November 22nd and it is 59 degrees out right now. What’s wrong with this picture? I know I live in Kentucky and all but even for here this is weird. I want cold weather, mannnnnn!!! Snow!! Avalanches! Blizzards! The need to use my wood stove and make a blazing “omg, this makes the pyromaniac in me happy” sort of fire.
But noooo, it’s 59 degrees and it’s supposed to get up to 67 today and 60ish on Thanksgiving. Mind you, it doesn’t seem that warm because it is also raining the proverbial cats and dogs and very dreary and depressing outside. At times actually, I am pretty sure it was raining Mastodons and Hippos it was coming down so hard. My driveway is totally flooded out. One of the joys of country living I guess hehe. Maybe I can conserve water and go out in my front yard nakkie butt, shampoo in hand and take my shower. Nahhhhh, the neighbors would be traumatized. Heck, I’D be traumatized. I close my eyes when looking at myself in the mirror. Makes it a bit hard to see what I’m doing, but I figure it’s safer for my mental and emotional health.
I. Need. Caffeine. Now.
Seven in the morning comes too darn early. Someone needs to pass a law saying that seven am can’t get here until say, noon. Better yet, that we are not allowed to do ANYTHING but sleep until noon and society as a whole doesn’t function until then. Who wants to go petition congress with me?!
In case it’s not obvious, I’m not in top form today 😛 Two nights of a whiny toddler and about 5 hours sleep between the two nights is taking a toll. My wit, such as it is, has taken a vacation. It’s in Bali right now… enjoying a warm breeze and a tropical drink ogling the shirtless men. I mean… um, darlin, if you’re reading this, it’s turning away from the shirtless men in abject horror that they would dare show me their naked rippling abs. Honest!
Hmm, might be time to move on now to the recipe for today.
I’m still in cranberry mode here and will be for one (maybe two) more recipe(s) after this. I mentioned yesterday my love for the cranberry sauce part of Thanksgiving dinner & thatÂ carries over into other forms of cranberry adoration. The following is one of my favorites.
Have you ever had cranberry mustard? Maybe you bought some from the store and thought it was ok. If you’re like me, you did, thought it was decent but kind of…boring. Little too sweet but ok. Years back, that was me. I had tried I believe it was the cranberry mustard from Hickory Farms. It was ok. I liked it on turkey sandwiches but that was really all it was good for. The texture was rather thick and gelatinous. So when I ran across a recipe on Epicurious years back for home made cranberry mustard, I knew I had to try it. I am SO glad I did! This mustard is fantastic. Sweet with a definite cranberry flavor and DEFINITE mustard bite. This mustard has cojones! It is amazing on sandwiches made from leftover turkey, it is great as a pretzel dip, it’s pretty darn good just to stick your fingers into… not that I do that of course. Just know that YOU might want to.
This takes a little watching; it’s rather like making a fruit curd in how it’s done. Eggs, double boiler, yada yada yada. But it’s still easy so long as you don’t go walking away because even though the recipe says to stir (only) occasionally, if you don’t stir often…pretty much nonstop, it sticks. It UN sticks easily and I may just be paranoid but I just have never wanted to take the chance of it burning and going to waste.
If you like fruity mustards or have just wanted to try them, MAKE THIS! Set it out in a pretty bowl when you make Thanksgiving dinner. This is very rustic and hearty looking because it has whole mustard seeds and bits of cranberry in it. If you wanted it smoother, I don’t think pureeing it in the food processor after cooking it would be a problem, but I’ve always liked it as is. Have this with pretty much any meat, pretzels, as a glaze… so many ways.
Home Made Slightly Spicy Cranberry Mustard
- 1 cup (3 ounces) dry mustard powder
- 2 tablespoons whole mustard seeds
- 1 cup raspberry vinegar (this recipe is why I had leftover raspberry vinegar to use in yesterdays cranberry sauce)
- 1 cup fresh cranberries
- 3/4 cup sugar
- 2 large eggs
- 2 tablespoons fresh lemon juice (I have subbed bottled before and it’s fine)
- 2 tablespoons honey
- 3/4 teaspoon salt
- 1/2 teaspoon pepper (I have actually never used the pepper)
- Mix dry mustard and mustard seeds in a bowl. Whisk in the raspberry vinegar. Cover and let mixture sit overnight. I have let it sit only about 4 hours when I’ve been in a hurry & it works fine. You just need to give the mustard seeds time to soften up is all.
- Blend cranberries in a food processor until finely chopped.
- Whisk sugar and eggs in a medium metal bowl to blend.
- Whisk in mustard mixture, cranberries, lemon juice, honey and salt (and pepper if using).
- Set bowl over a pot of simmering water and cook until thick and temperature is 180 degrees, about 45 minutes (at least according to the original recipe. It’s never taken longer than 20 to 23 minutes or so when I’ve done it.)
- Cool mustard to room temp. Cover and chill at least one day to allow flavors to blend. If you taste it fresh, it’s going to taste good but VERY intense. The resting time mellows it quite nicely.