Grainy Mustard with Prune and Port

Grainy Mustard with Prune and Port

I have a problem.  Well, technically I have many  problems, but I officially have a problem with my ever expanding spice rack, which groans under new weight every time that I come back from a good shopping extravaganza.  I should really be banned from discount ethnic grocery stores – it would be better for all parties considered.  I can’t seem to help myself though.  When I see interesting and exotic spices, particularly the kind that are sold in gross volumes, big enough that I could reasonably use them as sandbags (you know, for the next time that Canada goes to war – ha!!), well I’m simply smitten. Last week I bought a bag of Irish moss….but I’m going to have to do a sneak attack on Mike with that one, before he pitches a rosary at his dinner and runs in the other direction.  

On a recent shop I decided to try and be more….responsible.  Contained.  Rational.  I decided that even if I saw cans of ackee and banana flower, dried qasuri methi, or a strange spiny Asian fruit, I would NOT cave in.  I would be strong.  I would not impulse buy…no matter how much I wanted to.  I was firm and determined.  My self control lasted for, oh, T minus 2 minutes, until I saw that bags of mustard seeds were a dollar each. 

I bought six.

I swear to god, my Indian soul-spirit is a magpie.

On the plus side, Mike and I are condiment fiends.  The door to my fridge is splitting at the seams with chili sauces, chutneys, dressings, and Indian pickles. So what better way to use all of this mustard seed than in, well, mustard?  At any given time I have about 6 different types of mustard on hand, and it’s fair to say that the stock gets replenished on an almost upsettingly regular basis. Remember, you’re talking to the girl who can sit down with a book, a cup of tea, a jar of mustard and a spoon.  

With our new stash of seeds I made two variations based on my favorite mustards.  I’ll talk about the second -and more versatile- one tomorrow (which is the mustard that made me weep tears of ecstasy), but right now it’s all about the sweet and savory.  

Kozlik is a Canadian company who makes a delightful balsamic fig and date mustard.  I’ve been using it in salad dressings, sauces, and marinades for years, so I decided to take those saccharine, earthy flavors and run with them a little bit. A sweet and lusty Port with earthy, rich prunes soften the poignant heat of grainy mustard in an absolutely elegant and sophisticated way.  This is a mustard for slathering over baked Brie, using in marinades for flavorful meats and game, or smearing on crostini with goat cheese and a small snipping of fresh chives.  This is a mustard that makes you smirk, ever so slightly, and say, “Yes.  I MADE that.”

By the way, before you totally tune out and start watching TSC again (no, you DON’T need more face cream!) here’s something to think about:  if you like mustard, you can make it.  No, really, you can make it.  It’s dead easy, and for about 2 minutes of work and a day of waiting you will reap the rewards of a fabulously flavorful condiment which you can salt or spice to your heart’s desire.  No kidding.  Don’t be intimidated by mustard because of the Grey Poupon‘s of this world.  Go forth and make mustard at home. Seriously.  You’ll be glad you did.  Psssst….did I mention that there’s a totally different but exceptionally tasty mustard happening again tomorrow?  Oh.  Okay.  Well…there is.  Let’s make friends with our seedy compatriot from the condiment shelf.

Grainy Mustard with Prune and Port

Makes approximately 2 cups

  • 1/2 cup yellow or white mustard seeds
  • 1/4 cup brown mustard seeds
  • 1 tsp dried thyme
  • 1.5 tsp kosher salt
  • 2/3 cup packed finely chopped prunes *
  • 1/2 cup good Port **
  • 1 cup sherry vinegar ***
  • 1/4 cup water

* Not a fan of prunes?  Try using dried figs or dates instead.

**The flavor of the Port that you use will really come through, so spare yourself the heartache of using a Harvey’s Bristol Cream (save that for a night of watching Bridget Jones in your underpants as you pick bits of popcorn out of your hair and eat them) and opt for a relatively good Port. An amber or ruby Port will work better than the tawny lighter Ports which would probably be lost.

*** Ditto for the sherry vinegar.  Sure, you can buy a liter of no-name  sherry vinegar for about $2.  But….but do you really  want to do that?  I may be a po’chile, but there are certain things that I’ll save my shekels to afford – good quality oils and vinegars (and cheese.  One must never forget my glorious friend cheese) are top of that list.

Grainy Mustard with Prune and Port

Measure out the mustard seeds, thyme and salt into a glass or non-reactive bowl.

Grainy Mustard with Prune and Port

Finely chop the prunes, and then chop them again if you feel the yen.  They should be in fine pieces as this will not only help when they rehydrate and soak up all that Port and vinegar, but it also makes the mustard easier to blend.  Add the prunes to the mustard and spices.

Grainy Mustard with Prune and Port

Pour in the sherry vinegar, water and Port.  Cover the bowl in plastic wrap and leave it to sit for 24 hours.  As the mustard seeds start to plump up and rehydrate, you may want to give them a stir here and there as you walk by…but it’s not compulsory by any means.

Grainy Mustard with Prune and Port

After a day of rest, the prunes and mustard seeds will have absorbed most of the liquid and swelled out.  If you love mustard as much as I do, you look at that picture and wipe a tear from the corner of your eye.

