Recipes for using Green Mountain Mustard

How to Use Green Mountain Mustard

Apple Cinnamon Mustard Dip with Chopped Pecans September 13 2014

Green Mountain Mustard | Apple Cinnamon Mustard Dip With Chopped Pecans

We just launched our Apple Cinnamon Mustard. It's going to be around for the next few months and is super delicious. It's made with local Vermont apples and local apple cider - (Oh, and the only mustard we make with apple cider vinegar).

While delicious, the number one question we get is "What the heck do you use it on?" Over the next few weeks, I'll be posting a couple recipes with our Apple Cinnamon Mustard to help you out. This week's recipe is a great fall party dip -- apple cinnamon mustard dip with chopped pecans.

Here's the recipe:

  • 1 block softened cream cheese
  • 3 Tablespoons Adams Apple -- Apple Cinnamon Mustard
  • 1 teaspoon Vietnamese Cinnamon (my personal favorite)
  • 1 tablespoon Vermont maple syrup
  • 1/2 cup chopped pecans
  • Whole pecans for garnish
  • Dipping things (apples, animal crackers, etc)

The process? Mix it all together in a bowl and serve. If you're keeping it overnight, make sure to refrigerate it :) Enjoy!


Super Healthy Chickpea Salad with Wholegrain Mustard & Goat Cheese April 25 2014

 

Ingredients:

Process:

  1. Drain chickpeas and place in a medium mixing bowl
  2. Add red pepper, cucumber, and onion. 
  3. In a separate bowl, mix together vinegar, olive oil and mustard
  4. Add mustard mixture to chickpeas. Mix well.

Roasted Brussel Sprouts with Horseradish Mustard April 25 2014

Ingredients:

  • 4 Tablespoons of olive oil, split up
  • 3 lbs of brussel sprouts, ends cut off, trimmed, and halved
  • Fresh ground salt and pepper to taste
  • 1/4 cup Horsepower Horseradish Mustard

Process:

  1. Preheat oven to 400 degrees
  2. Drizzle baking sheet with olive oil
  3. Prep brussel sprouts and place in a mixing bowl
  4. Drizzle brussel sprouts with olive oil
  5. Toss with salt and pepper
  6. Add Horsepower Horseradish Mustard and mix together
  7. Place in oven and roast for 20 minutes.
  8. Turn brussel sprouts with a spatula and roast for an additional 20 minutes
  9. Remove from oven and serve

Triple Clove Garlic Bread with Clove Encounter Garlic Mustard April 25 2014

 

Ingredients:

  • 1 Loaf of Italian bread (I used a roasted garlic version)
  • 2 Tablespoons roasted garlic olive oil
  • 2 Tablespoons melted butter (optional)
  • 1/4 cup Clove Encounter Garlic & Oregano Mustard
  • 2 Tablespoons Italian seasoning
  • 1 Teaspoons garlic powder
  • 1 Teaspoon red pepper flake (optional)
  • 1/2 cup grated Romano cheese

Directions:

  1. Turn oven on broil
  2. Cut bread lengthwise and place cut-side up on a baking sheet
  3. Drizzle olive oil over the bread
  4. Mix together mustard and butter (if using) and spread on both sides
  5. Sprinkle Italian seasoning, garlic powder, and pepper flakes onto bread
  6. Place in oven for 5-7 minutes until bread is browned on the edges
  7. Remove from oven and top with cheese
  8. Return the bread to the oven for 2-3 minutes until cheese is melted
  9. Place one half on top of the other, slice, and serve

Aged Cheddar Biscuits with Garlic Mustard Butter Sauce April 22 2014

Ingredients

  • For the Garlic Mustard Butter Topping:
  • 3 tablespoons unsalted butter, cut into small pieces
  • 3 tablespoons Clove Encounter Garlic & Oregano Mustard
  • 1/4 teaspoon salt 

