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1. Oven Charred Vegetable Soup

2. Dan's Mustard

Book Description

Since 1978, when the first of its country markets opened in Westport, Connecticut, Hay Day has been a celebrated purveyor of the finest farmstand produce, breads, pastries, cheeses, comestibles, provisions, and take-out fare. Twenty years later, after having helped shape

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The Hay Day Country Market Cookbook

Authors: Kim Rizk

Date: November 1998

ISBN: 0761100253

Publisher: Workman Publishing Company

Paperback

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In Bermuda, a mogul named Franz Sat gloomily out on the sands. He said, when asked why, "I miss Hay Day nearby, 'Cause I simply can't do without Dan's!" We find new customers wandering around looking for it. "Where's that mustard?" they ask. "The stuff you put on the ham?" Dan's Mustard was one of the first things we made when the Westport store opened, and since then we have probably sold tons of it-enough to serve with all the salamis and ham sandwiches in southwestern Connecticut. The recipe, created by Sallie's brother Dan, has been in the Van Rensselaer family for years, and now we're sharing one of our oldest secrets with you.

Makes: 2 cups

• 1 cup (loosely packed) dry mustard, preferably Colman's English Mustard

• 1 cup distilled white vinegar

• 2 large eggs

• 1 cup sugar

• 1/2 teaspoon coarse (kosher) salt

1. In a mixing bowl, stir the mustard and 1/4 cup of the vinegar together to form a paste. Then gradually add the remaining 3/4 cup vinegar, whisking until smooth and thoroughly incorporated.

2. Beat the eggs in another mixing bowl. Add the sugar and salt, and blend with an electric mixer on high speed until thick and lemony in color. Add this to the mustard mixture and whisk to combine thoroughly.

3. Pour into the top of a double boiler, and cook over simmering water, whisking occasionally and scraping down the sides of the pan as needed, until smooth, glossy, and thickened to the consistency of a thin custard, about 30 minutes (the mustard will continue to thicken as it cools). Remove from the heat, allow to cool thoroughly, pour into a clean jar, and refrigerate until ready to use. Tightly covered, it will keep well for months in the refrigerator

Bright Ideas
Serve with grilled hot dogs, braised bratwurst, or sausages.

Use as a sandwich spread. It's great with smoked turkey, almost any kind of cheese, and ham. (One of our best-selling sandwiches is Black Forest ham and sliced ripe brie on freshly baked rye smeared with a generous amount of Dan's Mustard.)

More From This Book:

1. Oven Charred Vegetable Soup

2. Dan's Mustard

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