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Homemade Mustard

 ----- Original Message ----- 
  From: Doug 
  To: phaedrus 
  Sent: Saturday, November 06, 2004 9:54 PM
  Subject: Trying to make home made mustard from mustard seeds.

  I have heard of delicious recipes of homemade mustard. How ever 
  I can't find a suitable formulae for this. I've got mustard seeds 
  and seasonings. Wish I could get a recipe to create something 
  fabulous for my friends. Thanks in any way that you can help me. 

Hello Doug,

Well, you don't say which kind of mustard seeds you have. There are two kinds, each called by two different names: "white" or "yellow" mustard is used to make American style mustard, and "brown" or "black" are used to make the more pungent French mustards.

You'll see a lot more recipes for homemade mustard that use mustard powder than recipes that use mustard seed. Grinding mustard seeds properly is an art, and if done incorrectly, the powder will lose it's flavor. The process for grinding mustard seeds with the least loss of flavor was invented by a man named Coleman.

Below are some recipes that do use whole mustard seed, and one that uses the powder.


  Homemade Mustard 
    Amount  Measure       Ingredient -- Preparation Method
   --------  ------------  --------------------------------
        1/4   c            Dry mustard -- Colemans
        1/4   c            White wine vinegar
        1/3   c            Dry white wine
      1       tb           Sugar
        1/2   ts           Salt
      3                    Egg yolks
     You begin with dry mustard, adding vinegar for
     tartness and wine for mellowness; then you cook with
     egg yolks to give the spread its velvety smooth
     texture. You can season the mildly flavored mustard as
     suggested, or leave if plain.
     For gift-giving, package the mustards in jars and
     identify them with decorative labels. In top of a
     double boiler, stir together mustard, vinegar, wine,
     sugar, and salt. Let stand, uncovered, for 2 hours.
     Beat egg yolks into mustard mixture. Place over
     simmering water and cook, stirring with a wire whisk,
     until mixture thickens slightly (about 5 minutes).
     Pour into small jars and let cool. Cover tightly and
     refrigerate for up to a month. Makes about 1 cup.
     TARRAGON MUSTARD: Follow recipe for Homemade Mustard;
     when you remove mustard from heat, stir in 1/2 tsp dry
     tarragon. Serve with roast lamb or chicken, shrimp,
     steaks, or as a sandwich spread. TOMATO MUSTARD:
     Follow recipe for Homemade Mustard; adding 1 tsp
     paprika, 1 TBL drained and chopped pimento, and 1/4
     cup tomato paste with egg yolks. Serve with seafood,
     hamburgers, frankfurters, or baked ham. LIME MUSTARD:
     Follow recipe for Homemade Mustard; when you remove
     mustard from heat, stir in 3/4 tsp grated lime peel
     and 1 1/2 tsp lime juice. Serve with roast lamb or
     chicken, shrimp.
  Homemade Mustard

  200g brown mustard seeds
  200ml white wine vinegar
  1/2 cup (125mls) beer
  100g brown sugar
  1/2 teaspoon mustard powder
  2 teaspoons thyme leaves
  1/2 teaspoon salt
  pinch cloves

  Place mustard seeds in a medium sized bowl. Cover with vinegar 
  and beer. Allow to soak overnight.

  Place in a blender along with remaining ingredients. Blend 
  until the seeds crack and mustard emulsifies and thickens - 
  about 30 secs to 1 minute.

