Friday, April 1, 2011

Rickard's Dark Sweet 'n Hot Mustard

Fan mail prompts beer frenzy

Not really.

Last week, I was contacted by someone doing some marketing for Rickard's and she was wondering if I would be interested in some recipes that use their product - with hopes that I'll blog about it. Never a person to say no to different ways to use beer, I gladly accepted.

The recipes all looked quite good - developed and tested by an expert chef. There was a punch, fondue (oooohhhh), and a mustard recipe. I was even supplied with some beautiful high-res pictures.

the fondue looks crazy-good
I was originally going to make the fondue (pictured above), however, I was dissuaded by the fact that we weren't having any guests over for dinner so it'd just be the two of us. We'd end up eating the entire thing and making ourselves sick. Save that one for later.

What I did end up trying is a variation on their mustard recipe. The primary (but not single) difference is that the original recipe called for Rickard's Red. My variation turned out sweet and spicy. I think it's going to be my new favourite mustard and I'll be making it again and again (when I eventually run out - the recipe made over three cups of mustard). Rickard's suggests that you serve it with pretzels or sausages and I think that pairing is bang-on. Here's what the Rickard's chef's version looks like (gotta get myself one of these food photographers :-)

print recipe

Rickard's Dark Sweet 'n Hot Mustard
This sweet and hot mustard is especially tasty served with sausages, or pretzels.
  • 1 bottle Rickard's Dark beer
  • 2 cups mustard powder
  • 1 cup brown sugar (I used 1 cup sugar and 1 tbsp molasses)
  • 1 tsp salt
  • 1/2 tsp turmeric
  • 2 tbsp vinegar
  • 1 tbsp onion powder
1. Pour beer into a medium-sized pot and let sit for 15 minutes.2. Add remaining ingredients to pot and whisk together.3. Over high heat, continually whisk mixture until boiling.4. Transfer to a medium-sized mason jar (at least 18 ounces), seal and let cool before refrigerating.
Prep time: Cook time: Total time: Yield: 1 litre

  • If anyone is interested in the original Rickard's recipes, please email me or comment here and I'll gladly send you a copy.
  • All of the opinions in this post are my own. I didn't receive any swag for publishing this post or the mustard recipe. Not a single bottle of beer, t-shirt, hat, or dancing girls on party buses (party buses? wrong beer!) made their way to my doorstep, although I wouldn't complain if they did :-) 

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