Mustard can do a lot!
Definitely used for more than just hot dogs, this condiment now has countless flavors, textures, and uses. Searching my own refrigerator, I counted five different kinds; American yellow, a staple for barbecues; Dijon, named for the French city considered the mustard capital of the world, smooth and spicy and used in many recipes especially marinades and dressings; spicy brown mustard; organic deli mustard; and coarse ground a personal favorite.
A woman in Durham, England, started it all using mustard seeds. I can’t imagine what she would think if she saw how her little homemade condiment turned into an international grocery item of huge proportion, used with increasing flair and ingenuity by chefs around the world.
Homemade Mustard
This recipe makes a sweet-hot mustard which keeps indefinitely in the refrigerator, and needs no cooking. This recipe can be halved.
Colman’s Mustard is known as the English mustard and has been around a long time.
Makes 1 quart
Ingredients:
3 cups all-purpose flour
4
1/2
tablespoons Colman’s dry mustard
1 cup white sugar
1 cup brown sugar- loosely packed
1 tablespoon salt
Combine all ingredients. Slowly blend in full strength cider vinegar until desired consistency. Whisk until smooth.
Honey-Lime Dressing
Makes about 32/3
cups dressing
Ingredients:
1 cup sugar (Recipe calls for this amount, but I have used two-thirds cup successfully)
2 tablespoons dry mustard
1 tablespoon ground ginger (dry)
1/2
cup honey
1/3
cup lime juice
1/3
cup water
2 cups vegetable oil or canola oil
Combine all ingredients except oil in an electric blender; process on high speed 1 minute, stopping once to scrape down sides. With blender on high speed, gradually add oil in a slow, steady stream, processing until thickened. Cover and chill.
Serve over fresh fruit.
The following recipe is great when you are in a hurry. It is low in calories and fat, with good taste and flavor. It is ready to serve in less than 20 minutes.
Each serving is close to 250 calories, based on an average-sized boneless chicken breast.
Sautéed Chicken with Tarragon-Mustard Sauce
Serves 8
Ingredients:
8 small skinned, boneless chicken breasts
1 teaspoon garlic salt
1/4
teaspoon pepper
3 tablespoons light olive oil
1 cup plain yogurt (my preference is fat-free Greek yogurt)
2
1/2
tablespoons Dijon mustard
1/2
teaspoon dried tarragon
1/4
teaspoon sugar
1/8
teaspoon hot pepper sauce
Pound chicken breasts to
1/4
-inch thickness. Sprinkle chicken with garlic salt and pepper. In fry pan, heat olive oil to medium-high temperature. Add chicken and cook about 8 minutes, turning once, until chicken is browned and fork tender.
In a bowl, mix together yogurt, mustard, tarragon, sugar, and hot pepper sauce. Pour sauce over chicken and cook on low just till sauce is heated.
Arrange chicken on serving platter. Drizzle sauce over chicken.
Good to hear
from you
Hi Pat,I want to make the Newburyport Rice Salad that you had in the paper. Do you add the rice flavoring packet in as usual? I wanted to be sure since other flavorings are used. Thank you for all your wonderful recipes!
Claire E.
Dear Claire,The flavoring packet is used. I’m glad you wrote in so that I could clarify this for other readers. That salad is delicious and very popular. Pat
Dear Pat,I want to make a recipe I have for Sour Cream Cookies, but just realized I don’t have sour cream in the frig. Do you know of a substitute? Thanks in advance for any help,
Beverly M.
Dear Beverly,I’m glad I checked my email often today, so that you can get back to baking. I know of someone who has successfully substituted full-strength canned evaporated milk, mixed with a small amount of white vinegar or lemon juice, for sour cream; 1 cup canned milk to 1 tablespoon vinegar equals 1 cup sour cream.
You can also substitute plain yogurt as long as it is thick.
Happy baking, Pat
---
Patricia Altomare invites feedback. Email her at patakitchen@yahoo.com, or write care of Gloucester Daily Times, 36 Whittemore St., Gloucester, MA 01930.
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