  • For the Biscuits:
  • 4 1/2 cups all-purpose flour, plus extra for flouring your work surface and rolling pin
  • 1 teaspoon baking soda
  • 1 tablespoon plus 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 1 teaspoon garlic powder
  • 1 tablespoon Italian seasoning
  • 1 cup solid vegetable shortening
  • 2 1/2 cups buttermilk 
  • 1 cup shredded sharp cheddar cheese

Procedures

  1. To make the Garlic Mustard Butter: Combine all ingredients in small bowl.

  2. Microwave on high for 45 seconds. Mix again and set aside. Reheat just before taking biscuits out of the oven.

  3. To make the Biscuits: Preheat the oven to 425°F. 

  4. In a large bowl, sift together the flour, baking soda, baking powder, salt, sugar, garlic powder, and Italian seasoning. (If you don’t have a sifter, you can use a whisk.) 

  5. Add the vegetable shortening. Using a pastry cutter, or holding a butter knife in each hand, cut through the shortening and flour in an X-shaped motion until the shortening is mixed in. Be careful to break up any large pieces. You should end up with lots of little pebbles.

  6. Add the buttermilk and use your hands to mix everything together, turning the mixture until it forms a dough. Then keep turning and kneading until you’ve got a roughly shaped ball of dough. If things get sticky, add a little bit of flour. 

  7. Add the cheese and mix into the dough ball.

  8. Flour a board or countertop well, and turn the dough out on it. 

  9. Flour your rolling pin, and then roll the dough out until it forms a round about 1/2 inch thick. Fold the dough round into thirds, like you’re folding a business letter. Slap the dough down hard with the palms of your hands to really bring it together, and then roll it out and fold it in again. Do this 7 times in all, skipping the folding step the seventh time. Re-flour the work surface, the dough, and the rolling pin as you go. 

  10. Flour a 31/2-inch round pastry cutter, and cut out as many rounds of dough as possible (you should have 8 to 10 or so). Reflour the cutter as you go. (When we make these at the restaurant, we usually bake off the leftover pieces and eat them ourselves.) 

  11. Cover a baking sheet with parchment paper, lay the biscuits on it, and put it on the middle oven rack. At about the 10-minute mark, turn the baking sheet so that all the biscuits bake evenly. 

  12. When the biscuits are baked through and the tops are golden-brown (about 20 minutes), pull them out of the oven. Using a big pastry brush, coat the tops of the biscuits with the garlic mustard butter. The biscuits will be very soft and flaky inside, with just a little bit of crispness on the outside. Serve them while they’re hot.

BONUS: Dip the biscuits in more Clove Encounter - it's crazy good.

Recipe adapted from this awesome biscuit recipe on SeriousEats.


How to Make Homemade Hummus - With Mustard March 31 2014

After buying tubs and tubs of mass-produced hummus, I wanted to learn how to make my own at home - but with a twist. What's that twist you say? Fresh garlic cloves are a staple in your basic hummus recipe. So, I figured, why not add mustard to make it my own? Ladies & Gents, here's my version of absolutely delicious hummus (seriously, get off your computer and go make this):

Ingredients
  • 1 15-ounce can chickpeas, rinsed
  • 3 cloves of garlic
  • 1⁄4 cup olive oil, plus more for serving
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons Clove Enounter - Garlic & Oregano Mustard
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 3/4 teaspoon Kosher salt
  • 1/4 teaspoon paprika
Directions
  1. In a food processor, puree the chickpeas and garlic with the olive oil, lemon juice, garlic mustard, cumin, oregano, and salt until smooth and creamy. Make sure to scrape the bowl to get everything incorporated. Add 1 to 2 tablespoons water as necessary to achieve the desired consistency. (I didn't add any)
  2. Transfer to a bowl. Drizzle with olive oil and sprinkle with the paprika before serving.
  3. Serve alongside toasted naan (you can buy it in bulk in Costco) or pita chips. Your choice!

PS: This is SO easy. It literally takes minutes. The biggest pain is cleaning the food processor. Get on it.


