Monday, January 19, 2009
Skip the gourmet mustard and make this
Sweet and Tangy Mustard
Gooseberry Patch Christmas All Through the House Copyright 2008
14 oz. can sweetened condensed milk
8 oz. jar prepared mustard
2 T. prepared horseradish
2 T. Worcestershire sauce
Stir all ingredients together; spoon into an airtight container. Refrigerate up to 3 months.
Makes 3 cups.
I checked this book out of the library and I really like it. I'm not usually overly thrilled with Gooseberry Patch cookbooks but this is a big 'collectors' edition', with 8 1/2 x 11-inch pages and tons of content. Some recipes are Christmas-y but it's mostly the crafts that are Christmas oriented. The recipes can be used all year round. Much of the book is devoted to crafts which I enjoy looking at even though I've given up on the idea of being crafty, after many failed attempts.
I saw this recipe and I remembered that I had a can of sweetened condensed milk in the cupboard, leftover from Christmas baking. I enjoy dipping mustards but they're usually pretty pricey so I thought I'd try this and see how it measured up to the jarred versions.
I thought it was very good. It was reasonable to make too - probably under $2 for the milk, 79 cents for the mustard (store-brand yellow), and then pennies for the horseradish and Worcestershire sauce. You end up with a lot more mustard than you get in a jar that you would probably pay 2-3 times as much for. It may not be as fancy but basically these dipping mustards come down to two elements - sweet and hot whether it's fancy raspberry and wasabi or plain old sweetened condensed milk and horseradish.
This would be great for a party to served with inexpensive pretzels and crackers. You can also serve it with cheese or mini hotdogs, wrapped or unwrapped (we ate some of this with crescent roll-wrapped mini dogs) or broiled bits of smoked sausage or kielbasi.
Question of the Day: Will you be having or attending a Super Bowl party?