MUSTARD RING
Provided by Mormon.Cook
Number Of Ingredients 0
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
Nutrition Facts :
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.
VIDALIA ONION RINGS WITH BEER MUSTARD
"I coat my onion rings in a tempura-style batter and fry them until they're golden and crunchy."
Provided by Richard Blais
Time 40m
Yield 4 servings
Number Of Ingredients 18
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.
BYRON NELSON'S MUSTARD RING
Byron Nelson won the Masters golf tournament in 1937 and 1942. This recipe is taken from "Tea Time at the Masters" a cookbook prepared by the Jr. League of Augusta, GA.
Provided by Dan-Amer 1
Categories < 4 Hours
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 226.9, Fat 14.1, SaturatedFat 7.7, Cholesterol 146.5, Sodium 121.3, Carbohydrate 20.7, Fiber 0.3, Sugar 19.2, Protein 4.7
HARRY FAMILY MUSTARD MOLD
Sweet and Spicy. Loved by all who love mustard. Holiday favorite on HAM. Save time and make the day before!
Provided by STANLEY1
Categories Side Dish Sauces and Condiments Recipes
Time 2h20m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 227.6 calories, Carbohydrate 14.4 g, Cholesterol 116.3 mg, Fat 17.4 g, Fiber 0.2 g, Protein 4.3 g, SaturatedFat 9.7 g, Sodium 39.7 mg, Sugar 12.7 g
MUSTARD CHICKEN
Chicken breasts coated with mustard and French fried onions, then baked. So simple, so 'magnifique'! You can vary the type of mustard to get different flavors. This goes great with rice or potatoes.
Provided by Juliet
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h15m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place mustard in a shallow dish or bowl; place onions in a second shallow dish or bowl. Dredge chicken in mustard to coat both sides, then dredge in onions. Place coated chicken in a lightly greased 9x13 inch baking dish.
- Bake at 375 degrees F (190 degrees C) for 50 to 60 minutes or until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 441.7 calories, Carbohydrate 21.3 g, Cholesterol 68.4 mg, Fat 25 g, Fiber 2.1 g, Protein 30 g, SaturatedFat 6.5 g, Sodium 1146.1 mg, Sugar 0.5 g
MUSTARD ASPIC
Can be prepared in 45 minutes or less but requires additional unattended time.
Yield Serves 10 to 12
Number Of Ingredients 10
Steps:
- In a small bowl sprinkle the gelatin over the water and let it stand. In a metal bowl set over a saucepan of barely simmering water whisk together the vinegar, the sugar, the mustard, the mustard seeds, and the eggs, cook the mixture, whisking constantly, until it registers 160°F. on a candy thermometer, and remove the bowl from the heat. Stir in the gelatin mixture, the paprika, and salt and pepper to taste, stirring until the gelatin is dissolved, transfer the bowl to a larger bowl of ice and cold water, and stir the mixture until it is cold. In a bowl beat the cream until it holds stiff peaks, fold it into the egg mixture with the parsley until the mixture is combined well, and pour the mixture into a lightly oiled 5- to 6-cup ring mold. Chill the aspic, covered, for 4 hours, or until it is set. Dip the ring mold in hot water, run a knife around the edges of the aspic, and invert the aspic onto a serving plate. Serve the aspic with cold poached salmon, shrimp, crab, or chicken.
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