Mustards – A Spreadable Lineup

  • March 19th, 2014
  • Comments Off on Mustards – A Spreadable Lineup

March be a bit early to jump into canning the full spectrum of fresh local fruits and veggies, but it’s the perfect time of year to preserve a whole host of mustards. We’ve made our fair share of grainy, sweet, and spicy dips and spreads in the past and thought what better to welcome a brush with spring than five perfect compliments to the eventual warm-up.

5 new mustards for 2014

Every jar of mustard starts with the seed, which we get from the gang at Terra Spice. From there they are either used whole to provide texture and pops of flavor, or ground into a super-fine power then mixed/blended for powerful spice.

Dijon Mustard

Our Dijon comes as powder, as most Dijon mustards they are ground brown seeds, and we add champagne vinegar, white wine, white grape juice, shallots, garlic, and salt – it creates a lightly powerful spiciness an even base for a few of our other blends.

Horseradish Mustard

When you want something with layered earthy spice – we find our horseradish mustard to fill that niche quite well. We take ground yellow seeds, our dijon powder and add horseradish powder from The Spice House and add beer and white wine vinegar – creating a jar of delicious spicy layers.

Honey Dijon Mustard

To craft our honey mustard we add gobs of Osage Honey and add our Dijon; it may be more of a mustard-honey, but we think it’s the best thing we’ve ever dipped a pretzel into.

Marmalade Mustard 01

The Marmalade Mustard pairs whole yellow must seeds that soaked in apple vinegar, then we dunk them into warm marmalade, just after its 2nd boil before it sets up. This creates a sweet yet spicy and lovely light citrus highlight that we love to spread on cooked pork chops.

Mostarda di Frutta 01

Our dark horse mustard, our mostarda di frutta, is an Italian style table condiment that matches fruit preserves and mustard seeds for cheese-plate perfection. For ours, we take apples and cook them until they just turn translucent. Then the magic happens, we add apple cider vinegar, sugar, water and dried fruits – cherries from Michigan, Grapes from friends at Mick Klug, and lovely apricots. While those heat and become close friends we add black mustard seeds, chilli flakes for a punch of spice, mustard oil, that remarkable Dijon mustard to round it all out.

Pick up these and the rest of our fantastic house-made mustards off our shelf today!

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