Monday, April 8, 2013

Roasted Beet Balsamic Mustard & Honey Chipotle Dippin' Mustard



A few weeks ago I posted a couple mustard recipes, one for a rosemary grapefruit mustard and the other for a spicy indian one, with the promise to deliver a couple more mustard recipes in the coming month. Well, after much more mustard-making, and even more mustard-eating, here are my two favorites.


I'm a huge fan of roasted beets covered with a light bit of mustard, olive oil, and balsamic, so I decided to try and recreate that same flavor combination by roasting some beets in a little bit of olive oil, salt and pepper, and then adding a bit of the roasted beet to a balsamic mustard mixture. When mixing, I blended it enough so that the beet was pureed, but made sure to leave a bit of a crunch from the mustard seeds. But if you like your mustard extra-smooth, just keep on blending. The flavor of this mustard was incredible, and also made for a really striking spread (that intense magenta! So lovely.) Warmly tart from the balsamic with a mustardy tang, it has a very slightly sweet aftertaste from the beet and it rounds out nicely with the added sea salt. You only need 1/4 of a beet to make this small batch of mustard, so feel free to snack on the remains of your roasted beet while merrily preparing your mustards.


The honey chipotle mustard was inspired by a dish from my favorite taco stand, which just so happens to be within a couple miles from my home. They have an insane sandwich that comes coated with a honey chipotle "salsa", which is basically just honey with chunks of chipotle pepper in it. Porque no? Stuffed with carnitas (Mexican shredded pork), the honey and chipotle outer coating make it the strangest/messiest/best sandwich ever. So, I decided to try and make my own little version of the "salsa", except I wanted to mustardize it so I could use it in all my sandwiches and marinades forever and ever. I made a traditionally smooth and more gelatinous mustard for this one because I wanted it to be ideal for dipping and coating. This was my favorite mustard of all four, and while I know it is mainly because of my never ending obsession with things that are both simultaneously sweet and spicy (I can and have eaten an entire bag of Trader Joe's chile-coated dried mango slices in one sitting, and my favorite cocktail has a sweet tamarind flavor to it with a habanero kick. It sounds a strange but it is INSANELY good.) I also think the dippable texture has something to do with it, too. Just nice and smooth and perfect for dipping a chicken finger or veggie into.



Roasted Beet Balsamic Mustard


Ingredients:

2 Tablespoons Yellow Mustard Seeds
2 Teaspoons Brown Mustard Seeds
2 Tablespoons plus 2 Teaspoons Balsamic Vinegar
2 Tablespoons plus 1 and 1/2 Teaspoons Water
1 Beet, cleaned, peeled, and cut into quarters
1 Tablespoon Olive Oil
1/2 Teaspoon Sea Salt
1/2 Teaspoon Ground Black Pepper
1/4 Teaspoon Brown Sugar


In a sterilized 4-ounce canning jar, mix together the yellow mustard seeds, brown mustard seeds, balsamic vinegar, and water. Cover and allow to sit at room temperature for 2 days. 




Toss the beet quarters with the pepper, olive oil, and 1/4 teaspoon of the salt and roast at 375 degrees for 35 minutes on a baking sheet lined with tin foil.


In a blender or food processor, blend one of the beet quarters with the mustard, brown sugar, and remaining 1/4 teaspoon of salt until pureed but still slightly coarse.

Use within 1 month. Makes about 4 Ounces (1/2 Cup) mustard.

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Honey Chipotle Dippin' Mustard


Ingredients:

2 Tablespoons plus 1 Teaspoon Honey
2 Teaspoons water
2 Tablespoons Plus 1 Teaspoon Cider Vinegar
1 Teaspoon Minced Canned Chipotle Peppers
1/4 Teaspoon of Sauce from the Can of Chipotle Peppers
1 egg
1 and 1/2 Teaspoons Corn Starch
1/4 Teaspoon Salt


Mix together the mustard powder, cider vinegar, honey, and water. Cover, shake, and refrigerate for 1-2 days. In a blender or food processor, blend together the mustard mixture, chipotle peppers, and the bit of sauce from the can until completely smooth.


In the top of a double boiler over simmering water, whisk together the mustard mixture, egg, corn starch, and salt. Continue cooking and whisking for 4 minutes.


Then remove the pan from heat and allow to cool to room temperature. Empty the mustard into a sterilized container, seal it, and keep refrigerated. Use within 1 month.

Makes about 6 Ounces (3/4 Cup) mustard.








35 comments:

  1. I adore mustard and put it in and on so many different things. The beetroot version looks incredible!

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    1. Yes, mustard is wonderful! Such a versatile spread, which makes it even more fun to add new twists like beet root to :)

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  2. Amazing. I want the beet one immediately.

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    1. Thank you Mindy :) It is really great mixed with some olive oil and vinegar as a salad dressing.

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  3. That beet mustard is calling my name! Beautiful photography!

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    1. Thanks so much Aurelie! It has such a wonderful deep flavor to it, and I just love the bright coloration.

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  4. These mustards sound amazing! I've never even heard of using beet in a mustard--so exciting. I'm really interested to see how the spice of mustard and the earthiness of beets work together. And who doesn't love chipotles? :)

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    1. Haha, thank you Eileen :) Chipotle peppers make so many things taste better, that smoky yet spicy flavor is excellent! I always add it to my veggie chili recipe for a nice kick. And I can't believe I didn't start eating beets until a little over a year ago. They are so delicious!