Maple Mustard Corned Beef for St. Patrick's Day March 13 2014

 

1. Cover corned beef in large pot with cold water.
2. Add carrots, halved, 2 quartered onions, 2 bay leaves, 2 Tbsp Green Mountain Mustard's Deli Dirt.
3. Cover & simmer 3-4 hours until tender.
4. Drain & cool in refrigerator. Slice.
5. Combine 1/2 c. Green Mountain Mustard's Deli Dirt, 1/2 c. maple syrup, 1/4 c. brown sugar. Bring to boil and let boil slowly for 5 minutes to make a glaze.
6. Brush the glaze over the beef.
7. Broil 5 - 6" from heat for 10 minutes, brushing occasionally with glaze.


Three-Minute Broccoli Slaw with Maple Wholegrain Mustard Sauce March 04 2014

2 tablespoons of low-fat mayo
2 tablespoons Golden Grain Maple Wholegrain Mustard
1 1/2 teaspoons apple cider vinegar
Salt and pepper to taste
10 oz bag of brocolli slaw mix (avaiable in most grocery stores)

1. Combine first four ingredients in a small bowl.
2. Empty contents of brocolli slaw bag in a another bowl and scoop sauce onto the slaw
3. Mix until combined. Cover and store in the fridge until serving time.

Classic Deli Dirt Sandwich With Sweet Relish, Pastrami, and Swiss March 04 2014

Prep time: 5 minutes | Servings: 1

2 slices of bread (your choice)
3 tablespoons Deli Dirt Everything Bagel Mustard
3 thin slices of swiss cheese
6 slices of turkey pastrami
4 tablespoons sweet relish (store-brand is fine)
1. Spread Deli Dirt on one side of the bread.
2. Add swiss cheese and pastrami
3. Spread sweet relish on the other piece of bread
4. Place both pieces of bread together, slice, and dive in.
NOTE: Serve with chips or french fries. You could also make this a grilled cheese. That would just bring this sandwich into the stratosphere.

The Best Deviled Eggs Without Mayo - Just Mustard March 04 2014

Prep time: 15 minutes (with hard-boiled eggs) | Serves: 24
12 Hard-boiled eggs
1/3 cup Green Mountain Mustard (your choice)
1 teaspoon white vinegar
1 teaspoon salt
Paprika (for garnish)

1. Sice eggs in half lengthwise; remove yolks and set whites aside.
2. In a small bowl, mash yolks with a fork. Add mustard, vinegar, and salt. Mix well.
3. Pipe yolk mixture into egg whites.
4. Sprinkle with paprika. Refrigerate until serving.

NOTE: If you’re watching your sodium intake, you can eliminate the salt. We recommend using Barn Burner mustard, but you’re welcome to use any flavor you’d like! A combination is fun, too.

Classic Roasted Potatoes with Maple Wholegrain Mustard March 04 2014

Prep time: 60 minutes | Servings 4-6

Non-stick spray
1/2 cup Maple Wholegrain Mustard
2 tablespoons olive oil
2 tablespoons butter, melted
2 tablespoons lemon juice
3 garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon grated lemon peel
1 teaspoon salt
3 pounds mixed, unpeeled red & white potatoes, cut into wedges
1, Preheat oven to 425 degrees
2, Spray rimmed baking sheet with non-stick spray
3, Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt, in large bowl to blend.
4. Add potatoes, sprinkle with black pepper and toss to coat.
5. Spread potatoes on single layer on baking sheet.
6. Roast potatoes for 20 minutes. Open oven and reverse baking sheet.
7. Roast until potatoes are browned and tender inside (poke with fork) -- usually about 25 minutes longer.

Spicy Garlic & Mixed Vegetable Fried Quinoa With Cashews March 04 2014

Prep time: 30 minutes | Servings: 4-6

 2 cups of cooked quinoa

2 tablespoons spicy garlic oil (or regular olive oil)
1 medium onion, diced
5 cloves of garlic, diced
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon dried red pepper flakes
2 cups mixed frozen veggies, steamed
1 cup of crushed cashews
1/4 cup of Clove Encounter Garlic & Oregano mustard

1. Prepare quinoa as stated on package
2. Add garlic oil to medium saute pan on medium-high heat.
3. Add onion & garlic -- soften. Add sesame oil, soy sauce, and red pepper flakes. Mix together.
4. Add quinoa and mix together. Make sure the quinoa doesn’t burn.
5. Prepare frozen vegetables as directed.
6. Mix in vegetables and cashews.
7. Finally, add garlic mustard, mix together, and serve.

