Savor and Share: Mustard

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Not every condiment has its own museum, but mustard does. According to the website of the National Mustard Museum, in Middleton, Wis., it has grown to become one of the state’s most popular attractions. So check it out, get inspired and send us your recipes using mustard (in any form) for the Recipe Box of April 11.

Post recipes using the comment link below. You might just win a cookbook for your efforts.

Please include your name, address, phone number and number of servings. (And please spell out measurements: teaspoon, tablespoon, cups, etc. It’s our style.)

Remember fish recipes for April 4. And it’s not too early to think about soft cheese recipes for April 18.

Categories: Reader favorites
Joe Stalvey

2 Responses

  1. Eileen Fischer says:

    From Nancy Schulze of Danbury, this week’s cookbook winner:
    Mustard and Rosemary-Roasted Game Hens
    Makes 2 servings
    1/4 cup whole-grain (coarse) mustard
    2 tablespoons Dijon mustard
    3 large garlic cloves, pressed
    1 tablespoon chopped fresh rosemary or 1 teaspoon dried, crumbled
    1/4 cup olive oil
    2 (1 1/4-pound) Cornish game hens
    Salt and pepper, to taste
    2 large fresh rosemary sprigs, optional
    Heat oven to 375 degrees. Combine first four ingredients in small bowl. Gradually whisk in oil. Rub cavities and outside of hens with mustard mixture. Season with salt and pepper.
    Place 1 large rosemary sprig in cavity of each hen, if desired.
    Arrange in shallow roasting pan. Bake until cooked through, about 1 hour 15 minutes (cover with foil last 15 minutes if hens are browning too quickly). Let stand 5 minutes and serve.

    From Rose Sagliano of Bridgeport:
    Mustard Shrimp
    Makes 20 to 25 appetizers
    2 tablespoons prepared mustard
    2 tablespoons vinegar
    1 tablespoon sugar
    1 egg yolk
    1/4 teaspoon salt
    1/8 teaspoon pepper
    1/4 cup vegetable oil
    1 teaspoon dried dill weed
    1/2 pound shelled, cooked medium shrimp
    In a small bowl, beat mustard, vinegar, sugar, egg yolk, salt and pepper. Add oil a little at a time, beating with an electric mixer until slightly thickened. Stir in dill weed and shrimp. Cover and refrigerate six hours or overnight. Use a slotted spoon to remove shrimp from mustard sauce. Arrange on a small platter; serve cold. Furnish wooden or plastic picks or small forks to pick up shrimp.

    From Rose Sagliano of Bridgeport:

    Vegetables Citronade

    Makes 15 to 20 servings
    1 large head cauliflower, broken into 1 1/2-inch flowerets
    1 large head broccoli, broken into 1 1/2–inch flowerets, tender stalks cut into 3/4-inch pieces
    1 1/2 pounds carrots peeled and sliced diagonally, 1/2 inch thick
    2 medium summer squash, sliced 1/4 inch thick
    2 medium zucchini, sliced 1/2 inch thick
    1 1/2 pounds sugar snap or snow peas, strings removed
    1 red bell pepper, cut into thin julienne strips
    For the citronnade mayonnaise:
    1 large egg yolk
    1 large egg
    2 tablespoons Dijon mustard
    2 cloves garlic, minced
    1/4 cup fresh lemon juice
    1 1/2 cups vegetable oil
    Salt and pepper, to taste
    1 tablespoon grated lemon zest
    1/2 cup chopped fresh parsley, for garnish
    1 tablespoon grated orange zest, for garnish
    To prepare citronnade mayonnaise, place egg yolk, egg, mustard, garlic and lemon juice in food processor fitted with a steel blade. Process just until blended. With machine running, add oil in a thin, steady stream through the feed tube to make a thick emulsion. Season with salt and pepper to taste. Add the grated lemon zest and process just to blend. Set aside.
    Steam each vegetable (except for the red pepper) separately, just until crisp but tender. Refresh under cold running water and drain. Combine all vegetables including red pepper in a large mixing bowl.
    Toss steamed vegetables with mayonnaise to coat. Transfer to a large serving bowl and sprinkle top of salad with chopped parsley and orange zest. Refrigerate no longer than 12 hours before serving.

