Witchy Recipes

Dijon Mustard -- Colorado Cache Cookbook (1978)
2 c Dry white wine
2 tb Honey
1 c Chopped onion
1 tb Vegetable oil
2 Cloves garlic, minced
2 ts Salt
4 oz Dry mustard
4 dr 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.


English Mustard - By Martha Stewart
1 cup brown mustard seeds 1 tsp
salt
1/4 cup yellow mustard seeds 1 tsp
ground allspice
1 cup dark beer
1/4 tsp ground turmeric
1 1/4 cups white wine vinegar 1/4
tsp ground mace
1 cup mustard powder combined with 1 cup water and allowed to stand for
20 minutes
1 tsp sugar

In nonreactive container, combine mustard seeds with alcohol and
vinegar. Let sit for 48 hours. Check periodically to make sure that
seeds are still covered by liquid. Add more if necessary. Transfer seeds
and liquid to a food processor. Add remaining ingredients. Process
until seeds become creamy, 4-6 minutes. (Yields approx 3 cups)

Homemade Mustard -- (D. R. Lindgard
1/4 c Dry mustard; Colemans 1 tb
Sugar
1/4 c White wine vinegar
1/2 ts Salt
1/3 c Dry white wine
3 Egg yolks

You begin with dry mustard, adding vinegar for tartness and wine for
mellowness; then you cook with egg yolks to give the spread its velvety
smooth texture. You can season the mildly flavored mustard as suggested,
or leave if plain. For gift-giving, package the mustards in jars and
identify them with decorative labels. In top of a double boiler, stir
together mustard, vinegar, wine, sugar, and salt. Let stand, uncovered,
for 2 hours. Beat egg yolks into mustard mixture. Place over simmering
water and cook, stirring with a wire whisk, until mixture thickens
slightly (about 5 minutes). Pour into small jars and let cool. Cover
tightly and refrigerate for up to a month. Makes about 1 cup.

Tarragon Mustard Follow recipe for Homemade Mustard; when you remove
mustard from heat, stir in 1/2 tsp dry tarragon. Serve with roast lamb
or chicken, shrimp, steaks, or as a sandwich spread.

Tomato Mustard Follow recipe for Homemade Mustard; adding 1 tsp paprika,
1 TBL drained and chopped pimento, and 1/4 cup tomato paste with egg
yolks. Serve with seafood, hamburgers, frankfurters, or baked ham.

Lime Mustard Follow recipe for Homemade Mustard; when you remove mustard
from heat, stir in 3/4 tsp grated lime peel and 1 1/2 tsp lime juice.
Serve with roast lamb or chicken, shrimp, or

Russian Mustard
http://www.ilhawaii.net/~danrubio/mustard/recipes/russianm.html
1 cup dry mustard
3 tablespoons white vinegar
2 tablespoons cold water 2
tablespoons vegetable oil
1 1/2 cups boiling water
1/2 teaspoon salt
3/4 cup granulated sugar

In a bowl mix together the dry mustard and cold water to form a stiff
paste. Smooth down the mixture with a rubber spatula. Pour 1/2 cup of
the boiling water over the mustard; do not stir. Let the water sit on
top. Allow to cool and carefully pour the water off. Pour another 1/2
cup of boiling water over the mustard and repeat the procedure. Repeat
once more with the last 1/2 cup. When this last is cooled and poured
off, whisk in the sugar, vinegar, oil, and salt. Blend well. Keep in a
well-sealed container and allow to stand overnight before using.

Serve with broiled fish or cold vegetables. Add to taste to vegetable
soups.
Makes approximately 1 1/4 cups.

Tarragon Mustard Dip
1 tb Fresh Tarragon, Chopped, OR 1 ts Dried Tarragon, Crushed
1 tb White Wine Vinegar 1/4
ts Black Pepper
1 tb Dijon Mustard 1 c
Mayonnaise
1/4 ts Salt 1/2
c Sour Cream

Mix the tarragon and vinegar together and blend in the mustard. Mix in
the salt and pepper, blending well. Blend in the mayonnaise and then the
sour cream. Cover and chill. Makes about 1 1/2 Cups of dip. SUGGESTED
DIPPERS: Chicken Strips Or Cubes, Shrimp, Asparagus, Onion Crackers

Wine Mustard -- The Collector's Cookbook, Gifts From Your Kitchen. The
Woman's Day Magazine 11/24/81. Produced by Anna-Lisa Olsson Woman's Day
Food Department #306.
An interesting contrast of hot and sweet flavors.

3/4 c Sugar 1/2 c Dry white
wine
3/4 c Dry mustard 3 Eggs
1/2 c Cider vinegar

In top of double boiler or heatproof bowl, with small whisk beat
together all ingredients until well blended and smooth.. Stir over
simmering water about 8 minutes or until thickened and smooth. Pour into
small sterilized jars; cover and refrigerate. Serve as condiment or use
as glaze for meats. Keeps several months. Makes 2 cups.

Per tablespoon: 43 calories, 2 grams protein, 5 grams carbohydrates, 2
grams fat, 24 mg cholesterol.