Maple-Horseradish Mustard
Our final entry for the month is a wholegrain mustard we adapted from a recipe presented by Frederic Morin in his 2011 cookbook: The Art of Living According to Joe Beef. Joe Beef refers to the legendary steak and seafood restaurant specializing in classic Old Montreal cuisine, located in a working class neighborhood and named after 19th century Montreal innkeeper Charles "Joe-Beef" McKiernan. The base for this excellent mustard is essentially identical to classic whole-grain Dijon, but has been elaborated on by adding in cayenne, horseradish, maple syrup and turmeric. The cayenne and horseradish adds piquancy to the mustard; the maple syrup a touch of sweetness and depth, and the turmeric a touch of yellow. It can be enjoyed across a wide range of sandwiches and roasted vegetables. ¼ cup yellow mustard seeds Combine all ingredients – except horseradish – in a lidded container. Seal lid and shake vigorously. Let stand at room temperature for 3 days. Place into blender and puree at high speed until the mustard is as smooth as possible. Take off heat, let cool. Whisk in horseradish. Seal in a glass jar, and let mature for at least five days in the refrigerator before using. Archive |
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