Make Your Own Mustard

When I was young and visited my grandparents farm, my grandma would gather the grandkids together and we would make mustard. Grandma's mustard was not the smooth dijon you might purchase in the supermarket, it was spicy and chunky, rich with diced onions and garlic, crunchy with half ground mustard seeds, delicious on a ham sandwich.

Recently, I gathered my children together and we made several batches of mustard. It was a fun family project. It was inexpensive, took a few hours, and the kids really enjoyed it. So I thought I would share a few of the mustard recipes we made and a few others that I have found enjoyable over the years.

Creole Mustard

Ingredients
1 cup dry white wine [or try sherry for a unique flavor]
1 clove garlic, peeled and minced
1 teaspoon celery seeds
1 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon ground cloves
Dash of freshly ground nutmeg

Combine all of the above in a non-aluminum saucepan and heat to a simmer. Turn off heat, and let sit for 2 hours.

Ingredients
1 cup mustard seeds, toasted and ground
2 tablespoons tarragon vinegar
2 tablespoons apple cider vinegar

In a large bowl, mix the ground mustard seeds (see notes below) and tarragon and apple cider vinegars until you have a smooth paste. Return the pot with the wine infusion to a boil over high heat. Remove the pan from the heat and strain through a fine sieve into the bowl with the mustard paste. Mix well, stirring constantly. Pour the mustard into the hot, sterilized jars, leaving 1/8-inch headspace, and adjust the lids. Store in a cool, dry place for three weeks before use. Refrigerate after opening.

Notes - To toast and grind mustard seeds:Heat a heavy skillet over medium heat and add 1 cup whole mustard seeds. Cook, uncovered, until the seeds begin to pop, about one minute. Remove the skillet from the heat and cover with a kitchen towel until the popping stops and the seeds cool, about five minutes.

Place the toasted mustard seeds in an airtight container to be used later, or grind them with a mortar and pestle or rough grind in a spice or coffee grinder for use in other recipes. Another method to grind seeds is to place the seeds between two sheets of waxed paper and grind with a rolling pin on a flat surface.
Yield: about 2-1/2 cups

Wasabi Mustard

Ingredients
3 oz. dry mustard powder
1/8C very cold water

Mix together, let sit ofr 20 minutes at room temperature.

Add
1/8C wasabi hot sauce or 1T wasabi powder
1/2tsp garlic powder
1 tsp sea salt
green food color [optional]

Whisk all together and refrigerate, best to let site for several days before using.

Sweet Apricot Mustard

1 Cup dijon mustard [prepared]
1/2C apricot jam
3/4C groud mustard powder

Stir together until well mixed, transfer to a sterilized jar, cover. Let age in a cool, dark location for 2 - 8 weeks. Refrigerate after opening.

Dark Beer Mustard

12 oz. dark beer
2C dry mustard powder
1C firmly packed dark brown sugar
2 tsp sea salt
1/2 tsdp turmeric
2T apple cider vinegar
2T dried minced onion

our beer into a bowl, cover lightly with dish towel and let sit overnight. Whisk beer and remaining ingredients together until well blended. Heat in non-aluminum saucepan to a boil, whisking constantly. Remove from heat, cool to room temperature. Store in an airtight jar in the refrigerator. Best after it has sat for 2 weeks.

Mustard should sit to combine flavors and mellow before consuming. Below are a few Mustard facts:

• Mustard has been around since Roman Times in about the same formula [ingredients] we use today.

• Mustard mellows as it ages, it will taste hot and harsh when first made, then smoother and more refined as it ages.

• To make hot mustard, toast and then grind mustard seeds.

• Yellow mustard seeds are milder than brown or black mustard seeds.

• Mustard is the 2nd most used spice in America, after peppercorns.

• Mustard can be flavored with any herb or spice of your choice, experiment and try unusual flavors ie: savory, cinnamon, wasabi, allspice, fruits or chili peppers.

• Try different acidic bases such as; vinegar, sherry, wine, champagne, apple juice, etc...

• Use cold water to bring out mustards "heat" in a recipe.

So now you have a few recipes, and some tips. Try making your own mustard! It's fun and easy. Look for more recipes on our website www.canandaiguaspice.com

Until next time........
Michelle
Canandaigua Spice Company

Harissa

Our goal, when I opened the business, was to cater to culinary diversity. I often tell customers that if you see it on the food channel, you can find it here at Canandaigua Spice Company. One of the spice blends that has sold well for us is Harissa.

Most people think of harissa as a paste, but we make it in the powdered form. Harrisa is an extremely spicy chili paste used in North African cooking, mostly in Morocco, Tunisia and Algeria, although strains can be found in all neighboring countries. This fiery chili blend is cooked with vegtables and meat tagines [stews cooked in a tagine, a cast iron base with ceramic top that can be used over the open fire pit, on the stove top or in the oven]. I have also found it to be a great ingredient to Bloody Mary's!

