Tulsa hosts one of the premier Oktoberfests in the nation.
As both The Hubs and I share some German heritage (him more than me), we really don’t attend as often as we should. But, when we have attended we have cheered on the oompah bands with the best of them. I know it is not October yet, but I have been wanting to make the Oktoberfest Beer Mustard from my favorite canning book all summer. Since it is now fall officially, I knew it was time to try this recipe.
Besides, have you heard? It is #10DaysofTailgate ’round here, too.
Please check the THE GIVEAWAY on Sunday’s post. Enter to win. There are fourteen fantastic prizes.
Oktoberfest Beer Mustard
from Ball’s The Complete Book of Home Preserving
Instructions slightly adapted.
1 1/2 c. beer (whatever your preference)
1 c. brown mustard seeds
1/2 c. dark brown sugar
1/4 c. dry ground mustard
1 T. onion powder
1 c. filtered water
1/2 c. malt vinegar
In a stainless steel medium sauce pan, combine beer and mustard seeds. Bring to a boil over medium heat. Remove from heat, cover and let stand at room temperature until seeds have absorbed most of the liquid (around 2 hours).
Prepare canner, jars and lids. (I used six 4-oz jars.)
In a food processor, puree the beer/seed mixture until most of seeds are chopped. (If you want a grainier texture, process less. For a smoother texture, process more.) Add brown sugar, ground mustard and onion powder and continue to process until smooth and combined.
Transfer back to the medium sauce pan and whisk in water and vinegar. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and boil gently, stirring frequently, until reduced by about a third (15 minutes).
Ladle hot mustard into hot sterilized jars, leaving 1/4 inch headspace. Remove air bubbles. Wipe rims. Place on lid and screw on bands. Place jars in canner, ensuring the jars are covered with at least 1 inch of water. Process for 10 minutes. Remove lid and wait 5 minutes before removing jars. Cool and store.
I cannot wait to give this mustard out for gifts, but until then, I am pairing this mustard with assorted “dippers” for #10DaysofTailgate. Obviously, this would be great on dogs and brats at any tailgate, but I am using it in a charcuterie presentation.
I chose some Capocollo, sweet salami, local caciocavallo, goat cheese, tomato jam, little smokies (obligatory for a tailgate, correct?) and the beer mustard. If you are not a beer fan, please try my wine mustard as well for your next tailgate.
Now, if canning intimidates you for some reason (and if it does, I would love to give you a lesson), you can use a prepared mustard for your charcuterie tray. Might I highly recommend El Diablo?
They sent all of the #10DaysofTailgate bloggers six (6) bottles of their delicious (and definitely hot and spicy) mustards. The first one we tried was the habanero. Whoa, mama. Delicious but super hot. The mango was a little milder but still had a kick.
Please check out El Diablo’s Pinterest page as they are highlighting some of the recipes from #10DaysofTailgate. I have to share that I have found The Hubs dipping those pretzel “spoons” into whatever kind of El Diablo mustard he is in the mood for. I know they are a sponsor, but this is some seriously spicy delicious mustard.
Remember to enter in the GIVEAWAY and you could win some of this hot and spicy goodness.
Here’s what the rest of the team brought to the table…
Carnitas-Stuffed Potatoes with Carrot Karma Pico de Gallo by Culinary Adventures with Camilla
Grilled Shrimp with Bloody Mary Dip by Curious Cuisiniere
Baked Corndog Nuggets with El Diablo Honey Mustard by A Kitchen Hoor’s Adventures
Oktoberfest Beer Mustard with Dippers by Eliot’s Eats
Bacon CheeseburgerEgg Rolls by Things I Make (for Dinner)
Brat Bites with Spicy Mustard Dipping Sauce by Cheese Curd In Paradise
Kahlua Pork Sliders With Spicy Pineapple Relish by Cooking In Stilettos
Chicken Parmesan Sliders by Debbi Does Dinner Healthy
Cherry Chipotle Meatloaf Sandwiches by The Not So Cheesy Kitchen
Cherry Chipotle Meatballs by From Gate to Plate
Homemade Honey Mustard Chipotle Chicken Bites by Love and Confections
SRC Surprise Recipe by A Day in the Life on the Farm
Cinnamon Puppy Chow by The Pajama Chef
Please stay tuned. My next #10DaysofTailgate post will feature Homemade Pretzel Sticks with Two Sauces.