switzerland: bénichon mustard a fribourg specialty
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.
No Image
prep time
14 Hr 30 Min
cook time
20 Min
method
Stove Top
yield
6 - 12
Ingredients
- 200 grams mustard powder
- 5 - deciliter white wine
- 3 liters water
- 150 grams cinnamon sticks
- ½ - star anise
- 1 kilogram rock candy
- 1 liter fortified wine
- 250 grams extra white flour
How To Make switzerland: bénichon mustard a fribourg specialty
-
Step 1Soak mustard flour in white wine for half a day.
-
Step 2Simmer water, cinnamon sticks, star anise, and rock candy for 2 1/2 hours.
-
Step 3Mix extra-white flour and fortified wine until it forms a smooth paste.
-
Step 4Pour the spice mixture through a sieve to filter out spices and save the cooking juices.
-
Step 5Add white flour/fortified wine mixture to cooking juices.
-
Step 6Mix with wire whip and cook over low heat for 15 minutes.
-
Step 7Add mustard mixture to wine mixture and whip to blend well.
-
Step 8Cook for another 5 minutes and then store in glass jars and cool.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Jams & Jellies
Culture:
Eastern European
Method:
Stove Top
Tag:
#Heirloom
Ingredient:
Spice/Herb/Seasoning
Keyword:
#Swiss - Mustard Jam
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes