HOMEMADE MUSTARDS
All of these mustards are made the same way; just substitute the ingredients you like best.
Provided by Martha Stewart
Yield About 3 cups
Number Of Ingredients 26
Steps:
- In a nonreactive container, combine mustard seeds with alcohol (beer, wine, or sherry; according to recipe) and vinegar. Let sit 48 hours. Check periodically to make sure seeds are covered by liquid; add more if necessary.
- Transfer seeds and liquid to a food processor. Add remaining ingredients. Process until seeds become creamy, 4 to 6 minutes. Store in an airtight container in the refrigerator for at least 1 week before using to let the flavors develop. The mustard will keep for up to 1 month.
MIXED GREENS WITH PINK PEPPERCORN VINAIGRETTE
Pink peppercorns are not actually true peppercorns but the berries from the Baies rose plant.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 6
Steps:
- Place mustard, vinegar, and peppercorns in a medium bowl; whisk. Still whisking, slowly add olive oil; continue whisking until emulsified. Just before serving, toss with greens; season with salt and pepper.
PINK PEPPERCORN MUSTARD
Make your own mustard! It's easy! This is a mild mustard great on sandwiches, as a crust for roasted meats, or in salad dressings. From "The Great British Kitchen" by The British Food Trust.
Provided by threeovens
Categories European
Time P1D
Yield 8 oz, 32 serving(s)
Number Of Ingredients 7
Steps:
- Use a mortar and pestle to grind the peppercorns and mustard seeds to your desired texture (I like them relatively coarse). You could also use a spice grinder for a finer grain.
- Mix in the wine and let soak for an hour.
- Stir in the remaining ingredients, adding more wine if the mixture seems too dry; cover and let sit for 24 hours.
- Spoon into small, sterilized jars with tight fitting lids to prevent drying out.
Nutrition Facts : Calories 11.6, Fat 0.4, Sodium 54.8, Carbohydrate 1.5, Fiber 0.1, Sugar 1.2, Protein 0.3
ROAST PRIME RIB OF BEEF WITH PINK AND GREEN PEPPERCORN CRUST
If you're looking for THE recipe to make for your next roast beef dinner - this is it! I love the peppery crust on this. Make sure you check out the recipe for Rosemary Popovers that are so good made with the beef drippings.
Provided by evelynathens
Categories One Dish Meal
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Let rib roast stand at room temperature 1 hour.
- Preheat oven to 500°F.
- Make crust: In a small bowl combine all crust ingredients, stirring to form a paste.
- Pat beef dry and season.
- In a pan, roast beef, ribs side down, 30 minutes.
- Transfer beef to a platter.
- (if you are making Rosemary Popovers to accompany the roast - the recipe is in My Recipes - then save 5 tablespoons of drippings and then discard the rest).
- Reduce oven temperature to 350°F.
- Return beef to roasting pan, ribs side down, and spread with peppercorn paste.
- Roast beef 1 - 1 ¼ hours longer, or until a meat thermometer registers 135F for medium-rare.
- Transfer to a cutting board.
- Let stand, covered loosely, at least 20 minutes and up to 30 minutes before carving.
- Make sauce: Skim fat from drippings in roasting pan.
- Add wine and deglaze over moderately-high heat, scraping up browned bits.
- Boil until reduced by about half and transfer to a saucepan.
- Add broth and boil 5 minutes.
- In a small bowl, dissolve cornstarch in Worcestershire Sauce and water and add to saucepan in a stream, whisking.
- Bring to a boil, whisking, and boil 1 minute.
- Season.
Nutrition Facts : Calories 1590.4, Fat 137.8, SaturatedFat 57.7, Cholesterol 338.2, Sodium 893.8, Carbohydrate 5.5, Fiber 0.1, Sugar 2.1, Protein 73.7
MUSTARD CREAM SAUCE
Categories Sauce Beer Milk/Cream Mustard Quick & Easy Boil Bon Appétit
Yield Serves 8
Number Of Ingredients 6
Steps:
- Boil beer and shallots in heavy medium saucepan until reduced to 1/4 cup, about 12 minutes. Add stock and boil until reduced to 1 1/2 cups, about 10 minutes. Add cream and boil until reduced to 2 cups, about 10 minutes. Stir in mustard and mustard seeds. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before serving.)
ROAST PRIME RIBS OF BEEF WITH PINK AND GREEN PEPPERCORN CRUST AND RED-WINE PAN SAUCE
Steps:
- Let rib roast stand at room temperature 1 hour.
- Preheat oven to 500°F.
- Make crust:
- In a small bowl combine crust ingredients, stirring to form a paste.
- Pat beef dry and sprinkle with salt and pepper. In a roasting pan roast beef, ribs side down, 30 minutes. Transfer beef to a platter and discard remaining drippings.
- Reduce oven temperature to 350°F. Return beef to roasting pan, ribs side down, and spread with peppercorn paste. Roast beef 1 to 1 1/4 hours more, or until a meat thermometer inserted in fleshy section registers 135°F. for medium-rare meat.
- Transfer beef to a cutting board and discard strings if necessary. Let beef stand, covered loosely, at least 20 minutes and up to 30 minutes before carving.
- Make sauce:
- Skim fat from drippings in roasting pan. To pan add wine and deglaze over moderately high heat, scraping up brown bits. Boil mixture until reduced by about half and transfer to a saucepan. Add broth and boil 5 minutes.
- In a small bowl dissolve cornstarch in Worcestershire sauce and water and add to pan in a stream, whisking. Bring sauce to a boil, whisking, and boil 1 minutes. Season sauce with salt and pepper.
- Garnish rib roast and serve with sauce.
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