Posted on by Creative Co-Op

Mesquite Horseradish Mustard

Our Mesquite Horseradish Mustard is a wonderful combination of grainy stone-ground mustard and smokey mesquite with a hint of white wine. It’s a great balance for any sandwich, potato salad, or charcuterie board. Use as is on sandwiches, burgers, and brats, or in your favorite recipe instead of yellow mustard for a smoky, tangy kick.

Recipes:

Oyster Cheddar Pie SERVINGS: 10-12 INGREDIENTS: 5 Tbsp Unsalted Butter, divided ¼ c Finely Chopped Onion ¼ c Finely Chopped Green Bell Pepper ¼ c Finely Chopped Celery 2 Green Onions, Finely Chopped 1 tsp Minced Garlic ¼ c Dry White Wine 2 (16 oz) Containers Freshly Shucked Oysters, Drained 2 Tbsp All-Purpose Flour ⅔ c Heavy Cream ¼ c Shredded Sharp Cheddar ¼ c Shredded Mozzarella 2 Tbsp F+F Mesquite Horseradish Mustard 1 Tbsp Dried Parsley 1 sp Crushed Red Pepper Salt & Black Pepper 12 Small Pie Crusts INSTRUCTIONS: Preheat oven to 350°F. Melt 2 tablespoons of the butter in a pan and sauté the onion, bell pepper, celery and green onion until soft, 5-7 minutes. Stir in the garlic & stir 1 minute more. Add the white wine & cook until thoroughly evaporated. Add the oysters & simmer until cooked, stirring often, about 5 minutes. In a separate pan, melt 1 tablespoon butter & stir in the flour until incorporated. Add the cream & continue stirring until the mixture is smooth and thickened. Add the cheeses & F+F Mesquite Horseradish Mustard, stirring until cheese is melted. Add the parsley & crushed red pepper. Season to taste with salt & pepper. Combine cheese sauce with the oyster mixture. Fill pie crusts about halfway up the side, making sure there’s an oyster in each. Melt the remaining 2 tablespoons butter & combine with the breadcrumbs in a bowl. Generously sprinkle the top of each oyster pie with breadcrumbs & bake until bubbly, about 10 minutes. Switch oven to broil and cook only until golden brown on top. Let cool a little before serving. Enjoy!

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Bacon Wrapped Grilled Brats PREP TIME: 10-15 minutes GRILL TIME: 10-15 minutes SERVINGS: 12 INGREDIENTS: 6 Brats, sliced into 1 ½ inch lengths 1 lb Bacon, sliced in half, then fourths Bamboo Skewers Toothpicks MUSTARD SERVING OPTIONS: F+F Mesquite Horseradish Mustard F+F Champagne Honey Mustard F+F Lemon Dill + Caper Horseradish Dip INSTRUCTIONS: 1. Soak bamboo skewers and toothpicks in water at least 30 minutes before grilling. 2. Prepare grill; allow coals to die down until ash is formed, approximately 30 minutes after lighting. 3. Wrap bacon pieces around brats & secure with toothpicks. Slide onto skewers. 4. Place on grill; leave until bacon is crisp & and are crisping around the edges. Keep a spray bottle handy, in case grease causes flames to rise up. 5. Slide brats off skewers & remove toothpicks, if desired, before serving. 6. Serve with your choice of F+F Mesquite Horseradish Mustard, F+F Champagne Honey Mustard, and/or F+F Lemon Dill + Caper Horseradish Dip. Enjoy!

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