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.
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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@example.com. Include your name, city and phone number.
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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
1/2 cup cider vinegar
1/2 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