Recipe for Mustard in a salad dressing.
Hot & Sweet Mustard Vinaigrette

1/2 cup balsamic vinegar

1/2 cup maple syrup

1/2 cup olive oil

1 cup vegetable oil

1 green onion, chopped

1 tablespoon Mendocino Mustard Hot & Sweet

Salt and pepper to taste

 

Recipe courtesy of M. Sholin.

Deviled Eggs with Hot & Sweet Mustard
Deviled Eggs with Hot & Sweet Mustard

8 eggs, hard cooked

3 tablespoons mayonnaise

1 tablespoon Mendocino Mustard Hot & Sweet

Paprika

Salt

Pepper

 

Discard shells from eggs and slice in half lengthwise.  Remove yolks and arrange whites on a plate.  In a bowl, mash yolks with mayonnaise, Hot & Sweet mustard, and salt and pepper to taste.  Spoon mixture into whites.

 

Chill eggs, covered, for one hour.  Before serving, sprinkle with paprika.  Serve cold.  Serves 16.

 

Recipe courtesy of Savor California.

Cornbread with Hot & Sweet Mustard

1 cup yellow corn meal

1 cup whole wheat flour

1 tablespoon baking powder

3/4 teaspoon salt

1 cup buttermilk

1 egg, beaten

1 tablespoon butter, melted

1/4 cup Mendocino Mustard Hot & Sweet

Preheat oven to 425.  Mix ingredients gently and spoon into a buttered 8" X 8" pan.  Bake 20 minutes, or until a toothpick inserted into the center comes out clean.

 

Let cool for 5 minutes before serving.  Serves 9.

 

Recipe courtesy of Savor California.

Citrus Chicken Skewers with Hot & Sweet Mustard

1 pound chicken breasts, boneless and skinless

1/3 cup orange marmalade

1 tablespoon seasoned rice vinegar

1 tablespoon soy sauce, low sodium

1/2 cup orange juice

1 teaspoon ginger, peeled and freshly grated

1 teaspoon Asian style chili garlic sauce

2 tablespoons Mendocino Mustard Hot & Sweet

2 medium lemons, cut into 1/2" chunks, rind included

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon chili powder

6 green onions, trimmed and cut into 1" pieces

1/2 cup dried apricots, thinly sliced

If using bamboo skewers, prepare them by soaking in water until you're ready to thread them.  Spray grill rack or stovetop grill pan with non-stick spray.  Heat to medium-high.

 

In a small saucepan, melt the marmalade over medium heat for about 1 minute.  Whisk in the vinegar, soy sauce, orange juice, ginger, chili garlic sauce and Hot & Sweet mustard. Set aside.  Rinse the lemons and cut into 1/2" chunks (don't remove the rind; it helps to keep the lemon slices on the skewers).  Discard the ends and any seeds.  Pat the chicken dry and season each side with salt, pepper and chili powder. Cut into 1" cubes.  Thread onto the skewers the chicken, onion, chunks of lemon, and apricots folded in half.  Repeat the process until skewers are equally filled.  Separate 3 tablespoons of the Hot & Sweet mixture to use for basting and keep the remaining mixture warm.  Brush Hot & Sweet mixture on all sides of the skewers and grill until chicken is cooked, about 5 minutes per side.

 

To serve, unthread skewers onto 4 dinner plates and drizzle with warm Hot & Sweet mixture.  Serves 4.

 

Recipe courtesy of Savor California.