Monday, December 10, 2012

She is at is again !!

Sun Dried Tomato Mustard. Just has a nice ring to it, doesn't it ? So.....Tuscan. So cheese platey, pile of olivey (yes, I know I am making these words up). I thought so, so that was my Mustard Project #2.

The ingredients are easy to find, nothing most people wouldn't already have except maybe the quantity of mustard seeds. Mustard powder, vinegar, salt, garlic and dried tomatoes round out the grocery list.

Let's get to it !!

Sun Dried Tomato Mustard

1 cup white vinegar
2/3 cup yellow mustard seeds  (I stuck with the recipe on this one and didn't mix yellow and brown)
1 cup water
2 cups sun dried or dried tomatoes, cut in small pieces (NOT oil packed)
3 TB mustard powder
big pinch of salt
1 tb/clove or so minced garlic.

In glass bowl combine vinegar and mustard seed. Cover and let sit at least overnight until seeds has absorbed all the liquid. I decided to stick with the yellow seeds only because I didn't want to take away from the pretty bits of dried tomatoes in the finished mustard, but by all means, if you want to or have to, mix, please do so.

Add to work bowl of food processor.

Add tomatoes and all ingredients.

Cover and process until thickened and desired consistency. I like the coarse ground mustard texture so I leave quite a bit of visible seed in mine.

Prepare 1/4 pint jars for boiling water bath.  Fill with mustard to 1/4 inch headspace, fix lids and rings and process for 15 minutes.  Remove from canner and let cool.

"So what's the deal with all the mustard?" People keep asking me. I don't know, I like trying new things, I'm not really a Plain Jane kinda cook, I like experimenting and exploring flavors. Mustard is like a wide open canvas and my brain is loaded with ideas. Plus it's yummy on sandwiches !! Makes great additions to gift baskets. Nice to share with my venison sausage sharing friends. Goes GREAT with venison sausage in fact. Nice on a cheese plate. You're only limited by your imaginations and your likes. So give one a try- they are so easy to mix up, buzz in the processor and just a short time in the boiling water bath. I'd even say these are good for beginning canners  !

NOTE:  When choosing the sun dried tomatoes I went with the dry pack or raisiny type, and NOT the oil packed because I planned on processing in a boiling water bath. You should never use oils in home canned foods. HOWEVER, if you are making mustard to refrigerate or freeze and NOT process for shelf stability, it's perfectly ok to use the oil packer tomatoes.

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