If you want to try your hand at blending Harissa here is one recipe to try:
12-15 dry hot red chilis
2 cloves garlic
pich of sea salt
1 tsp caraway seeds
1 tsp ground cinnamon
2 tsp coriander seeds
1 tsp crushed mint leaves
olive oil

Slice the chilis down the centers and remove the seeds. Soak them in warm water until they are rehydrated. Drain the water off and place the chilis in a processor. Add the garlic, salt and other spices. Process untiol a smooth paste forms. Transfer to a jar and cover the top with olive oil. Refrigerate.

As you are making chili, pan frying chicken or making tomato sauce add a bit of Harissa to your dish, or use it as a finishing sauce. Add some into your morning tomato juice or to season homefries. Mixed with mayonnaise, this paste makes an excellent side dish for chicken and cooked meats, particularly lamb. It can be used sparingly as a marinade or served with yogurt as a sauce. This is a very versatile spice blend, and while it is hot, using just a touch can moderate the amount of heat in the dish.

Until next time.......
Michelle
Canandaigua Spice Company

Gluten Free Gourmet Prepared Meals

I often hear customers complain that they are frustrated with Gluten Free foods. They just don't taste the same, they don't have the selection of "regular' foods, they are expensive and they take time to prepare. Very soon, we will be able to offer prepared Gourmet Gluten Free Meals in our freezer section. Working with a local restaurant that specializes in gluten free foods, we will soon be offering dishes made from my recipes for Gluten Free Lazagna, Gluten Free Lemon Chicken and Thyme Risotto, and Gluten Free Penne Pasta in Arrabiata Sauce. These products will only be offered in the store and will not be available for shipping on the website.

I don't feel that eating gluten free has to be tastless or boring. Gluten Free food manufacturer's have come a long way on improving texture and tastes of gluten free foods. Many organizations now exist to help folks diagnosed with Celiac Disease. One such organization is the Rochester Celiac Support Group. They are a very large, well organized and responsive group. They host meetings in Rochester on the 3rd Wednesday of every month. Their website is very informative and they offer response to any emailed questions quickly. I very much enjoy working with this group.

I have had several hits to my website looking for gluten free recipies. One of my favorites is Almond Pear Torte, and it is easy to make. The recipe is:

ALMOND PEAR TORTE
9" springform pan or a 9" x 9" square baking dish, lightly greased.

Topping
2 tsp raw sugar [dermerra or turbinado]
1 tsp ground cinnamon [I prefer Korintje cinnamon for baking]
1/2 tsp freshly ground nutmeg
1/4 vanilla bean, slit and scraped [optional, do not substitute vanilla extract]
2 pears, peels and cored and sliced thinly

Base
1/2C almond flour or almond meal
1/2C coconut flour
1 tsp xanthan gum
2 tsp GF baking powder
1/2C butter, softened [not melted]
1C raw sugar
1 tsp almond extract
2 eggs

Topping: In a medium bowl, stir together all ingredients for the topping, blend well to coat the pears. Let sit while preparing the base.

Base: Combine flours, xanthan gum, and baking powder in bowl, stir until well blended.

Using a mixer or food processor, beat the butter, sugar, and almond extract together until smooth and creamy. Add eggs one at a time, until just mixed. Add the flour mixture and mix until well belnded. Place batter into prepared pan and spread batter to edges using your fingers. You may want to oil your hands or use a little extra coconut flour on them.

Arrange the pears in a circular pattern starting from the center. Let sit for 30 minutes. Preheat he oven to 350 degrees and bake for 50 - 55 minutes or until the top is golden and slightly browned. [Batter will rise, become bubbly and somewhat cover the pears]. Test the center of the torte to insure is is no longer spongey. Remove from oven and let cool. Run a knife around edges of pan. Serve warm or cold.

This is a great recipe and I guarantee no one will complain that it is gluten free. For more gluten free recipes, visit us at www.canandaiguaspice.com

Enjoy, until next time........
Michelle
Canandaigua Spice Company

Spice Grinders

It amazes me how fast time goes. I feel like I have just typed in the previous blog and then find that it really was several weeks ago!

So February has found me acting like a mad chemist in the back room. I have been blending, blending, blending new spice mixes for our new spice grinders. I just love grinders, they are so easy to use and I have about 10 of them on the counter top right next to the stove. That way spice flavorings are at my fingertips as I start cooking dinner or [if your family is like mine] also readily available to the family as they dish up their plates at the counter and head to the table, the TV room, or the back deck.