  Pour into sterilised jars. Refrigerate until desired.
  Homemade Mustard

  1/3-cup yellow mustard seed
  1-tbsp dry mustard
  3/4-cup cider vinegar
  1/3-cup packed brown sugar
  1-tsp salt

  In food processor or blender, process seeds and dry mustard 
  for 30 seconds or until seeds are finely ground
  Add vinegar and process for 20 seconds
  Let stand in machine overnight
  Add sugar and salt; process for 30 seconds or until smooth 
  but slightly grainy
  Pour into glass jar and refrigerate

  Makes 1 cup
  Homemade French Style Mustard


  35g black mustard seeds
  9 tablespoons virgin olive oil
  3 tablespoons red wine vinegar (or use a good white wine vinegar)
  2 cloves garlic, peeled
  1 bunch fresh herbs, chopped (such as Tarragon)
  Tabasco sauce (add a dash if you like a fiery mustard)
  1 teaspoon salt
  3 teaspoons honey 

  Combine all the ingredients and blend together well. Add to 
  vinaigrette dressing, pour over cooked fresh asparagus or spread 
  on ham sandwiches.

  (Tip: if storing mustard for more than a few days, it's best to 
  use garlic salt and dried herbs instead of fresh ingredients. 
  Omit the extra salt if using garlic salt.) 
   Title: Homemade Mustard 
    Categories: Sauce
         Yield: 1 1/2 pints
         2 oz Mustard seeds (1/2 cup plus 2 tbl)
         1 c  White wine
       1/2 c  Vinegar (wine;cider,malt, or white)
       1/2 c  Water
         2 tb Honey
       1/2 ts Pickling salt
       1/2 ts Ground allspice
 Put the mustard seeds in a small bowl, cover with the liquids,
 and soak overnight. Remove seeds and liquid to blender or food 
 processor. Add honey, salt, and allspice. Blend until the mixture 
 is thick and smooth. If the mustard is too thick, add more vinegar, 
 water or white wine, 1 tablespoon at a time. Give mixture a final 
 blend and pour into small sterilized jars with air tight screw-on 
 lids. Store in the refrigerator.

Pickled Turkey Gizzards

  ----- Original Message ----- 
  From: Becky 
  To: phaedrus
  Sent: Saturday, November 13, 2004 11:19 AM
  Subject: Pickled Turkey Gizzards

  I need a recipe for Pickled Turkey Gizzards.  I've searched all 
  over the internet and can only find sites to buy them already made.

Hello Becky,

See below.


  Pickled  Gizzards

   Ingredients : 
   4 tsp. salt
   4 tbsp. sugar
   1 c. water to dissolve sugar and salt
   4 c. white vinegar
   1 lg. onion, sliced
   2 tbsp. pickling spices, tied in a bag
   1/2 tsp. pepper

   Preparation : 
     Boil 2 dozen gizzards (turkey) in this mixture until done and cool.  
   Refrigerate at least 24 hours. Leave spices tied in bag in brine for 
   a couple of days, then remove.  
    Pickled   Gizzards

   Ingredients : 
   2 lb. gizzards  (chicken or turkey)
   1 c. water
   1 c. vinegar
   3/4 c. sugar
   1 tsp. salt
   1/4 tsp. pepper
   1 tbsp. pickling spice
   1 med. onion, sliced

   Preparation : 
   Trim gristle off gizzards before cooking.    Mix ingredients and boil
   gently 2 pounds gizzards until cooked.  Let this mixture stand in the
   refrigerator for at least one week .   

K-Paul's Coconut Cake

I emailed you some time ago asking about the coconut cake recipe from 
Paul Prudhomme's restaurant K-Pauls. I did a bit more searching on 
the internet myself and found it. I thought I'd send you a copy in 
case someone else asks for it in the future. By the way, I gather 
from the instructions that what Paul Prudhomme refers to as 'coconut 
milk' is not coconut milk as used in Asian cooking, but the clear 
liquid found inside coconuts.