NOTE: This is even better the day after since the flavors meld together. Feel free to make this a day in advance.

Sweet Sombrero & Bacon Cheddar Grilled Cheese March 04 2014

Prep time: 5 minutes | Servings: 2 sandwiches
4 slices of sicilian bread (it makes the best grilled cheese)
2 tablespoons of butter
4 huge hunks of Cabot’s Bacon Cheddar
4 tablespoons of Sweet Sombrero Jalapeno Mustard

1. Butter one side of all four piece of bread.
2. Place bread, butter-side down, in a small saute pan.
3. Spread mustard on the bread and add your cheese. Top with other slice of bread. Brown the bread until it’s golden and awesome.
4. Place lid on saute pan to better melt the cheese.
5. Cut (the diagonal way) and serve.

Kielbasa Skillet with Horseradish Mustard & Smoked Bacon March 04 2014

Prep time: 25 minutes | Servings 4-6

 

1 pound red potatoes, cubed
3 tablespoons water
3/4 pounds kielbasa cut into 1/4” slices
1/2 cup chopped onion
1 tablepoons olive oil
2 tablespoons brown sugar
2 tablespoons cider vinegar
2 tablespoons horseradish mustard
1/2 teaspoon dried thyme
1/4 teaspoon pepper
4 cups spinach (optional)
5 strips of bacon (use high quality, smoked bacon)

1. Place potatoes and water in microwave-safe bowl. Cover and microwave on high for 4 minutes - until tender - and drain.
2. Saute kielbasa and onion in oil until onion is tender. Add potatoes. Saute 3-5 minutes longer until kielbasa is browned.
3. Combine the brown sugar, vinegar, mustard, thyme, and pepper. Stir into skillet and bring to a boil. Reduce heat and simmer, uncovered, 2-3 minutes.
4. Add spinach (optional) and bacon until spinach is wilted.

Sweet Sombrero Taco Bake With Diced Jalapenos March 04 2014

Prep time: 15 minutes | Serves: 8-10 (it's a great party dish)

2 tablespoons olive oil
1/2 large onion, diced
3 cloves of garlic, minced
3 fresh jalapeno peppers, seeded and diced
2 pounds of ground beef
1 packet of taco seasoning
1/2 cup Sweet Sombrero Jalapeno Mustard
One 16-oz can of diced tomatoes (or your favorite salsa)
1/2 bag of crushed tortilla chips (I used Green Mountain Salsa’s Tortilla Strips)
1 cup shredded cheese - taco blend
Salsa for garnish

1. Preheat oven to 350 degrees
2. Heat large saute pan on medium-high heat. Add olive oil, onion, garlic and jalapenos. Cook until translucent and softened.
3. Brown ground beef and add the taco packet. Mix together.
4. Place ground beef in a 9x13 inch baking dish and press down.
5. Spread mustard across the top with a spatula. Add diced tomatoes, tortilla chips, and shredded cheese.
6. Place in oven and bake for 20-25 minutes until cheese is bubbly and golden brown.
7. Cut into squares and serve with extra salsa on the side.

Slow-Cooked Stew Beef with Wholegrain Mustard & Noodles March 04 2014

Prep Time: 3 Hours | Servings: 4-6 

3 Tablespoons olive oil
1 Large onion, finely diced
3 Garlic cloves, minced
2 Pounds beef chuck, in 1-inch cubes
2 Tablespoons flour
Salt & freshly ground pepper
1/2 Cup cognac, brandy, or red wine
2 Cups unsalted beef stock
1/2 Cup Garlic & Oregano Mustard
4 Tablespoons Wholegrain Mustard
4 Medium carrots, peeled and cut into half-moons
2 Tablespoons butter or olive oil
1/2 Pound mushrooms, stemmed, cleaned, and quartered
1/4 Cup red wine

