by kirra » Mon Sep 01, 2008 11:55 pm
Dill & Apricot Mustard
This is the best thing you can put on a turkey sandwich!
Ingredients:
1/4 cup dry mustard powder
1 cup whole yellow mustard seed
1 cup coarsely chopped dried apricots
1 cup warm water
1 1/4 cups cider vinegar
1 1/2 tablespoons kosher salt
3/4 cup coarsely chopped dill leaves
Preparation:
Mix together mustard powder, mustard seed, apricots, water and vinegar in a mixing bowl. Cover and let sit at least 2 hours or overnight.
Transfer mustard to a food processor. Add salt and dill. Process until seeds begin to break down and mustard becomes spreadable. (Some seeds will remain whole.) Store in tightly sealed jars in the refrigerator up to 1 month; or freeze for longer storage. Makes 3 cups
[b][size=150]Dill & Apricot Mustard[/size][/b]
This is the best thing you can put on a turkey sandwich!
[b]
Ingredients:[/b]
1/4 cup dry mustard powder
1 cup whole yellow mustard seed
1 cup coarsely chopped dried apricots
1 cup warm water
1 1/4 cups cider vinegar
1 1/2 tablespoons kosher salt
3/4 cup coarsely chopped dill leaves
[b]Preparation:[/b]
Mix together mustard powder, mustard seed, apricots, water and vinegar in a mixing bowl. Cover and let sit at least 2 hours or overnight.
Transfer mustard to a food processor. Add salt and dill. Process until seeds begin to break down and mustard becomes spreadable. (Some seeds will remain whole.) Store in tightly sealed jars in the refrigerator up to 1 month; or freeze for longer storage. Makes 3 cups