Hot & Sweet Mustard Salad Dressing

1/4 cup plus 1/8 cup balsamic vinegar (3 oz.)

3/4 cup olive oil (6 oz.)

2 tablespoons plus 2 teaspoons Hot & Sweet mustard

2 teaspoons toasted sesame oil

2 medium cloves garlic, minced

 

Combine all ingredients in a jar.  Tighten lid securely and shake vigorously to blend ingredients.  Store unused portion in refrigerator. Dressing will solidify in refrigerator.  Bring to room temperature or set jar in a warm water bath before using.  This dressing can also be used as a marinade.

Spicy Rum Raisin Sauce with Hot & Sweet Mustard

3/4 cup raisins (4 oz.)

1/2 cup dark rum

9 oz. jar of Hot & Sweet mustard

1/2 cup water

1/8 teaspoon ground cloves

1/4 teaspoon ground allspice

1/2 teaspoon ground turmeric

2 cloves garlic, minced

1/3 cup onion, finely chopped

2 tablespoons white wine vinegar

 

In a small bowl, combine raisins and rum and let soak for 2 – 3 hours.  Alternatively, combine raisins and rum in a small saucepan and bring just to a boil.  Turn off heat and let stand for at least 15 minutes.

 

In a saucepan, combine Hot & Sweet mustard, water, cloves, allspice, turmeric, garlic, onion, and white wine vinegar.  Bring just to a boil.  Immediately reduce heat and stirring constantly, cook over low heat for 15 minutes.  Stir in raisins and rum and heat through.  Serve this tart-sweet sauce hot with baked or grilled ham slices or cold on ham sandwiches.  Can be made a day in advance, for better flavor blending.  Makes about 1 1/4 cups.

Hot & Sweet Mustard Crumb Coating for Chicken

3 1/2 to 4 pound cut up fryer

1/2 cup dry bread crumbs

1/2 cup Hot & Sweet mustard

2 cloves garlic, minced

2 tablespoons olive oil

1/4 cup parsley, minced

 

Preheat oven to 350.  Remove skin from chicken pieces and discard.  Pat chicken dry with paper towels.  Arrange chicken in a single layer in a buttered baking dish.  Coat chicken with Hot & Sweet mustard.  Combine crumbs with garlic, olive oil, and parsley.  Pat the crumb mixture on the chicken pieces.  Place chicken in oven and roast for 45 minutes.  Remove from pan and serve.  Serves 3 to 4.

Hot & Sweet Gourmet Mustard Dip

1 cup small curd cottage cheese*

1/2 cup plain yogurt*

1/2 cup Hot & Sweet mustard

1 teaspoon chives, chopped

1 teaspoon shallots, minced

1 teaspoon fresh dill, chopped (or 1/4 teaspoon dried dill)

1/2 teaspoon lemon juice

 

Whip cottage cheese in a blender or food processor until smooth. Add remaining ingredients and stir to blend.  Serve with fresh vegetables or pretzels for dipping.

 

*To make a low fat, low calorie dip, use low fat cottage cheese and non-fat yogurt.

Pacific Rim Rice Salad with Hot & Sweet Mustard

Salad ingredients:

4 cups cooked medium grain white rice, at room temperature

1/4 cup finely diced carrot

1/4 cup finely diced cucumber

1/4 cup finely diced red radishes

1/4 cup finely diced water chestnuts

1 cup bean sprouts, blanched

1 cup spinach leaves, shredded

1 green onion, minced

 

Dressing ingredients:

1/4 cup sour cream

3 tablespoons Hot & Sweet mustard

2 tablespoons seasoned rice vinegar

1 teaspoon soy sauce

1 teaspoon sesame seed oil (not the toasted variety)

1 clove garlic, crushed

1 teaspoon minced ginger root

Black sesame seeds or toasted sesame seeds

 

Combine salad ingredients in a large bowl.  Mix together the ingredients for the dressing in a separate bowl, then gently toss with the salad to evenly coat.  Garnish servings with sesame seeds.  Serves 4.

Hot & Sweet Mustard Vinaigrette

1/2 cup vegetable oil

3 tablespoons white wine vinegar

1 1/2 tablespoons Hot & Sweet mustard

1 clove garlic, minced

1/8 teaspoon paprika

Freshly ground pepper

 

Combine all ingredients in a blender or jar with a tightly fitting lid.  Blend or shake until creamy.

Peanut Sauce with Hot & Sweet Mustard

1 cup pineapple juice

1/4 cup peanut butter

2 cloves garlic, minced

2 teaspoons soy sauce

4 tablespoons Hot & Sweet mustard

 

Combine pineapple juice, peanut butter, garlic, and soy sauce in a sauce pan.  Bring to a boil, then reduce heat and add Hot & Sweet mustard.  Cook until thickened.  Cool to room temperature or refrigerate until ready to use.  Preheat oven to 375.  Spread sauce on uncooked snapper, cod, tuna, or halibut fillets and arrange in a buttered baking dish.  Bake 5 to 10 minutes, or until fish is cooked.

