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Not everyone has an extra $50 bucks sitting around during holidays.  So if you can’t afford to pick up Thomas Keller’s latest release just yet (see previous post), here is a sneak peek recipe for you to test out.  It is called fennel mustard, and it looks dee-licious.  Try it as a condiment to pork loin or festive rib roasts.

F E N N E L   M U S T A R D

Ingredients:
1 tablespoon vegetable oil
3 cups chopped fennel
1/2 cup white wine vinegar
1 tablespoon water
1 teaspoon dry mustard powder
2 teaspoons whole grain mustard
Salt, to taste

Instructions:
In a skillet, heat 1 tablespoon vegetable oil. Add 3 cups chopped fennel, cover, and cook over low heat, stirring occasionally until softened (approximately 25 minutes). Add 1/2 cup white wine vinegar and cook, uncovered, until the fennel is tender (approximately 15 minutes). Transfer the contents of the skillet into a blender. Add 1 tablespoon water and 1 teaspoon dry mustard powder, and puree. Scrape the puree into a bowl and let cool. Stir in 2 teaspoons whole grain mustard and season with salt. Transfer into jars, cover, and refrigerate.

Makes 1 cup

*Recipe courtesy of Ad Hoc at Home ($50.00 in stores, but as low as $24.00 online)
*Image courtesy of burcu avsar