By Claire Hopley
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Extra resources for Making and using mustards
Strain out the spices then return the vinegar to the pan along with the rinsed vegetables. In a small bowl, mix the mustard, turmeric, ginger, and cornstarch to a smooth paste with half the water. Stir in the remaining water, then stir this mixture into the vegetables and vinegar. Add the sugar and bring to a boil, stirring frequently. When the liquid thickens, test the vegetables for crispness. If you would like them softer, continue cooking for another 2–4 minutes. Pour into sterilized jars, leaving 1 inch headroom so that the vinegary liquid doesn’t touch the lid.
For additional information please contact Storey Publishing, 210 MASS MoCA Way, North Adams, MA 01247. Storey books and bulletins are available for special premium and promotional uses and for customized editions. For further information, please call 1-800-793-9396. Printed in the United States Library of Congress Cataloging-in-Publication Data Hopley, Claire, 1942– Making & using mustards / by Claire Hopley p. cm ISBN 0-88266-697-5 (alk. paper) 1. Cookery (Mustard). 2. Mustard (Condiment). I. Title.
POTTED HAM 6–8 ounces boiled ham, ground or finely chopped 3 ounces butter, at room temperature 1 teaspoon maple syrup or ½ teaspoon brown sugar ⅛ teaspoon powdered cloves 1–2 teaspoons maple or honey mustard Mix all the ingredients together with a fork, mashing them into a paste. Use this in canapes or on crackers for hors d’oeuvres, or serve scoops of it with toast points as a first course. Potted ham is a good way to use up leftovers from a large ham. The recipe can be multiplied or reduced depending on what you have available.