While I was pregnant--and at some point, I realize, I will stop making references to that point in my life, but I really wonder when that might be, years from now?--and waiting in doctor's offices I discovered lots of magazines I had not been exposed to before. Most of them were parenting in nature, but one was a recently launched regional women's magazine called Verve. It's Western North Carolina's "smartest magazine for women."
Verve featured a story about a woman who makes mustard. That issue also featured women who BBQ, too, but that's not what this is about. I read all about Lusty Monk mustard at my OB's office. Kelly Davis is the woman who makes Lusty Monk. She's an historian and bartender who translated a medieval recipe for mustard and started a cottage industry. With Lusty Monk rattling around my brain pan I opened the February Savuer "Home Cook" edition and found Stout Companion and told Ian how easy it would be to make our own mustard.
He was all for it. The trouble was finding enough mustard seed. I had a small bottle in our spice cabinet, but that was not nearly enough. The recipe called for 10 oz. Happenstance, pure luck, it was that I found at least that much at Earthfare. But it was yellow mustard seed, and not the brown. Oh well. We tried it with yellow mustard seed, since that was all that was available.
The fabulous thing was that we used the food processor. I've wanted one for years. Ian bought it for me last year at Christmas. And I used it for the first time just before Christmas this year. I know. I couldn't get it to work. I can't explain it. Really, it was silly. User error. I'm great with computers, terrible with appliances. I christened it with cheese straw dough, and then we made mustard in it a few weeks ago.
Actually, first, you let the Guinness stout, mustard seed, red wine vinegar, kosher salt, fresh ground pepper, cinnamon, cloves, nutmeg, and allspice sit at room temperature for 1-2 days. This lets everything percolate and lets the mustard seeds soften. Then you process everything and transfer it to a jar. You can keep it refrigerated for up to 6 months. Its flavor mellows as it ages.
When Ian first tasted it, he said it made him feel a little Funky. Or Loopy. Or a little bit high. Like maybe there was still some alcohol content in there. But then that went away.
I returned to Earthfare for more mustard seeds in the intervening weeks to no avail. And even spoke to one of their people about when they might get more in, but they seemed rather clueless about the whole stocking of mustard seed in bulk problem. Luckily, we stopped in at our locally owned Natural Foods Market for a special medicinal item that Earthfare doesn't stock either, and they have both brown and yellow mustard seeds and so we scored there. Yay!
Ian likes our home brewed mustard it, and eats it regularly. I don't love it, nor do I hate it. I might like it on a nice hot dog. But we've only eaten those nasty fat free hot dogs of late, per our diet. Yuck. So maybe on a real porker of a hot dog it would taste swell. Our next batch, that we bought the last pound of seeds for, we plan to add about a cup, or half cup of honey.