K-Paul's Coconut Cake
From the Prudhomme Family Cookbook

Coconut filling:
About 3 3/4 pounds fresh coconuts, or enough to yield 4 cups plus 
2 tablespoons minced coconut meat, in all [be sure to reserve 
coconut milk to make the glaze]
2 1/2 cups heavy cream
1 1/2 cups sugar
1/2 pound [2 sticks] unsalted butter
1 tablespoon cornstarch dissolved in 1 tablespoon water
1 teaspoon vanilla extract

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 cups sugar
4 large eggs
1/2 pound [2 sticks] plus 4 tablespoons unsalted butter, softened and cut into chunks
1 cup evaporated milk
1 tablespoon vanilla extract

Coconut-milk glaze:
1 1/2 cups reserved strained coconut milk [or a mixture of coconut 
 milk and water]
1/3 cup sugar
1 teaspoon vanilla extract

2 [3-ounce] packages cream cheese, softened
1/4 pound [1 stick] unsalted butter, very soft
1 tablespoon vanilla extract
1/4 teaspoon salt
2 tablespoons plus 1 teaspoon evaporated milk
1 [1-pound] box powdered sugar, [in all four cups]

For the filling: 
Drain the milk from the coconuts by carefully making a hole in each 
of the three eyes of the coconuts with a clean, new, and large nail, 
an icepick, or a sharp, very sturdy knife point. Strain the milk 
through cheesecloth or through a fine mesh strainer lined with a 
paper towel and measure out 1 1/2 cups; if necessary make up the 
balance with water. Refrigerate until ready to use. 

Break coconuts into small pieces with a hammer. Peel the pieces and 
remove the brown inner skin attached to the white coconut meat. Rinse 
and drain coconut meat well, then process it in batches in a food 
processor until minced. You will need 4 cups minced coconut for the 
filling, plus 2 tablespoons to garnish the top of the cake. Set aside.
[use leftover coconut as a snack or in another recipe.]

In a heavy 5 1/2 quart saucepan or large Dutch oven, heat together the 
cream, sugar, and butter over medium-high heat until mixture reaches a 
boil, stirring frequently. Add the four cups of minced coconut, stirring 
well. Cook until mixture reduces to 5 cups, about 15 minutes, stirring 
almost constantly. Remove from heat and stir in the cornstarch. Place 
pan over high heat, and bring to a boil, stirring constantly. Add the 
vanilla and cook and stir about 1 minute. Remove from heat and continue
stirring a few seconds more. Cool slightly, then refrigerate until well
chilled. Note: filling will decrease in volume as it cools. Once it is
chilled, measure yield and divide by 5 to determine amount to use between 
cake layers. Keep refrigerated until just before ready to use.

For the cake: 
In a medium-size bowl, sift together the flour, baking powder, and salt; 
set aside. In a large bowl of an electric mixer, combine the sugar and 
eggs; beat on low speed until smooth, about 1 minute, pushing sides down 
with a rubber spatula. Add the butter; beat on low until mixture is 
creamy and light colored, about 3 minutes. Beat in the milk and vanilla.
Gradually add the flour mixture, about 1 cup at a time, beating after 
each addition just until smooth and pushing sides down as needed. Then 
beat on high speed for about 1 minute more, pushing sides down.

Spoon equal portions of the batter [a slightly mounded 1 cup] into six 
8-inch round cake pans that have been greased and lightly floured. 
Spread batter out evenly in the pans. Bake at 350 degrees F. on the 
middle rack of the oven, 3 layers at a time, until centers spring back 
when lightly pressed, about 18 to 20 minutes. Remove from oven and let 
pans sit about 5 minutes, then loosen sides of cakes with a knife and 
remove layers from pans to a wire rack. Bake the 3 remaining layers. 
If re-using the same pans, first wash, re-grease, and lightly flour 
them. Meanwhile make the glaze and frosting.

After the cake layers have cooled about 15 minutes, glaze one layer 
by brushing glaze over the surface and on the sides with a pastry
brush, a little at a time and using one sixth of the glaze [about 
2 1/2 tablespoons]. Make holes in the cake with a paring knife so 
glaze can sink in. Immediately [before glazing another layer], spread 
one fifth of the filling on top of the glazed layer, extending it to 
about 1/2 inch from the edge. Then place another layer on top and 
repeat procedure of glazing and spreading on filling until all the 
layers are glazed and all but the top layer have filling spread on 

Let cake cool thoroughly, then frost top and sides. Sprinkle the 
remaining two tablespoons minced coconut on top. Let sit 1 hour 
before slicing.

