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Gourmet Mustards: The How-To's of Making and Cooking With
Mustards
By Helene
Sawyer
BUY
THIS BOOK |
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A Spicy Way to Use an
Abundance of Berries
Mary Jane
Loper, a master food preserver
certified by the University of California's Cooperative
Extension Service, sits at a table at the Hollywood
market on most Sundays, dispensing brochures and advice
about preserving produce. This is one of her favorite
recipes using a fruit in abundance this month.
Strawberry Mustard
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1/2 cup dry mustard
(Coleman’s)
2 T water
2 cups pureed strawberries
1 cup vinegar (white wine or cider)
1/2 cup minced onion
1/2 cup sugar
1/4 cup flour
1/2 tsp. tumeric
2 T minced pineapple sage (optional)
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1. Sift
mustard, combine with water, let sit.
2. Combine remaining ingredients and bring to a
boil.
3. Lower heat and cook for two minutes.
4. Whisk (do not stir) 1/4 cup hot mixture into
mustard until smooth.
5. Repeat, using 1/4 cup hot mixture each time
until all is blended.
6. Cool and refrigerate. Will keep for several
weeks
7. Serve with boiled shrimp, grilled sausages,
baked ham, etc. |
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