Smoked Salmon Mousse with Hot & Sweet Mustard

1/2 pound smoked salmon

1/2 pound cream cheese at room temperature

1/3 cup green onions, chopped

1/4 cup fresh dill, finely chopped

Juice of 1/2 lemon

2 tablespoons red onion, chopped

2 tablespoons capers, drained and rinsed

1/4 cup Hot & Sweet mustard

 

Blend all ingredients in a food processor until smooth.  Pour mousse into a lightly oiled small bowl.  Cover with plastic wrap and refrigerate for at least 2 hours or overnight.  Sprinkle with fresh dill if desired.  Serve as a spread on crackers or on a baguette.

Vegetable Dip with Hot & Sweet Mustard

1/2 cup mayonnaise

2 tablespoons Hot & Sweet mustard

2 tablespoons lemon juice

1 teaspoon vinegar

1 clove garlic, minced

1 tablespoon fresh basil, finely chopped (or 1 teaspoon dried basil, crushed)

Dash of cayenne pepper

 

Combine mayonnaise and Hot & Sweet mustard.  Mix well.  Add lemon juice, vinegar, garlic, and basil.  Stir.  Taste and add more Hot & Sweet mustard if desired.  Cover and refrigerate 30 minutes to 1 hour so that flavors will blend.  Can be made one day in advance.  Serve with raw vegetables.  Especially good with cooked artichoke.  Makes 2/3 cup.

Hot & Sweet Mustard Cream Sauce for Pasta

1 tablespoon butter

1 shallot, finely minced (or 2 tablespoons finely minced onion plus 1 minced garlic clove)

3 tablespoons Hot & Sweet mustard                                        

1 cup heavy cream

1/4 cup milk

1/2 tablespoon lemon peel (yellow part only), finely chopped

1/4 cup grated parmesan cheese

Freshly ground pepper

1/2 pound pasta

           

Melt butter in heavy saucepan. Sauté shallot (or onion and garlic) until soft. Stir in Hot & Sweet mustard, cream, and milk.  Cook over low heat until thickened. Stir in lemon peel, parmesan and pepper. Cook pasta until al dente, then toss with sauce. Garnish with chopped parsley. Serve with additional parmesan cheese. Serves 4 as a first course or side dish, or 2 as an entrée.

Sausages with Apples and Hot & Sweet Mustard Sauce

1 tablespoon butter

1 tart apple, cored, peeled, and sliced

4 bockwurst or other sausage

1/2 cup apple juice

1/2 cup dry white wine

2 tablespoons Hot & Sweet mustard

Salt

Pepper

 

Melt butter in sauté pan and sauté apples until soft.  Remove from pan and reserve.  Brown sausages over medium heat (lower heat for white bockwurst to avoid splitting).  When well browned, turn up heat and stir in apple juice and white wine.  Bring to a boil, lower heat, and cook until sausages are done.  Stir in Hot & Sweet mustard and add apples.  Continue cooking until sauce thickens.  Serve immediately.  Serves 4.

Roasted Beef Short Ribs with Hot & Sweet Mustard Sauce

5 pounds beef short ribs, bone-in

2 tablespoons olive oil

2 medium sweet onions, peeled and cut into large chunks

1 pound small rose potatoes, washed and left unpeeled

4 carrots, peeled and cut into large chunks

2 parsnips, peeled and cut into large chunks

2 cloves garlic, minced

3 shallots, peeled and minced

1/2 cup fresh Italian parsley, chopped

1/4 cup Hot & Sweet mustard

3/4 cup beef broth

3/4 cup dry red wine

1 1/2 teaspoons salt

1 teaspoon ground black pepper

 

Preheat oven to 325.  Heat olive oil in a large skillet. In batches, brown ribs on each side, then place in a large dutch oven or roasting pan.  Brown onions, potatoes, carrots, parsnips, shallots, and garlic in browning skillet.  Add to the dutch oven once browned.

 

In browning skillet, add beef broth, red wine, Hot & Sweet mustard, salt, and pepper. Simmer on low for 3 minutes.  Pour the liquid over ribs and vegetables. Sprinkle with 1/4 cup chopped parsley and cover. Bake at 325 for 2 1/2 to 3 hours, or until meat is fork tender.

