Thursday, September 23, 2010

Beer Mustard - An adventure in Octoberfest

Octoberfest is coming and I am ready to try my hand at making a homemade mustard. I found that this a few day process, but well worth the time to wait for the mustard seeds to ferment and soften. This mustard turned out really good but with a bite making it the best accompaniment to sausage, salami, and cheeses.

This recipe is from Saveur.com:

Spicy Guinness Mustard
1 12-oz. bottle Guinness Extra Stout

1 1⁄2 cups brown mustard seeds (10 oz.) (I used a combination of yellow and brown seeds)
1 cup red wine vinegar
1 tbsp. kosher salt
1 tsp. freshly ground black pepper
1⁄4 tsp. ground cinnamon
1⁄4 tsp. ground cloves
1⁄4 tsp. ground nutmeg
1⁄4 tsp. ground allspice

Combine ingredients in a nonreactive mixing bowl. Cover with plastic wrap and let sit at room temperature for 1–2 days so that the mustard seeds soften and the flavors meld.

Transfer the mixture to the bowl of a food processor and process, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until the seeds are coarsely ground and the mixture thickens, about 3 minutes. Transfer to a jar and process for 10 minutes in a water bath.