Move - completed.
Boozy Beggar office - functional.
There's still some issues to work out, homebrewing to do asap, and so on, but getting the wheels unstuck on the blog today. Getting them unstuck with BEER MUSTARD.
This stuff zips. Great pretzel dip that works in vinaigrettes if you like a little heat. Recipe comes to us via my sister-in-law, an avid reader and co-worker/friend of Stress Cake.
Beer used: Two Brothers Revelry (first batch of this made for me three months ago), homebrewed Galactic IPA for second batch.
Stress Cake found this one in Food & Wine. Read the Stress Cake article for some ingredient suggestions for alternate takes. Remove the honey and add agave or date sugar to make this vegan.
2 Tablespoons black mustard seeds
2 Tablespoons yellow mustard seeds
¼ + 2 Tablespoons white wine vinegar
¾ cup flavorful beer, such as an IPA or something darker, divided
1 Tablespoons honey
2 Tablespoons dark brown sugar
½ teaspoon kosher salt
½ teaspoons ground allspice
¼ teaspoon turmeric
¼ cup dry ground mustard
1. In a medium bowl, combine all the mustard seeds with the vinegar
and ½ cup + 2 Tablespoons of the beer. Cover and refrigerate overnight.
2. In a small saucepan, combine the remaining 2 Tablespoons beer with
the honey, brown sugar, salt, allspice and turmeric and bring to a
boil. Set aside and let cool.
3. In a blender, Combine this cooled mixture with the soaked mustard seeds and all the soaking liquid and the dry mustard.
4. Puree until smooth.
5. Transfer the mustard to a glass jar. Cover and refrigerate
overnight before serving. Mustard can be stored in the refrigerator for
up to 3 months.