My Family Cookbook- Vintage Appetizers

Do you have that one special recipe that everyone asks you to bring? Every potluck, every Super Bowl party, every cocktail party, picnic or get together.....it's the one thing your friends and family REALLY want you to make. For me, and my family, it's an old old appetizer I found in an old old church cookbook so long ago I don't even have the book anymore. Spinach balls. 

Now they don't sound all that exciting, but don't let that simple name fool you. These tasty little morsels are a perfect one-bite nibble that can be as elegant or casual as you want it to be. Easy to make ahead, you can freeze them in ziploc bags and bake later, which makes it a great choice for a party you want to get as much done in advance as possible.

The actual page from my family cookbook.

I love to serve these tidbits on a big platter, surrounding a bowl of the special sweet hot mustard sauce that goes with them. Stick a fancy pick in each one and you're all set. They are equally delicious served warm or room temperature.

Let's get started with the ingredients:

Spinach Balls

2 pkg frozen chopped spinach, thawed and drained VERY well

1 cup grated parmesan cheese

2 cups seasoned stuffing mix (like from a canister of Stove Top)

6 eggs

3/4 cup butter, melted

salt, pepper, garlic powder

Make sure the spinach is thoroughly dry- squeeze with paper towels to remove excess moisture. Combine all ingredients with salt, pepper to taste and a dash or two of garlic powder. Mix thoroughly. Form into small balls about the size of melon balls. Place on greased baking sheet. Bake at 350 degrees for 10-12 minutes.

You can also freeze uncooked balls and bake about 20 minutes, or freeze cooked balls and reheat in oven.

Now, you cannot serve these delicious bites with just any old sauce. You HAVE TO make the sweet hot mustard sauce. It's super easy and so delicious.

Combine 1/2 cup dry mustard powder with 1/2 cup white vinegar. Let sit for at least an hour. Warning- this is VERY pungent, so avoid breathing it on (especially since now you'll probably try it). 

Add 1/2 cup sugar and 1 egg. Whisk over medium high heat stirring continuously until thick. Serve warm or room temperature.

That's all there is to it! A vintage recipe that still fits in today's "small plates" and cocktail party lifestyle. I hope you will try them out soon.

Recipe Re-do: Jalapeno Ale Mustard

Spring has sprung it seems- and soon (as soon as I get my "outdoor kitchen" set up like I'm wanting) the grill will be busy with browned and sizzling brats and other delicious meaty treats. I am such a mustard lover, as you know, if you've been reading RTK for a while, I make a lot of mustard myself. Every one is an experiment in texture and flavor. Some are spicy and robust, others are smooth and not as chunky and kid-friendly. I have always loved German-style mustards and love the flexibility of making my own.

I've done some taste-testing with other foodie friends who I consider to be pretty much expert level at judging and we all agree, some of them were a little TOO grainy and lost some smoothness in the canning/aging process. I need to add some additional liquid during some part of the process and have been mulling options over in my mind. I've made some adjustments to my basic recipe formula and we're trying again with a whole new brew.

Whenever I am out and about and see a store that sells beer singles, I always check out the selections. If something grabs my attention, I grab one, and hoard it away for future mustard or sauce making. Today I am working with Bent River Brewing Company's Jalapeno Pepper Ale. According to their website, fire roasted jalapenos are added to the mix, and upon trying it- it has a NICE pepper bite! It's hot! Not hot-sauce-hot but for a brew- definitely hot. It smells like fresh peppers and has a beautiful amber color. I wouldn't want to drink a six pack of it, but it's a fun beer to try just cuz you can.

The basic mustard mixture includes:

1 1/2 cup mustard seed  (I used 1 cup yellow and 1/2 cup brown)

1 12 ounce beer

1 cup apple cider or white vinegar

Combine all ingredients in a glass bowl, cover and refrigerate at least overnight. I always soak 2-3 days. 

The mustard seed will plump up and absorb most of the liquid. Transfer mixture to food processor, process to desired "graininess". Jar up and store in fridge. However, if you want to process for canning (more on that later) you will need to make some adjustments, as the heating and aging on the shelf makes the mustard a little too thick.

