Recipes from Cooking with Doyle Moore on Focus 580

December 6, 2000:  Holiday Gifts From Your Kitchen

GRAINEY MUSTARD

• 2 cups yellow mustard seed

• 1 cup of black mustard seed

• 24 oz of white wine vinegar (or more)

Grind seeds together and let the mixture sit overnight.

Add and mix well:

• 1 Tbsp Coleman dried mustard

• 1 tsp ground ginger

• 1 tsp allspice

• 1 Tbsp ground cinnamon

• ¼ cup dried tarragon

• 1 whole honey bear jar of honey

• ¼ cup dry green peppercorns

Using food processor, pulverize ½ of the mixture.  Add rest of the mixture.

Combine the two together.   Add 1/3 cup of bourbon and mix together.

RASPBERRY MINT HONEY

• 32 oz of honey

• frozen raspberries

• 2 packages of fresh mint

Combine 16 oz of honey with the frozen raspberries and the mint.

Heat until the honey simmers and then turn it down to the lowest possible simmer and cook for 10 minutes.  Next strain the seeds and add another 16oz of honey.

MINTED MARBLE BARK CANDY

• 1 cup of crushed peppermint

• ¾ lb good quality white chocolate (finely chopped)

• ½ lb of sweet chocolate (finely chopped)

Melt the chocolates individually.  Put half of the peppermint into each one.  Line a baking sheet with foil.  Pour the white chocolate into three long strips, two inches wide and two inches apart.  Put the sweet chocolate next to the white chocolate in three strips.  Next draw a knife through it to marble it.  Shake the baking sheet to level the mixture and to get the bubbles out.  Refrigerate until it’s hardened and break into pieces.

BOURBON BALLS

• 3 cups of finely ground vanilla wafers (one 12 oz box)

• 1 cup of powdered sugar

• 1½ tablespoons of cocoa

• 1½ cups of ground walnut

• 3 tablespoons of white corn syrup

• 2/3 cup of cheap bourbon whiskey

Mix everything by hand thoroughly, and let it stand.  Roll into balls by hand, then coat the balls with powdered sugar.