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.

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.

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.

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 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.

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 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.

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.

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.

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.

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.

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.