This week we salute DRY MUSTARD!!!!!! 
Mustard history
Mustard is a member of the Brassica family of plants which bears tiny round edible seeds as well as tasty leaves. Its English name, mustard, is derived from a contraction of the Latin mustum ardens meaning burning must. This is a reference to the spicy heat of the crushed mustard seeds and the French practice of mixing the ground seeds with must, the young, unfermented juice of wine grapes.
At first, mustard was considered a medicinal plant rather than a culinary one. In the sixth century B.C., Greek scientist Pythagoras used mustard as a remedy for scorpion stings. One hundred years later, Hippocrates used mustard in a variety of medicines and poultices. Mustard plasters were applied to "cure" toothaches and a number of other ailments.
Prepared mustard dates back thousands of years to the early Romans, who used to grind mustard seeds and mix them with wine into a paste not much different from the prepared mustards we know today.
The mustard seed is a prominent reference for those of the Christian faith, exemplifying something which is small and insignificant, which when planted, grows in strength and power. Pope John XII was so fond of mustard that he created a new Vatican position - grand moutardier du pape (mustard-maker to the pope) - and promptly filled the post with his nephew.
In 1866, Jeremiah Colman, founder of Colman's Mustard of England, was appointed as mustard-maker to Queen Victoria. Colman perfected the technique of grinding mustard seeds into a fine powder without creating the heat which brings out the oil. The oil must not be exposed or the flavor will evaporate with the oil.
We all know that losers and quitters can't cut the mustard (live up to the challenge). And perhaps the reason ballpark mustard is so popular is because pitchers apply mustard to their fastballs to get those strike-outs.
At first, mustard was considered a medicinal plant rather than a culinary one. In the sixth century B.C., Greek scientist Pythagoras used mustard as a remedy for scorpion stings. One hundred years later, Hippocrates used mustard in a variety of medicines and poultices. Mustard plasters were applied to "cure" toothaches and a number of other ailments.
Prepared mustard dates back thousands of years to the early Romans, who used to grind mustard seeds and mix them with wine into a paste not much different from the prepared mustards we know today.
The mustard seed is a prominent reference for those of the Christian faith, exemplifying something which is small and insignificant, which when planted, grows in strength and power. Pope John XII was so fond of mustard that he created a new Vatican position - grand moutardier du pape (mustard-maker to the pope) - and promptly filled the post with his nephew.
In 1866, Jeremiah Colman, founder of Colman's Mustard of England, was appointed as mustard-maker to Queen Victoria. Colman perfected the technique of grinding mustard seeds into a fine powder without creating the heat which brings out the oil. The oil must not be exposed or the flavor will evaporate with the oil.
We all know that losers and quitters can't cut the mustard (live up to the challenge). And perhaps the reason ballpark mustard is so popular is because pitchers apply mustard to their fastballs to get those strike-outs.
IRISH MUSTARD SAUCE
1 tbsp. cornstarch
2 tsp. sugar
1 tsp. dry mustard
1/2 tsp. salt
1 c. water
1/4 c. cider vinegar (good quality)
1 tbsp. butter, melted
1 tsp. freshly grated horseradish
2 egg yolks, beaten
2 tsp. sugar
1 tsp. dry mustard
1/2 tsp. salt
1 c. water
1/4 c. cider vinegar (good quality)
1 tbsp. butter, melted
1 tsp. freshly grated horseradish
2 egg yolks, beaten
Combine cornstarch, sugar, dry mustard and salt in a medium saucepan; stir well. Add water and cook over low heat, stirring constantly, until thickened. Remove from heat.
Stir in vinegar, butter and horseradish. Gradually stir about 1/4 of hot mixture into yolks; add to remaining hot mixture, stirring constantly.
Cook over low heat, stirring constantly, until thickened.
Serve as an accompaniment to Irish Boiled Dinner, along with Corned Beef and Cabbage, or as a condiment.
Yield: 1 1/2 cups.
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