The Birth of Ollie's Yummy in Your Tummy

 Ollie's Yummy in Your Tummy came to be out of two separate events in my life. My youngest son loved to cook with me. At an early age he declared he wanted to open a restaurant when he was older, called "Tyler's Yummy in Your Tummy" He never did open that restaurant but I loved the name and decided to use it for my Blog on Cooking and Recipes.



 "Ollie" replaced the name "Tyler" in the title simply because that same son suggested the nickname Ollie when my first grandchild was born. My middle name is Olive after my Grandmother, and I became Grandma Ollie to my grandchildren. And thus Ollie's Yummy in Your Tummy was born!



 This blog will be a collection of recipes - family, my own, and any others I can find in my collection. I've been cooking for almost 50 years - having started as a pre-teen. In Ollie's Yummy in Your Tummy I'll share my favourite recipes, tips and techniques with you.

Thursday, September 26, 2013

Homemade Preserves: Dark Beer Mustard

Homemade Preserves: Dark Beer Mustard
I got the urge to make mustard (something I've never done before) after a Facebook friend, Heather Wilkinson Rojo, mentioned that she had made some.  A few days ago I found a similar recipe online. It sounded good (and easy!) so I tackled it.

It's just putting together a few items and letting them sit in the fridge for two days. Then you blend it until it's thick and creamy, put it in jars and you're done! I did change the recipe very slightly. 

These smaller jars are going to make great Christmas gifts! 

Here's what you need:

12 oz of beer. I used a Rickard's Dark beer. (Rickard's Dark is creamy, and has just a hint of pure Quebec maple syrup)

1 1/2 cups of brown mustard seeds
1 cup red wine vinegar
1 tbsp kosher  salt
1 tsp black pepper
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp ground allspice 
1 tsp. horseradish (optional)





Method:

Combine all ingredients except horseradish in a nonreactive mixing bowl. Cover and let sit at room temperature or in the refrigerator for 1–2 days so that the mustard seeds soften and the flavors meld. I used a plastic bowl with a lid 

Mixture ready to go in fridge for 2 days
 After 2 days, put the mixture in your blender and blend at high speed until it turns thick and creamy. I added a teaspoon of horseradish at this point, but that is optional. 

Mixture + Horseradish blended
 Spoon the mustard into sterilized jars, seal and refrigerate for up to 6 months. 
Mustard in sterilized jars
Small jars make great Christmas gifts!

1 comment:

TechFun said...

That definitely looks easy! The Indo-Pak markets here have great prices on mustard seed so I may get enough to try a few varieties.