Wholegrain Cider Mustard Recipe

Yesterday we shared our B&B Pickle Recipe we made with Joni and today we are back with a homemade mustard recipe. Trust us, you'll never need to buy condiments at the store again. For this recipe you can adjust the ratio of yellow mustard seeds to brown mustard seeds, depending on the level of heat you'd like. The brown (or black) seeds are more hot. Also, if you prefer your mustard to be thinner and less creamy, add more water and vinegar while blending to reach the desired consistency.

Ingredients

• ¼ cup Whole Yellow Mustard Seeds
• ¼ cup Whole Brown Mustard Seeds
• 1 Tbl Coleman’s Ground Mustard
• 2 Tbl Honey
• ½ cup Bragg's Apple Cider Vinegar
• ½ tsp Salt
• ¼ tsp Celery Seed
• ½ cup Purified Water

Procedure

1. Place all ingredients in a glass bowl.  Then tightly cover with plastic wrap for 2 days.
2. Once the mixture has sat for 2 days place the mixture into a blender.  Blend for 30 seconds for a coarse mixture, or longer for a smoother consistency but mixture will not be able to be completely smooth.
3. Transfer ingredients to a glass jar fitted with a tight lid.  Place in refrigerator the mustard will be good for at least 3 months.

We will be back later this week with entertaining tips to assemble and source a local meat and cheese board.

Photography: Erin Wood | Location: Home of Joni Lay

Recipe: Almond Crusted Cod & Citrus Arugula Salad with Roasted Vegetables

Almond Crusted Roasted Cod with Roasted Carrot, Fennel, and Cauliflower and a Citrus Arugula Salad 

Prep Time: 15-20 minutes Cook Time: 15-20 minutes Total Time: 45 minutes

INGREDIENTS

Roasted Vegetables

• 2 oz Oil (Grapeseed or Blend)
• 2 oz Sherry Vinegar
• 1 oz Honey
• ½ Onion sliced
• 6 ea Tri Color Carrots, Sliced on a Bias
• ½ ea Fennel Bulb, Sliced Thin
• ½ ea Cauliflower, Cut into Florets

Citrus Arugula Salad

• 4 oz Marcona Almonds
• 1 ea Navel Orange, peeled and sliced thin
• 2 ea Clementines
• 1 bunch Arugula
• 1 oz Evoo
• 1 Lemon, juiced
• 1 ea Navel Orange, juiced
• 2 Tbsp Parsley, chopped

Almond Crusted Cod

• 3 oz Grapeseed Oil
• 1 cup Raw Sliced Almonds
• 2 Tbsp Parsley, chopped
• 1 cup Panko Crumbs
• 1 tsp salt
• 2 Tbl Dijon
• 2 Tbl Honey
• Chilled water
• 1 oz Whole Butter
• 8 -12 oz Wild Caught Cod Filet

Roasted Vegetables

Preheat oven to 405 F. Mix sherry vinegar, honey and oil. Prepare vegetables, and toss with sherry marinade. Heat a large skillet to medium heat. Add 2 oz oil. Place marinated onions, fennel, cauliflower, and carrots in hot skillet and caramelize (4-5 minutes). Season with salt and pepper. Roast in the oven for 10-12 minutes until slightly brown and tender. Reserve.

Almond Crusted Cod

See full tutorial on coating and cooking the fish on this blog post.

Citrus Arugula Salad

For citrus vinaigrette, combine EVOO, lemon juice, orange juice, and chopped parsley. Make the salad by tossing the clementines, marcona almonds, arugula, and sliced oranges. Dress with the desired amount of vinaigrette, there will be a little extra.

To Plate

Place roasted vegetables on platter, add roasted cod. Top with salad.