    From Mary Ann Arlio of Trumbull:

    Asparagus Fritters
    Makes 12 servings
    1 cup cold water
    1/3 cup yellow cornmeal
    1/2 cup all purpose flour
    1/3 cup cornstarch
    1 egg, lightly beaten
    1 teaspoon baking powder
    Vegetable oil for deep frying
    1 pound asparagus, trimmed
    1/2 cup Dijon mustard
    2 tablespoons fresh dill weed
    1 tablespoon honey
    For the batter, whisk together water, cornmeal, flour, cornstarch, egg, baking powder and salt in a large bowl until combined. Batter will be lumpy.
    In a large skillet, heat about 1 inch of oil to 350 degrees. Working with four asparagus spears at a time, dip into batter. Let excess patter drip back into dish. Carefully slide into hot oil and fry for 3 to 4 minutes or until golden. Remove with tongs and drain on paper towels.
    Transfer drained asparagus to cookie sheet and place in 200 degree oven to keep warm while frying remaining spears.
    For the dip, combine mustard, dill weed and honey in a small bowl. Serve with fried asparagus.

    From Mary Ann Arlio of Trumbull
    Bacon Cheeseburger Meatloaf
    1 pound ground chuck
    10 slices bacon, cooked and crumbled
    1 (8-ounce) package grated cheddar cheese
    2 large eggs, beaten
    1/4 cup breadcrumbs, toasted
    1/4 cup mayonnaise
    1 tablespoon Worcester sauce
    1/4 teaspoon salt
    1/4 teaspoon pepper
    1/3 cup ketchup
    2 tablespoons mustard
    1 (3-ounce) can French fried onions
    Heat oven to 350 degrees. Mix chuck, bacon, eggs, breadcrumbs, mayonnaise, Worcester sauce, salt and pepper well.
    In small bowl, combine ketchup and mustard. Stir 1/4 cup ketchup and mustard mixture into meat mixture, reserving the remainder.
    Press meat mixture into a 9- by 5- by 3-inch loaf pan, or shape into loaf and place on rack in broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minutes.
    Top with French fried onions. Bake 10 to 15 minutes, or until meat is no longer pink.

    From Mary Ann Arlio of Trumbull:

    Chicken Drumettes
    Makes 48 drumettes
    48 chicken drumettes
    1 cup honey
    1 cup soy sauce
    1 cup chili sauce
    2 teaspoons hot pepper sauce
    1 teaspoon ginger
    1 teaspoon dry mustard
    1/2 cup chopped scallion
    1/2 cup sour cream
    1/2 cup mayonnaise
    Mix honey, soy sauce, chili sauce, hot pepper sauce, ginger and mustard thoroughly.
    Put drumettes in large plastic bag. Pour sauce mixture over drumettes and close tightly. Turn 17 times and refrigerate overnight.
    Take drumettes out of bag. Lay them on a large-rimmed cookie sheet. Bake uncovered for 1 hour.
    Mix together scallions, sour cream and mayonnaise for dipping sauce and serve with drumettes.

  2. Baked Chicken Nuggets

    Serves 4

    1 Pound Skinless, Boneless Chicken Breast cut into 1 inch pieces
    3 eggs
    1/2 Cup Parmesan Cheese
    1 Cup Italian Bread Crumbs
    Olive Oil to drizzle
    Honey Mustard for dipping

    Preheat oven to 350 degrees. In a bowl, beat the eggs with 1/4 cup of the parmesan cheese. Dip the chicken into the egg mixture. Put the bread crumbs and the remaining parmesan cheese on a plate and mix together. Dredge the chicken into the parmesan and bread crumb mixture. Place chicken into baking pan. Drizzle olive oil over the chicken. Bake for 15 minutes covered with foil. Remove foil and bake for 15 minutes more. Serve with honey mustard dipping sauce.