Apricot Mustard Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1 cup: SWEET N HOT MUSTARD,
1/2 cup: Apricot jam,
3/4 cup: Dry mustard,
Directions:
Mix together in a bowl. Transfer to a jar with a tight-fitting lid.
Age in a cool dark place for 2 to 8 weeks, then refrigerate.
An exotic mustard thats great with stout cheeses.
Makes 2 tb per "serving"
Recipe by Helene Sawyer in "Gourmet Mustards" ISBN# 0-914667-07-6
Published by Culinary Arts Ltd..
Posted on GEnie Food & Wine RT Oct 11, 1992 by J.ZIOLA [Jeanne]
Jeanne in Jersey - J.ZIOLA on GEnie - CBTN00C on *P*
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005
Source from luhu.jp
Age in a cool dark place for 2 to 8 weeks, then refrigerate.
An exotic mustard thats great with stout cheeses.
Makes 2 tb per "serving"
Recipe by Helene Sawyer in "Gourmet Mustards" ISBN# 0-914667-07-6
Published by Culinary Arts Ltd..
Posted on GEnie Food & Wine RT Oct 11, 1992 by J.ZIOLA [Jeanne]
Jeanne in Jersey - J.ZIOLA on GEnie - CBTN00C on *P*
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005
Source from luhu.jp