Lightly sweet from the honey mustard and heady from orange zest and brandy, this unusual condiment is elegant enough to adorn your holiday table (if you don't give it all away, that is). It goes perfectly with any kind of roasted meat, fowl, or game.
3 cupswhole-grain mustardsee savings
3/4 cuphoney mustardsee savings
1/4 cupbrandysee savings
1-1/2 teaspoonsfinely grated orange zestsee savings
...My husband, David, is from Kansas City, where they put mustard on their hamburgers. Bad! I use... it in recipes. Good! Because mustard, especially Dijon mustard, adds so much subtle flavor to so many dishes.... And it keeps forever. A pantry without mustard is like a...well, I guess my husband would say "like a hamburger... read more...
..., the poor Brits had to use currants instead. But the technique of soaking the dried fruit in brandy... is the same. Besides imbuing the cranberries with delicious, delicious brandy, the soak also makes the fruit... more tender. Although traditional Victorian recipes used much more brandy in the dough, they didn... read more...
..., indeed, this ubiquitous condiment is worth celebrating after all. 1. Brandied Mustard (pictured, above...Can you believe National Mustard Day is upon us again? Where does the time go? Well, ok ... maybe... you're not planning an all-out mustard-fest like the folks at the National Mustard Museum in Middleton... read more...