HOT MUSTARD
Make and share this Hot Mustard recipe from Food.com.
Provided by Bergy
Categories Canadian
Time 25m
Yield 1-1 1/4 cups
Number Of Ingredients 5
Steps:
- Combine all the ingredients in a saucepan.
- Bring to a boil, reduce heat& simmer 10 minutes.
- Place in sterilized jar& refrigerate.
HOT MUSTARD BISCUITS
These spicy biscuits go well with ham.
Provided by Martha Stewart
Categories Bread Recipes
Yield Makes about 1 1/2 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. Melt 1 tablespoon butter in a saute pan over medium heat. Stir in shallots and rosemary; cook until shallots are soft, about 2 minutes. Set aside.
- In a large bowl, whisk the flour, baking powder, 4 tablespoons mustard powder, and salt. Using two knives or a pastry cutter, cut in the remaining 1/2 cup butter with dry ingredients until the mixture is coarse and crumbly. Cut in the shortening.
- Combine milk, grainy mustard, and shallot-and-rosemary mixture. Make a well in the center of dry ingredients, and pour in milk mixture. Slowly mix in flour mixture until all of it is incorporated. Make sure the dough is mixed well but not overworked. Turn dough out onto lightly floured work surface. Pat into a rectangular shape about 1 inch thick. Using a 2-inch biscuit cutter, cut out biscuits, and transfer to a parchment-lined baking sheet.
- Transfer to oven to bake. Combine remaining tablespoon mustard powder with honey, stirring until smooth. When biscuits are puffed up and golden brown, about 25 minutes, remove from oven, and brush with mustard glaze. Return to oven, and bake 5 minutes more. Serve hot.
MUSTARD GLAZED BAKED HAM AND PIMENTO CHEESE BISCUITS
Steps:
- Remove the ham from the refrigerator 2 hours before baking.
- Preheat the oven to 350 degrees F. Line a roasting pan with foil.
- Place the ham, fattier side-up, in the prepared pan. Score a diamond pattern in the fat with a sharp knife, about 1/4-inch to 1/2-inch deep, and the parallel lines about 1 1/2-inches apart. Do not score the meat itself, just the fat and any skin. You can score the fat to as deep as where the fat meets the meat.
- Place the cloves in the center of the diamonds to form a nice pattern around the top and sides of the ham. Place the ham in the oven. Cook for 30 minutes.
- Combine the mustard, honey, sugar and thyme and season with salt and pepper.
- After 30 minutes, begin basting the ham with the glaze. Continue to cook the ham for another 30 minutes (about 10 minutes per pound) or until an internal temperature of 110 to 120 degrees F is reached.
- Remove the ham from the oven and let rest 15 minutes before slicing. Slice into paper thin slices.
- To serve, spread Pimento Cheese on the bottom of the Buttermilk Biscuits and layer with thin slices of glazed ham.
- Combine the cheese, mayonnaise, roasted red peppers, cayenne powder, salt and pepper in a medium bowl. Cover and refrigerate for at least 1 hour and up to 24 hours to allow the flavors to meld.;
- Preheat the oven to 450 degrees F. Grease a baking sheet with butter or line with parchment paper.
- Combine the flour, baking powder, baking soda and salt in a large bowl. Combine until the ingredients are incorporated. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and gently mix until the mixture just begins to come together.
- Scrape the dough onto a lightly floured counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Cut into 2-inch squares or use a 2-inch round cutter to cut out biscuits. Press together the scraps of dough, and repeat the process. Place the biscuits on the prepared baking sheet. Brush the tops with cream and sprinkle with the black pepper. Bake the biscuits until lightly golden brown, 12 to 15 minutes. Brush the tops with the melted butter. Cool on a baking rack.
HARRY'S HOT MUSTARD
Perfect for dipping pretzels or accompanying cooked sausage, this hot mustard delivers a serious kick. If you like spicy foods, this is one you'll use time and again. -Harry Goeschko, Waukesha, Wisconsin
Provided by Taste of Home
Time 5m
Yield 1/2 cup.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the mustard, sugar and salt. Stir in water and vinegar until smooth. Transfer to a jar with a tight-fitting lid. Store in the refrigerator. Serve with sausage.
Nutrition Facts : Calories 16 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 49mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
CHINESE RESTAURANT STYLE HOT MUSTARD
It's so easy to whip up your very own Chinese hot mustard! Simple and uncomplicated, with no cooking needed. This can be diluted further with the addition of more water. White pepper is optional, but adds extra kick. Store remaining mustard in the refrigerator.
