Ethics Poser -- on a Sunday!

Passing along recipes from magazines ... I never want to be accused of plagiarism (or worse, sued for it.) BonAppetit.com is this magazine's Web site and as such, is open and free to anyone who comes popping in.

If, however, I was using someone's specific recipe and NOT crediting them, that's theft. But I'm not simply because the mags themselves rarely credit the chef. The only thing close is the column "Gee, I ate the most wonderful (food item) at the Such & Such resto -- can you get the recipe for it?" Even then, it's usually only the resto's name that's used.

Being a writer, I know that the editor probably assigns "winter foods" or similar as the writer's topic and it's the writer's job to ferret out appropriate recipes.

Well, as my mother frequently remarked, "Don't trouble Trouble" so ...for brat lovers everywhere --

BEER & HORSE RADISH MUSTARD
1 cup lager beer, divided in half
2/3 cup malt vinegar or red wine vinegar
1/3 cup whole brown mustard seeds
2 T dry mustard (such as Coleman's)
1/4 cup white horse radish
1 teas. salt (omit)
1 teas. black pepper
1 T honey
1/4 teas. caraway seeds, finely-ground
2 teas. cornstarch mixed with 1 T water

Whisk 1/2 cup lager, malt vinegar, mustard seeds and dry mustard together and let stand for 3 hours.
Put it in a blender, add the rest of the lager, horse radish, pepper, honey and caraway seeds. Blend it to a coarse puree.
Transfer this to a metal bowl over simmering water and whisk for 15 minutes until it thickens. Transfer it to a small saucepan, add the corn starch mixed in water and whick until it thickens and boils. Transfer to an airtight container and chill until cold.

Or this, which is much, much easier!

MUSTARD CREAM SAUCE
1/2 cup sour cream
2 T Dijon mustard
1 teas. fresh lemon juice

Whisk together in a small container and chill until needed.