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Wednesday, July 29, 2009

Spicy Guinness Mustard

Some months ago, i was having coffee and cake with a friend at her art gallery. while she was interviewing a perspective artist, i was in her kitchen perusing a copy of saveur, a magazine i was unfamiliar with but the pictures drew me in. i came across a homemade mustard recipe, something that never occurred to me to actually make from scratch. it's beyond me why it intrigued me so, as it's not like i use mustard in my everyday cooking and eating. interested, i was. so i snapped a picture of the recipe, not willing to tear the recipe out or really having the inclination to jot it down. that recipe burned a hole on my desktop while i spent months creating everything but this mustard. finding mustard seeds isn't easy in the city of baltimore. i happened across the spice while searching for vanilla, in TARGET of all places. i bought a 4.4oz container, not remembering that i need 10oz. Nuria stepped in to reverse engineer the measurements for me. bless her heart, it was more like a science experiment for her. she did the mixing, i did the peering over her shoulder. after 2 days time, i pureed the mixture, but not too much, i enjoy the seeds. the end result showed a lovely condiment, seedy and pungent. the flavor was on the stronger side, i know that it'll mellow out but just how much is up in the air as i'm sure this won't actually last for long in the fridge...

guiness mustard



Spicy Guinness Mustard
from Saveur, issue 117

012



1 12oz bottle Guinness Extra Stout
1 1/2 cups brown mustard seeds (10 oz.)
1 cup red wine vinegar
1 tbsp. kosher salt
1 tsp. freshly ground black pepper
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice

039



Combine ingredients in a nonreactive mixing bowl (i just used a porcelain bowl). Cover with plastic wrap and let sit at room temperature for 1–2 days.

Transfer the mixture to the bowl of a food processor and process, the consistency is up to you. i may have processed it for about a minute because i like the seeds.

Can be refridgerated up to 6 months, keep in clean and well covered jar. the flavor does mellow out in time.

MAKES 3 1/2 CUPS

037

13 comments:

  1. YUM! That looks great. And I looooove the little heart spoon. SO CUTE~!

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  2. Just found out about Saveur too! Weird. Voted in their Saveur 100 contest. I don't use a lot of mustard either but I do love it with potatoes or to spice up a boring vegetarian sandwich.

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  3. I HAD to come fetch this recipe after reading your comment...

    good stuff girl!

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  4. I love some spicy mustard. I also love your heart-shaped teaspoon!

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  5. If you have an Indian market nearby you can find bulk mustard seed there. I'm definitely going to be making this soon, thanks for posting it!

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  6. Saveur is one of my favorite food magazines. They always have very interesting food articles and gorgeous pictures. This Guiness Mustard looks like it will make the perfect condiment for summer bbqs. Really looking forward on making this! Love how you simply presented it in a tall glass with the heart spoon by its side.

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  7. I will definately make this as well.

    Thanks for posting it on Tastespotting!

    Zill.y

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  8. It looks like this was a fabulous recipe. And I love your photos!

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  9. christy and elizabeth, thank you sweet friends. i had to use that little measuring cup to highlight just how much i <3 this mustard recipe. :)


    aliza, what's so great about this recipe is that it keeps well for 6 months. having to reduce the measurements allowed me to some flexibility in that, as well as forced me to figure out how to use it properly. oh the possibilities!

    kathleen, oh that pork tenderloin was so wonderful with this mustard! thanks so much again!

    ysha, thank you for the tip. there is an indian store near by fave vietnamese restaurant. i will have to look out for it.

    friedwontons4you, thank you. i have a new appreciation for this condiment, especially this summer with grilling and trying new veggies!

    zill.y, i hope you enjoy it as much as i am. i will be posting something soon about how i incorporated it with some pork. thank you for stopping by!

    madam chow, thank you so much!

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  10. i am going to have to make this! i enjoy guiness and i enjoy a good mustard with a good kick! and my BF can use it in his sandwiches!

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  11. I've been saving a link to this forever and finally got around to making it this weekend. Now I'm wishing I'd realized how simple it was ages ago. This recipe is terrific! I used a Newcastle Nut Brown Ale instead of the Guinness, just because I had one and not the other. Thanks for the post!

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  12. @yshaloo, i am so glad it turned out so well for you! it looks all sorts of complicated but really, it's so easy and so delicious to make. i am thrilled you let me know how it turned out!

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  13. I will definately make this as well.

    Thanks for posting it on Tastespotting!

    Zill.y

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