Saturday, March 5, 2011

In The Kitchen: Apricot-Orange Bourbon Mustard

Apricot-Orange Bourbon Mustard
  • 1/2 cup yellow mustard seeds
  • 2/3 cup bourbon
  • 1/2 cup water
  • 1/2 cup packed chopped dried apricots
  • 4 tablespoons orange marmalade
  • 3 tablespoons maple vinegar
  • 1 tablespoons honey
  • 1 1/2 teaspoons kosher or sea salt
Mix the mustard seeds, 1/3 cup of the bourbon and the water in a bowl. In another bowl mix the apricots and remaining bourbon. Let the mixtures sit for at least 8 hours, up to 24 hours, covered at room temperature.

Strain the mustard seeds and reserve the soaking liquid. In a food processor or blender combine the apricots & bourbon mixture, marmalade, vinegar, honey, and salt. Purée until the ingredients come together and the apricots are minced. Add the mustard seed liquid and continue to purée until smooth. Add 2/3 of the mustard seeds and pulse until the seeds are cracked, then add the remaining seeds and pulse just once or twice to mix the whole seeds in.

Refrigerate in a covered jar or container for 1- 2 weeks to allow the flavors to develop. Will keep for 2-3 months in the refrigerator.

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