Published: Wednesday, December 26, 2012, 12:01 a.m.
Pair of perfect bread spreads
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Sandwiches are the order of the day, whether ham, a rib roast or turkey graced your Christmas dinner table yesterday.
Add salad to the sandwich plates or bowls of soup alongside, and voila! Supper's ready. Delicious, everybody likes it and it takes it easy on the cook, too.
Now for a spread for the bread. There's a reason this is a much-requested old tried-and-true favorite of Forum cooks. It's totally different from other mustards, makes a hit with everyone who tries it, and it makes a lot. In fact, you might want to either cut it in half or share a few bottles with family or friends.
Everett cook Magda Christman first shared the snappy how-to in a Sept. 3, 1988, Forum column, and ever since it's made a go-to condiment for many of us.
She told us at the time, "Make this mustard first thing, early as you can -- at least two hours before serving -- because the flavor gets even better the longer it stands."
Then, for a turkey rerun or sandwiches, we have a zippy marriage of blueberries and cranberries, sparked with both orange juice and orange peel. This one will go with ham, too, and can be spooned over vanilla ice cream, sorbet or frozen yogurt for dessert.
The folks at www. ChileanFruitOnline.com suggest making this early in the morning to let flavors blend.
Get all set to make:
Magda's homemade mustard
2/3 cup dry mustard
1 cup sugar
1 teaspoon pepper
21/2 cups flour
1 tablespoon salt
3/4 teaspoon turmeric
13/4 cups cider vinegar
In medium mixing bowl, combine dry mustard, sugar, pepper, flour, salt and turmeric; mix well, then stir in vinegar and mix until thoroughly blended, no lumps remain and sugar is dissolved.
Let stand 2 hours at room temperature, then transfer to jars and store in refrigerator. Flavor improves on standing.
Fresh Chilean blueberry and cranberry relish
1 cup fresh blueberries
1 cup fresh orange juice
8 ounces fresh cranberries
1 tablespoon orange zest
3/4 cup sugar
1 teaspoon vanilla
Combine all ingredients in a medium saucepan over medium heat. Cook until the sugar dissolves and the berries soften, about 15 minutes. Remove from heat, cover, cool and chill.
Best made in advance to let flavors blend.
Makes 12 (1/4 cup) servings.
The next Forum will appear in Friday's comics pages.
Add salad to the sandwich plates or bowls of soup alongside, and voila! Supper's ready. Delicious, everybody likes it and it takes it easy on the cook, too.
Now for a spread for the bread. There's a reason this is a much-requested old tried-and-true favorite of Forum cooks. It's totally different from other mustards, makes a hit with everyone who tries it, and it makes a lot. In fact, you might want to either cut it in half or share a few bottles with family or friends.
Everett cook Magda Christman first shared the snappy how-to in a Sept. 3, 1988, Forum column, and ever since it's made a go-to condiment for many of us.
She told us at the time, "Make this mustard first thing, early as you can -- at least two hours before serving -- because the flavor gets even better the longer it stands."
Then, for a turkey rerun or sandwiches, we have a zippy marriage of blueberries and cranberries, sparked with both orange juice and orange peel. This one will go with ham, too, and can be spooned over vanilla ice cream, sorbet or frozen yogurt for dessert.
The folks at www. ChileanFruitOnline.com suggest making this early in the morning to let flavors blend.
Get all set to make:
Magda's homemade mustard
2/3 cup dry mustard
1 cup sugar
1 teaspoon pepper
21/2 cups flour
1 tablespoon salt
3/4 teaspoon turmeric
13/4 cups cider vinegar
In medium mixing bowl, combine dry mustard, sugar, pepper, flour, salt and turmeric; mix well, then stir in vinegar and mix until thoroughly blended, no lumps remain and sugar is dissolved.
Let stand 2 hours at room temperature, then transfer to jars and store in refrigerator. Flavor improves on standing.
Fresh Chilean blueberry and cranberry relish
1 cup fresh blueberries
1 cup fresh orange juice
8 ounces fresh cranberries
1 tablespoon orange zest
3/4 cup sugar
1 teaspoon vanilla
Combine all ingredients in a medium saucepan over medium heat. Cook until the sugar dissolves and the berries soften, about 15 minutes. Remove from heat, cover, cool and chill.
Best made in advance to let flavors blend.
Makes 12 (1/4 cup) servings.
The next Forum will appear in Friday's comics pages.
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