RECIPES: Porter Mustard and Winter Squash Chutney

This autumn, try something new with your farm stand eggs.

mustard and chutney_01_dougyoung

In our fall issue we spent some time with Cameron Prather while he made this recipe for Scotch Eggs. At the end we suggest serving with mustard or homemade chutney. Here are Prather’s ideal accompaniments: porter mustard and winter squash chutney. 

Mustard recipes by Cameron Prather

Porter Mustard

Recipe by Cameron Prather

Yields 3½ cups

1 12-ounce Port Jeff Brewing Co. Porter

¾ cup brown mustard seeds (5 ounces)

¾ cup yellow mustard seeds (5 ounces)

1 cup red wine vinegar

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

¼ teaspoon ground nutmeg

¼ teaspoon ground allspice

Combine ingredients in a nonreactive mixing bowl. Cover with plastic wrap and let sit at room temperature for 2 to 3 days, allowing the flavors to meld and the mustard seeds to soften.

Transfer the mixture to the bowl of a food processor and process, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until the seeds are coarsely ground and the mixture thickens, about 3 minutes. Transfer to a jar and cover.

Refrigerate overnight and use immediately or refrigerate for up to 6 months (the flavor of the mustard will mellow as the condiment ages.)

Create your own flavor profiles by substituting the porter with any beer, wine or hard cider, the red wine vinegar with any flavor of vinegar or the spices with any you might prefer (cumin seeds, caraway seeds, etc.). For sweeter mustard, try adding dried fruit, such as cranberries or apricots.

stout mustard_02_dougyoung

Winter Squash Chutney

Recipe by Cameron Prather

Yield: 16 ounces

1 pound winter squash (any variety, or a combination), diced

¼ pound cooking apples, cored, peeled and diced

¼ pound onions, peeled and diced

¼ pound golden raisins

cup white sugar

2 tablespoons light brown sugar

5 ounces sherry vinegar

1 teaspoon salt

6 sage leaves

½ teaspoon coriander

¼ teaspoon black pepper

Create a spice bag by cutting a small square of cheesecloth and place the sage leaves, coriander and black pepper into the center, tying off with a string.

Combine all the other ingredients in a large saucepan and then add the spice bag.

Bring mixture slowly to a boil, reduce heat and then simmer uncovered for 2 to 3 hours, stirring occasionally.

The chutney is finished when it is reduced to where when a spoon is run through it, the mixture stays parted so you can see the bottom of the pan.

Allow the chutney to cool slightly and then put into sterilized jars. Keeps in refrigerator 6 months.

Photos by Doug Young

 

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Betsy Davidson is the editor at large of Edible Long Island.