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Recipes for Shabbat Mustard By Eileen Goltz There I was, slathering mustard on my corned beef sandwich when the "I need to get some more recipes" light bulb went on. I realized that even though I love the taste of mustard I only have a handful of recipes that utilize its unique flavor (the fact that its one of the few pareve condiments that can be used in either sweet or savory dishes is just a bonus). Mustard is one of the most widely grown and utilized of all the spices in the world today. In my search for fun recipes I discovered that the word mustard actually owes its origin to the consumption of an ancient drink of unfermented grape juice seasoned with mustard seeds. This unfermented grape drink was called MUST. Obviously, the leap to the word "mustard" was pretty small. As for the properties of the aforementioned drink, I couldn't find any documentation to support the claim. Actuality mustard is really quite good for you. It
can stimulate your appetite and digestion, and
can clear your sinuses the same way chilies do. Its best
attribute is that it can provide a tremendous burst of flavor
adding only a few calories and very little fat to any dish.
Steam squash, turnip, carrot and onion over water in
covered skillet about 5 minutes or until
tender. Drain. In a bowl combine the honey, mustard, margarine, orange
peel and nutmeg. Drizzle over vegetables and toss;
serve.
In a bowl of a food processor or electric mixer combine all the ingredients, mix well to combine. Put the mixture in a serving bowl and cover. Refrigerate for at least 1 hour. Makes about 3/4
cup. This recipe can be doubled or tripled.
Place the honey, vinegar, sugar, eggs and flour in a blender or food processor and process for a few seconds and blend the ingredients until the mixture is smooth. Transfer to a 2-quart saucepan. Cook on medium high, whipping briskly with whisk to prevent it from sticking to bottom of pan. It will thicken just as it comes to a boil. Quickly add the mustard and whiskey. Continue to cook and stir briskly for approx 1 minute. Remove from heat. Add the horseradish and beat well. Cool completely. Bottle and cap tightly. Can store in the refrigerator for 6 to 8 weeks. This
can be frozen for up to 6 months. This recipe
can be halved.
Combine all the ingredients in a blender or food
processor and blend until
Combine all the ingredients in a blender or food
processor and blend until
In 8-inch skillet, heat oil over low heat. Add onion; cover and cook until tender but not brown, about 7 minutes. If desired, reserve several carrot slices for garnish. Add remaining carrots, the water, orange juice and rind, pepper, salt, and curry powder to onion in skillet and stir. Cover and let simmer until carrots are tender, 6 to 8 minutes.. Uncover mixture and increase heat to high. Cook, stirring occasionally, until liquid has evaporated -- about 5 minutes. Remove from heat. Let cool slightly. In food processor with chopping blade, process carrot mixture until smooth. Add mayonnaise and mustard, and process until combined. Press carrot into small bowl. Garnish with reserved
carrot slices, if desired. Cover and refrigerate several hours or
overnight. Serves 8
In 3-quart saucepan, heat cumin over medium-high heat until it becomes fragrant, about 1 to 3 minutes. In saucepan with cumin, prepare couscous as the package directs, adding cherries but no salt or butter. In large bowl, with wire whisk or fork, combine the lemon juice, olive oil, mustard, salt, and pepper until dressing is blended. Combine the warm couscous mixture with the diced nectarines and turkey. Mix to combine the ingredients and then pour the dressing over the top. Mix to combine. Spoon couscous onto large platter lined with Boston lettuce leaves. Makes about 7 1/2 cups or 6 main-dish servings Eileen Goltz, a professional chef and caterer, is the author of the new cookbook, Perfectly Pareve. © Eileen Goltz 2002 |