 

Drain liquid from the dutch oven and strain through a colander.  Let sit and remove the grease floating on top of the liquid.  Remove as many of the carrots, parsnips and onions from the Dutch oven as you can and put them in a food processor or blender, returning the ribs and potatoes to the oven to keep warm. Puree the carrots, parsnips, shallots and onions. Slowly add in the degreased liquid and continue to puree until smooth and creamy. Pour sauce over the ribs and potatoes.  Serve on a large platter with ribs surrounded by potatoes and sprinkled with the remaining chopped parsley.  Serves 4.

Seeds & Suds Mustard Slaw

Slaw ingredients:

6 carrots, grated

1/2 small red cabbage, chopped

10 to 12 green beans, lightly steamed and chopped

 

Dressing ingredients:

1/2 cup plain yogurt

1/4 cup mayonnaise

3 tablespoons Seeds & Suds mustard

2 tablespoons rice wine vinegar

1 tablespoon sesame oil

Juice of one orange

Salt

Pepper

 

Mix dressing ingredients in a small bowl until smooth.  Toss slaw with enough dressing to lightly coat.  Leftover dressing can be used as a vegetable dip.  Top slaw with toasted sunflower or sesame seeds if desired.  Serves 4 to 6.

Seeds & Suds Shrimp Pâté

1/4 pound bay shrimp, cooked

6 small cloves garlic

2 tablespoons Seeds & Suds mustard

2 tablespoons fresh lemon juice

2 tablespoons sweet butter at room temperature

1 tablespoon whipping cream

1 tablespoon dry sherry

1 teaspoon fresh dill, chopped

Salt

Pepper

 

Blend all ingredients in a food processor until smooth.  Chill until ready to serve.  Garnish with fresh dill, and serve with crackers or cucumber slices.

Artichoke Chicken with Seeds & Suds Mustard

4 chicken breasts, boned and skinned

14 oz. can of artichoke hearts packed in water

1/4 cup Seeds & Suds mustard

1/4 cup frozen orange juice, thawed

 

Preheat oven to 350.  Place chicken breasts in a casserole dish.  Drain artichokes and reserve the liquid.  Top chicken breasts with artichokes.  Mix artichoke liquid and Seeds & Suds mustard together and pour over chicken.  Pour orange juice over chicken and bake covered for 1 hour or until tender.  Serve over rice.  Serves 4.

Grilled Ham and Cheese Sandwiches with Seeds & Suds Mustard

4 slices french bread

2 tablespoons Seeds & Suds mustard

4 slices cheddar cheese

4 slices black forest ham (or any type of smoked ham)

4 slices ripe tomato

1 1/2 tablespoons safflower oil or canola oil

 

Spread Seeds & Suds mustard on each slice of bread.  For each sandwich, layer 1 slice of cheese, 2 slices of ham, 2 slices of tomato, and one more slice of cheese between 2 slices of bread.  Heat oil in frying pan or griddle on medium heat.  Grill sandwiches until golden, then turn and grill second side until cheese has melted and sandwiches are crisp and golden (about 3 to 4 minutes on each side).  Serves 2.

Seeds & Suds Mustard and Caper Chicken Schnitzel

1 pound boneless, skinless chicken breasts

2 eggs, beaten

1/2 cup white flour

1 teaspoon Creole seasoning

2 tablespoons olive oil

2 tablespoons Seeds & Suds mustard

1 cup dry white wine

2 tablespoons capers, drained but not rinsed

2 tablespoons unsalted butter

 

Combine flour and Creole seasoning in a pie pan. Pour beaten egg into another pie pan.

 

Add oil to a large heavy-bottom skillet.  Heat skillet over medium/high heat.

 

Pound chicken breast until they are 1/4" thick.  Dip each chicken breast in egg, covering both sides evenly.  Dredge in the flour mixture and shake off excess flour.  Place chicken breasts in the skillet and brown on both sides, about 2 1/2 minutes per side.

 

Remove chicken breasts from skillet and lightly tent with foil on a serving platter to keep warm.

 

Add wine, Seeds & Suds mustard, and capers to skillet.  Scrape up the brown bits (fond) from the bottom of the skillet.  Reduce mixture by half.  Remove from heat and incorporate the butter into the Seeds & Suds mustard mixture.  Once butter is melted, pour over the chicken.  Serve immediately.  Serves 4.

Ham with Hot & Sweet Glaze

6 to 7 pound precooked ham, bone in

9 oz. jar Hot & Sweet mustard

2 cloves garlic, minced

Freshly ground black pepper

1/2 cup fine dry bread crumbs

 

Preheat oven to 325.  Using a think slicing knife, cut a diamond pattern about 1/4” deep around the surface of the ham.  In a small bowl, combine Hot & Sweet mustard with the minced garlic and ground pepper.  Spread the Hot & Sweet mustard mixture over the surface of the ham.  Sprinkle the bread crumbs over the ham.  Bake 1 1/2  to 2 hours, until the crust is browned and crisp and the ham is heated through.  Serves 10 to 12.

