2013 Mustard Festival Misc.

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2013 Mustard Fest Food

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2013 Mustard Fest – Video “Montage”

Spicy Beer Mustard

ACTIVE: 15 MIN
TOTAL TIME: 30 MIN PLUS 2 DAYS CHILLING
SERVINGS: MAKES ABOUT 5 CUPS

  • 1/2 cup black mustard seeds
  • 1/2 cup yellow mustard seeds
  • 1 1/2 cups malt vinegar
  • 2 cups dark beer, such as doppelbock
  • 5 tablespoons honey
  • 1/2 cup dark brown sugar
  • 2 teaspoons salt
  • 2 teaspoons ground allspice
  • 3/4 teaspoon turmeric
  • 1 cup dry ground mustard

1. In a medium bowl, combine the black and yellow mustard seeds with the vinegar and 1 1/2 cups of the beer. Cover and refrigerate overnight.

In a medium saucepan, combine the remaining 1/2 cup of the beer with the honey, brown sugar, salt, allspice and turmeric and bring to a boil. Remove from the heat, transfer to a blender and let cool. Add the ground mustard and the mustard seeds with their soaking liquid to the blender and puree. Transfer the mustard to a glass jar. Cover and refrigerate overnight before serving.

MAKE AHEAD The mustard can be stored in the refrigerator for up to 3 months.

2013 Mustard Fest

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2013 Mustard Fest – Video “Event”

2013 Mustard Fest – Bocados

2013 Mustard Fest – Hotel Sask

2013 Mustard Fest – Freehouse

2013 Mustard Fest – Crave Wine Bar