How To Make Maple Mustard Recipes

SPICED MAPLE MUSTARD

Steps:

• Place allspice on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. In a small bowl, mix 3/4 cup water, vinegar and maple syrup until blended; set aside. In a small saucepan, mix flour, cornstarch, mustard, turmeric, salt and remaining water until smooth. Gradually whisk in vinegar mixture. Add spice bag. Simmer over medium heat until thickened, 5-10 minutes, stirring occasionally., Discard spice bag. Transfer to a covered container; cool slightly. Refrigerate until cold. Store in refrigerator for up to 1 month.

ROASTED GARLIC MUSTARD

Steps:

• Wrap 8 cloves garlic in foil; roast 30 minutes at 400 degrees F. Squeeze the garlic out of its skin and puree with 1/2 cup dijon mustard, 1/3 cup maple syrup, and salt and pepper.

MAPLE MUSTARD

Steps:

• Bring the maple syrup to the boil and boil keeping it bubbling, when the bubbles start to go from small to big and the mixture is thickened this is about the time it is ready ( The recipe states several minutes, although mine took about 4-5 minutes). Remove from heat when thickened.
• Cool maple mixture. (With this step, my mixture was not completely cooled).
• When cool whisk in the Dijon mustard, seeds and pepper.
• This is ready once it has completely cooled.

MAPLE-MUSTARD DIPPING SAUCE

Steps:

• In a medium bowl, mix together the stone-ground mustard, yellow mustard, maple syrup and black pepper. Serve with fries or chicken tenders and GET TO DIPPIN.

MAPLE MUSTARD SAUCE

Steps:

• Stir together mustard and syrup until combined well.

MAPLE MUSTARD CHICKEN

Steps:

• Place chicken in a 3-qt. slow cooker. In a small bowl, combine the syrup, mustard and tapioca; pour over chicken. Cover and cook on low for 3-4 hours or until tender. Serve with rice. Freeze option: Cool chicken in sauce. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally; add broth or water if necessary.

ROAST PORK WITH MAPLE AND MUSTARD GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.
• Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (63 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.

SWEET AND HOT MAPLE MUSTARD

Steps:

• In food processor or blender, blend mustard, sugar, maple syrup, oil, vinegar and salt until smooth. With motor running, add water, scraping down side of bowl as necessary.
• Fill decorative jar or jars; seal.
• Use immediately for hot mustard or store at room temperature for 2 weeks before using for mild mustard.
• Make-ahead: Store at room temperature for up to 6 months.

MAPLE HONEY MUSTARD SAUCE

Steps:

• Add creamy dressing, honey, maple mustard, vinegar, garlic powder, paprika, salt, and pepper to a measuring cup; mix until fully combined.