Homemade mustard will impress your guests at your next backyard party.
Becky Low shares how to do it, and adds some yummy snacks to the mix.
Mustard
¾ cup mustard seed, or ground mustard*
¼ cup apple cider (may substitute water)
¼ cup water
¼ cup apple cider vinegar
1-3 teaspoons salt, to taste
¼ teaspoon turmeric, optional
3-4 tablespoons honey (or 2-4 teaspoons sugar), optional
NOTE, the darker the mustard seed the hotter the mustard. Combine mustard seed (and/or dry ground mustard), apple cider, water, and vinegar; stir to mix and soak at room temperature for 24-48 hours. Add salt to taste, optional turmeric, optional honey or sugar, and any other ingredients of your choice; place in food processor or blender and pulse to create desired consistency (mustard will thicken as it sits). Flavor develops as it ages, refrigerate 1-2 days for best flavor. Serve with pretzels as appetizer/snack. Mustard is wonderful spread on hamburger and hot dogs, used in salads, or used in your favorite grilling marinade/sauce.
Quickie Salsa
1 can (28-oz) whole peeled plum tomatoes
½ cup chopped onion
½ cup diced bell pepper
1 jalapeno pepper, finely diced (less, or none, for mild)
2-4 cloves minced garlic
½-1 cup fresh cilantro (good handful)
1-2 limes, juiced (discard peel after juicing)
½-1 teaspoon cumin
½-1 teaspoon salt
Fresh ground black pepper, to taste
Combine all Salsa ingredients in food processor (or blender) and jog or pulse to create desired consistency; taste and adjust ingredients as needed. Chill at least 1 hour to blend flavors (if you can wait). Scoop with tortilla chips or vegetables.
Guacamole
4 ripe avocados
1-2 limes, juiced
1-3 cloves garlic, minced
½-1½ teaspoons salt
Halve avocados, remove seed, mash; stir in remaining ingredients to taste. Use immediately or place plastic wrap snugly on the surface of the guacamole and refrigerate up to 1 hour. Place guacamole on small plate, top with cheese, onions, cilantro and/or sour cream; stir and scoop with vegetables, pretzels, or tortilla chips.
Homemade Baked Tortilla Chips
1 package flour or corn tortillas (street taco size)
Butter, melted
Salt
Seasoning to choice, optional
Preheat oven to 350 degrees. Cut tortillas into 6 wedges or chip shapes. Place in a single layer on parchment lined baking sheet. Very lightly, brush tortillas with melted butter, sprinkle with salt and or other seasoning. Bake 7 minutes, turn chips and continue to bake additional 9 minutes or until crisp and just beginning to brown.
Add-In’s and Go With’s
Pretzel bites or sticks
Sliced green onions or chopped red onion
Crumbled Feta
Snipped fresh Cilantro
Shredded Mexican cheese blend
Sour Cream or Greek Yogurt
Roma Tomatoes (seeded and chopped)
Cucumber slices, Red Bell Pepper sticks, Jicama
Sunflower Seeds
Cheese slices
Olives, sliced or chopped
Crostini’s
Crumbled Cooked Bacon
Prepare the Salsa, Guacamole, and Mustard. Prepare add-ins or dippers and keep handy for appetizers or hungry snackers.
Becky Low represents The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to
www.dairycouncilutnv.com or Facebook www.facebook.com/DairyUTNV.
For nutrition research go to www.nationaldairycouncil.org.
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