Mustards can make unusual holiday gifts

Web posted December 16, 1998

 BEER MUSTARD WITH CARAWAY SEEDS

Associated Press

Mustard makes a delightful change from cookies and other traditional food gifts during the holidays.

Plain and flavored homemade mustards have a wonderful aroma and a complex flavor that pairs beautifully with meats, cheeses and poultry. They can also be served as dips, added to vinaigrettes and other dressings and used as a glaze for roasted meats.

Be sure to keep homemade mustard well-refrigerated -- it will keep for up to two weeks after it is prepared. For presentation, include a gift card with storage and serving instructions.

Beer mustard with caraway seeds goes well with soft pretzels, say the chefs at the Culinary Institute of America who originated it. But, they add, it is also delicious with roast pork, sausages and ham. The recipe is one of several mustards that will be featured in The New Professional Chef's Garde Manger by the Culinary Institute of America, to be published in October.

BEER MUSTARD WITH CARAWAY SEEDS

12-ounce bottle dark beer

6 eggs

1 1/2 cups dry mustard

2 teaspoons salt

1 teaspoon Worcestershire sauce

1/4 cup brown sugar

1/4 cup white vinegar

2 tablespoons caraway seeds, toasted

Combine all ingredients except caraway seeds in a stainless steel bowl or the top of a double boiler and mix well. Let the mixture rest for 1 hour at room temperature. Cook the mixture over simmering water, stirring constantly, for about 10 to 12 minutes, or until thickened and smooth. Add the caraway seeds and mix well. Transfer to a clean storage container or individual glass jars and refrigerate immediately. Makes 8 4-ounce jars.

Nutrition facts per 1-tablespoon serving: 25 calories, 1 gram protein, 1 gram carbohydrates, 1 gram fat, 75 milligrams sodium, 20 milligrams cholesterol.