Wherefore Condiments? Cutting the Canadian Mustard

I may have mentioned in previous posts that I have a bit of a thing about condiments.....there may be times when my fridge is devoid of fruits and vegetables, but it never lacks for several varieties of ketchups, mustards, relishes and chutneys. This predilection extends to my sisters who are great pickle and condiment producers.

Some of you may be unaware that growing mustard is big business in at least two Canadian provinces - Alberta and Saskatchewan. Too bad the French Impressionist painters didn't make their way to the Canadian west. They would have had a field day with the vast swathes of prairie cloaked in the vibrant yellow of this crop in flower. The following informative link confirms Canada's status as a mustard superpower.
http://albertaventure.com/2011/06/one-hot-commodity/

Last weekend, we were treated to a great Sunday brunch made by my friend Janice who served among other things, a beautiful glazed ham accompanied by a homemade grainy mustard. Her recipe follows.



Janice's Grainy Stout Mustard- She gave me some to add to the collection in my fridge


Stout Mustard- Makes 3 and 1/2 cups

The following recipe was taken from a magazine called Taste & Travel International (April-June 2015 edition). Mustard seeds may be available in your local grocery store. If not, try a natural food store. 

 

 

Ingredients:

 

- 1 and 1/2 cups English stout

- 1 cup yellow mustard seeds

- 1 cup brown mustard seeds

- 3/4 cup cider vinegar

- 4 cloves garlic , minced or pressed

- 2 Tbs brown sugar

 - 4 Tbs honey

- 1 tsp salt

- 1/3 cup dry mustard powder such as Keen's or Colman's

- 1 tsp allspice

- 1/2 tsp turmeric

 

Instructions: 

 

Soak the mustard seeds in the stout for 4 hours or overnight. Add more stout as necessary to keep the seeds submerged. Combine the remaining ingredients in a heavy saucepan and simmer uncovered over medium heat until reduced by half. Pour the reduced liquid into the mustard seed mixture and process in a food processor until coarsely ground. Return to the saucepan and cook over medium heat until slightly thickened. Place in clean Mason jars and refrigerate.

 

 

And for a finer textured, non-grainy mustard that will clean out your sinuses, follow the recipe on the Keen's or Colman's mustard powder container, which simply calls for mixing equal parts powder and cold water. This is what you get. Stand back - it's hot, and makes things unfocused.