Seeds & Suds Mustard Vinaigrette

1/2 cup olive oil

3 tablespoons raspberry or balsamic vinegar

2 tablespoons Seeds & Suds mustard

1 teaspoon dried basil

1 teaspoon chives, chopped

Juice of 1/2 lemon

Salt

Pepper

 

Whisk all ingredients together in a bowl until blended.  Also delicious drizzled over steamed green beans, asparagus, or cauliflower.  Makes 1 cup.

Tartar Sauce with Seeds & Suds Mustard

1/2 cup mayonnaise

1/4 cup plain yogurt

1/4 cup sour cream

2 tablespoons Seeds & Suds mustard

2 tablespoons pickle relish

1 tablespoon chives, minced

1 tablespoon lemon juice

1 tablespoon capers, drained and rinsed

 

Blend ingredients and refrigerate until ready to use.  Serve with petrale sole or other white fish.  Makes 1 1/4 cups.

Seeds & Suds Mustard Potato Salad

3 tablespoons white or red wine vinegar

3 tablespoons vegetable oil

1/2 cup Seeds & Suds mustard

2 cups cooked potatoes, cubed and still hot

1/2 cup celery, diced

1/2 cup red onion, chopped

1/2 red pepper, chopped

1/2 green pepper, chopped

1/4 teaspoon dried dill weed

 

Place potatoes in a large bowl.  Whisk together the vinegar, oil, and Seeds & Suds mustard and pour over the potatoes.  Mix gently.  Cover and refrigerate for 2 hours.  Add remaining ingredients.  Toss gently.  Serves 6.

Seeds & Suds Mustard Crab Cakes

2 cups cleaned crab meat or surimi

2 cups saltine cracker crumbs

1 cup mayonnaise

2 tablespoons Seeds & Suds mustard

3 tablespoons oil

Lemon wedges

 

Stir Seed & Suds mustard and mayonnaise together in a large bowl until well blended.  Add 1 cup cracker crumbs and the crab meat.  Mix well.  Pour remaining cracker crumbs on a large piece of waxed paper.  Divide crab mixture into 8 equal portions and form into balls.  Gently flatten each into a cake about 3” across.  Lightly coat each cake with cracker crumbs. 

 

Heat oil in a large skillet over medium heat.  Fry the cakes until golden on each side.  Serve with lemon wedges and Seeds & Suds mustard.

Ham with Seeds & Suds Glaze

6 to 7 pound precooked ham, bone in

9 oz. jar of Seeds & Suds mustard

2 cloves garlic, minced

Freshly ground black pepper

1/2 cup fine dry bread crumbs

 

Preheat oven to 325.  Using a think slicing knife, cut a diamond pattern about 1/4” deep around the surface of the ham.  In a small bowl, combine Seeds & Suds mustard with the minced garlic and ground pepper.  Spread the Seeds & Suds mustard mixture over the surface of the ham.  Sprinkle the bread crumbs over the ham.  Bake 1 1/2  to 2 hours, until the crust is browned and crisp and the ham is heated through.  Serves 10 to 12.

Portobello Mushroom and Bacon Cheeseburgers with Seeds & Suds Mayonnaise

3/4 cup balsamic vinegar

2 tablespoons olive oil

2 tablespoons Hot & Sweet mustard

4 large portobello mushroom caps (approximately 4 oz. each)

8 slices bacon

1 cup sliced onion

1/4 cup mayonnaise

2 tablespoons Seeds & Suds mustard

4 large hamburger buns

8 lettuce leaves

4 large tomato slices, 1/4" thick

4 slices (1 oz. each) smoked cheddar or swiss cheese

 

Combine vinegar, olive oil, and Hot & Sweet mustard in a large, resealable plastic food bag. Add mushroom caps, turning gently to coat with marinade. Seal and refrigerate 12 to 24 hrs.

 

Spray broiler or grill with non-stick spray and preheat.

 

Cook bacon in a large skillet over medium/high heat until crisp. Remove from pan. Drain skillet, but do not wipe clean.  Add sliced onion to skillet.  Cook until golden brown, stirring frequently (10 to 15 minutes).

 

Remove mushrooms from marinade; discard marinade.  Place mushrooms on grill or broiler about 4" from medium/high heat.  Broil or grill 5 to 6 minutes, turning once.

 

In a small bowl, stir together mayonnaise and Seeds & Suds mustard. Spread equal amounts on the inside of top halves of buns. Top each bun bottom with 2 lettuce leaves, tomato slice, cheese slice, mushroom cap, 2 slices of bacon and 1/4 of the cooked onion. Cover with top bun.  Serves 4.

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