1. Heat dutch oven on medium-high heat. Add olive oil, onion, and garlic cloves. Soften and set aside.
2. Dust beef with flour and season with salt & pepper. Cook until well browned on all sides. Remove from pan and set aside.
3. Add wine to pan to deglaze. Add mustard in and mix. Add beef and onion mixture. 
4. Lower heat and simmer until meat is tender - about 1 1/4 hours. If it gets thick, add water until you reach desired thickness.
5. Add carrots and simmer for another 40 minutes.
6. Add oil to pan and saute mushrooms. Stir with red wine and simmer for a minute. Serve over noodles, quinoa, or rice.

Hot Crispy Bacon & Onion Dip with Barn Burner Mustard February 05 2014

I sliced the tip of my finger making this dip, just for you guys (and don't worry - the finger isn't in it). I was dicing up the bacon and somehow flipped the knife over, swiped my finger over the blade, and found a mysterious cut minutes later.

Anyway, this dip is perfect for bacon lovers, sport lovers, anyone who loves to dip things, etc. Let's just get right to it.

Ingredients
1 Tablespoon Olive Oil
2 Strips of Thick-Cut Bacon, diced
8 oz can of Sour Cream
3 Tablespoons of Barn Burner Mustard
1 Tablespoon of Dried Chopped Onion
Salt & Pepper to taste

Process
1. Heat olive oil in pan
2. Add bacon and cook until crispy. Set aside.
3. In a small bowl, mix sour cream, mustard, and dried onion until combined.
4. Add salt and pepper to taste
5. Mix in all but 2 tablespoons of bacon into the sour cream mixture.
6. Garnish with remaining bacon.

NOTE: I served this with wholegrain crackers, but it would be great with fresh veggies or pita slices.


Double Burn Tuna Sandwich with Barn Burner Mustard February 05 2014

When I was in my local grocery store this week, English Muffins were on sale. To me, nothing just makes a lazy Sunday morning (yeah, I don't have those) like a lightly-toasted English Muffin with butter. Am I right?

Now, normally when English muffins are on sale, it's BOGO, but for this week, it was buy one get TWO free. What? That's 18 English Muffins! So many buttery Sunday mornings....I'm excited. I picked up two original packs and a honey wheat - never had those.

With the snowstorm on Wednesday, I was practically trapped in my house. That meant no grocery store, so I made due with what I had. Here's my snowstorm lunch in all it's glory:

Ingredients
2 English Muffins
1 Can of White Albacore Tuna
3 Tablespoons Barn Burner Mustard (split up)
2 Tablespoons Habanero BBQ Sauce (plus more for the sandwich if you want)
1 Tablespoon Mayonaisse
3 Large Lettuce Leave, Hand-torn
Sliced Onion

Process
1. Slice English Muffins in half.
2. Spread 1 tablespoon of Barn Burner Mustard on one side of the English Muffin.
3. Mix tuna with remaining Barn Burner Mustard, Mayo, and BBQ Sauce
3. Divide in two and spread on each sandwich.
4. Top with lettuce, onion, and more BBQ sauce if you’d like.

NOTES:
I made this in a snowstorm, so while some of the ingredients aren’t in the picture, it will make the sandwich that much more awesome.



Quick & Healthy Mustackers Perfect for the Super Bowl January 24 2014

Oreo came out with two new flavors of Oreos -- Rice Krispie and Cookie Dough. While I was picking my jaw up off the floor, I noticed I could do the same thing with a couple Ritz Crackers and some of our Golden Grain mustard. I made five of them for dramatic effect in the picture above, ate them all, and got to wondering how I could make them better. Are there other alternatives. Why yes!

Original Mustackers:

1 Sleeve of Ritz Crackers
12 Tablespoons Green Mountain Mustard (I used Golden Grain)

Assemble as you would, sandwiching one tablespoon of mustard between two crackers. Smush together and enjoy.

