaspoon ground nutmeg
½ teaspoon cayenne
2 tablespoons fresh lime juice
Combine all ingredients in blender; pulse to puree mixture. Store in covered glass container in refrigerator. To use, rub 2 teaspoons or more seasoning over surface of meat. Let stand at least 1 hour before cooking.
Copyright, 1997 - 2000, Southside Enterprises
--------------------------------------------------------------------------------
Chili Powder Spice
4 dried hot chilies
3 dried Ancho peppers
4 teaspoons cumin seed
1 teaspoon garlic powder
1 teaspoon coriander
1 teaspoon oregano
½ teaspoon ground cloves
Copyright, 1997 - 2000, Southside Enterprises
--------------------------------------------------------------------------------
Chinese Five Spice Powder
60 black, red and green peppercorns
4 teaspoon anise seed or
1 star anise
2 teaspoons fennel seed
12 whole cloves
4 1-inch long sticks cinnamon
Put ingredients in a spice grinder and grind to fine powder.
Copyright, 1997 - 2000, Southside Enterprises
--------------------------------------------------------------------------------
Firehouse Chili Powder
6 tablespoons paprika
2 tablespoons turmeric
1 tablespoon dried chili pepper
1 teaspoon dried cumin
1 teaspoon dried oregano
½ teaspoon cayenne
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ground cloves
Copyright, 1997 - 2000, Southside Enterprises
--------------------------------------------------------------------------------
Masaman Curry Paste Spice
6 dried red chilies
5 garlic cloves
3 medium shallots
1½ teaspoons coriander seeds
½ teaspoon mace
¼ teaspoon fennel seeds
6 peppercorns, whole
1 teaspoon galangal or ginger
1 Lemongrass stalk, chopped
Preheat the broiler. Cut the chili peppers into small pieces and soak them in a cup of cold water for 15 minutes. Remove the seeds and discard. Put the garlic and shallots on a flat baking sheet and broil for 5 minutes. Allow the garlic and shallots to cool, then peel and set aside. In a dry skillet, toast the coriander seeds, mace, fennel seeds and peppercorns over low heat for 5 minutes. Set aside. In the same skillet, toast the galangal, Lemongrass and chile peppers for 5 minutes or until the mixture starts to turn brown. Put all the ingredients into a mortar or a food processor and blend until a thick paste has formed. Add drops of cold water if the mixture is too thick. Store in a tightly-covered container in the refrigerator.
Copyright, 1997 - 2000, Southside Enterprises
--------------------------------------------------------------------------------
Mexican Seasoning
3 teaspoons paprika
2 teaspoons oregano
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon garlic
½ teaspoon cayenne pepper
Copyright, 1997 - 2000, Southside Enterprises
--------------------------------------------------------------------------------
Pickling Spice
2 teaspoons mace blades
1 teaspoon allspice berries
1 teaspoon whole cloves
2 3-inch cinnamon sticks, broken into small pieces
12 black peppercorns
1 dried bay leaf, crumbled
Copyright, 1997 - 2000, Southside Enterprises
--------------------------------------------------------------------------------
Poultry Seasoning
1 teaspoon sage
1 teaspoon thyme
1 teaspoon marjoram
1 teaspoon savory
1 teaspoon rosemary
Copyright, 1997 - 2000, Southside Enterprises
--------------------------------------------------------------------------------
Seasoned Salt
2 teaspoons coarse black pepper
1 teaspoon chicken bouillon
1 teaspoon onion salt
1 teaspoon onion powder
1 teaspoon garlic salt
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon marjoram
1 teaspoon dried parsley
1 teaspoon paprika
½ teaspoon curry powder
¼ cup salt
Copyright, 1997 - 2000, Southside Enterprises
--------------------------------------------------------------------------------
Steak Seasoning Salt
¼ cup salt
¼ teaspoon red pepper flakes
1 tablespoon black pepper
1 teaspoon paprika
1 teaspoon dry minced garlic
1 teaspoon dry minced onion
¼ teaspoon caraway seeds
Copyright, 1997 - 2000, Southside Enterprises
--------------------------------------------------------------------------------
Thai Curry Spice Paste
5 small dried red chilies with seeds, broken into small pieces or
1 teaspoon cayenne pepper
1 teaspoon whole black peppercorns or
1 teaspoon ground black pepper
1 tablespoon whole coriander seeds or
1 teaspoon ground coriander
1 teaspoon whole caraway seeds or
1 teaspoon ground caraway
½ lemon zest, minced
2-inch piece ginger root, peeled and minced
8 cloves garlic, peeled and minced
4 shallots, peeled and minced
1 teaspoon anchovy paste
6 sprigs chopped coriander
1 teaspoon salt
3 tablespoons vegetable oil
Grind the whole spices and add any ground ones. Into a food processor, pour the mixture and add the remaining ingredients except for 1 tablespoon of the oil. Grind as fine as possible. Using a spatula, transfer the paste to a jar and pour in the last tablespoon of oil. Cover tightly and refrigerate until needed.
Copyright, 1997 - 2000, Southside Enterprises
--------------------------------------------------------------------------------
Southwest Spice
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 tablespoon dried oregano
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 teaspoon black pepper
Copyright, 1997 - 2000, Southside Enterprises
--------------------------------------------------------------------------------
Dry Poultry Seasoning
6 tablespoons salt
3 tablespoons black pepper
2 tablespoons garlic powder
1 tablespoon paprika
2 tablespoons dry mustard
2 tablespoons ground bay leaves
Copyright, 1997 - 2000, Southside Enterprises
--------------------------------------------------------------------------------
Mustards
White or yellow, brown and black seeds come from the mustard plant, according to the species. Most commonly found is the creamy yellow mustard which is the least pungent. Brown mustard is stronger in flavor, while black mustard seed is the most powerful of all.
Whole mustard seeds have a nutty bite to them and can be used to add a bit of attitude to salad dressings and hot sauces. They are especially good when served with fish, chicken and pork and are also delicious added to Cole slaw, potato salad, pickles and chutneys. Use mustard seeds (especially the two hotter varieties) with moderation to begin with, increasing the amount as you become more familiar with the distinct flavors.
Dry mustard can be used as it is in cooking, or it may be mixed to a paste with a little cold or warm water. Once mixed it should be left at least 10 minutes to allow time for the flavors to develop. It is only when the powder is mixed with a liquid that the essential oils are released, giving mustard its pungency and sensation of heat. Home-made mustard loses its pungency after a few hours. Jars of prepared mustard, once opened, need to be used within a few weeks as the flavor will deteriorate.