Make Your Own Dijon Mustard

Bring a little bit of France into your kitchen. How? By making your own Dijon Mustard. Start by picking up some mustard powder at your local co-op (regular and hot). In a large sauce pan sauté 2 cups of shallots and 6 or more garlic cloves in a little olive oil. As they start to caramelize and turn brown, add 4 cups of dry white wine and 2 cups of apple cider vinegar. Add a healthy amount of fresh ground black pepper and about 6 cracked juniper berries. Simmer uncovered for about 30 minutes. Remove juniper berries and mix with about 12 ounces of powdered mustard. Stir in 2 tsp. salt, 1⁄2 cup olive oil, your favorite herb, and 4-6 Tbsp. honey. Continue to heat lightly or add more mustard until it is smooth and runny. As it cools the mustard will set up and become thicker. Sterilize old mustard and jelly jars for canning and age them in a cool dark place for at least one month. It’s great for that summer soiree or as a home made gift for someone special.

Thanksgiving Stuffing Tip

When preparing your bird this Thanks Giving, try stuffing some apples or oranges inside to keep it extra moist and impart a little sweetness. Compliment it with butternut squash split in half and baked with cinnamon and brown sugar or a savory pepper and herb rub. Whatever you do, don’t forget the butter!