Grainy Mustard with Prune and Port

Scoop the contents into a food processor and pulse the mixture until you’re happy with the texture.  If you like a really grainy mustard then this won’t take long.  If you like a relatively grainy but still spreadable mustard, it may take a minute or two.  For a smooth mustard, well, forget about the food processor and bust out the blender.  You’ll lose twice as much finished product trying to scrape it out, and it tears at my heart strings to think about this mustard being pureed, but to each their own.

Grainy Mustard with Prune and Port

Pack the mustard into sterilized jars or a container with a tightly sealed lid.  The mustard should be refrigerated (unless you process the jars) but will keep for at least 3 weeks.

Grainy Mustard with Prune and Port

I found these little glass containers at Dollarama (please don’t judge me for being broke) and instantly fell in love.  After all, it’s Easter this weekend and we’ll be doing the tours – why not bring a hostess present of homemade mustard?

Grainy Mustard with Prune and Port

Shortly after taking this picture I started licking the spoon.  Shameless, I know.

Grainy Mustard with Prune and Port

The first thing that I made with our Prune and Port Mustard was a marinade for pork tenderloin.  I added some rosemary, marjoram and lavender, followed by some minced garlic and salt. We slathered this onto the pork tenderloins and left it to soak in for an hour before baking at 400ºF for about 22 minutes.  Served with braised parsley potatoes and roasted asparagus, this was a spring meal to write home about.

Grainy Mustard with Prune and Port

Dear Mom,

Today I made pork tenderloin in a prune-y, Port-y mustard marinade with herbs de Provence.   We also had tender braised fingerling potatoes and  crisp-tender roasted asparagus tossed in some smoked salt and truffle oil.  It was tasty. Anyway, tomorrow they say it’s going to snow again so maybe we’ll eat stew.  Also, I have a red wine stain on my table cloth that won’t come out.  Any suggestions?  Well, I guess that’s it.

Love you, give a pat to the cats for me.

Your daughter,

Tina.

PS – I’ll bring you two types of mustard if you promise to make ham for Easter.  If it’s turkey?  No deal.

Grainy Mustard with Prune and Port


Grainy Mustard with Prune and Port
  • Mom

    Tina, after reading your recipe and salivating, the menu will be amended to include ham!

    Love, Mom & Dad

    PS: To remove wine stains, according to my sources:
    1. Pour white wine on the stain ….. or
    2. Pour club soda over the stain …… or
    3. Use a product called “Wine Away Red Wine Stain Remover”. Apparently this removes stains from Kool Aid, grape juice, cranberry juice, red food colouring, tea and coffee.

  • Mom

    PPS: Remember to pick more rosemary and sage when you come over.

  • http://SpiceStack.com Lauren

    Hi There: In reading about your spice problem, maybe you need to get organized soyou know what spices you actually own and are more likely to use them up! My father invented a new kind of spice rack that holds your own spice bottles called the SpiceStack. With drop down drawers, you can easily and quickly find the spice you need while cooking. We sell it on SpiceStack.com and are about to add a 27-bottle version next week. We also sell empty spice bottle packs for people who like to buy their spices in bulk, at ethnic shops, and in bags (ahem, YOU!).

    Hope this helps. Happy cooking!

    Lauren Greenwood, VP Marketing, SpiceStack Inc.

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  • http://thespitefulchef.blogspot.com kristie

    Oh GOD I love mustard. It’s my condimental spine. I hate mayonnaise, and ranch makes my ass the size of a tractor-trailer, but mustard is always flavorful and delicious and varied and low-calorie and colorful. Makes me smile to think of it.

  • http://www.madelinesadaptations.blogspot.com Madeline

    This is a fantastic idea! I have never thought of making my own mustard. I can’t express how excited I am about this!!! And oh, the endless possibilites…I love how you have packaged the mustard, they would make great gifts. Now I’m off to find your other mustard recipe!

  • http://www.choosy-beggars.com Tina

    Mom – ha, thanks for the tip! And PS – LOVED the ham!

    Lauren – That looks like a neat idea. With the help of a friend’s handy-dandy label maker, things are getting organized slowly but surely! Good luck with your business.

    Kristie – Ah yes. This is why you’re my kitchen-kindred….and also why I would love to raid your pantry some day.

    Madeline – thank you so much for stopping by our site!!! Mustard making is just pure fun, and you know that it’s preservative free, flavored exactly as you like it, and…uh…affordable, to say the least!! Good luck, and let us know how it goes!

  • Jason

    Tina,

    If you have a white damask table cloth, then wetting the area with a little water and rubbing Cream of Tartar into the stain, then washing a few hours later does the trick.

    Please, please, please post some of your other mustard recipes : ) I have the same spice compusion and have about 7 lbs of mustard seed to work with.

    • http://www.choosy-beggars.com Tina

      Jason – thank you so much for stopping by! What fabulous timing you have, because I was just thinking the other day that it’s almost grilling season, which means mustard is ON THE HORIZON!!! Thanks for the tips about red wine stains, too!