Need help...I am looking for a recipe not many people seem to be aware of

[TK421]

Back in 98 I was working at a Dillards department store in Florida and became friends with a nice couple there ( both worked in separate departments across from me there ). When I gave the news I was moving back to PA the lady I was friends with ( her name was Pearl ) invited me over for sushi at their home..my first introduction to sushi..I owe it all to them.

What troubles me is that she served something else that night that I want to make...she gave me the recipe, and I lost it. It is called Peter Christians Mustard....which was served over a block of cream cheese and spread over crackers...heavenly is the best word I can use to describe it.


Has anyone here heard of this? If so, let me know...I can NOT find this recipe anywhere and I have looked through all my papers

[housewolf]

1. Here's where you can buy it...

I've never heard of it before but found this link to Peter Christian's Tavern where they make and sell it:
http://www.peterchristianstavern.com/
There might even be a cook book with the recipe in it that you could buy.



Here's a recipe I found that's supposedly based on the Peter Christian recipe... can't vouch for it but it might be worth a try. I found it here:
https://community.tasteofhome.com/forums/p/113333/113333.aspx


Here is the mustard recipe. If you make it, let me know if you like it. It is based on the mustard they served at Peter Christian's Restaurant in Hanover, NH.

PC's Mustard

1/3 cup Coleman's Superfine dry mustard (if you use regular dry mustard the flavor is much sharper, so I prefer the Coleman's)

3/4 to 1 cup brown sugar

1/2 cup red wine vinegar (I have also used 1/4 cup white vinegar and 1/4 cup Balsamic vinegar instead and we prefer it that way)

1/4 cup water

2 beaten eggs

Mix all ingredients but the eggs in the top of a double boiler. Put the top pan over boiling water. Add eggs, one at a time, mixing well after each addition (I like to use a whisk). Cook for about half an hour or so, mixing with whisk every 5 to 10 minutes. Mustard is done when it is slightly thickened and has obviously cooked down a bit. Store in a tightly cover jar. I sterilize the jar with boiling water. Refrigerate. Serve as a dipping sauce for vegetables or pretzels or use on sandwiches.

[Tangerine LaBamba]

2. You have to love it

At the online store, the 8 oz is $6.95, and and 16 oz is $8.95.

Only in New England.........

[Lucinda]

3. I'm glad you found that! I was looking for one and got distracted.

:hi:

[TK421]

4. bookmarked...thanks!

[Tab]

5. The dip/spread was one of their better things

When I lived near the original, I ate there a number of times and it was usually pretty good food. What sucked, and why we stopped going there, was the service was atrociously slow, and not necessarily because the place was packed either.

But they did have good spreads and dips and sandwiches.