[Sca-cooks] Pear Mustard (was Re: Commercial Mustard ingredients)

[Phlip]

Ene bichizh ogsen baina shuu...

> > Anyway, I did try a version of the Welserin mustard with pear butter and
> > someone else tried it with pear sweet-- it was good but I wasn't really
> > paying attention to what I was doing, as it was filling a slow space in
a
> > small class I was teaching. I need to do it again.
>
> When Phlip and I did the Northpass Tavern feast two years ago (gee, is it
> really that long?), due to a misreading of Petru's recipe, we made the
pear
> mustard with fresh pears. It was nummy. :-)
>
> ****************
> Reb Avraham haRofeh

No we didn't, Avraham, we did that deliberately, since I was totally unable
to find any pear preserves anywhere. Still looking, still haven't found any.
What I did was to reverse engineer preserves, and include the ingredients
that would normally be put into pear preserves, including cooking the pears
(remember the parboiling) and work from there. Sugar was adjusted to my
taste- since the pears I got were already so wonderfully sweet, I didn't add
any. In later versions, I have added a bit of cinnamon, since later research
(by others on this List) indicated that almost every pear preserve recipe
they had found had a bit of cinnamon in it (like I ever need an excuse to
add cinnamon to anything ;-).

Saint Phlip,
CoDoLDS

"When in doubt, heat it up and hit it with a hammer."
 Blacksmith's credo.

 If it walks like a duck, and quacks like a duck, it is probably not a
cat.

Never a horse that cain't be rode,
And never a rider who cain't be throwed....