![]() This recipe makes 1/2 – 3/4 cups of mustard.Ĭoarse Rosemary Honey Mustard (a standard whole grain)Ĭoarse-Ground Red Wine Mustard (packs a red vinegar punch) Mustard made this way will last several months if refrigerated in a sealed jar.Once everything is thoroughly mixed, pour everything into a glass jar (with a lid) and refrigerate. Add in the vinegar, port and simple syrup and stir well.Pour the ground mustard seeds into a bowl and add the salt and mustard powder.You should leave them pretty chunky (near whole) because you want this to be a grainy mustard…but you could grind them to whatever consistency you like. Grind the mustard seeds in a spice or coffee grinder for a few seconds, or in a mortar and pestle.You will have syrup left over after making the mustard. You can use the fig bits in oatmeal, ice cream or just eat them. The syrup that’s left is the fig simple syrup.Pour contents of saucepan through a strainer and remove the large bits of fig. Once the figs are well mashed and fully incorporated into the mixture, remove from heat. ![]() Mash the figs into the syrup and keep stirring.Continue cooking a few minutes longer until figs become very soft. Over medium high heat, stir until sugar dissolves.Add figs, sugar and water to a small saucepan.Remove from the oven and eat immediately.įig and Port Grainy Mustard (slightly sweet)ģ Tablespoons Chilled Fig Simple Syrup (recipe below) It took around 15 minutes for my pretzels to get golden and brown. Place the baking sheets into the oven.Dunk each of the pretzels into the boiling water for 5 seconds, then place them onto a baking sheet and sprinkle with coarse salt immediately while wet (I use the kosher stuff that is easy to find at the grocery store).Apply a little bit of pressure to make the loops stick together, but not too much because you don’t want then to flatten out. Take each end in a hand, loop the dough away from you, and bring the ends back toward your stomach, crossing them about an inch above the rope. Place a rope of dough on the work surface in front of you.They’ll nearly double in width while baking, so it is ok to roll them out quite thin. Let them relax again and give each a third roll and stretch session until about 15 inches long and about as big around as your index finger.After it has relaxed you should be able to roll it out and stretch again fairly easily. Roll each one into a short log, cover with a towel, and let the dough relax for 5 to 10 minutes. Before shaping, start preheating the oven to 425 degrees and bring a large, wide pot of water to a boil.Return the ball of dough to a clean, greased bowl, cover with plastic wrap, and set it aside to rise until it has doubled in size, approximately an hour.Either use an electric mixer to mix the dough for 5 minutes or remove it from the bowl and knead it by hand for 5 to 10 minutes until the dough begins to get smooth and satiny.I start with 2 cups of the flour and mix it together until it forms something like a thick batter, then add more flour a handful at a time until it’ll form a nice ball that I can knead by hand. ![]()
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