Even without kids around constantly, my fridge door is forever opening and closing. I’ll get inspired in the middle of the day and get something started as a break from work; not to mention that no salad is complete without my own dressing, sandwich without putting together a quick spread and I keep cold water for drinking always at the ready.
I’ve had a bottom freezer fridge forever. When we moved into our first home over thirty years ago, I HAD to have the only one I could find; at 6′ tall, well I thought it was made just for me and now the whole world is on to my little secret and I’ll tell you; once bitten you can not go back. So…now that my 2nd one is aging (like me and the dog) it’s time for something new and I would LOVE the LG French Door Refrigerator. Not only does it have a whopping 31 cubic foot interior (how could one person possibly need that much space but I know I will find a way!), it also sports the new Door-in-Door feature for easy access to your most used foods. The Door-in-Door is a magnetically sealed section that allows you to access the door bin without opening the entire fridge. Genius, right?
What are your go-to-fridge-foods? There are four foods competing in LG’s Food Fight (yogurt, juicebox, mustard and Diet Soda) for the last easy to access spot in the Door-in-Door. They need our help to win this coveted spot, and in the end you could end up winning one of these fabulous refrigerators! For me, it was beyond easy. Mustard I tell ya…forget the other options entirely. If I could have this space JUST for mustard I would be in condiment heaven.
My mustards take up 2 special shelves in my fridge. I think they are supposed to be butter and condiment shelves but come on…butter can be stored somewhere else and is easy to find. Salted and unsalted; not a ton of variety; certainly no need for it’s own shelve(s)!
When I’m shopping, the condiments are what I enjoy perusing the most and I admit I’ve spent WAY more than I should at Williams Sonoma or Whole Foods if a mustard sounded appealing. But I’ve discovered a little secret. It is so easy to make your own. Of course making your own could mean a ready supply of something basic but even more fun? Do something wild. I just ran out of a plum mustard that I loved so had no qualms about trying a cherry variety even if a good friend who I won’t name (Karen at Savoury Table) questioned that decision. Subtlety sweet but with a definite tang it’s going to be great as a snack with pretzels or used in conjunction with pork or beef.
Ingredients are wide open but the one most important thing I discovered was how important it is to find a place to buy bulk mustard seeds. I compared prices at the grocery store and Savory Spice Shop and the 2 oz bottle at the store costs about the same as 8 oz bulk. Definitely worth the effort if you think there is any chance you will be on a ‘mustard makin’ binge like me.
I decided to go with a blend of seeds; half yellow (sometimes called white) and half brown. It not only makes a great flavor profile but I just love the way it looks when I leave some of the seeds whole during processing. I typically use cider vinegar with about 5% acidity and I like it in this application. Typically you mix equal parts vinegar to seeds but if you use a vinegar with less acidity you might have to add a bit more. I’m anxious to try something with balsamic vinegar; I’ll add it to the cider vinegar because it is a bit sweet but I just know it will make a stellar end result.
Now if I could just find a way to finagle one of those fabulous fridges from LG. A whole dang door for mustard? Oh yes I could!!
Port Wine Cherry Mustard and My Personal Obsession
A wonderful combination sweet and spicy mustard; perfect for snacking with pretzels or as a condiment with pork or roast beef.
Ingredients
Preparation
Combine cherries and port wine in a small saucepan and bring to a simmer. Simmer until cherries are soft; approximately 15 minutes.
Put the yellow and brown mustard seeds in a non-reactive container and cover with the vinegar and allow to sit until the seeds have absorbed all of the liquid, about 4 hours or overnight.
Once the seeds are ready, add all of the ingredients to a processor and process until it's to your liking. I like to leave some of the seeds whole but you can process until completely smooth too.
Add more port wine if mixture needs more liquid.
Fill small, sterilized jars with mixture and seal with lid. Store in refrigerator for up to one month.
Notes
I've been putting the mustards into small jars and not putting them through a canning process, just keeping them in the fridge. If you want to try canning them, please follow instructions for your area and be sure to check the ph of the finished product to insure a satisfactory result.
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http://www.creative-culinary.com/2012/08/mustard-my-personal-obsession/
This recipe brought to you by © Creative Culinary | A Food and Cocktail Blog | Website: www.creative-culinary.com
So, who will YOU be voting for? You know where my heart lies; I believe I’ve given it away. You can meet all the contestants and learn a little about them on LG’s YouTube channel.
Connect with LG for up to date product information:
For those quick trips to the fridge, the Door-in-Door is a magnetically sealed section of the refrigerator that allows you to access the door bin without opening the entire refrigerator. Due to the Door-In-Door feature, less cool air escapes when the easy access compartment is opened, keeping cold air in the rest of the fridge, where it matters most. Whether it’s a refreshing drink, condiments or a healthy snack, the Door-in-Door is the ideal space for quick access to your family’s go-to foods such as canned or bottled drinks, salad dressings and condiments. Learn More Here
Compensation was provided by LG via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of LG
