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...
Spicy Guinness Mustard
from Saveur, issue 117
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
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