Today's Case:
Peter Christian's Tavern
Re: Peter Christian's
From: Sheila
To: Phaedrus
Date: 4/22/2024, 7:08 PM
On Apr 22, 2024, at 5:27 PM, Sheila wrote:
Also any recipes for Peter Christians in Hanover,NH.
The original first restaurant
I have their recipe book but it doesn’t have any of the restaurant recipes.
I love the mustard and have made it with the eggs as that recipe is online.
However ,the restaurant makes it without eggs so it keeps longer and that
recipe is nowhere to be found.
Loved the salad dressing for their super salad and the brown bread.
Think it was more like a hot spinach salad
Like it was warmed quickly with a mustard dressing ?
Thanks again,
Sheila
Hello Sheila,
I will be glad to search for any Peter Christian's Tavern recipe in particular that might be in any of my resources. However, I have no way to know which recipes I might find are from the restaurant or from the cookbook, which you say aren't the same. (I wonder how you know this?) Are you aware that Peter Christian had another restaurant named "Café Buon Gustaio"? Do you have both Peter Christian cookbooks? - "Peter Christian's Recipes" by Shirley Edes and Julia Philipson, Pub. 1983 & "Peter Christian's Favorites" by Shirley Edes and Julia Philipson, Pub. 1987
The only recipes that I found right off on the Internet are below. I speculate that the mustard sauce that I found is one that you already have, since it does have eggs, which you say the restaurant recipe did not. (I wonder how you know that the restaurant recipe had no eggs since you do not have the restaurant recipe?)
Phaed
Boursin Cheese
Beat or blend with a fork until smooth.
8 oz. softened cream cheese
1 T. lemon juice
1/2 t. garlic powder
1/2 t. basil
1/2 t. dill
1/4 tsp. pepper
1/2 t. parsley
1/2 t. celery salt
I added lots of grated lemon rind and a bit more lemon juice plus chopped
fine green onion tops. Blend well, spread on your favorite sandwich and enjoy!
--------------------------------------------------------
PC's Mustard
1/3 cup Coleman's Superfine dry mustard (if you use regular dry mustard
the flavor is much sharper, so I prefer the Coleman's)
3/4 to 1 cup brown sugar
1/2 cup red wine vinegar (I have also used 1/4 cup white vinegar and 1/4 cup
Balsamic vinegar instead and we prefer it that way)
1/4 cup water
2 beaten eggs
Mix all ingredients but the eggs in the top of a double boiler. Put the top pan
over boiling water. Add eggs, one at a time, mixing well after each addition
(I like to use a whisk). Cook for about half an hour or so, mixing with whisk
every 5 to 10 minutes. Mustard is done when it is slightly thickened and has
obviously cooked down a bit. Store in a tightly cover jar. I sterilize the jar
with boiling water. Refrigerate. Serve as a dipping sauce for vegetables or
pretzels or use on sandwiches.
