Fired Up for Fall - How to Make Mustard

by Juli Mancini

Winter Caplanson photos

The beauty of mustard is its versatility. From restaurants in Paris, France to concession stands in Gillette Stadium, mustard is always a player. Pair it with a casual weekend hot dog, or drizzle a warm mustard vinaigrette on a salad of arugula, beet, and fig topped with chèvre and your favorite nut. Combine with New England maple syrup to glaze pork, chicken or lamb and serve with a side of roasted roots.

Quite easy to make, mustard’s boldness requires matching with equally potent ingredients to fully unlock its potential. Most commonly mustard recipes include strong ingredients such as vinegar, white wine, turmeric, salt and a sweetener. But when incorporating unexpected, rich and interesting ingredients, that’s when mustard reveals its full magnificence. Enter fire cider.

Fire cider is a much welcomed folk remedy for colds dating back to the 1970’s when Vermont Herbalist Rosemary Gladstar shared her recipe with the world. Concocted of apple cider vinegar, horseradish, honey, chili peppers, garlic and herbs, fire cider has become a staple in kitchens across the country and recognized as a premium culinary ingredient. It can be used in vinaigrettes or as a delicious brine for meats. Sweet, delectable and fiery, this flavor-packed elixir rivals the bite and complexity of mustard, making it the ultimate match.

Fire cider is easy to make at home or can be purchased at the Ditty Bag in Mystic, Fiddleheads in New London or Willimantic Food Co-op.

Spicy Fire CiderWhole Grain Mustard

Prep time: 15 minutes Makes one 6-8 oz container

INGREDIENTS

4 tablespoons yellow mustard seeds2 tablespoons brown mustard seeds6 tablespoons dried mustard powder3 tablespoons hot water4 tablespoons fire cider3 tablespoons local raw honey2 teaspoons salt1 teaspoon ground turmeric

EQUIPMENT

Blender or mortar & pestleSmall whiskMason jars

INSTRUCTIONS

1. Measure out seed in either a blender or mortar and pestle. Crush or bruise seeds. Add in hot water to make a paste and let sit at room temperature for 10 minutes.

2. Add all other ingredients and whisk thoroughly.

3. Let sit for 20 minutes and taste. Adjust ingredients to your liking. For a more full-bodied whole grain mustard, finish off with an additional tablespoon of whole seeds and mix. Mustard will be bitter and thin to start. Within 24 to 48 hours of refrigeration, your flavor profiles will balance and the texture will thicken.

4. Refrigerate immediately or let sit longer to mellow, cap, and then refrigerate.

Get Creative!

Use any number of wines, vinegars or pickle juice in place of the fire cider. Instead of the honey…molasses, maple syrup, maple sugar and brown sugar are all fantastic options. Experimenting with adding unique flavors such as fresh garden herbs, dried elderberry, apple sauce, lavender or bergamot can yield amazing and unexpected results.

Package in any small mason jar with a ribbon, flowers, herbs and you have the perfect gift or favor.

Find more on the Classic Fire Cider Recipe here.

JULI MANCINI, Recipe Developer, Food Stylist and consummate Maker of Goods, is interested in sharing the secrets of fantastic homemade discoveries.