SC - dream (camp) kitchens

[UnruhBays, Melanie A]

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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