Posted on by Creative Co-Op

Champagne Honey Mustard

Sweet honey and spicy horseradish meet the brightness of champagne in this unique twist on honey mustard. Pair Champagne Honey Mustard with burgers and brats, pasta salad or cheese boards.

  • Add to potato salad
  • Spread on sandwiches, burgers & brats
  • Dip pretzels or sharp cheese
  • Pair with any sweet to medium-bodied oaked white or sparkling wine

Recipes:

Potato Salad INGREDIENTS: 5 Medium-Sized Yukon Gold Potatoes 3 Hardboiled Eggs, chopped 1 ½ c Chopped Celery ½ c Chopped Sweet Onion ¼ c Pickle Relish (Sweet or Dill, to taste) 1 Tbsp Finch + Fennel Blend Seasoning ¼ c F+F Champagne Honey Mustard ¼ c Mayonnaise Salt & Pepper, to taste Fresh Dill, for garnish INSTRUCTIONS: 1. Bring large pot of salted water to a boil. 2. Add potatoes (peeled or unpeeled, to preference). Cook until just tender, but still firm. 3. Drain potatoes & large chop. 4. Mix all ingredients together & chill. 5. Garnish with fresh dill. Enjoy!

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Roasted Beet, Walnut & Feta Salad During any special occasion, your go-to salad might need an upgrade, and we think beets are the way to go, both for color and for flavor. Walnuts play a role, not only for texture in the salad but for the hint of nutty flavors from walnut oil in the vinaigrette dressing. And of course, using Champagne Honey Mustard is always an upgrade, when it comes to tangy and sweet at the same time. WALNUT VINAIGRETTE INGREDIENTS: ½ c good-quality Roasted Walnut Oil ¼ c Extra-Virgin Olive Oil 1 Tbsp Syrup from Mandarin Orange Segments 5 Tbsp Sherry Vinegar 3 tsp F+F Champagne Honey Mustard 1 Tbsp finely minced Shallots ½ tsp Salt ½ tsp freshly ground Pepper SALAD INGREDIENTS: 1 lb Roasted Beets, peeled and sliced Arugula 1 c Cherry Tomatoes, cut in half 1 c Mandarin Orange Segments, with syrup 1/2 c crumbled Feta Cheese 1/2 c Toasted Walnuts INSTRUCTIONS: 1. To make the vinaigrette, place the roasted walnut oil & all the other vinaigrette ingredients in a glass jar & close the lid tightly. Shake vigorously to combine. Adjust the seasonings, to taste. 2. Allow the dressing to sit at room temperature for 1 hour, to let the flavors to develop, before serving. 3. Cut the beets into bite-sized pieces. 4. Place the beets in a small bowl, add 1 to 2 tablespoons of the vinaigrette & toss until the beets are coated. 5. Just before serving, place the arugula in a large serving bowl & add about 3 tablespoons of the vinaigrette. Toss to coat the leaves lightly, then taste & add more vinaigrette, if needed. 6. Transfer the arugula to individual salad plates. 7. Arrange the tomatoes, beets and orange segments on the greens & sprinkle them with feta & walnuts. Enjoy!

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Shrimp Remoulade SERVINGS: 8 REMOULADE INGREDIENTS: 3 Tbsp F+F Champagne Honey Mustard 3 Tbsp Prepared Horseradish 1 Tbsp Extra-Virgin Olive Oil 1 Tbsp Red Wine Vinegar 1 Tbsp Lemon Juice 1 Tbsp Diced Green Onion 1 Tbsp Dehydrated Onion 1 Tbsp Paprika 1 Tbsp Ketchup 2 Tbsp Dried Parsley 1 Tbsp Creole Seasoning 1 Tbsp Garlic Powder 1 Tbsp Lemon Pepper 1 Tbsp Crushed Red Pepper Ground Red Pepper, To Taste ADDITIONAL INGREDIENTS: 2 Pounds Boiled Shrimp, cooled & peeled Romaine Lettuce Leaves Sliced Roma Tomatoes Sliced Black Olives INSTRUCTIONS: 1. In a bowl, combine all the Remoulade ingredients & add the shrimp. 2. Let marinate in the refrigerator for at least 1 hour, or overnight. 3. When ready to serve, cover 8 salad plates with lettuce leaves & top with tomato slices. 4. Top with the chilled shrimp & sauce. 5. Garnish with sliced black olives. 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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Roasted Root Vegetables DRESSING INGREDIENTS: ½ c F+F Champagne Honey Mustard ¼ c F+F Hot Pepper Jelly ¼ c Olive Oil 2 Garlic Cloves, grated or chopped ROOT VEGETABLES: 5-10 Radishes 3-5 Carrots 1-2 Leeks 1-2 Fennel Bulbs DIRECTIONS: 1. Preheat the oven to 375°F. 2. Whisk together F+F Champagne Honey Mustard, F+F Hot Pepper Jelly, olive oil, and grated garlic, for the dressing. 3. Cut up all root vegetables, peeling & keeping sizes mainly the same, so they cook evenly. 4. Toss vegetables in a bowl with half of the mustard dressing. 5. Transfer to a baking dish & roast at 375ºF for 20-35 minutes. 6. Remove from oven, once done. Drizzle with remaining dressing, and serve. Enjoy!

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Italian Salad Dressing INGREDIENTS: 1 Garlic Clove, grated 3 Tbsp Shallot, chopped 1 Tbsp F+F Champagne Honey Mustard Juice of 2 Lemons ½ tsp Honey ½ tsp Apple Cider Vinegar ¼ c Olive Oil Salt & Pepper, to taste F+F Italian Seasoning, to taste INSTRUCTIONS: 1. Grate garlic & finely chop shallot, & place into a blender or food processor. 2. Add F+F Champagne Honey Mustard, lemon juice, honey & apple cider vinegar, & blend. 3. Slowly add in oil & mix until emulsified. 4. Season with salt, pepper & F+F Italian Seasoning, to taste. 5. Serve immediately, or can keep 2-3 days, if refrigerated. Enjoy!

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