VIOLET MUSTARD
Provided by Merrill Stubbs
Categories condiments, project, side dish
Time 30m
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Bring the wine, grapes and port to a boil in a medium saucepan. Boil until the liquid is almost gone and the mixture turns syrupy, 15 to 20 minutes.
- Puree mixture in a blender, then pass through a fine sieve. Set aside to cool. Add the mustards and stir to combine. Refrigerate until ready to use.
Nutrition Facts : @context http, Calories 245, UnsaturatedFat 3 grams, Carbohydrate 26 grams, Fat 3 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 1039 milligrams, Sugar 15 grams, TransFat 0 grams
VIOLET MUSTARD - TRADITIONAL FRENCH MOUSTARDE AU VIOLETTE
A delicate sweet and spicy mustard sauce, originally from Brive in Western France. It is ideal served with meats of all sorts, or as a traditional side for Perigord sausage cooked with apples, or cheese, or my Croque Monsieur recipe #352897. Adapted from Davidburke & Donatella.
Provided by BecR2400
Categories Fruit
Time 40m
Yield 2 cups of Violet Mustard
Number Of Ingredients 5
Steps:
- Bring the wine, grapes and port to a boil in a medium saucepan.
- Boil until the liquid is almost gone and the mixture turns syrupy, 15 to 20 minutes.
- Purée mixture in a blender, then pass through a fine sieve.
- Set aside to cool.
- Add the mustards and stir to combine.
- Refrigerate until ready to use.
Nutrition Facts : Calories 618, Fat 7.7, SaturatedFat 0.5, Sodium 2142.7, Carbohydrate 59.6, Fiber 7.5, Sugar 35.6, Protein 9.7
HOMEMADE MUSTARDS
All of these mustards are made the same way; just substitute the ingredients you like best.
Provided by Martha Stewart
Yield About 3 cups
Number Of Ingredients 26
Steps:
- In a nonreactive container, combine mustard seeds with alcohol (beer, wine, or sherry; according to recipe) and vinegar. Let sit 48 hours. Check periodically to make sure seeds are covered by liquid; add more if necessary.
- Transfer seeds and liquid to a food processor. Add remaining ingredients. Process until seeds become creamy, 4 to 6 minutes. Store in an airtight container in the refrigerator for at least 1 week before using to let the flavors develop. The mustard will keep for up to 1 month.
THE ULTIMATE CROQUE MONSIEUR - BAKED FRENCH BISTRO SANDWICH
This is a superb ham and cheese French bistro sandwich slathered in a delightful Bechamel-Soubise cheese sauce that's spiked with pastis, and baked to golden perfection! For a "Croque Madame" variation, serve with a fried or poached egg on top (the egg resembles a ladies hat). Serve hot, garnished with a thyme sprig and a tart little Cornichon pickle on the side, and a drizzle of my violet mustard recipe #400926. Heavenly! Inspired by the Croque Monsieurs served at the famous Tartine's Bakery & Cafe located in San Francisco, California.
Provided by BecR2400
Categories Lunch/Snacks
Time 40m
Yield 4 Croque Monsieur, 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 4oo degrees F.
- To Make Bechamel Soubise Sauce --.
- In a medium saucepan, melt the butter and sweat the garlic and onions over low heat for 15 minutes, stirring often.
- Add the flour all at once, whisking with a wooden spoon for 2 minutes. Stir in the hot cream and cook, whisking constantly, for 5 minutes or until sauce is thickened.
- Remove from heat and stir in the salt. pepper, nutmeg, Pastis, 1/4 cup grated Gruyere, fromage blanc, and the Parmesan; set aside.
- To toast the bread, place the slices on a baking sheet and bake for 5 minutes, turn and bake for another 3 minutes, until toasted.
- To Assemble the Sandwiches --.
- Brush Dijon mustard evenly on one side of half the toasted bread slices. Add a slice of ham to each, sprinkle with half the remaining Gruyere. Top with another slice of toasted bread. Slather the tops with the cheese sauce, and sprinkle with the remaining Gruyere.
- Bake for 5 minutes at 400 degrees F. Turn on the broiler and broil for 3 to 5 minutes, until cheese topping is nicely caramelized. (You want the outside to be crusty and golden brown, and the inside soft and pudding-like).
- Serve hot, garnished with a thyme sprig and a tart little Cornichon pickle on the side. Variation: For a "Croque Madame", serve with a fried or poached egg on top (the egg resembles a ladies hat).
Nutrition Facts : Calories 853, Fat 38.1, SaturatedFat 21.4, Cholesterol 127.8, Sodium 2747.6, Carbohydrate 81, Fiber 4.3, Sugar 4.8, Protein 46.7
VIOLET CUSTARD
A very eggy, unique custard delicious served either warm or cold. Baking time approximate. Found on the web.
Provided by Molly53
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Divide the violet petals between 8 individual ramekins.
- Beat together the eggs, yolks, and sugar. Blend in the milk, vanilla, and sugar.
- Divide the custard among the ramekins and place them into a large baking dish.
- Add enough boiling water to the large baking dish to reach half way up the sides of the ramekins.
- Place the baking dish with ramekins in the oven and bake for 40-45 minutes.
- The custard is done when a knife inserted in the center comes out almost clean.
Nutrition Facts : Calories 197.8, Fat 8.3, SaturatedFat 4, Cholesterol 185.8, Sodium 97.3, Carbohydrate 22.8, Sugar 17, Protein 8
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