Coconut-milk glaze:
Combine the coconut milk and the sugar in a 2-quart saucepan and 
bring to a boil over high heat, stirring occasionally. Continue 
boiling until glaze reduces to 1 cup, about 5 minutes, stirring 
frequently. Remove from heat and stir in the vanilla. Pour into 
a glass measuring cup and use glaze as directed in the recipe. 
Makes 1 cup.

Combine the cream cheese, butter, vanilla, and salt in a medium-size 
bowl of an electric mixer; beat on high speed until creamy, about 
1 minute. Turn speed to medium and beat in the milk and 1 cup of 
the sugar, pushing sides down with a rubber spatula. Beat in the 
remaining 3 cups sugar, 1 cup at a time, mixing until smooth before 
adding more. If the frosting becomes too thick for the mixer, do the 
last bit of mixing with a spoon.

Low Carb Bread

  ----- Original Message ----- 
  From: Bonita
  To: phaedrus
  Sent: Friday, November 12, 2004 7:57 AM

  i think you are the greatest,  i want a recipe for low carb.bread 
  i want to make my own, with a bread machine or by hand, i have tried, 
  for over a year to find a recipe,  wheat and white, and whole grain, 
  thank you.  bonita, 

Hi Bonita,

See the recipes below and check these links:

Low Carb Bread 1

Low Carb Bread 2

Low Carb Bread 3


  Low Carb Bread

  2 cups Oat flour
  1 cup Almond flour
  2 cups Gluten flour
  1 tsp salt
  1 tsp sugar (it is eaten up by the yeast so no carbs)
  1 tsp xanthan gum
  1 packet of Rapid Rise Yeast
  2 tablespoons of Oil
  2.5 cups of warm water

  Measure out all your flours, salt & sugar into a bowl and mix them up. 
  Place the water and oil into the machine and add the flours. Put the 
  yeast on the top and place on the basic white loaf setting.
  Quick White Low Carb Bread

  Recipe By :
  Serving Size : 4 Preparation Time :0:35
  Categories : 0-5G Low Carb Bakery Bread Protein Flours

  Amount Measure Ingredient -- Preparation Method
  -------- ------------ --------------------------------
  3/4 cup whey protein Isolate -- vanilla
  1 cup egg whites -- powder
  1 tbsp baking powder
  2 tsp Splenda
  1/8 tsp salt
  1/4 cup heavy cream
  3 large eggs
  1/8 cup water
  3 tbsp olive oil

  Preheat oven to 400F-200C . Oil a Pyrex loaf pan and set aside.
  Mix all dry ingredients in a small bowl. 
  Mix all liquid ingredients in large bowl; then add dry ingredients 
  and mix with hand mixer for one minute. 
  Pour into loaf pan and bake for 15-20 minutes.
  This bread slices like regular bread. 
  - - - - - - - - - - - - - - - - - - - 
  Per Serving (excluding unknown items): 222 Calories; 19g Fat 
  (30.8% calories from fat); 92g Protein; 4g Carbohydrate; 
  0g Dietary Fiber; 161mg Cholesterol; 579mg Sodium. 
  Exchanges: 1 1/2 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 
  0 Other Carbohydrates.
  here is a recipe for great tasting bread that is better than many 
  because it is high in protein and uses almost all whole wheat flour 
  with some high pro gluten flour. I simply cannot work out the specs 
  but judge for yourself if this is not better than regular bread!
  2 1/2 cups whole wheat flour (I use the pastry grind or grind it 
  myself--you can grind any kind of bean you like to throw in and make 
  it healthier)

