Apricot Riesling Mustard

I have a wee addiction to condiments. My collection of homemade, gifted, and storebought jars and bottles always get to a point where they've taken over both the pantry and refrigerator shelves. I know something's got to give when I can't find a space to put any actual food (aka, food that isn't a condiment), yet there doesn't seem to be anything to eat beyond a mustard and jam sandwich. But it would be a sensational Spicy Mango Mustard and Vanilla Moscato Peach Jam sandwich!

Now is one of those times. This amazing batch of homemade mustard was the tipping point—the absolute last jar I could squeeze into the fridge. But it was worth it. Yellow mustard seeds plump overnight in a sweet Riesling wine before they get a blitz in the food processor. The crazy heat of the mustard is mellowed by the addition of some good apricot jam.

It makes an awesome dip for some crunchy pretzel rods and is amazing on a turkey or ham sandwich with melted swiss cheese (and a pretzel bun for good measure)!

Apricot Riesling Mustard

Spicy Riesling wine infused mustard seeds ground lightly and mixed with apricot jam for a hint of sweetness. Perfect alongside pretzels, ham, pork, and cheese.

by Heather Schmitt-Gonzalez

Prep Time: 5 minutes + overnight (unattended)

Keywords: condiment vegan wine

Ingredients (1 1/2 cups / 360 ml)

• 1/2 cup yellow mustard seeds
• 1/2 cup Riesling wine
• 2/3 cup apricot jam, homemade or quality storebought
• 2 teaspoons fine sea salt

Instructions

Combine mustard seeds and Riesling in a small glass bowl, making sure all seeds are submerged. Cover with plastic wrap and let sit on the counter in a cool kitchen overnight or until seeds have absorbed the wine.

Transfer the seeds to a small food processor and pulse until about half of the seeds are ground, scraping down the sides as needed.

Scrape back into the bowl and stir in the apricot jam and salt. Serve at room temperature.

Notes:

Store in a lidded jar in the fridge for up to 1 month. The pungency of this mustard will mellow as it ages.

-slightly adapted from Pretzel Making at Home by Andrea Stonecker

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month's theme is Wine and Cheese and is hosted by Jenni Field, who blogs at Pastry Chef Online. For our Wine and Cheese Theme, everyone has made a recipe that contains wine, cheese or both. We have some sweets for you, some savories and even a refreshing wine-based beverage!

If you're unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

Wine and Cheese

Savories

• Port Wine Cheese Ball from Pastry Chef Online
• Cheese Fondue Pasta Ragout (Gluten-Free) from The Heritage Cook
• Apricot Riesling Mustard from All Roads Lead to the Kitchen
• Chicken Scallopini from Stetted
• Chicken with Mushrooms in White Wine Sauce from Never Enough Thyme

Sweets

• Red Wine Jelly from Creative Culinary
• Italian Wine Biscuits from Mother Would Know
• Moscato Zabaglione with Strawberries from The Wimpy Vegetarian
• Pears Poached in Wine with Lemon Mascarpone from SpiceRoots
• Mascarpone Cheesecake from That Skinny Chick Can Bake

Bonus Beverage

• Sarasota Lemonade from Miss in the Kitchen

We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.