|
Gourmet Mustards: The How-To's of Making and Cooking With Mustards
By Helene
Sawyer
BUY THIS BOOK
|
|
A Spicy Way With Peaches
This was adapted by Mary Jane Loper from a
recipe distributed by the California Tree Fruit Agreement. Loper, a master
preserver who works as a volunteer with the Cooperative Extension in Los
Angeles, often staffs a table at the Hollywood farmers market armed with
handouts of seasonal recipes, including this one. During strawberry
season, try another variation on the same theme: strawberry
mustard.
Peach Mustard
1/2 cup dry mustard (Coleman’s)
2 T water
2 cups pureed peaches
1 cup vinegar (white wine or cider)
1/2 cup minced onion
1/2 cup sugar
1/4 cup flour
1/2 tsp. Turmeric
2 T minced pineapple sage (optional)
1. Sift mustard. Combine with water, let sit.
2. Sift sugar and flour together. Add slowly to pureed peaches.
Add remaining ingredients and bring to a boil.
3. Lower heat and cook for two minutes.
4, Whisk (do not stir) 1/2 cup hot mixture into mustard until smooth.
5. Repeat, using 1/4 cup hot mixture each time until all is blended.
Cool and refrigerate. Will keep for several weeks
Variation:
Add ½ to 1 teaspoon curry powder.
|