  1/4 cup gluten flour
  3 teaspoons yeast
  1 tea s salt 
  1/4 tea s baking soda
  2 table s sugar
  1 table s dried onion
  1 table s dill seed

  mix or throw in bread baker

  add warmed 
  1 egg
  1 cup non fat cottage cheese
  2 table s canola or olive oil
  1/2 to 3/4 cups water

  Set bread baker on whole wheat setting, medium crust or just stir 
  it up (no kneading required) 
  If using loaf pan, bake at 350 for about 45 minutes to 1 hour, 
  check by tappng loaf top to sound hollow and it is nicely browned.
  Cool and slice. Remember, you can add seeds of your choice. This 
  toasts as well. My theory is that the high pro count and w wheat 
  and gluten flour which is 73 to 80% protein makes this much better 
  than regular bread, never mind that it is heavenly tasting. It does 
  have carbs, my best guess is the same as ww bread but is so high in 
  protein and good oil that if you just have to have bread this is 
  better than regular. It can be made with white flour and full fat 
  cottage cheese but why ? short cycle on my DAK bread baker works also. 
  Don't want to knead up much gluten flour! I tried this with lots more 
  gluten flour and it turned into a rubber ball that lifted off the lid 
  of my machine. What a mess.
  Low-Carb Homestyle Oat Bread 

  2 packages rapid rise dry yeast
  2 tsp. sugar
  1 cup warm water
  3 Tbs. oil
  2 eggs, room temperature
  1 cup vital wheat gluten
  1/2 cup almond flour
  1/2 cup Wheat Protein Isolate
  1/2 cup Oat Flour
  1/2 cup Golden Flaxseed Meal 
  1/4 cup coarse unprocessed wheat bran
  1 1/2 tsp. baking powder
  1/2 tsp. salt
  2 Tbs. Splenda

  Combine all of your dry ingredients into a bowl. Blend together
  water, sugar, oil, and eggs and put in the bottom of your bread
  machine. Add dry ingredients. Make a well and pour in the packages
  of yeast. Set your machine for a 2 lb. loaf.

  Okay: the key is to watch the dough as it mixes...after a while it
  should form a ball..I changed Gabi's recipe as I had to add more
  of the dry ingredients (I've noted the approximate amounts above). 
  However, if your dough is still too wet, then add more  oat flour, 
  more flaxseed meal, or more wheat protein isolate until its forms 
  a ball. If it is too dry, then add more water and/or oil.
  A Rye Variation
  2 packages rapid rise dry yeast
  1 tbls. sugar
  2 tbls. sf maple syrup
  1 cup water
  3 Tbls. butter
  2 eggs
  1 cup vital wheat gluten
  1/2 cup pecan meal
  1/2 cup wheat protein isolate
  1/2 cup rye flour
  1/2 cup flax meal
  1/4 cup wheat bran
  1 1/2 tsp. baking powder
  1/2 tsp. salt
  1 tsp. caraway seeds
  1 tsp. horseradish

  Put ingredients in your bread machine according to your instructions. 
  Set machine for regular bread cycle.
  Gabi's Bread - Original With Variations

  Cut into 16 slices once cooled.
  -------- ------------ ----------
  2 tsp dry yeast
  1 tsp sugar -- yeast food
  1 1/8 cups warm water
  2 tbsp olive oil
  1 tsp salt
  1 tbsp splenda
  3/4 cup gluten, wheat -- flour
  1/4 cup oat bran -- flour
  1/4 cup flax seeds -- meal
  1/4 cup wheat bran
  1 cup soy flour

  In the bottom of your bread machine pan, mix the yeast, water and 
  sugar - this is a yeast starter, and it also lets you know if your 
  yeast is alive. That way, if your yeast is not alive (it's not bubbling) 
  you can make another batch before you add the rest of the ingredients 
  and you won't lose the whole bread. 
  Mix the rest of the dry ingredients together in a separate bowl. Add 
  the olive oil to the yeast/water/sugar mixture in the machine. Add the 
  dry ingredients. Set the machine to the Basic cycle (4 hour cycle on 
  most machines) and let 'er rip.

