I know I must sound crazy, but hear me out. My parents said we were not allowed to buy them anything this year, and they know I'm broker than broke, so said I could cook or bake them things (last year it was danish puff pastry with apricot and cream cheese fillings for each of them).
Well, this year I have challenge with my dad. He said sure I can make him the Hershey's Fudge as usual, but didn't sound really thrilled by it. So, I'm trying to think of what else he likes alot that I can make for him.
The man LOVES mustards. All kinds of mustards!! So, I set out to find mustard recipes to make for him for Christmas. It's a little involved in some of of the recipes (let this sit for 3 hours, but start part 2 one hour before the 3rd hour is up.... refridgerate for 36 hours, and then do this, this, and this...
So, I thought, it's for Dad. Dad is always worth it. ALWAYS. So, so far today I have made 6 mustards for my dad. Some I'm not sure if they are to be thin or if I just goofed or not, but taste really good. Others are thick and really yummy, and just clear out your sinuses something fierce.
I thought I'm include some of the fave recipes here that I've tried today. The first one may sound strange, but it's the best of the bunch.
Serves/Makes: 1 cup | Difficulty Level: 2 | Ready In: < 30 minutes
1 cup fresh blackberries
7 tablespoons hot Dijon mustard
3 tablespoons honey
1 tablespoon balsamic vinegar
1 teaspoon dry mustard
Position knife blade in food processor bowl; add blackberries. Process about 1 minute or until smooth; strain and discard seeds.
Combine blackberry puree, Dijon mustard, and remaining ingredients in a bowl; stir well.
Pour in to a decorative jar or a canning jar and keep in the refridgerator. It is absolutely scrumptious!!! It just calls out for pretzels for dipping them in!
My 2nd favorite mustard is next (and I could eat it by the spoonful). If you've ever had hot bacon dressing on spinach or lettuce, this reminds me of it sooooo much!!! I could eat it like that too.
Bacon Scallion Horseradish Mustard
Serves/Makes: 3 cups | Difficulty Level: 3 | Ready In: 30-60 minutes
1 cup dry mustard
1 cup red wine vinegar
1 cup sugar
1/2 cup finely chopped cooked bacon
1/2 cup finely chopped scallion
4 large eggs
2 teaspoons dried tarragon
1 teaspoon creamed horseradish
Mix the mustard and the vinegar in a non-aluminum saucepan; let sit 30 minutes for the mustard to dissolve. Whisk in the sugar, eggs, and tarragon. Cook over moderate heat, whisking constantly, until the mixture thickens and is very hot to the touch. Do not boil.
Stir in the bacon and the scallions. Immediately remove to a bowl or decorative glass jar and cool to room temperature. The mustard may be kept tightly covered in the refrigerator for several months.
I do have others. Sweet German Coarse Grained; Basic Coarse Grained Mustard; Horseradish Mustard; Green Peppercorn Mustard, Sweet German, Tomato Herb. They all sound good. Bought some nice canning jars at Walmart too, so I'm all set, and they're all labeled!
Mom's candies will come up next week. Her's are more fussy, and more delicate.