DIJON MUSTARD (FROM SARA MOULTON) RECIPE – FOOD.COM
as it will mellow with age. A special thanks to Chef #17803 for locating the hot mustard powder at http://www.penzeys.com/cgi-bin/penzeys/p-penzeysmustardpowder.html pizza aux fromages recettes.
Total time: 721 hours
Prep time: 72
Cook time: 1 hours
Yield: 2 cups, 32 serving(s)
|3/4 cup mustard powder (hot mustard powder)|
|1/4 cup water, very cold|
|1 cup cider vinegar|
|1 cup dry white wine|
|1/2 cup onion, minced yellow|
|1/4 cup shallot, minced|
|3 tablespoons garlic, minced|
|1 bay leaf|
|2 teaspoons whole black peppercorns|
|4 juniper berries, whole|
|2 tablespoons fresh lemon juice, very cold|
|2 teaspoons kosher salt|
|2 teaspoons sugar|
- In a bowl stir together mustard flour and water to make a paste.
- In a saucepan combine vinegar, wine, onion, shallots, garlic, bay leaf, peppercorns, and juniper berries and bring mixture to a simmer over moderate heat. Simmer mixture until reduced by two thirds.
- Strain mixture, cover and chill. Stir the chilled vinegar reduction into the mustard paste. Add the lemon juice, salt and sugar and stir to combine. Let mixture stand for at least 20 minutes.
- Transfer the mustard mixture to a saucepan, bring to a simmer over low heat and cook for 15 minutes. Remove from heat and allow to cool.
- Transfer to a steril jar and seal tightly, and store on a dark cool shelf for at least 6 weeks before using (although it will keep unopened for years). Mustard should be refrigerated once open and will keep for 6 months.
Calories 31.7, FatContent 1.2, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 110.4, CarbohydrateContent 2.8, FiberContent 0.7, SugarContent 0.8, ProteinContent 1.2
SARA MOULTON’S MUSHROOM ROLLS RECIPE
Provided by: DELISH.COM
Categories: autumn,birthday,bridal shower,Christmas,dinner party,feed a crowd,New Year’s Eve,Thanksgiving,appetizers,dinner
Total time: 0S
Prep time: 0S
Cook time: 0S
|8 tbsp. unsalted butter|
|2 medium shallots|
|10 oz. cultivated white mushrooms|
|2 tsp. finely chopped fresh thyme|
|1/4 c. dry sherry|
|1/4 c. sour cream|
|kosher salt and freshly ground black pepper|
|24 slice homemade-style white bread|
- Preheat the oven to 350 degrees.
- Heat half the butter in a large skillet over medium heat. Add the shallots and cook, stirring often, until softened, 3 to 5 minutes. Stir in the mushrooms and cook, stirring often, until all the liquid has evaporated. Add the thyme and sherry. Increase the heat to medium-high and cook until the mixture is almost dry. Remove the skillet from the heat, stir in the sour cream, and season with salt and pepper. You should have 1 cup of filling.
- To make the rolls, melt the remaining butter. Roll out the bread slices with a rolling pin until very thin. Place about 2 teaspoons of the filling on each slice of bread. Roll up the bread to enclose the filling and form a cylinder, and brush all over with melted butter. (At this point the rolls can be placed in a zipper-type plastic freezer bag and frozen for future use. Frozen rolls take a few extra minutes in the oven.)
- Cut the rolls crosswise into 2 pieces, place on a baking sheet seam side down, and bake for about 15 minutes or until crisp. Serve warm.