My favorites of the grinder blends [at the moment] are the Lavender Pepper, it is great on pasta, meats or salads; the Italian Supreme is super on anything; the Hot Salt blend is perfect on meats, homefies, eggs; or the Sesame Salt blend that's great ground onto noodles, fish, meats or veggies. Right now we have about 15 different grinder blends, but soon I plan to have more than double that. They have bene very popular as gift and we will be packaging them into gift sets as well.

The great thing about our grinders is that they can be refilled at a $1.00 off! They are so new that you won't find them on the website www.canandaiguaspice.com just yet, but check back soon, they will be uploaded.

If you have any suggestions for spice blends you recommend for grinders, feel free to share it with us by visiting the website and clicking onto the CONACT US button at the bottom of the home page. We'd love to hear from you.

Until next time,
Michelle
Canandaigua Spice Company

Prison Chow

Hard to believe that a spice company would be blogging about prison food isn't it? I am thrilled that we have an opportunity to provide spices to a large organization that supplies food to Correctional Facilites throughout the US. It was interesting to learn what spices are commonly used and what spices are not used in prison kitchens.

For instance, vanilla and extracts are not allowed because they could be used to make contriband "hooch". I don't imagine it would taste very good, but there is alcohol in pure vanilla extract.

Most prison facilities cook institutionally, that is they cook large quantities in very large kettles. Kettle cooking produces some great meals like Chili, Spagetti, Soups, Baked Beans, Sloppy Joes, Chicken & Bisquits, and more.......

My imagination runs wild with the potential for creating spice blends and meal options for inmates. Simple spices such as Cinnamon, Garlic Powder, Onion Powder, Chili Powder, Paprika, Cumin, Parsley, Oregano, and Pepper are the main herbs and spices used by prisons.

Any of you that are familiar with our products know that we like to give seasonings and rubs names that intrigue the buyer. Some of our current seasonings that have made people laugh: Roadkill Rub, Magic Dust, Butt Rub, Italian Stallion Seasoning are just a few. I don't think any of these would be appropriate for the prison kitchens though.

I could envision a Lockdown Chicken Rub, or a Death by Kettle Cooking Spaghetti Seasoning, maybe even Cellblock Sloppy Joe Mix. While I may joke around about the names of spice blends, it is no joking matter that our inmate populations are soaring or that taxpayers fund meals for over 2.5 million inmates annually.

For tastier topics, please visit us at our website www.canandaiguaspice.com

Until next time,
Michelle

Coffee Rub

By far our most popular meat rub is Canandaigua Coffee Rub. There is an interesting story behind it. We have a friend that moved to NY from the south and he was lamenting one day that he hasn't experienced a great pork butt soaked in coffee grounds and roasted over the BBQ since he moved north. Upon talking with him further, he told us that at barbeques in the south it is common to save old coffee grounds drop a piece of meat into them, coat all sides and then cook the meat on the grill. This got us thinking, that with a few other herbs and spices, this might be an interesting meat rub that hasn't been 'overdone' in the spice world just yet.

So I started thinking about what other flavors would compliment coffee. The first thought was sugar, as dark brown as we could find, then we tried some of the sweet spices - nutmeg, ginger, allspice. To give the rub depth of character we added a bit of heat - cayenne, chili powder, cumin. After a few tries we feel we have come up with the most savory blend of coffee, herbs and spices that compliment a full range of meats.

We have tried our Canandaigua Coffee Rub on all meats: steak, roast, pork, duck, chicken, and venison. We have enjoyed the succulent, rich, slightly spicy flavor on all of these selections. Truely, you wouldn't know the base of the rub is coffee if you didn't read the packaging. The sweetness of the brown sugar brings out the richness of each meat, and locks in the juices.

I would encourage anyone to try our Coffee Rub, or do what the southerners do, save your old grounds in a tin and dip your meats into them before grilling. This is a flvor enrichement that is worth experimenting with.

Adirondack Seasoning

Adirondack Seasoning has become on eof our most popular blends. Likely because of the name and the intent behind it. It is a blends of herbs and spices that complement campfire cooking. Because so much of the Adirondack region is still preserved as a natural environment with state campsites, it may remind people of those pristine lakes and near cloudless skies.

My family camped at Golden Beach campsite every year when I was young and on eof the first things we kids had to do was search for firewood. My dad would get a roaring fire going in teh firepit and soon after something was cooking over the campfire.

Adirondack Seasoning combines smokey flavors with stand-out herbs and a touch of heat. This blend is perfect on chicken and fish. Great mixed into ground beef, stews, or homefries. Sprinkle it over eggs or even campfire popcorn!

We are pleased to see our customer's responses to some of these blends that come from our hearts, homes or memories. So often my thoughts go back to my experiences in the mountains and my memories are alwasy of food, family and fun. I hope you also have fond memories of your culinary heritage and visit Canandaigua Spice Company to build upon your cooking experiences.

Until next time........
Michelle