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  5. I've never thought of making my own mustard but yours sounds so delicious I think I'll have a go.

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    1. Happy to hear it Agnieszka! And thank you :) If you try making some with your own twists let me know, I'm always looking for some new mustard ideas.

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  6. Oh, my goodness. My goodness! You've outdone yourself with these mustards, girl! I can't help thinking that this would have made an awesome April Fool's joke--I thought the first photo was peanut butter and jelly. It was 7:30 in the morning when I read this in my feed, though. That probably had a lot to do with my altered perception. Then I read the title and got SO excited! These flavors are so inventive. And you're right about the beauty of that intense magenta. Kevin went away for a conference a few weeks ago, and I made like three things with beets. I hadn't eaten beets all winter! Perhaps more beets are in my future :)

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    1. Haha, I love it! An elaborate pb & j recipe would have been awesome. I don't know if you watch It's Always Sunny in Philadelphia, but I was contemplating making Milk Steak (one of the character's favorite foods) as an April Fool's day post but ran out of time. Perhaps next year! And I agree, beets are awesome. I didn't start eating them regularly until a little over a year ago and now I just can't get enough! I just ordered a juicer yesterday, too, and am suuuuuuper excited about making beet juice. I know it will stain my teeth terribly, but I just don't care! I love beets that much, and there's so many tasty beet juice combination recipes out there that I'm really excited to try.

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  7. The roasted beet balsamic mustard sounds so unique! I'm a huge fan of beets and I've never seen anyone create a mustard out of it. Must try!

    -Sylvia @ reelflavor.com

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    1. Thank you Sylvia! It is a beautiful little mustard, indeed, and so full of flavor. I love going to gourmet cheese shops and browsing the mustard section to see what kinds of interesting mustard combinations people have come up with. The one I was most intrigued by was a black currant mustard, so creative! I didn't purchase it but have been thinking about it ever since and at this point I might as well go back and get it to try a bit :)

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  8. Omg, when you said in the first mustard post that there was a version coming up that you thought I'd really like, you were right!! I love adding a little bit of mustard to beet dishes, but I never actually thought to put beets IN the mustard. And with balsamic. Genius. And the honey chipotle version sounds awesome too. I am down with any condiment that doubles as a dip, and I love those addicting sweet-spicy combos. (Also, I'm so curious about that tamarind-habanero cocktail!)

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    1. I thought you would be haha! I've been dying to recreate it, but since I moved a year ago I haven't located an asian market in my neighborhood yet to get tamarind. I need to get on that though, it was seriously amazing!

      And I'm glad you like the beet mustard, it tastes good on pretty much anything. I need to get some tortillas so I can make some tasty wraps to eat for lunch with a nice mustard spread on them :)

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  9. I am head over heels in love with the roasted beet balsamic mustard! I am obsessed with beets (and mustard for that matter) totally going to try this soon! thanks for a great recipe!

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    1. Thanks Andrea! You would really enjoy it, since you have so many beets you'd be able to have a constant fresh supply for it :) And I LOVE your new blog design! It is so beautiful and bright and clean, really makes the beautiful photos of your farm pop out even more.

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  10. BTW it's Andrea from a farmer in the dell. Changed my website up a bit.

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  11. These are some gorgeous photographs... loving the delightful color combinations such delicious sounding combo of ingredients... I am sure going to try this !

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    1. Thank you so much Rehka! I was super excited about how the colors came out, too. So bright and cheerful :)

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  12. my dear, that first photo is stunning. it doesn't hurt, of course, that both mustards are vibrant and colorful. :) nice work!

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    1. Awww thank you Grace!! I'm glad you enjoyed that picture, it's my favorite, too :)

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  13. I am one of those rare people that actually love beets: I literally eat beets for breakfast. :) never tried beet mustard though, it's new to me and I am pinning this to my Beet board :).
    By the way, I just discovered your website and it's so lovely. Your photography is stunning, and your recipe selection is in very good taste. Will definitely be following you!

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    1. Yes, beets for breakfast are great! I just had beet juice this morning with my cereal, so sweet and wonderful. I have heard of beet hash where they're grated and then mixed with eggs in a scramble, which is something I really want to try, too. Beets are just so versatile! Truly a wonder vegetable, in my book :)

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  14. Oh my gosh. I'm a huge mustard fiend, and these mustards look amazingggg. I must try these. And your photos are gorgeous.

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    1. Thanks Lindsay! If you like mustard, you will definitely enjoy both of these :)

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  15. I LOVE this post!! I definitely thought that it was going to be about peanut butter and jelly and I love the surprise and creative mustards! Both are beautiful!

    Sues

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  17. my daughter made the chipotle mustard and it was a huge hit...keeper recipe

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  18. HI,
    I'm in the middle of making the chipotle mustard, and I can't seem to find out how much egg to put in in the last stage! Can any one help please?!
    Thanks

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    1. I am so sorry I foot that in the list! It is one egg, I will revise asap. Again, my sincerest apologies!!

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    2. Thanks! I guessed at one egg and it came out beautifully- delicious!

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