Crafting your own mustard is far from a high-flying kitchen feat. Just grab some mustard seeds and good quality dark ale. Want more heat? Use more brown mustard seeds than yellow ones.
1/2 cup (125 mL) dark beer
1/4 cup (60 mL) black mustard seeds
1/4 cup (60 mL) yellow mustard seeds
1/3 cup (80 mL) cider or balsamic vinegar
3 Tbsp (45 mL) yellow mustard powder
1 Tbsp (15 mL) honey or pure maple syrup
1/2 tsp (2 mL) allspice
1/2 tsp (2 mL) sea salt
1/4 tsp (1 mL) freshly ground black pepper
Combine all ingredients in glass jar and secure lid. Let mixture sit at room temperature overnight to soften seeds and allow flavours to combine.
Transfer mixture to food processor and process until seeds are coarsely ground and mixture thickens to desired consistency. If necessary, stop machine as you blend to wipe down the sides.
Store in refrigerator for up to several months.
from "Cooking with Mustard", alive #365, March 2013
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If you’re hungry for a nighttime snack, then spoon up this creamy, sweet-tart yogurt bowl to help promote some sweet dreams. It’s also a great breakfast option with a little granola tossed on top. The cherry compote can be made up to 5 days in advance. Less is more Many people would be surprised by the amount of added sugar that can be found in flavoured yogurts, including vanilla. A healthier option is to select products that are labelled “plain” and then let natural sweetness come from fruit toppings.
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