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Honey Spice
How to Prepare Honey Mustard Dressing Recipe
The culinary and medicinal properties of mustard have enamored the mankind since prehistoric times. Mustards today are being used in various dishes and recipes all across the globe. Droves of food lovers, vegetarians as well as non vegetarians, are crazy about the food cooked using mustard. There are various varieties of mustards such as white mustard, Creole mustard, black mustard etc and all these are being extensively used throughout the world. Mustards had fascinated great personalities such as Pope John XXII and Queen Victoria. Pope John XXII was the first in the history of Vatican to create a post of mustard maker. He appointed his nephew as the first mustard maker. Even Queen Victoria had Jeremiah Colman as her mustard maker.
Honey mustard is one of the varieties of mustard and today has become very popular in the preparation of different kinds of foodstuffs. Honey mustard dressing recipe makes the food not only tasty but makes it healthy also. Making honey mustard is not complex. Add honey and vinegar to the mustard along with spices and herbs of different varieties and the honey mustard is ready. Honey mustard dressing recipe is widely used with sandwiches, onion rings, French fries etc. Along with olive oil and vinegar, it can also be used for salad dressing.
Honey mustard dressing recipes are easy to prepare. The ingredients used are commonly available and the steps to follow are few in number and very simple. One requires half a cup of honey and a quarter cup of reduced fat mayonnaise. Dijon mustard and stone-ground mustard, each two tablespoon is a must. A single container of light sour cream is added to all this and finally one should not forget to add two tablespoon of lemon juice. After mixing all these items properly in a bowl it should be refrigerated at least for three days. One should not forget to cover it properly otherwise the flavor will get lost and can also get spoiled. Once it is ready, it will taste great and will enhance the flavour of the foodstuff.
Honey mustard dressing recipes are used with non-vegetarians as well as vegetarian foodstuff. It needs to be kept in mind that whatever foodstuffs we want to prepare using honey mustard whether vegetarian or non-vegetarian, the procedure as described above remains the same. Today honey mustards are used as a base for salads, it is used to dip finger chips, and it is put on sandwiches and is also used with chickens and hot dogs. For example in the preparation of chicken along with the honey mustard the honey mustard paste is put on the chicken.
The ingredients remain the same for the preparation of honey mustard. One can drop one or two items as per his or her own taste. The chicken along with the honey mustard paste is broiled for about sometimes and then the dish is ready for use. These kinds of foodstuffs not only taste better but also have rich nutrient contents such as protein, carbohydrates, sodium and fat. Honey mustard dressing recipes are indeed great and have madding eating a pleasant experience.
About the Author
Muna wa Wanjiru Has Been Researching and Reporting on Mustard for Years. For More Information on Honey Mustard Dressing Recipe, Visit His Site at Honey Mustard Dressing Recipe
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Does anyone know how the ancients spiced wine?
I am learning about Retsina- a greek wine with a pine flavor. I've learned it comes close in flavor to how wine would have tasted thousands of years ago. I've also read that the people of that time would have used honey and spices and even seawater to alter the taste. Does anyone know how I can find out how this flavoring was done? (I seem to have exhausted all the internet information) I'm wanting to have as close to authentic flavor as possible.
That was an interesting question and I learned more myself researching this for you.
Here is an ancient recipe and some History translated from Latin! You will see stepy by step directions and a full recipe from culinaryhistory.org Enjoy & Cheers !!!
http://www.culinaryhistoriansny.org/recipes/Spiced_Wine.pdf
Also here is some info from a website (credits below the quote):
"WINES
Peppers were known as an important import from India in biblical times. These spices were used in wine as medications for stomach pain, and similar spiced wines were used therapeutically for centuries afterwards by Greeks, Romans and medieval Europeans. One famous spiced wine that was popular in medieval Europe was named ypocras or hippocras, after tissanes that were prescribed by Hippocrates: a typical recipe would include cinnamon, ginger, melegueta, nutmeg, galingale and honey in wine. Many other sweetened spiced wines were used for pleasure or as prescriptions for numerous diseases. The warming qualities of peppers derived from peppercorns, long-pepper, melegueta (Guinea pepper from Africa) or cubebs would make these pungent wines suitable for use on cold evenings or for diseases characterized by excess of cold humors such as the excessive phlegm of respiratory tract inflammatory conditions. Similar spiced wines, ciders and mead are used today, but they are prepared mainly for their festive value, such as their characteristic use at Christmas time.
Many commercial wines, cordials and liqueurs contain proprietary mixtures of herbs and spices. Cardamon, aniseed, allspice, cloves, cinnamon, ginger and other spices and herbs such as juniper are favorites, while mints and other herbs such as celery might be used as garnishes as much as flavors. Undoubtedly, folk remedies and family traditions lead to many people favoring specific spicy beverages for a spectrum of health purposes varying from aphrodisiacs and digestives to cold preventatives and bronchitis therapies.
One drink of past days was piment, consisting of wine flavored with honey and various spices. The word piment has been used to mean capsicum pepper (chiles), allspice (also called pimento) or black pepper (pimienta). The word is related to the Latin pigmentum, meaning pigment: this word was often applied to the colorful imported spices from Asia. The Anglo-Saxons prepared a sweet, spicy wine which they called “piment”; this was called “pigment” by the Danes who used it. The apothecaries who were entrusted to make this wine were known as pimentarii. Chaucer refers to such people making hippocras or the similar glarry. The pimentarii of Byzantium prepared many medical products according to the needs of physicians."
Credit for above:
http://unitproj1.library.ucla.edu/biomed/spice/index.cfm?spicefilename=SpicesAsMeds.txt&itemsuppress=yes&displayswitch=0
Need more? See these links:
http://www.oldcook.com/en/hipocras.htm
http://www.krinos.com/articles/spices.pdf
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