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Archive for October 8, 2012

PRODUCT: Ringland’s Beer Mustard

Delicious beer mustard from Ringhand. Photo
by Elvira Kalviste | THE NIBBLE.

 

Occasionally, a particularly homespun product arrives at THE NIBBLE. Such was the case with a squeeze bottle labeled “Beer Mustard.”

The computer-printed label had only the ingredients,* a sketch of two steins of beer and, in tiny print in one corner, the words:

Ringhand’s Beer Mustard
Evansville, WI 53636
608-882-5819

There’s no website. An Internet search produced a bare-bones Facebook page with one photo, one post and a map highlighting the company’s location in Evansville, Wisconsin, some 24 miles south of Madison. No one has been searching for Ringhand Beer Mustard in Google.

More search yielded little except this description from Something Special From Wisconsin, the trade organization that provided the red sticker:

 

Homemade Beer Mustard, using Wisconsin produced beer and mustard (1/2 ingredients) blended to a tangy sweet-sour flavor.

Why were we so gung-ho to get the scoop about Ringhand’s Beer Mustard?

Because it’s delicious! Of all the mustards we try, it stands out. Instead of the typical one-two punch of prepared mustard, there’s a subtle layering of flavors. You don’t even notice the horseradish, but it adds something special.

And at $3.00 per 12-ounce bottle, we’ll be ordering cases of it as affordable yet special holiday gifts.

There’s one more note about Ringhand Beer Mustard: The artisan mustard maker is Wisconsin State Assembly Representative Janis Ringhand, a former mayor of Evansville mayor (population 5,012).

This grandmother of four worked for 17 years as a bookkeeper for family-owned Ringhand Meats—where presumably, the products were enjoyed with lots of mustard.

To get yours, call 608.882.5819 or email janis.a.ringhand@gmail.com.

MORE ABOUT MUSTARD

Mustard trivia: The squeeze bottle was in 1957 by Plochman’s of Illinois, which has been making mustard since 1852.

Here’s everything you need to know about mustard, including the many different types of mustard.

*Ingredients: water, vinegar, mustard seeds, salt, turmeric, horseradish, spices, beer, sugar.

  

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TIP OF THE DAY: Pesto Cheese Spread

Think of pesto, and it evokes different recipe ideas. You can use this versatile sauce and condiment—a blend of basil,* olive oil, pine nuts and Parmesan cheese—for:

  • Bread Dipper & Bruschetta: Use pesto as a bread dipper or as a bruschetta topping.
  • Condiment: Pesto is a great condiment for fish, meat, sandwiches and vegetables.
  • Dip: Serve pesto as the dip, or mix it into a creamy base (mayonnaise, sour cream, yogurt).
  • Pasta, Rice, Potatoes: Sauce your pasta with pesto and make “pesto rice” and “pesto potatoes.”
  • Salad: Use pesto as your salad dressing or add it to a creamy dressing.
  • Soup: Drizzle pesto as a soup garnish.
  •  
    So how about pesto and cheese?

    Some cheese makers add pesto to their curds to produce beauties such as the bright green Gouda, Basiron Pesto, and Pesto Jack, a yellow cheese with flecks of chopped basil. You can also find fresh goat cheese logs with pesto.

    It’s easy to make your own pesto cheese spread.

     

    Pesto mixed with soft goat cheese. Photo courtesy Vermont Creamery.

     

    Use fresh, soft cheeses like cottage cheese, cream cheese, fromage blanc, goat cheese (chèvre), quark, queso blanco and ricotta. Each cheese produces a different result, based on its structure.

  • Adding pesto to cottage cheese, cream cheese, goat cheese, queso blanco and ricotta produces a textured spread.
  • Adding pesto to fromage blanc and quark produces more of a dip or sauce.
  •  

    A slice of fresh goat cheese: Substitute the
    gremolata for pesto. Photo courtesy Smoking
    Fork
    .

     

    APPETIZER OR CHEESE COURSE

    You can cut slices from a goat cheese log, such as in the photo at left, and turn it into an individual serving. For a cheese course, serve it with a side of crostini or toasted, sliced baguette. For a salad and cheese course, serve it atop a bed of greens.

    Instead of the topping of gremolata (choppped parsley andother green herbs, lemon zest and garlic) shown in the photo, pour pesto over the cheese.

    Make your own pesto with this easy recipe.

    Here’s the history of pesto.

    Our favorite pesto sauces.

     

    *Arugula, cilanto, red pepper or other vegetable can be substituted for basil; walnuts or other nuts can replace the pine nuts.

      

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