Mustard and relish and ketchup (homemade)
October 5, 2010 § 4 Comments
Ok, mom, I finally made the recipe for mustard you gave me from Aunt Betsy. It is wonderful. For those that missed the comment, here it is:
- 1 cup dry mustard
- 1 cup cider vinegar
Whisk these together and let sit for two hours.
- 1 cup sugar
- 2 egg yolks
Cook over a double boiler, slowly, for an hour and stir often. Put into clean jars and refrigerate. It’s awesome. In fact, in many informal surveys of the best of the mustards (four in all) it was by far the favorite, with a spicy hot kick and sweet smooth finish. It’s so good in fact that it’s almost time to make more…
I’ve struggled (briefly) with what to do with exceptionally fat cucumbers from the CSA. The answer: relish! Big fatties are unpleasant to eat and difficult to pickle, but they have a lot of volume. I de-seeded them and chopped them into tiny cubes, them put that together with onion and spices, cider vinegar, water, sugar and salt. Then I potted it up in hot sterilized jars and can’t wait to try it on venison (or elk?) burgers soon. (Any good wishes for Andy’s luck hunting elk next week are welcome.)
Finally, ketchup (or catsup as my old Fannie Farmer Cookbook calls it.) The king of condiments, I only make it once a year because it requires so many tomatoes (10 lbs) that I have had to buy some to supplement my home garden supply and those from the CSA. I got some beautiful lemon yellow ones from Isabelle Farm and put together the following recipe.
- 10 lbs ripe tomatoes, peeled, seeded and diced
- 3 onions, chopped fine
- 2 red bell peppers, seeded and chopped
- 3-4 cloves garlic, mince
- 2 inch stick cinnamon
- 1 tsp peppercorns
- 1 tsp cloves
- 1 tsp whole allspice
- 1 tsp fennel seeds
- 2 tsp paprika (smoked if preferred)
- 1 tbsp salt
- 1/2 tsp cayenne (to taste)
- ¾ cup dark brown sugar
- 1 cup cider vinegar
- juice of one lime
- 2 tbsp molasses
Combine the tomatoes, onions, peppers, and garlic in a saucepan and cook until soft over low heat. Strain through a food mill or fine sieve to make a puree. Return to the pot and simmer until the mixture is reduced by half, stirring often to keep from sticking or burning. Add the spices, tied in a cheesecloth bag, and add the remaining ingredients to the mixture. Cook until it is thick enough to hold a clean bottom when you drag a spoon through the mixture.
Spoon into hot jars, half pints are best. Leave 1/8 inch headspace, and process for 10 minutes at sea level, 15 minutes at 5000 feet.
We just opened the first small jar and spread it over crumbly cornbread with jalapenos. It was dark, tangy sweet with a hint of spiciness and a complexity you certainly don’t get with store-bought.
With all of these yummy sauces in the fridge, it is hard not to get inspired to cook something, if only for the relish.