Mustard Recipes

[Sinclairwife]

Apple-Mustard Glaze
Makes 10 Servings

11oz Apple jelly
1/3 cup White wine,dry
3 tbl Green onions, minced
3 tbl Mustard,prepared
1 1/2 tsp Salt
3/4 tsp Curry powder
1/2 tsp Pepper,cracked


In 1-quart saucepan over medium heat, cook jelly, wine, green onions, mustard, salt, curry powder, and pepper 5 minutes to melt jelly and blend flavors

[Sinclairwife]

Apple Mustard Relish

2 cup fresh corn or canned whole kernel corn
1 med roasted red pepper, diced
1 med carrot, finely chopped
2 med onions, finely chopped
2 med Granny Smith apples, peeled, cored, and diced
1 cup sugar
1 cup apple cider vinegar
1 cup water
1/4 cup French's Country Style Whole Grain Mustard
1 tsp dry mustard

If you use fresh corn, blanch corn 6 to 8 minutes in boiling water, let cool.

Cut kernels from the cob. 8 medium ears will equal about 3 cups.

Combine all ingredients, except the French's Mustard, in a sauce pan and cover. Simmer over low heat for 40 to 45 minutes.

Remove from heat and stir in the French's Mustard.
Let mixture cool and store covered in refrigerator.

[Sinclairwife]

Apple and Potato Salad with Mustard Cream Dressing

1 lb small red potatoes (about 7)
2 Red Delicious apples (about 3/4 pound)
1 rib celery sliced thin
1 scallion sliced thin
1 tbl fresh lemon juice
1 tbl Dijon-style mustard or to taste
1/2 tsp sugar
2 tsp fresh parsley leaves
1/2 cup heavy cream
1 tsp salt

In a steamer set over boiling water steam the potatoes, cut into 1/2-inch dice, covered, for 7 to 10 minutes, or until they are tender, and let them

Cool. In a large bowl combine the apples, cut into 1.2-inch dice, with the potatoes, the celery, and the scallion. In a small bowl whisk together the lemon juice, the mustard, the sugar, the parsley, the cream, the salt, and freshly ground black pepper to taste. Pour the dressing over the potato mixture and toss the salad gently but thoroughly.

Serves 4

[Sinclairwife]

Artichokes in Mustard Sauce

2 pkg artichoke hearts frozen, thawed & drained (9-oz each)
1/4 cup nonfat mayonnaise
1/4 cup nonfat sour cream
2 T Dijon mustard
1 tbl white worcestershire sauce
1 clove garlic minced
1/4 cup bread crumbs
1 T chopped fresh parsley


Place artichokes in a 1-quart casserole.
Combine mayonnaise and next 4 ingredients in a small bowl; stir well.
Spread mayonnaise mixture evenly over artichokes; sprinkle with breadcrumbs.
Bake at 350 degrees for 25 minutes or until thoroughly heated. Remove from oven and sprinkle with parsley.

[Sinclairwife]

Asparagus Salad and Lemon-Mustard
Seves 8

2 lb Asparagus
1 Red bell pepper, roasted, peeled & cut into strips

~ VINAIGRETTE ~
1/4 cup Olive oil
2 T Lemon juice
1 tsp Balsamic vinegar
1 T Dijon mustard
Salt & pepper

Wash & bend asparagus discarding the tough ends that break off. Cut diagonally into three-inch pieces. Fill a large pot with water & bring to a rolling boil. Cook asparagus for 2 minutes. Drain & rinse in cold water. Place with pepper strips in a large serving bowl & set aside.

VINAIGRETTE: Whisk oil, lemon juice & vinegar in a bowl. Stir in mustard, salt & pepper.
Pour over the asparagus & pepper & toss to coat. Serve at room temperature

[Sinclairwife]

Baby Carrots with Brown Sugar and Mustard
Serves 6

1 lb baby carrots
3 tbl unsalted butter
2 1/2 tbl light brown sugar
1 tbl grainy dijon mustard


Blanch, steam, or microwave carrots until tender-crisp.
Drain well. Melt butter in medium skillet over medium heat.
Stir in brown sugar and mustard to make a smooth sauce.
Add carrots and toss to coat.
Cook 1 minute longer.

