Food Swap (Storey, 2016) by Emily Paster describes a food swap as "a gathering of friends and food lovers to exchange their home-made goods." Paster offers guidance on finding a local food swap, strategies for successful swapping, and the basics on how to start and maintain your own event. Food Swap also includes over 75 recipes as well as labels for you to use at your own swap. This excerpt comes from chapter five, "Sip and Savor: Foods with Longer Shelf Life."
You can purchase this book from the Mother Earth Living store: Food Swap.
Over the years, I have seen people bring a dizzying array of homemade mustards to the Chicago Food Swap. The flavorings for these sweet, spicy, and tangy condiments have included beer, wine, herbs, spices, fruits, and even vegetables. What I have learned from seeing and tasting all these mustards is that homemade mustard is surprisingly easy to make, and it presents a versatile canvas on which to express your creativity.
This mustard recipe combines fruit and spirits for a unique flavor profile. I like this sweet, sharp mustard on grilled meats, such as duck or pork.
• 1 cup sherry vinegar
• 1 cup mustard seeds (try a mix of brown and yellow)
• 2-3/4 cups blueberries
• 1/2 cup port wine
• 3/4 cup sugar
• 1/4 cup dry mustard
• Pinch of salt
• Pinch of ground cloves
1. Bring the vinegar to a boil in a small saucepan over high heat. Add the mustard seeds, remove the pan from the heat, and cover. Allow the mustard seeds to marinate in the vinegar until most of the liquid has been absorbed, about 2 hours.
2. Pour the marinated mustard seeds and any remaining liquid into the bowl of a food processor. Pulse until creamy but leave some of the grainy texture. Add the blueberries and port wine, and process until blended.
3. Pour the blueberry mustard mixture into a large saucepan and bring to a boil over high heat, stirring frequently. Reduce the heat to medium. Whisk in the sugar, dry mustard, salt, and cloves.
4. Boil the mixture gently until thickened, about 15 minutes.
5. Transfer the mustard to clean, warm 4-ounce jars and store in the refrigerator until ready to use or swap.
This mustard can be processed for shelf stability in a water-bath canner. To do so, prepare a boiling-water bath and heat five 4-ounce jars.
1. Ladle the mustard into the jars, leaving 1⁄4 inch headspace. Bubble the jars and wipe the rims with a damp cloth. Place the lids on the jars and screw on the rings just until you feel resistance.
2. Process the jars in the boiling-water bath for 10 minutes. Allow the jars to cool in the water for 5 minutes before removing to a towel to cool completely. Check the seals and store in a cool, dark place for up to 1 year.
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Excerpted from Food Swap, © by Emily Paster, photography © Michael Piazza Photography, used with permission by Storey Publishing. Buy this book from our store: Food Swap.