Balsamic Ketchup, Beer Mustard and Pickle Relish

June 7, 2010 8:40:50 AM PDT
Courtesy: Chef Kevin Hickey, Seasons Restaurant

Balsamic Ketchup

Courtesy: Chef Kevin Hickey, Seasons Restaurant

  • 2T tomato paste
  • 1 medium yellow onion, peeled and julienne
  • 1 clove garlic, crushed and peeled
  • 4oz Bourbon
  • 1 28-oz. can tomato purée
  • 2 tbsp. dark brown sugar
  • 1/2 cup balsamic vinegar
  • 1t cayenne
  • 1t ground star anise
  • 1/2t celery salt
  • 1/t ground allspice
  • 1/2t ground cloves
  • 1/2t ground ginger
  • 1/2t ground cinnamon
  • Salt and freshly ground black pepper
  • 1. Caramelize onions, add garlic, tomato paste, sugar and Dijon mustard, and all the spices, get a little color on the whole mixture and then add Bourbon and vinegar. Reduce and add the tomato puree. Transfer to a blender and blend until smooth, pass thru a fine sieve if your blender is not powerful enough to make the mixture smooth. 2. Transfer to a saucepan. Cook over low heat, stirring occasionally, for 45 minutes. Season to taste with salt and pepper. Store in refrigerator, covered, for up to 1 month.

    Beer Mustard

    Courtesy: Chef Kevin Hickey, Seasons Restaurant

  • Yellow Mustard Seeds 1/2 cup
  • Brown Mustard Seeds 1/2 cup
  • Olive Oil 1/2 cup
  • 312 Beer 1 cup
  • Banyuls Vinegar 1/4 cup
  • Lemon Juice 1/4 cup
  • Salt
  • Soak the brown mustard seeds in the beer overnight. Lightly toast the yellow mustard seeds in a skillet and then transfer to a coffee grinder and mix into a powder. Combine all ingredients in a saucepan and cook on low heat for 30 minutes. Adjust salt as desired. Store in glass container as the mustard may interact with metals.

    Pickle Relish

    Courtesy: Chef Kevin Hickey, Seasons Restaurant

  • 8 pickling type cucumbers, finely diced
  • 4 large red peppers, finely diced
  • 6 shallots, finely minced
  • 3/4 cup Kosher salt
  • 2.5 cups sugar
  • 2 tsp mustard seed
  • 2 tsp celery salt
  • 1 tsp ground allspice
  • 1 tsp ground cloves
  • 1.5 cups apple cider vinegar
  • Cover the cucumbers with salt and refrigerate overnight. Drain the cucumbers well the next day and combine with all the other ingredients. Place in a saucepan on the stove and cook for about 30 minutes or until thick. Refrigerate in glass container.


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