  Check your own machines instructions for Gluten flour. You can also 
  remove the paddles after about 40 minutes then resume . the dough is 
  then not overworked.

  Reduce flax seed to 1/8 cup and add 1/8 cup of almond meal.

  Caraway Seed: Add 1 1/2 tsp baking powder, 2 tbsp caraway seed

  Rosemary: Add 1 1/2 tsp baking powder, 2 tbsp crushed Rosemary Leaves 

  It's about 4 carbs per 1/2 inch slice. It is dense but it taste a hell 
  of a lot better than that atkins bread. I made it from a recipe... it 
  didn't rise, and it taste like a sponge cake. 
  Rye Bread{Bread Machine}*****

  Recipe By : Carol Williams
  Serving Size : 20 Preparation Time :0:00
  Categories : Breads

  Amount Measure Ingredient -- Preparation Method
  -------- ------------ --------------------------------
  1 1/8 cups water -- baby bottle warm
  3 tablespoons olive oil
  1/2 cup wheat gluten -- Bob's Red Mill
  1/2 cup oat flour
  1/2 cup rye flour
  1/2 cup soy flour, lowfat
  1/2 cup bran
  1 tablespoon splenda
  1 teaspoon kosher salt -- or table salt
  2 teaspoons sugar
  2 1/4 teaspoons bread machine yeast

  Pour the warm water into the bread pan of your machine.
  Add the oil, the dry ingredients in the order given, ending with 
  the splenda, sugar{for the yeast},salt & then the yeast.
  Program bread machine to the dough cycle but only do the mix & one 
  Remove dough from pan, shape into a loaf, lace in a well greased 8" 
  loaf pan.
  Proof in a draft free place for an hour or so; until doubled in size.
  Bake at 375 for 25-30 minutes.
  Remove from pan & cool on a wire rack.
  20 slices ~7 carbs minus 1.7 grams fiber= 5.3 carbs per slice
  Low-Carb Yeast Bread - Low Carbohydrate Atkins Diet Recipe
  1 c high gluten flour 
  1/2 cup wheat bran 
  1/4 c heavy cream 
  1/2 cup warm water 
  2 pkts yeast 
  1 t salt 
  2 t sugar (the real stuff) 
  2 T oil 
  Mix hot water and cream and pour into bread machine (or mixing bowl) 
  pan. Add in yeast, sugar and salt and stir to mix for a second. Let 
  sit for 5 min to let yeast proof. Mix flour and bran and add to 
  water/yeast mixture. Let bread machine mix (or use whatever method 
  you normally use) and let rise one time. (If not using bread machine, 
  let rise in warm, draft free place for 1 hr. Punch down dough (may be
  slightly wet to touch, but still "doughy," not "batter-y". Place in 
  bread pan and let rise for 60 min. Bake at 350 for 25-35 min. (person 
  who came up with recipe let rise 2nd time in her oven and did not 
  disturb it - just turned on the oven when it rose about the pan). 
  Make 1 standard 1 1/2 lb loaf (8 1/2 x 4" x4") 16 slices=4.8 g ea; 
  20 slices=3.85 g ea; 22 slices = 3.5 g ea, based on flour being 65g.)

Belgian Waffles

  ----- Original Message ----- 
  From: Bob 
  To: phaedrus
  Sent: Friday, November 12, 2004 9:28 AM
  Subject: authentic belgian waffles

  I would like to get a receipe for real Belgian waffles.  I have a real 
  good source that says a true Belgian waffle receipe contains yeast.

  Thank You 

Hi Bob,

That's true. Authentic belgian waffle batter is not pourable, either. It's a stiff dough that is made into balls, which are then put into the waffle iron. The most authentic recipe that I can find is here:

Belgian Waffles



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