Food recipes
Cat Cora's Mustard
Cat Cora's Mustard Ingredients: mustard, prepared, yellow sugars, granulated salt, table wheat flour, white, all-purpose, unenriched vinegar, cider mustard, prepared, yellow butter, without salt pomegranate juice, bot...
Cat Cora's Mustard
Ingredients:
mustard, prepared, yellow
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
vinegar, cider
mustard, prepared, yellow
butter, without salt
pomegranate juice, bottled
vinegar, balsamic
Directions:
Mix together the dry mustard, sugar, salt and flour.
Stir the vinegar, yellow mustard and butter into the mixture until well combined.
Refrigerate the mustard for at least 24 hours, which intensifies the heat.
To make a glaze for turkey, combine 1/2 cup of the mustard with 1 cup of pomegranate balsamic reduction (recipe follows).
Pomegranate Balsamic Reduction.
Heat over medium-low heat for 15-20 minutes or until the reduction is syrupy, but not as thick as molasses.
Ingredients:
mustard, prepared, yellow
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
vinegar, cider
mustard, prepared, yellow
butter, without salt
pomegranate juice, bottled
vinegar, balsamic
Directions:
Mix together the dry mustard, sugar, salt and flour.
Stir the vinegar, yellow mustard and butter into the mixture until well combined.
Refrigerate the mustard for at least 24 hours, which intensifies the heat.
To make a glaze for turkey, combine 1/2 cup of the mustard with 1 cup of pomegranate balsamic reduction (recipe follows).
Pomegranate Balsamic Reduction.
Heat over medium-low heat for 15-20 minutes or until the reduction is syrupy, but not as thick as molasses.