switzerland: bénichon mustard a fribourg specialty
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This recipe has been posted for play in Culinary Quest - Switzerland. Found at http://www.theramblingepicure.com/switzerland-benichon-mustard-a-fribourg-specialty-to-welcome-the-cows-coming-home/. Bénichon mustard is quintessentially Swiss. It is a specialty of the canton of Fribourg. It is more like a spicy jam than a mustard. Its ingredients give it a sweet and sour taste. It is traditionally eaten with another Fribourg specialty Cuchaule a light brioche-like sweet saffron bread. Do this when you’ll be at home all day, or soak the powder over night and finish off the next day.
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yield
6 - 12
prep time
14 Hr 30 Min
cook time
20 Min
method
Stove Top
Ingredients For switzerland: bénichon mustard a fribourg specialty
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200 gmustard powder
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5deciliter white wine
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3 lwater
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150 gcinnamon sticks
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½star anise
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1 kgrock candy
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1 lfortified wine
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250 gextra white flour
How To Make switzerland: bénichon mustard a fribourg specialty
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1Soak mustard flour in white wine for half a day.
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2Simmer water, cinnamon sticks, star anise, and rock candy for 2 1/2 hours.
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3Mix extra-white flour and fortified wine until it forms a smooth paste.
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4Pour the spice mixture through a sieve to filter out spices and save the cooking juices.
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5Add white flour/fortified wine mixture to cooking juices.
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6Mix with wire whip and cook over low heat for 15 minutes.
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7Add mustard mixture to wine mixture and whip to blend well.
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8Cook for another 5 minutes and then store in glass jars and cool.
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Categories & Tags for Switzerland: Bénichon Mustard A Fribourg Specialty:
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