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1 cup freshly ground mustard seed (starting with about 1 tbsp. of brown mustard seed to 3 tbsp. yellow)
Dump all contents into a blender and whirl until smooth.
Poster's Notes:
Posted by Gypsy/Phyllis Wilson
Nutritional Info Per Serving: N/A
2 8-1/2 oz. cans pears in heavy syrup, drained well
1/2 cup sugar
1/2 cup red wine vinegar
1/4 cup cooking sherry
I really wish I could give credit for this recipe, but by the time I got through all the forwards on it, and the list of cookbooks the originator had pored over to find his (I'm pretty sure it's a he) preferences, I was lost. It comes from a medieval recreation mailing list, and this was intended to be served on rehydrated dried cod. When I made it (I halved the recipe) I served it over poached flounder and it was lovely. I used regular sherry instead of heavily salted cooking sherry. I rarely cook with salt so this didn't affect anything for me, but anyone else using this recipe might wish to check the flavor and add salt if necessary.