Festive Mustard

This recipe comes courtesy of “Chatelaine Recipes: Easy Holiday Cooking”. I decided to make it because it looked easy and I thought I could include it in my christmas gift baskets. As soon as I tasted it I realized that this is probably one of the best mustards I have ever tasted. I will probably make this mustard all the time now. This is a must try! It’s quite tangy and goes great with ham.

p.s. I actually didn’t give anyone a jar of this mustard.. I kept them all to myself!! :)

2 tbsp mustard seeds

1/4 cup cold water

3 tbsp white vinegar

1/4 tsp Worcestershire

3 tbsp dry mustard

1/3 granulated sugar

1/2 tsp salt

2 eggs yolks

In a small bowl, stir mustard seed with water, vinegar and Worcestershire. Let stand 30 minutes. Measure out dry mustard, sugar and salt into a small saucepan. Whisk egg yolks until lightly beaten. Pour into pan along with mustard seed mixture. Whisk constantly over medium heat until mixture thickens, approx 5 minutes. Spoon into sterilized jars and seal, keep refrigerated.

Makes only 3/4 cup of mustard, so if you are planning to give away as gifts, you will need to make the mustard in batches.

Marbled Candy-Cane Bark

This is a easy chocolate bark that looks quite beautiful and makes a great gift for the chocolate lovers on your list.

6 squares of semi-sweet or bittersweet chocolate

6 squares of white chocolate

3 candy canes, crushed

1. Line a baking sheet with waxed paper. Coarsely chop semi-sweet chocolate. At this point you can either melt your chocolate in the microwave or on the stove top. Melt both of the chocolates separately. 
2. Pour the dark chocolate onto the waxed paper making 2 thick strips about 1 1/2 inch apart. Pour the white chocolate in the middle and along one side of the chocolate. 
3. Take a knife and drag the chocolate back and forth to create the marbled look. Tap the pan to level chocolate as required. Sprinkle with candy canes. Refrigerate until it hardens approx 45 to 60 minutes. Break into large pieces.

Shortbread Cookies

Soft, crunchy, melt in your mouth shortbread that is seriously easy to make and always a hit with guests. Avoid over-mixing.

1 cup unsalted butter, room temperature

3/4 cup sifted icing sugar

2 to 2 1/4 cups all-purpose flour, sifted

1. Preheat oven to 300F. Place butter in a large bowl. Using an electric mixer or wooden spoon, gradually beat in the sugar until smooth and creamy. Mix well. Using a wooden spoon stir in the 2 cups of flour until just mixed, do not overmix. Finish forming dough with your hands. If dough is sticky add more flour.
2. Place a quarter of the dough on a floured board and using a floured rolling pin, roll out dough to 1/4 inch thickness for more depending on how thick you want your cookies. Cut shapes out with a floured cookie cutter. 
3. Place on an ungreased baking sheet with at least 1 inch apart. Decorate as desired.
4. Bake in preheated oven until pale golden  colour and set in the middle with lightly touched, 15 to 18 minutes.

Makes approx 65 cookies