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You Asked for It: Mustard relish

Mustard relish.

Ellen Folkman | Special to the Times

Mustard relish.

I would like the recipe for mustard relish from Brown's restaurant in Kissimmee. Thank you.

Barbara Sanborn, Tampa

Henrietta Rice of Brooksville has fond memories of her mother making a similar recipe to Brown's in Kissimmee. She sends the recipe but would like to share credit with her sister, Gail Ring in Onoville, N.Y. Henrietta said it will keep in the refrigerator two to three weeks. Her dad liked to add a tablespoon or so of horseradish. Her mom chopped her bread and butter pickles to use instead of prepared pickle relish. If you make bread and butter pickles, try those. Otherwise use prepared relish from the store. I found the whole mustard seed in the spice section at Publix. Two bottles of Spice Islands' 3-ounce mustard seed equals 1 cup. To grind the mustard seed, I tried to use a miniprocessor but had no luck, so I transferred all the seeds to my blender and used the grind function to achieve a cornmeal texture. I did stop to gently stir the seeds so all would be processed. The ultimate texture of the relish is that of a stone-ground mustard. This condiment will be a great addition to your summer barbecues.

Recipe request

Sandra Andel of Sun City Center is looking for a recipe for lemon cream cake. She says it's a very light cake. Doris Champion of Clearwater would like the recipe for English muffins and English muffin bread that was in the Times around 2007. Anyone have the clipping? Kay Doughty of Brandon would like a recipe for black bread that was served at Café Pepe in Tampa. Clearwater resident Tina Hunt would like the recipe (or one similar) for Outback blue cheese vinaigrette that's served with the restaurant's steakhouse salad. Kim Odom of Odessa recently had lunch at the Pub at International Plaza. She enjoyed the Belhaven beer cheese appetizer that is served with pretzel bread shaped like a bread stick. She'd love a recipe for both the beer cheese and pretzel bread.

Pat Simkus of Brandon wishes to thank Monica Gummer of Homosassa for the spiced pork tenderloin recipe from a back issue of Bon Appetit magazine she had lost. It was just as delicious as Pat remembered.

Ron Mulvaney of Clearwater wondered if there was a market where he could find prime beef. Katharine Tapp of Oldsmar suggests Mazzaro's in St. Petersburg (2909 22nd Ave. N); or (727) 321-2400.

Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email [email protected] Include your name, city and phone number.


Mustard Relish, Basic Mustard

1 cup (about 2 3-ounce jars) yellow mustard seed, ground to the texture of medium grind cornmeal

3 tablespoons dry mustard

1 cup water

½ cup cider vinegar

½ cup dry white wine

1/2 cup prepared pickle relish

1 tablespoon honey

Combine ground mustard seed with dry mustard. Add water, cider vinegar and wine. Stir until all ingredients are well combined. Let sit for 2 hours and then stir well again. Season with pepper to taste.

To the mustard, add pickle relish and honey. Combine thoroughly and store in refrigerator.

Keeps for two to three weeks.

Source: Henrietta Rice, Brooksville

You Asked for It: Mustard relish 04/30/13 [Last modified: Monday, April 29, 2013 1:06pm]
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