More With Mustard – Dessert Recipe for Lemon Glazed Mustard Spiced Poppyseed Cake

Continuing on with the Mustard spiced menu theme, below you will find a dessert recipe that features the spice Mustard.

Yes…I found a way to incorporate the spice Mustard into a dessert recipe.

When dried Mustard is baked, it takes on a very pleasant background flavor that is not sharp.  So, I decided to make a poppyseed cake with lemon glaze (and added dried mustard to the batter to give it that “special something”).

I was very pleased with the results.  You can detect a nice flavor in the backdrop….most would never guess that dried Mustard was the secret ingredient.  For this recipe, I decided to doctor up a few store-bought ingredients for convenience….

My cake tasters gave this recipe a “two thumbs up”.

I love to do the unexpected with a spice.   We often buy spices for a recipe and then it sits in the spice cabinet unused.  Most spices only have a shelf life of 6 months.  So, make the most of them!  At the bottom of the article, I’ve included some interesting spice information about Mustard.

Enjoy!

Denise

Gypsy World Spice Cafe Recipe – Lemon Glazed Mustard Spiced Poppyseed Cake

I box Yellow Butter Cake Mix
1-1/4 cups Water or Milk
1 stick Butter, softened
3 Eggs
2 teaspoons dried Mustard
1/2 teaspoon Almond Extract
1/2 teaspoon Coconut Extract
2 tablespoons Poppyseeds
1/2 container Vanilla Frosting.
Zest of 1/2 lemon, finely chopped
Juice from half of lemon

  1. Pre-heat oven to 350 degrees.
  2.  Grease and flour a bundt pan; set aside.
  3.  Place cake mix, butter, water and eggs in a large mixing bowls.
  4.  Beat on low for 30 seconds. Adjust speed to medium and beat for 2 more minutes.
  5.  Pour into prepared bundt pan.
  6.  Bake for 45-50 minutes (or until cake tester comes out clean).
  7.  Cool completely. Remove from pan.
  8.  Place frosting in a small microwavable bowl. Microwave for 15-30 seconds (or until a glaze consistency).   Stir in lemon zest and lemon juice.
  9. Drizzle over cake

Interesting Tidbits about the spice Mustard:

Researching Mustard, I was surprised to learn that Mustard seeds are a great source for omega-3 fatty acids.  There is also interesting information out there on research that has been done on Mustard seed’s potential anti-cancer effects.  Mustard seeds were traditionally used as an anti-inflammatory.  People used Mustard seeds to alleviate symptoms of rheumatoid arthritis and asthma, and migraine headaches.

Note: Home remedies should not be tried without consulting the physician.

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More With Mustard – Appetizer Recipe for Spiced Raspberry Dip

More with mustard…..

As promised here is another recipe featuring the spice Mustard.

Below is a simple appetizer recipe that is very versatile.  It is great for dipping pretzels and also pairs well with warm gooey brie.  I just may have to see how it tastes with my morning waffle (perhaps with Nutella… hmmm).

Definitely one for your entertaining repertoire….

Enjoy!

Denise

 

 

Gypsy World Spice Cafe Recipe – Spiced Raspberry Dip

1 jar Raspberry Fruit Spread (10 oz.)
1 teaspoon Dried Mustard
1 teaspoon Pumpkin Pie Spice
Pinch coarsely ground Black Pepper
1 teaspoon Flour
1 teaspoon Water

  • Combine flour and water in a small bowl. Set aside.
  • Combine first 4 ingredients in a small saucepan over medium heat.

 

  • Stir until smooth.
  • Add flour mixture to the raspberry mixture.

  • Bring to a boil, stirring constantly for an additional 2-3 minutes.
  • Transfer to an airtight container and refrigerate overnight.
  • Serve Spiced Raspberry Dip with Pretzels

 

Alternate Serving Suggestion

  • Remove top of Brie.
  • Warm Brie for 30-45 Seconds in the Microwave.
  • Top with Spiced Raspberry Dip.
  • Serve with Pretzels, Crostini or Crackers.

Recipe To Make Your Own Mustard! Why Not? It’s Easy.

A very good friend recently asked me to explore the spice Mustard. So, this week, I will be posting recipes that feature Mustard Seeds and ground Mustard.

The spice Mustard is one of the most commonly traded spices in the world. Mustard Seeds may be small in size, but, they are big in flavor. Their flavor profile is described as being hot and pungent. Yellow mustard seeds are less pungent than brown or black mustard seeds.

Mustard Seeds are also sold in powder form. Like most spices, Mustard Seeds and Mustard Powder should be stored in an airtight container (in a cool, dark location).

The interesting thing about the spice Mustard its flavor is not very strong until you add liquid to it. The flavor and level of heat is actually triggered by the type of liquid you add to it (water, vinegar, wine or beer). If you want to reduce the heat, add warm liquid versus cold water liquid.

Below is a recipe for a homemade Mustard. We liked it better than store-bought Mustard. It makes a great hostess gift and is a great thing to make for a party… Be sure to look out for more posts featuring Mustard…

Enjoy!

Denise

Gypsy World Spice Cafe Recipe – Make Your Own Mustard

Ingredients:

3 tablespoons of Yellow Mustard Seeds

3 tablespoons of Brown Mustard Seeds

1 Shallot, coarsely chopped

1/3 cup White Wine

1/3 cup White Wine Vinegar

1/8 teaspoon ground Allspice

1/8 teaspoon ground Coriander

1/2 teaspoon Salt

1/4 teaspoon coarsely ground Black Pepper

Instructions

  • Combine all ingredients in a bowl. Cover with plastic wrap. Refrigerate overnight.
  • Transfer the ingredients from the bowl to your food processor.
  • Process until you get a smooth consistency.

  • Store in the refrigerator in an airtight container

Variation: Add 1 teaspoon of dried tarragon and/or 1/2 teaspoon hot paprika. Create your flavor. Substitute the wine with beer. Beer will add more heat to the flavor profile.

Zesty Tomato Ketchup

Recipe – Zesty Tomato Ketchup

We all buy it … But, do you know what is in the bottled ketchup that you buy at the store?    Sugar, Corn Syrup, Preservatives and Way Too Much Salt… 

You can easily make your own with ingredients you most likely already have in your kitchen pantry.    Not only do you save money, you know the quality of what you are getting….

I have been wanting to make my own ketchup for a while…     After an incredibly busy day, I sought the calmness of my kitchen to settle my thoughts… Here’s what resulted…  I love it and hope that you do too….

Gypsy World Spice Cafe Recipe – Zesty Tomato Ketchup

Yield:  Two 14 oz bottles (or plastic containers)

30 oz of canned tomato sauce ( two 15-oz cans)

1/3 cup honey

1/3 cup red wine vinegar

2 tablespoons onion, minced

2 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon ground mustard

1/8 teaspoon ground cayenne pepper

1/8 teaspoon ground allspice

1/8 teaspoon ground cloves

1/8 teaspoon ground coriander

1 teaspoon ground sumac (optional)

  1. Combine all ingredients in a saucepan.
  2. Over low heat, simmer until you get the ketchup consistency that you prefer (about 30 minutes)
  3. Pour into containers and refrigerate.

Blogger’s Comment:   Tasted so good that I almost wanted to break diet to have a french fry – just to dip it…. ha ha