5 Other Ideas for Mustackers:

1. The Deli: Ritz crackers, Deli Dirt, swiss cheese and a sliced pickle
2. Pre-heat: Ritz crackers, Barn Burner, and a dab of your favorite hot sauce
3. Mighty Vermonter: Ritz crackers, Sweet Success, a slice of ham, and sharp cheddar cheese
4. The Canal: Ritz crackers, Clove Encounter, a slice of salami, and a piece of pepperoni
5. Sophistication: Ritz crackers, Spud Muffin, dried cranberries, and goat cheese 

Go ahead and make your favorite. Let me know what combination you come up with!


Party in the Hills Snack Mix December 19 2013

Combine the following in a greased roasting pan:

4 C Rice Chex
4 C Corn Chex
2 C Wheat Chex
2 C Oyster Crackers
2 C Pretzels
2 C Peanuts (optional, but highly recommended)

In a separate bowl, combine:

1/2 C Melted Butter
1/3 C Honey
1/2 C Worcestershire Sauce
1/2 C Green Mountain Mustard
2 T Dry Mustard Powder

Drizzle the above mixture over the chex cereal and bake at 250 degrees for 1 hour stirring every 15 minutes. Cool completely before stirring.
Note: prepare the chex on raised baking sheets for a more crispy texture. Enjoy!


Mountain Burger with Horsepower Mustard December 19 2013

Combine the following in a bowl with your beef:

  • 1.5 pounds fresh ground chuck
  • 4 t Cajun Seasoning
  • 2 Cloves of Pressed Garlic
  • 1 Medium Onion, Chopped
  • 1/2 Cup of Seasoned Bread Crumbs
  • 1/2 t Fresh Cracked Pepper

Mix the contents of your bowl with your hands and form into patties. Grill to desired temperature, throw on a bun (we used Vermont Bread Company) and enjoy your mountain burger with some Horsepower mustard from Green Mountain Mustard


Herbed Chicken with Wholegrain Mustard December 19 2013

(I made this with one chicken breast, but it can be easily scaled up)
Prep time: Two Minutes Cook Time: Ten Minutes

Ingredients:

  • 1 Chicken Breast Diced into 1/2″ pieces
  • Salt and Pepper
  • 2 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 heaping tablespoon Golden Grains Mustard

Directions:

1. Dice chicken and season with salt, pepper, and garlic powder
2. Place chicken in hot pan with olive oil and spread out
3. Coat chicken with herbs and let brown for about 5-7 minutes
4. Add wholegrain mustard and mix together until a nice brown crust forms – another 3-5 minutes

And you’re good to go. I served mine with spiced couscous and a humongous pile of steamed broccoli from the farmer’s market. Enjoy!


Garlicky Chicken Thighs December 19 2013

Here's the recipe (yeah, it's three ingredients):

8 boneless skinless chicken thighs
1/4 cup Green Mountain Mustard - Garlic & Oregano (plus a little for basting)
Couple shakes of Penzey's Fox Point Seasoning (salt, shallots, chives, garlic, onion, and green peppercorns)

Directions:

1. Move rack 4" from the broiler
2. Turn broiler on
3. Place chicken thighs in bowl
4. Top with mustard and a couple shakes of the Fox Point Seasoning
5. Mix chicken around in bowl to ensure even coating
6. Place in oven and bake for 20 minutes (you should probably flip them half way through)
7. Remove from oven. Top with a teaspoon of Garlic & Oregano mustard


Harvest Quinoa Salad with Sweet Potato Mustard December 19 2013


Quinoa:

1 cup dry quinoa
2 cups water

Salad:

1 T cinnamon1/4 c sweet potato mustard
1/4 c walnuts, chopped
1/2 c dried cranberries
1 medium granny smith apple, diced

1. Place quinoa and water in a saucepan. Heat till boil - turn to low and let sit for 15-20 minutes. Let cool.
2. Mix remaining ingredients together in a bowl.
3. Combine mustard mixture and quinoa in the same bowl.
4. Place and fridge and let chill.

Note: This tastes even more delicious 1 or 2 days afterwards