WHISKEY MUSTARD
A spicy mustard, but if you want less heat leave out the cayenne pepper. Like the horseradish mustard I posted, this is another no-cook mustard. Good again as a gift for food loving friends. If you want you can do all the mixing in your food-processor. Prep time does not include standing time.
Provided by PetsRus
Categories Spreads
Time 20m
Yield 2 1/2 cups approx
Number Of Ingredients 10
Steps:
- Grind the mustard seeds to a powder, I use a coffee grinder.
- In a ceramic or glass bowl mix the mustard powder with the water and leave for half an hour.
- Then add the flour with the cayenne (if using) mix well.
- Add vinegar, whisky, honey, nutmeg, salt and mix until well blended.
- Cover and leave overnight.
- Next day: if it looks too dry add more honey, so far the times I made it it never looked too dry but sometimes too thin and I add another spoon of flour, the mustard will thicken a bit more the next weeks so keep that in mind.
- Pour into sterilized jars and seal, allow to mature/mellow for 2 to 3 weeks in a cool dark place.
- After opening keep in the fridge.
Nutrition Facts : Calories 752.9, Fat 21.7, SaturatedFat 1.8, Sodium 2801.2, Carbohydrate 90.1, Fiber 11.5, Sugar 61.7, Protein 19.2
WHISKEY HONEY MUSTARD
An easy to make honey mustard - I use this often in make chicken salad, on sandwiches - it's a good thing to have around in the summer.
Provided by ChrisMc
Categories Sauces
Time 10m
Yield 1 1/2 pint mustard
Number Of Ingredients 8
Steps:
- Blend honey, vinegar, brown sugar, eggs, and flour.
- Cook on medium heat, stirring well.
- When mixture comes to a boil, add mustard and whiskey.
- Cook for 1 minute.
- Remove from heat, add horseradish, and mix well.
- This should be stored in the refrigerator.
Nutrition Facts : Calories 1051.7, Fat 8.4, SaturatedFat 2.3, Cholesterol 248, Sodium 889.2, Carbohydrate 194.4, Fiber 6.8, Sugar 178.5, Protein 12.7
INSTANT POT WHISKEY AND HONEY GLAZED HAM
Never serve dry holiday ham again! Your Instant Pot® will infuse your ham with honey, Dijon, and whiskey in literally minutes. This will be the easiest party you will ever throw.
Provided by Food Network Kitchen
Categories main-dish
Time 1h35m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Whisk together the honey, marmalade, mustard and whiskey in a medium bowl until completely combined. Using the Instant Pot® metal insert as a guide, trim the ham to fit; reserve the trimmings for another use. Place two 24-inch pieces of twine criss-crossing one another on a clean work surface and place a 24-inch piece of heavy-duty foil over the top of the twine. Place the ham cut-side down in the center of the foil. Fold the corners up over the shank end (the narrow end of the ham bone) so that most of the ham is covered with foil. Take the 2 ends of one piece of twine and tie them into a tight knot around the ham. Repeat with the remaining twine so that you have 2 twine handles to support and lift the ham.
- Set a rack inside the pot and add 2 cups water. Using the twine handles, place the ham inside the pot. Fold open the foil corners so that the ham is exposed and pour the honey mixture over the ham. Fold closed the foil corners so that the ham is covered. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high pressure for 10 minutes (see Cook's Note).
- After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Be careful of any remaining steam, unlock and remove the lid.
- Lift the ham out of the pot, place in a large bowl and carefully drain the glaze and cooking juices; transfer the ham to a rimmed baking sheet, cover with foil and let sit until ready to glaze.
- Remove the rack from the pot and discard the water. Place the pot back in the base, set to saute on high and add the glaze. Cook until reduced, thick and syrupy, about 25 minutes. Brush the glaze over the ham and inside each slice; serve.
WHISKY AND MUSTARD SAUCE
A tangy sauce for accompanying haggis on Burns Night
Provided by minkx1
Time 15m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Add 30ml of whisky to a hot saucepan and set it alight (please be careful you don't set fire to the kitchen, as the flames can get very high). The purpose of lighting the whisky is to burn off the alcohol, otherwise the sauce will be too bitter.
- Once the flames have died down add 150ml of double cream, 2tbsp of wholegrain mustard and season with salt and pepper.
- Reduce the heat and allow the liquid to reduce, usually by half, to a nice thick consistency. Once reduced take it off the heat and pour the sauce over the haggis.
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