Because I have had some issues with mustard being too thick after processing in the water bath, this time I am going to add additional beer. After 24 hours of soaking I can already see the difference that additional amount of beer has made. Longer processing in the processor and the extra beer are going to solve my problem with too thick of a consistency. There is plenty of extra liquid still with the seeds and I can always add another splash or so if I need to. I ended up using an additional 1/2 a beer (about 6 oz) and 2 TB additional vinegar.

Now, another thing I want to mention- add-ins. Add ins are a great way to add some extra color or flavor to your mustard. In this case I am going to add:

freshly ground black pepper

2-3 cloves fresh garlic, very finely minced

additional jalapeno pepper- a few slices of pickled jalapeno finely diced will work perfect
extra beer for moisture

Another thing I am going to do this time is process the mustard a little longer so it's less chunky and more "spready." Once that's done all you need to do is pack the mustard in sterilized jars (i use the 4 oz jelly jars for mustard), fix lids and rings and process in boiling water bath for 5 minutes. If you don't want to process in a canner you can store in fridge or even freezer but they won't be shelf stable.

Now, let's go get that grill started!

Betcha thought pumpkin season was over ??

Pumpkin and cranberries linger on........ but this time in the form of a beer, a beer I have been hiding away for a couple months, waiting for time and inspiration to strike. Well, who am I kidding, I am always on the hunt for interesting brews for mustard making. I was hunting for this......I admit it. I always grab an interesting one to squirrel away for a future project. And since stores have been selling singles, it's easy to try just one of something without having to commit to a $10 six pack and not like it.

I found a very interesting fall brew made by New Belgium Brewing- "Pumpkick", a spiced ale with cranberry and pumpkin juice. Sounded interesting. Screamed autumn. Had to have it. I even tasted a wee bit of it- not bad, not bad at all.

So let's get started on my mustard. I've made many and if you've been following my antics for any length of time you have seen the basic procedure- soak, season, blend, process. It's so simple I don't know why more people don't give it a shot. You don't even have to be a canner- prepared mustard keeps for ages in the fridge without having to process in a canner.

The ingredients used for this mustard are:

1 1/2 cups mustard seed (I used a mix of yellow and brown but you can use whatever you have or prefer)

1 cup apple cider vinegar

1 bottle beer

1 tsp salt

couple good grinds black pepper

That's your very basic grainy mustard mixture. Your choice of beer and any additional ingredients are what makes the mustard unique. 

Additions:

* Spiced pumpkin ale with cranberry as my beer choice

* 1/4 cup pureed cooked pumpkin (I may use slightly less, depending on consistency)

* couple tablespoons or so FINELY chopped fresh cranberry, cooked slightly in a splash of water (and again I will adjust accordingly depending on consistency) Actually I wish I'd had the foresight to save just a couple tablespoons of that beer- that would have been good !!

* 1 tsp minced fresh garlic

Place mustard seed, vinegar, salt, pepper and beer in glass bowl. Stir to mix. Cover and allow to sit at least 24 hours. I find 48 hours to be about the perfect resting time, to get all the yummy flavors infused in the seeds, and softened enough for a good grind. Seeds will soak up the liquid and plump up. When you are ready to proceed, remove mustard from fridge and allow to reach room temperature.

Prepare your add-in ingredients. Mix the garlic and cranberries into seed mixture, add about half the pumpkin puree. Blend in food processor to desired consistency- grainy like German mustard is my personal fave but you can blend til completely smooth if you prefer. I like to see the bits of good things in there. Add more pumpkin puree if mixture is too thin- you can also taste to see how your flavors are coming along. Remember- it's much easier to ADD MORE than to try and fix too much. So start small and add to taste.

One you've reached your consistency, place mustard into hot, sterile jars. If you don't want to process in a canner, label and date jars and store in fridge or freezer. If you share MAKE SURE to tell your friends it is NOT shelf stable- you don't want to make anyone sick. If canning, I use 4 oz jars and process in boiling water bath for 10 minutes.

Now I just can't wait for grilling season !! These are my favorite mustards for yummy grilled brats, or even a big plate of fried potatoes and sliced kielbasa (one of my favorite easy meals for a weeknight). Excellent with roast beef and ham too, you can add a great pop of flavor to a grilled ham and cheese sandwich, not to mention to endless uses in salad dressings, marinades and pan sauces. Deviled eggs with just a little something different your friends can't quite decipher! The best part of making your own mustard- you get exactly the flavors you want, from the brews you like, without a lot of added chemicals and preservatives. You can't get much fresher than that!

