[Sca-cooks] Period gifts in jars

[Sue Clemenger]

Ohooooohhhh <incapacitated, drooling moan>
Okay, I'm all better, now, and went googling for suggested ingredients.
I found a number of recipes, but they all seemed to be variants on one
of two "base" recipes.  One included horseradish (and there were some
based on this that included mayonnaise), and the other one goes like this:
       2 oz Dry mustard
       1 tb Flour
       3 tb White-wine vinegar
       1 tb Honey
       1    Garlic clove; finely chopped
       1 tb Hot pepper flakes
       1 ts Ground cumin
       1 ts Dried thyme
       1 ts Coarse black pepper
       1 ts Paprika

   In a bowl, combine dry mustard and flour. Gradually stir in 1/4 cup
cold
   water; let stand 15 minutes. Stir in remaining ingredients; mix
thoroughly.

They all seem to trace back to the same source (someone named Anne
Newton??).

And I found this "museum," which looked too fun to not share:
http://www.mustardmuseum.com/galleries/mustards/domestic/wisconsin.htm

I couldn't find your variety, though, so.....
What kind of other spices? Is there alcohol (wine or cider or 
something)? I have some friends who'd really like something like this 
for a holiday gift (even if not exactly "period").

--maire

Chris Stanifer wrote:
> --- Sue Clemenger <mooncat at in-tch.com> wrote:
> 
> 
>> Creole mustard? How does that differ from other mustards? --maire,
>> who's done some nummy pork ribs in barbeque sauce and bourbon
> 
> 
> 
> Creole Mustard is (usually) a coarse grain mustard flavored with
> garlic, onion, molasses and various other spices, giving it a zesty,
> spicy (but not hot) flavor.
> 
> A big hit at the Cajun restaurant I worked at was Cornish Game Hen
> brined in Creole Mustard and Cider, and then deep fried.  Not exactly
> 'Cajun', but then most of our specials were 'Cajun Inspired' French.