Byron Nelsons Mustard Ring Recipes

VIDALIA ONION RINGS WITH BEER MUSTARD

Steps:

• Slice the onions.
• Cut each onion crosswise into 1/4-inch-thick slices. Separate the slices into individual rings; remove the 4 small center rings from each slice and reserve them for another use.
• Soak the onions.
• Put the separated onion rings into a large baking dish or shallow bowl and cover them with the buttermilk.
• Make the beer mustard.
• In a small bowl, whisk the aioli, dijon mustard, agave syrup, cinnamon, beer-extract powder and cayenne until combined. Set aside.
• Make the batter.
• In a large bowl, whisk 1 cup all-purpose flour, the rice flour, seltzer, beer and honey until smooth. Put the remaining 2 cups all-purpose flour in a separate large bowl or shallow pan and season it generously with kosher salt.
• Fry the onion rings.
• Fill a large heavy pot with at least 3 inches of vegetable oil. Attach a deep-fry thermometer to the side of the pot and heat the oil over medium-high heat to 350 degrees F.
• Working in batches, lift the onion rings from the buttermilk and shake off the excess. Transfer them to the flour mixture and toss until coated, then dip one by one into the beer batter, shaking off the excess, and add to the hot oil.
• Fry, turning the onions often with tongs, until golden brown, 3 to 4 minutes; adjust the heat as necessary to maintain the oil temperature.
• Drain and serve.
• Drain the onion rings on paper towels and sprinkle with parsley and flaky salt while still warm. Serve with the beer mustard.

MUSTARD RING

Steps:

• Combine sugar, salt, and dry mustard. Add vinegar, water, and eggs. Soak gelatin in 1 tablespoon cold water. Add to egg mixture and cook on low heat or over hot water, stirring constantly, until creamy. Add horseradish; cool. Fold in whipped cream. Pour into a 4-cup ring mold and chill until set. Serve with baked ham or roast beef

MUSTARD RING

Steps:

• Preheat the oven to 200 ºC (400 ºF). Following step one and two, prepare the basic dough recipe as described above. Add the salami and mustard and punch the dough down. Roll the dough into a long thin roll, about 50 cm in length. Roll into a spiral, ending with a point in the centre. Place on a greased baking sheet and cover with clingwrap. Leave to rise until doubled in bulk. Remove the clingwrap, brush with whisked egg and bake far 15 minutes in a warm oven. Reduce the heat to 180 ºC (350 ºF) and bake for another 20-25 minutes or until done. Turn out onto a wire rack and cover with a clean cloth.Makes one medium-sized loaf.

BYRON NELSON'S MUSTARD RING

Steps:

• Beat the eggs in the top of your double boiler. Mix thoroughly the sugar and gelatin, then stir in the mustard, turmeric, and salt. Add the water and vinegar to the eggs, then stir in the sugar mixture, then cook the resulting mixture over boiling water until slightly thickened, stirring constantly all the while. Cool in refrigerator until the mixture becomes very thick making sure it does not congeal. Whip the cream and fold it into the mixture. Turn into a 1 1/2 quart ring mold and refrigerate until it becomes firm. Unmold and if desired fill center with cole slaw or fresh fruit. This will serve 8. Preparation time includes cooling down time.

HARRY FAMILY MUSTARD MOLD

Steps:

• In a large bowl, stir together the sugar, mustard powder and salt. Whisk in the vinegar until smooth, then whisk in the eggs.
• In the top of a double boiler, or in a metal bowl set over a pan of simmering water, sprinkle the gelatin over the water. Heat until gelatin dissolves, and stir to blend. Whisk the gelatin into the mustard mixture. Set aside to cool and thicken.
• When the gelatin is starting to set, whip the cream in a medium bowl until fluffy. Fold whipped cream into the mustard mixture until well blended. Pour into a greased 6 cup mold. Refrigerate until set, about 2 hours. If you don't have a mold, just pour it into a bowl. This recipe tastes great either way.

NELSON'S CHICKEN

Steps:

• Cook onions with garlic in oil until tender-- remove and set aside Brown chicken in same pan Combine all ingredients including onions-- Do not include wine and beer.
• In a pot, pour ingredients over chicken and stir to combine.
• Cover pot and simmer (low heat) for 1/2 hr.
• Uncover-- add wine and beer-- cook uncovered for an additional 15 mins.
• or as long as it takes to thicken mixture to your taste!
• Serve over your choice of hot pasta.