Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Green Peppercorn Mustard
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- #32384
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
6 tablespoons white mustard seeds
3 tablespoons green peppercorns
2 tablespoons honey
1/4 cup cider vinegar
1 tablespoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
directions
In a blender grind mustard seeds finely.
In a glass or ceramic bowl, mix together mustard powder and 3 tablespoons water and leave to stand 30 minutes.
Blend mustard mixture and the rest of the ingredients until mustard acquires a grainy texture. If mixture seems too dry, add a little more water or honey.
Cover and let stand 12 hours before pouring into sterilized jars. Seal. Store in a cool, dark place 2 weeks before using. Refrigerate after opening.
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