Strawberry Honey Mustard Dipping Sauce

 A couple weeks ago, I learned how to make mustard from scratch and came up with a delicious Spicy Honey Mustard recipe. 
It was so easy that at the time, I made up a few batches so I could try out different varieties from the same mustard base ingredients. 


Whole Grain Spicy Brown Honey Mustard

Today I took this basic recipe and sweetened it up some to create a dipping sauce for vegetables or fruits, crackers or bread.  It's got the same spicy background from the brown mustard, but it is cooled down with a sweet Strawberry puree that I mixed in from fresh Strawberries and a bit more honey.

Here is the original recipe for the Spicy Honey Mustard:

To make the dipping sauce just add these ingredients to the mustard:                                                                                                         

  1 cup of fresh Strawberries pureed together along with

Tbs. of Apple Cider Vinegar and 2 Tbs. of Honey 

              

 I let it sit in the fridge over night as well to blend the new flavors well and it is perfect.

Store it in a sealed container in the fridge for a month or more.
 Thin it down with some more vinegar and you've got a great salad dressing too.

Thanks for all the Kindred Bliss Bath & Body Giveaway entries, contest ends Saturday.

Here's a reminder of the prize. Winner will receive 1 of each of these:

Sugar Scrub

Goat's Milk Lotion

Greenhouse Garden Soap

Good luck everyone,
Enjoy!

Linked to: http://willingcook.com/allergy-free-wednesdays-may-16-2012/

Homemade Brown Sugar

I don't use a lot of Brown Sugar and I've always had trouble keeping it from getting rock hard no matter how air tightly I had it sealed up after opening a box.  So this homemade version will really work out nicely for me. 

I can make it up fresh for a recipe even!

Use a canning funnel if you have
one to fill the jar

Super easy................all you need is some 'white' sugar and a little molasses.......

When you first start stirring the molasses in, it will clump up
but soon it will blend in completely

I found this cool old Mason Jar at an Antique store yesterday that will work perfectly

for storing the Brown Sugar and keep it from drying out.

I think this would be a fun project with kids helping.  I used the fork to stir at first but then got in there with my hands and it mixed the molasses in much more quickly.  Little fingers would love that!

Floydy helped with the photos as usual.  Not sure what he
thought he was going to do after he rolled on the railing?  DUH!

Homemade Brown Sugar......Give it a try!

  Linked to: http://willingcook.com/allergy-free-wednesdays-may-16-2012/

Whole Grain Spicy Brown Honey Mustard

The other day Averie Cooks posted a great recipe for homemade mustard that I had to try.

I used the seed and vinegar that I had on hand this time.  But I plan to try many more varieties on this one.  Tonight we had it with Chicken Tenders, it works with pretzels, veggies too....

 This was a quick fun recipe that makes a great gift and can be adjusted to fit so many tastes.  It keeps in the fridge for months or canned for over a year.  Cleans out the sinus too!

 Canned 1 jar Water Bath method at 20 minutes processing time

Don't like mustard? 

Here are a couple other sauces you might try instead or in addition?

Peruvian Green Sauce

 Plum Dipping Sauce

Red Grapefruit Marmalade

   This mustard and all it's possibilities is a new favorite though.

Give it a try and make your own variety!

                                    

Enjoy!
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Red Grapefruit Marmalade

I found this cute little tea set today at the Asian market.  $4.99 for the steeper and the little bowls were just .89 so I picked up two of those for

dipping bowls.                                                                     

Looking for Spring.......

I'm working on my Pistachio Ice Cream recipe so it's an easy dinner tonight w/ the help of

Trader Joe's and some of the Spicy Plum Dipping Sauce I made up last month:

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Apple Cider Syrup

I found several recipes for this project on line.  Probably the best, but not the one I used today would be at Food In Jars so I'll leave the canning process up to the post there for all the details but it's not much more than reducing down the cider and then canning the syrup left over with the water bath method.

AJI...........Peruvian Green Sauce

Makes about 3/4 cup
Prep time
5 - 10 minutes
Equipment
mini food processor, food processor, or blender. In the countryside of Peru, it is made in a mortar and pestle.

Soy Milk Mayo

Easy and quick, this recipe for homemade Mayonnaise is great for dairy free dips and sandwiches.  Keeps in the fridge for up to 3 weeks.  I store mine in a used mustard bottle for "squeeze-ease"  Its also a great base for other dips and sauces that can become dairy free with this soy milk recipe:

Chocolate Cashew Butter

This one cannot be preserved but it will keep in the freezer up to one year if you can keep from eating it that long...............

Makes 4 - 5 Oz.

1 C. Cashews, salted or not
4 Tbs. sugar * I used Splenda
2 Tbs. Olive Oil
2 Tbs. Cocoa Powder

Roast cashews on cookie sheet for 10 - 15 minutes, careful not to burn them.
Blend cashews and Olive Oil in food processor, scraping down sides frequently until you have the consistency of chocolate syrup or the ribbon stage look to your cashews.
Add in sugar and chocolate and continue blending for another 1 - 2 minutes.

Store in air tight jar in fridge or freezer.  Serve as a dessert topping or on crackers, toast etc.

Cranberry Chutney w/Pumpkin Seeds

Cranberry Chutney with Pumpkin Bread

Chinese Dipping Sauce

Chinese Dipping Sauce is a wonderful mixture of sweet, tart and spicy.  This would make a great housewarming gift for someone who enjoys Chinese food.

Here's the ingredients:
Makes about 3 cups or 5 1/2 pint jars and a little extra for tasting.

Homemade Apple Sauce

4 pounds apples
½ cup apple cider or water
Optional spices:
2 pieces star anise
2 tablespoon cinnamon
2 teaspoon grated nutmeg
1 teaspoon cloves
sugar to taste

Chocolate Raspberry Sauce

Chocolate Raspberry Sauce

This sauce also makes a wonderful gift.  The only problem I had was the smell was so incredible in the kitchen while it was boiling I hated to put it all into jars!
This recipe is slightly modified from Ball Complete Book of Home Preserving. The yield is about 8 half-pint jars.

1/2 cup unsweetened cocoa powder
5 cups crushed raspberries ( I used frozen and let them boil off the water)
1/4 cup lemon juice
1 package powdered pectin
7 cups sugar or Splenda

Combine the first 4 ingredients. Bring to boil over high heat. Add sugar, stirring until dissolved. Bring to a rolling boil.