Mustard/Pig in a Blanket

Whole Grain Roasted Garlic Mustard -

**Recipe found at: http://www.cooking.com/recipes-and-more/recipes/Whole-Grain-Roasted-Garlic-Mustard-recipe-12579.aspx

1/4 cups whole yellow mustard seeds (see Tip)

3/4 cup whole brown mustard seeds (see Tip)

2 1/2 cups cider vinegar

1 1/2 cups water, plus more as needed

1 head garlic

1 teaspoon extra-virgin olive oil

1/2 cup pure maple syrup

2 tablespoons salt

1/4 cups whole yellow mustard seeds (see Tip)

3/4 cup whole brown mustard seeds (see Tip)

2 1/2 cups cider vinegar

1 1/2 cups water, plus more as needed

1 head garlic

1 teaspoon extra-virgin olive oil

1/2 cup pure maple syrup

2 tablespoons salt

Pigs in Blankets -

**Recipe found at: http://www.epicurious.com/recipes/food/views/Pigs-in-Blankets-10176

Yield: Makes 20

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons toasted wheat germ
1/4 cup chilled vegetable shortening
1/3 cup buttermilk or plain yogurt
1 large egg yolk
10 frankfurters, ends trimmed and frankfurters halved crosswise

Preheat oven to 375°F. and grease a large baking sheet.
In a bowl, whisk together flour, baking powder, baking soda, salt and wheat germ. Blend in shortening with a pastry blender or your fingertips until mixture resembles coarse meal. In a small bowl whisk together buttermilk or yogurt and yolk and stir into flour mixture, stirring until mixture just forms a moist dough.
Knead dough 4 times on a floured surface and with a floured rolling pin roll out into a 12-inch square. Cut dough into 1 1/2-inch-wide strips and roll a strip around middle of a frankfurter until dough just overlaps. Cut pig-in-blanket free from strip and make 19 more pigs-in-blankets in same manner, arranging them, seam sides down, as they are made on prepared baking sheet. Pigs-in-blankets may be prepared up to this point 1 day ahead and chilled, covered.
Bake pigs-in-blankets in upper third of oven until pale golden, about 15 minutes. Makes 20 pigs-in-blankets.

RESPONSE:

For this week we spent the whole week preparing to make pigs in a blanket. We learned about meat and the dangers of raw meat and the importance of refridgerating food. We then moved on to making mustard. Unfortunately, I was not there for the first day when we roasted the garlic and mixed the dry ingredients. Since that was all we had time for that day we finished the mustard the next day and I was able to participate. We used a hand blender to mix the mustard and when it was finally made we put the result in the frigde for the next day. Pigs in a Blanket were next. First we made the dough which went really well and turned out just the way we hoped it would. For the next step we cut the hotdogs in half and wrapped the dough around them. Finally we left them in the oven to cook. They tasted delicious and although I did not have any of the mustard with it the people that did said it was so tasty!