Patience!

This post is titled Patience! and frankly getting it posted has tried mine. This first paragraph is the last one written. Blogger's formatting features stink and my HTML skills are non-existent. So the font size may vary and my patience is shot! Just pretend that the stuff in the larger font is really important - Okay, I'm just deluding myself.

I've successfully survived both Christmas and Boxing Day and life around here is easing into the New Year. I should be cleaning house, but blogging seems like a creative moment of procrastination.

Back in late July I posted about my mustard making. I've been remiss about the follow up (and way too many other things!).

So here are the results - first the Coarse Champagne mustard turned out wonderfully. So much so that I've finally started another larger batch. I learned a few things on the first batch, not the least of which is that like many things in life; patience is rewarded! The coarse mustard was sharp and alcoholic to start. As it sat and mellowed I found I needed to add more liquid, which I did in the form of more wine vinegar. The mustard really came into it's own after a couple of months.

This stuff rocks on a roast beef sandwich, in a vinaigrette or as a dip for pretzels . I've found myself rationing my meager remaining dabs of this wonderful condiment. So I'm making some more. This time I'm adding more liquid in the form of additional wine. Once it's ground I'm going to put the jars in the basement to age for about 6 weeks.

Coarse Champagne Mustard V.2 - This Recipe is an composite of several recipes I've seen online

1 cup Yellow Mustard Seed
1/2 cup Brown Mustard Seed
1 1/2 Cups Champagne Vinegar
1 1/2 Cups chardonnay (I'm using Pinot Gris)
1 T Sea Salt

1. Combine ingredients in a nonreactive mixing bowl. Cover with plastic wrap and let sit at room temperature for 1–2 days so that the mustard seeds soften and the flavors meld
2. Transfer the mixture to the bowl of a food processor and process, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until the seeds are coarsely ground and the mixture thickens, about 3 minutes. Transfer to a jar and cover.
3. Refrigerate overnight and use immediately or refrigerate for up to 6 months. (The flavor of the mustard will mellow as the condiment ages.)

Note: This stuff doesn't need to be refrigerated while it ages. Between the acidity of the vinegar and wine, the salt and the anti-bacterial properties of the mustard, this stuff is pretty sturdy stuff.

The other mustard I made was Spicy Guinness Mustard. Frankly, the jury is still out on this one. I think it's a good mustard, but it just isn't to my taste.

Finally; I made a cocktail last night that I really enjoyed. I discovered it in The Atlantic's online food archives.

Lion's Tail

• 2 oz. Bourbon Whiskey
• ½ oz. to ¾ oz. Allspice Dram
• ½ oz. Fresh Lime Juice
• ½ spoonful of Simple Syrup
• 2 dashes Angostura Bitters

Combine ingredients and shake with ice. Strain into chilled cocktail glass. This was pretty good stuff! The St Elizabeth's Allspice Dram is available at a couple of local liquor stores or if you've got a bit of time, you can make it yourself!

Pimento Dram - Allspice is known as Pimento in Jamaica where this elixir originated - This recipe is from the wonderful blog Cocktail Chronicles

• 2 1/4 cups 151 proof Lemon Hart Demerara rum
• 1/2 cup whole dried allspice berries
• 3 cups water
• 1 1/2 pounds brown sugar

Using a mortar, coarsely crush the allspice berries and place in a jar. Cover with the rum and seal tightly. Let the mixture steep for at least 10 days, agitating it daily. Warning: if you open the jar and sniff it at some point, you may have the urge to chuck the whole foul-smelling mess. Resist the urge--it gets better later on.

Pour the mixture through a fine strainer, pressing on the solids to extract as much rum-spicy goodness as you can. Pour the liquid again through a coffee filter.

Make a 1:1 simple syrup using your brown sugar and water, heating and stirring until the sugar is completely dissolved. Let the syrup cool, then add it to your infused rum. Bottle it tightly in a clean, sterilized bottle, and let it rest for at least one month.

Note: if you get curious while you're bottling it--and you will--the young mixture will still taste a bit odd, with the "heat" from the high-proof rum seeming to make the mix pretty rough and unbalanced. Patience!