Random header image... Refresh for more!

Seventh Day of Christmas Gift

On the seventh day of Christmas
My true love gave to me:
Spicy Guinness Mustard
Two Jars of Mustard
Pumpkin Pie Spice
Homemade Kahlua Liqueur
Lemon-Sugar Hand Scrub
Cranberry Citrus Vodka
and a bottle of Tomato Dust

Yep, the seventh day is kinda like the sixth day, more mustard. I can’t help myself! I actually had five different styles of mustard I wanted to share with you, but I’ll save the other two for next year.

This style uses whole mustard seeds and makes a fabulous grainy mustard that is just as at home on a sandwich as it is coating a pork tenderloin that is about to be grilled to perfection.

You’ll be using a mix of yellow and brown mustard seeds. The yellow seeds are easily found in any grocery spice aisle. The brown seeds take a little more effort to acquire. I’ve found them at Cost Plus World Market and you can always find them at Penzey’s Spices, either online HERE or in a  store near you. If you are local, there is a Penzey’s on the NW corner of Tatum and Shea and another at Tempe Marketplace on the Rio Salado Parkway. If you’re not local, don’t fret, there are Penzy’s in 29 states, and maybe there is one near you. Check HERE to see.

Homemade Spicy Guinness Mustard

1/2 cup Guinness Stout or Extra Stout
1/4 cup brown mustard seeds
1/4 cup yellow mustard seeds
1/3 cup red wine vinegar
1 teaspoon kosher salt
1/3 teaspoon freshly ground black pepper
Generous pinch of ground cinnamon
Generous pinch of ground cloves
Generous pinch of ground nutmeg
Generous pinch of ground allspice
Generous pinch of sugar

Combine all of the ingredients in a glass mixing bowl. Cover with plastic wrap and let sit at room temperature for 2 days.

The mustard seeds will soak up the liquids and soften and the flavors will meld.

Transfer the mixture to the bowl of a food processor and process; stop after 30 seconds to scrape down the sides of the bowl with a rubber spatula.

Process for two more 30-second intervals, scraping down sides in-between. The seeds should then be coarsely ground and the mixture thick, process again if need to achieve this texture.

Transfer to a jar(s) and cover.

Refrigerate for 24 hours before using. Use within 6 months.

Print pagePDF pageEmail page

1 comment

1 Marissa { 11.29.12 at 10:59 AM }

I want this one even more than the ones from yesterday!!

Leave a Comment