Citrus Caraway Mustard Recipes

CARAWAY COLESLAW

Steps:

• In a large bowl, whisk the mayonnaise, sour cream, mustard and vinegar. In a dry skillet over medium heat, toast the caraway and mustard seeds until fragrant, 2 to 3 minutes. Add to the dressing, season with salt and pepper and stir well.
• Add the green and red cabbage, onion and carrots and mix well, massaging in the dressing to coat the slaw and tenderize the vegetables. Cover and set aside at least 10 to 15 minutes or refrigerate up to 2 days.
• Photograph from "Guy on Fire: 130 Recipes for Adventures in Outdoor Cooking"

CITRUS-CARAWAY MUSTARD

Steps:

• Place mustard seed and caraway seed in food processor or blender. Cover and process until finely ground. Add remaining ingredients. Cover and process until smooth.
• Pour mustard into jar. Cover and store in refrigerator up to 2 weeks. Flavors mellow after several days.

SWISS & CARAWAY FLATBREADS

Steps:

• On a lightly floured surface, roll each portion of dough into a 15x10-in. rectangle. Transfer to two greased 15x10x1-in. baking pans. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes., Preheat oven to 425°. Using fingertips, press several dimples into dough. In a small bowl, whisk melted butter, oil, onion, mustard, caraway seeds, Worcestershire sauce and, if desired, sherry until blended; brush over dough. Sprinkle with cheese. Bake until golden brown, 10-15 minutes. Serve warm. Freeze option: Cut cooled flatbreads into pieces. Freeze in freezer containers. To use, reheat flatbreads on an ungreased baking sheet in a preheated 425° oven until heated through.

CITRUS MUSTARD SAUCE

Steps:

• Combine all ingredients in a small saucepan over low heat; cook 3-5 minutes, or until warmed.
• Serve sauce in individual bowls for dipping either warm or chilled.

COD IN A MUSTARD CARAWAY COAT

Steps:

• Preheat the oven to 425 degrees. Combine the caraway, mustard and pepper. Set aside.
• Coat the bottom of a baking dish, large enough to hold the fillets in one layer, with the butter. Lay the fillets in the dish, cover each with a quarter of the seasoned mustard and top with the bread crumbs. Bake the fillets until cooked through, about 8 to 10 minutes, depending on the thickness of the fish. Remove the fillets to individual plates and sprinkle with the parsley.

CARAWAY COLESLAW WITH CITRUS MAYONNAISE

Steps:

• Place cabbage in a colander over a plate. Sprinkle with sugar and salt; toss to coat. Let stand 1 hour., In a small bowl, whisk the dressing ingredients until blended. Rinse cabbage and drain well; place in a large bowl. Add dressing; toss to coat. Refrigerate, covered, overnight.

CUCUMBER VINAIGRETTE WITH MUSTARD AND CARAWAY SEEDS

Steps:

• Whisk the cucumber juice, yogurt and mustard together in a medium bowl. Whisk in the caraway seeds, scallions, salt and pepper. Taste and adjust seasoning if needed.

SAVORY HERB BISCUITS (SAGE AND CARAWAY) WITH GARLIC BUTTER

Steps:

• Preheat oven to 450°F.
• Lightly grease a cookie sheet with olive oil.
• In a large mixing bowl, combine flour, caraway seed, sage, mustard, baking powder, and salt; mix well with a fork.
• Cut in shortening using a pastry blender or a fork until dough resembles coarse meal.
• Gently stir in most of the milk until well blended (if dough is not soft & easy to roll, add just enough milk to make it pliable; too much milk will make dough sticky, but the biscuits will be dry if you don't add enough).
• Gather dough into a ball, and knead gently for about 30 seconds on a lightly floured surface.
• Roll out dough into a circle about 1/2" thick.
• Cut using a floured 1 1/2" biscuit cutter or cookie cutter.
• Gather up scraps of dough and re-roll and cut out remaining biscuits.
• Place on greased cookie sheet about 1/2 inch apart.
• Bake for 10-12 minutes (until golden brown).
• Mix garlic powder in butter.
• Serve biscuits hot with garlic butter.