Provided by Lorraine Pierce
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 8
Number Of Ingredients 3
Steps:
- Whisk mustard, water, and white pepper together in a bowl.
Nutrition Facts : Calories 24.4 calories, Carbohydrate 1 g, Fat 1.6 g, Fiber 0.2 g, Protein 1.4 g, Sodium 0.3 mg
MUSTARD-HERB BUTTERMILK BISCUITS
We love serving these savory herb-flecked biscuits with sliced ham and a dollop of Dijon.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 40m
Yield Makes 9 biscuits
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees. In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda for 30 seconds. Toss butter into dry mixture to evenly coat, then press between your fingers to create flower-petal shapes and return to bowl. Stir in herbs.
- Whisk mustard into buttermilk, then slowly drizzle over flour-butter mixture (to evenly distribute) while stirring with a fork. Stop stirring when dough begins to form but mixture is still crumbly. Transfer to center of a parchment-lined baking sheet. Gather dough with your hands, pressing firmly to bind, and flatten it into a 6-by-10-inch rectangle. Lift parchment along a short end of dough and fold in half, forming a 6-by-5-inch rectangle. Turn dough 90 degrees; gently reflatten to 6 by 10 inches. Fold in half again and flatten slightly into a 6-inch square.
- To keep things easy, form the dough on the same tray it's baked on. Cut it into thirds in both directions with a large, sharp knife, to form 9 biscuits. Brush tops with buttermilk. Bake until puffed, golden brown on top, and hollow-sounding when tapped on bottom, 16 to 18 minutes. Transfer to a kitchen towel-lined basket; cover to keep warm. Serve with mustard and ham.
HOT AND SWEET MUSTARD
Provided by Debra A. Broeker
Categories Condiment/Spread Bon Appétit Missouri
Yield Makes 1 cup
Number Of Ingredients 4
Steps:
- Combine mustard and sugar in top of double boiler. Gradually whisk in vinegar, then egg. Set over simmering water and cook until mixture darkens slightly and mellows in flavor, stirring frequently, about 12 minutes. Transfer to jar with tight-fitting lid. Refrigerate mustard until ready to use. (Can be prepared 4 weeks ahead.)
HOT MUSTARD
Provided by Julia Reed
Categories condiments, dips and spreads
Time 10m
Yield 2 1/4 cups
Number Of Ingredients 4
Steps:
- Mix mustard with vinegar in a stainless steel bowl, cover and allow to soak overnight.
- Heat enough water in a double boiler to hold the top container without it touching the water until it boils. Lower heat to a steady simmer and add to top part of the pan the mustard-vinegar mixture. Add in sugar and eggs, stirring constantly until mixture thickens. Remove from heat, let cool and refrigerate. The mixture will be like a thick soup, but will thicken considerably when refrigerated.
Nutrition Facts : @context http, Calories 338, UnsaturatedFat 9 grams, Carbohydrate 51 grams, Fat 11 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 47 milligrams, Sugar 46 grams, TransFat 0 grams
HAM TEA BISCUITS WITH BLACKBERRY MUSTARD OR LEMON HERB BUTTER
My MIL hosted a Mother's Day tea for the ladies at the church she attends and served these delicious little biscuits. They can be topped with either the Blackberry Mustard, my personal favorite, or Lemon-Herb Butter. For the biscuits, she used Mary B's and you can also use thin slices of deli ham if you would like. The amount of ham I have listed is an estimate. The amount needed will depend on how much ham you want to fill the biscuits with. Recipe is from Southern Living.
Provided by Dreamgoddess
Categories Ham
Time 20m
Yield 24 biscuits
Number Of Ingredients 8
Steps:
- Bake the tea biscuits according to the directions on the package.
- Brown the ham in a hot skillet 1-2 minutes on each side. Cut into small pieces (about the size of the biscuits).
- Split the biscuits in half and fill with the hot ham.
- Place a small amount of either the Blackberry Mustard or Lemon-Herb Butter on top of the ham and replace the biscuit tops.
- Serve while still warm.
- Blackberry Mustard: Stir together the preserves and mustard. Yields about 2/3 cup.
- Lemon-Herb Butter: Combine all ingredients; mix well. Yields about 1/2 cup.
Nutrition Facts : Calories 53.5, Fat 3.9, SaturatedFat 2.4, Cholesterol 10.2, Sodium 43.6, Carbohydrate 4.7, Fiber 0.1, Sugar 3.3, Protein 0.1
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