As The Condiments Continue.......

There might be too much of a good thing. Might be. Like mustard seed. I bought 1 pound of yellow, one pound of brown and then another half pound at Whole Foods thinking I'd have enough for a couple batches.

Um. No. I have enough to feed a crowd at Lambeau Field on tailgating day.

So tonight I started Batch Three this time using Newcastle Brown Ale, and some change up in the spice mixture. Before you say "Oh no.......another mustard recipe......" just remember, a few months mellowing in a cupboard and it will be bratwurst on the grill time again !!!

Anyway....... it's kind of a joke at my house that I can take black pepper and an ice cube and make a three course meal- we call that MacGuyer Dinner (get it??  MacGuyver?? never mind........)  So I'm always tweaking recipes and reworking them and trying new combos. Give me a basic beer mustard recipe and I can't leave that alone !!! So therefore, I am calling this one MacGuyer Mustard.

Monica's MacGuyver Mustard


1 12 oz bottle of Newcastle Brown Ale
1 1/2 cups mustard seed- I used half yellow and half brown
1 cup apple cider vinegar
1 tb salt (I used sea salt, use whatever you have on hand)
1 tsp freshly cracked black pepper
1 TB dried minced onion
1 clove garlic, minced
1-2 tsp ground dried ghost chile (as much as you dare)
1-2 tsp ground aji limon chile (again, as much as you dare)

** Note: I used the hot peppers grown in my garden, so if these exact kinds are not available you can substitute whatever you want- cayenne, jalapeno, habanero, Penzey's is a great source of peppers

The method is the same, mix all ingredients and allow to sit at room temp for 48 hours to bring out all the flavors. Buzz in the food processor to the consistency you like (I like mine fairly coarse). Then you're ready to jar it up and process in boiling water bath for 15 minutes or store in fridge if you're not a canning kinda person. Mustard lasts in the fridge for a LONG time  without canning.

(Photo of Newcastle Brown Ale is courtesy of http://www.cookerati.com/new-castle-brown-ale-recipes/)

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.

Cutting the mustard

I think I might have found a new "calling", or maybe my niche in the canning world, homemade mustard !! See........this is what happens when you start hanging out with other canners in groups on the internet. This fascinating group of people love to chat and share recipes. And ideas. And somewhere along the line the subject of mustard came up

I can't do anything without researching it like crazy, and research it I did. Found loads of recipes- regular yellow hot dog mustard, grainy spicy mustard, German, French, wine, beer and endless variations of all of them.

Basically, all mustard begins with the same basic foundation: mustard seed and liquid. Sometimes the seed is ground into powder first and sometimes the seeds are soaked a day or two to plump up, soften and infuse flavor. Using a combination of ingredients my first homemade mustard came out amazing and one of the easiest things I have ever made. I'm sure before long the gardener in me is going to want to grow my own mustard just for the seed.

So my recipe..... super easy, super delicious. A little sweet and hot and I can't wait to try it on a freshly grilled bratwurst !! What I love so much about this recipe is the flexibility. This is only the first of many batches I'll be making with many different beers. 

SUPER EASY BEER MUSTARD

1 12 oz bottle of beer (for this recipe I used Sam Adams Cream Stout)
1 1/2 cups mustard seed- I used half yellow and half brown
1 cup red wine vinegar
1 tb salt (I used sea salt, use whatever you have on hand)
1 tsp freshly cracked black pepper
1/4 tsp each ground allspice, cinnamon, nutmeg and cloves.

Combine all ingredients in a glass bowl.

Cover and let rest 24-48 hours. 

The seeds will swell and plump and soak up all that beer and spice yumminess.

Turn ingredients into work bowl of food processor.

Process until mixture is thickened and the level of graininess you like. 

Prepare canning jars (I used 1/4 pint jars) and lids for boiling water bath canning. Fill each jar with 1/4 inch head space. Process for 15 minutes. Mustard should age for a couple weeks to really let the flavors meld and bloom. From this recipe I got 10 jars.

Now........as much as I want winter to finally arrive at our little lake, I can't wait for the first grilled bratwurst in the spring, slathered with this amazing mustard !!!  I hope you guys try it out- it's delicious !!