[Sinclairwife]

Bacon Mustard Crisps

7 slc Lean bacon
1/2 cup Water
1/4 cup Dijon-style mustard
2 cup All-purpose flour
1/2 tsp Salt
1 tbl Baking powder
1 tsp Freshly ground white pepper
6 tbl (3/4 stick) cold butter, cut into 6 pieces


Place oven rack in middle position. Preheat oven to 450 degrees.

Cook bacon in large skillet until crisp. Place on paper towels to drain and reserve 2 tablespoons of bacon drippings. Finely chop bacon.

In a food processor fitted with the metal blade, combine water, mustard and 2 tablespoons bacon drippings. Process until just blended.

In a food processor fitted with the metal blade, combine flour, salt, baking powder and white pepper. Process to combine. Add butter; pulse until mixture resembles coarse meal. Add mustard mixture and pulse until just blended. Add bacon and pulse one or two times, just enough to blend in bacon.

Place mixture on lightly floured work surface. With a floured rolling pin, roll dough to a 1/8-inch thickness. Dip 2-inch round cutter in flour and press into dough. Place rounds on 2 ungreased baking sheets. Gather scraps and roll out and continue to cut out as many rounds as possible.

Bake in preheated oven for 10-12 minutes, or until golden. Transfer to cooling racks.

Serve with cheese and fruit.

Makes about 80 crackers

[Sinclairwife]

Baked Beans with Mustard and Bacon

1/3 cup tomato paste
2 tbl spicy brown mustard
1 tbl apple cider vinegar
3/4 tsp salt
1/4 tsp freshly-ground black pepper
1 1/4 cup Coca-Cola or more if needed
3 can assorted beans - (15 to 16 oz ea) drained
(such as kidney, black and pinto beans)
6 bacon slices quartered crosswise

Preheat oven to 375 degrees. Oil 8- by 8- by 2-inch glass baking dish.

Mix first 5 ingredients in large bowl. Stir in 1 1/4 cups Coca-Cola. Add beans; stir to blend. Transfer to prepared dish. Top bean mixture with bacon pieces.

Bake until bacon is crisp and bean mixture is hot and bubbling, about 1 hour. If mixture is dry, pour 1/4 cup more Coca-Cola over bean mixture to moisten. Let stand 10 minutes. Serve.

This recipe makes 6 servings.

[Sinclairwife]

Baked Halibut with Mustard Crumbs
Serves 4

Butter-flavored cooking spray as needed
1 1/4 lb halibut steaks, 1" thick cut 4 equal pieces
1 tbl fresh lemon juice
Salt (optional)
Freshly-ground black pepper to taste
1 cup fresh bread crumbs
1 tbl reduced-fat margarine melted
2 tsp Dijon mustard
1/4 cup minced red onion
1 tbl minced fresh parsley
1/4 cup dry white wine
(or fat-free low-sodium canned chicken broth)

Preheat oven to 400 degrees. Lightly spray a baking dish large enough to hold fish in a single layer with cooking spray.

Rinse halibut; pat dry with paper towels. Place halibut in baking dish and sprinkle with lemon juice. Season with salt (if using) and pepper.

In a small bowl, combine bread crumbs, melted margarine, Dijon mustard, red onion, and parsley. Pat crumb mixture on top of the halibut. Drizzle with the wine.

Bake for 10 to 15 minutes, until fish flakes easily when tested with a fork. Serve at once.

[Sinclairwife]

Balsamic Vinegar and Mustard Marinade
1 serving

1/2 cup Balsamic vinegar
3 Cloves garlic
2 tbl Mustard, prepared
1/4 tsp Thyme

Press the garlic and mix the remainng ingredients marinate the meat for about and hour.

