SC - dream (camp) kitchens
UnruhBays, Melanie A
UnruhBays.Melanie.A at broadband.att.com
Wed Jun 14 06:50:03 PDT 2000
Thanks for the redaction. BTW, I found that if I went ahead and used some of the liquid up front
when grinding the mustard seeds, etc., that it went a lot easier, and I doubt if it affected the
taste and/or consistence much if at all.
Kiri
Magdalena wrote:
> Sorry to take so long. Grad school interfered
>
> Platina: On Right Pleasure and Good Health
> trans. Mary Ella Milham
>
> 8.14 Red Mustard Sauce
>
> Grind in mortar or mill, either separately or all together, mustard, raisins, dates, toasted
> bits of bread, and a little cinnamon. When it is ground, soak with verjuice or vinegar and a
> bit of must, and pass through a sieve into serving dishes. This heats less than the one above
>
> (8.13 Prepared Mustard/ Sinapidum) and stimulates thirst but does not nourish badly.
>
> 1/2 c brown mustard seed 1 c red wine vinegar
> 3 Medjool Dates 1/2 c red wine
> 1/2 c black raisins 1/2 c concord grape juice
> 1/4 c bread crumbs
> 1 t cinnamon
>
> Grind mustard seed in blender. Remove from blender. Coarsely chop dates and raisins, throw
> in blender. Grind. Glare at blender and shove sticky mess back down to the center. Grind.
> Swear in two languages and shove the even sticker mess back down. Repeat previous steps until
> the raisins and dates are a homogenous sticky mess. Put mustard, cinnamon, and bread crumbs
> into blender. Attempt to combine. Give up before burning out blender motor and add liquids.
> Blend until the mixture becomes a delicate shade of rose pink. Allow to sit overnight in a
> sealed jar and sieve to remove bits.
>
> Comments: When I read the recipe, it reminded me of the mustard/fruit spreads I sometimes use
> as a glaze, although of a more liquid consistency. I chose my fruit ratios accordingly. Next
> time, I'll use even more dates & raisins to bring out their flavor more, and tilt the ratio of
> vinegar to juice more towards the juice. I find the flavor of the vinegar slightly strong.
> (I might change my mind in a week though.) The recipe calls for more vinegar than must, but I
> added the red wine partly to add more flavor to the vinegar, because the commercial stuff
> doesn't have as deep a flavor as the homemade I've had, and partly to simulate a new wine in
> combination with the concord grape juice. I started by slowly adding the red wine to the
> vinegar to see if I could approximate the taste I was looking for, decided that drinking
> straight vinegar is quite nasty, and just went with 1/2 c. The ratio of solid to liquid is
> partially based on my analysis of my collection of modern mustard recipes which typically
> range from 1:1 to 1:2 solid to liquid. I treated the bread crumbs as a binder, meaning that
> I'd need less of them. The batch almost filled a 12 oz Prego jar. Next time I'll use a spice
> grinder to get a finer consistency to the mustard and real cinnamon. It's a hot and sweet
> mustard, and it tastes simply grand on pork roast.
>
> -Magdalena
> (I'll post my other redactions over the next couple of days)
>
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