[Sinclairwife]

Barbecue Sauce with Mustard

1/2 cup sugar
1/4 tsp ground oregano
1/2 tsp ground thyme
1 tsp salt
1/2 tsp freshly-ground black pepper
1/8 tsp cayenne pepper
1/2 tsp cornstarch
1/2 cup vinegar
1 cup molasses
1 cup ketchup
1 cup prepared mustard
2 tbl oil

Combine first seven ingredients in a small saucepan.
Stir in enough vinegar to make a paste.
Combine molasses, ketchup, mustard, oil and remaining vinegar; add to herb paste.
Bring to a boil, stirring constantly.

Reduce heat and simmer 10 minutes.
Remove from heat; cool completely.
Pour into a glass jar; cover tightly.
Store refrigerated for up to 3 months.

Baste over chicken, turkey, ham or hot dogs.

[Sinclairwife]

Beef and Orange Salad with Red Onion Mustard Vinaigrette

1 1/2 tbl red-wine vinegar
1 tbl Dijon-style mustard
1/4 cup olive oil
2 tbl finely chopped red onion
1 tbl finely chopped fresh parsley leaves
3/4 lb sirloin steak about 1 inch thick
1 x garlic clove halved
Boston lettuce shredded, for lining the plates
1 navel orange peeled, the zest and pith cut away with a serrated knife and the sections cut away from the membranes

In a bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
Stir in the onion and the parsley.
Rub the steak with the garlic, discard the garlic, and sprinkle the steak with salt and pepper to taste.

Broil the steak on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 4 to 5 minutes on each side for medium-rare meat and let it stand for 5 minutes.

Divide the lettuce between 2 plates, arrange decoratively on the top the steak, sliced thin diagonally, and the orange sections, and drizzle some of the dressing over each salad.
Serve the remaining dressing separately.

Serves 2.

[Sinclairwife]

Bean Salad with Mustard Dill Dressing
Serves 6

1 lb green beans
1 can chick-peas (19 oz) drained and rinsed
1/3 cup chopped red onion
2 tbl finely chopped fresh dill

~DRESSING ~

2 tbl olive oil
2 tbl red wine vinegar
1 tbl granulated sugar
1 tbl Dijon mustard
1/4 tsp salt and pepper

Trim beans; cut into 1-inch lengths. In pot of boiling salted water, cook beans for 3 to 5 minutes or until tender-crisp. Drain and chill under cold running water; drain. Transfer to serving bowl. Add chick-peas, onion and dill.

Dressing: Whisk together oil, vinegar, sugar, mustard, salt and pepper. Pour over beans and toss well. (Can be covered and refrigerated for up to 1 hour.)

[Sinclairwife]

Beef with Soy Mustard Glaze

Makes 6 servings

1/4 cup soy sauce
2 tbl Dijon-style mustard
1 tbl lemon juice
4 clv garlic, peeled
1 tsp minced fresh ginger root
1/2 tsp dried thyme
1/2 tsp black pepper
1/2 tsp chopped fresh rosemary leaves (optional)
6 x rib-eye steaks (8 ounces each)

Combine soy sauce, mustard, lemon juice, garlic, ginger, thyme, pepper and rosemary in blender container; cover and whirl until smooth.
Brush both sides of steak with mixture.
Grill or broil 4 minutes; turn over and brush with remaining sauce mixture.
Cook 4 minutes longer (for medium-rare), or to desired

[Sinclairwife]

Beer Mustard

12 oz dark beer
2 cup dry mustard
1 cup firmly packed brown sugar
2 tsp salt
1/2 tsp ground turmeric
2 tbl apple cider vinegar
2 tbl dried onions

Pour beer into a small bowl, cover loosely and let stand at room temperature overnight. Whisk beer and remaining ingredients together in a large saucepan over medium-high heat. Bring to a boil, whisking constantly. Remove from heat; cool to room temperature. Store in an airtight container in the refrigerator. Serve with pretzels and sausage.

Makes about 2 cups (32 servings)

Give the gift of spicy Beer Mustard with some Bavarian-style pretzels and a stick of sausage in a decorated basket lined with a pretty cloth napkin or new dish towel.