Posted on by Creative Co-Op

Fig Ground Mustard Dip

Our F+F Fig Ground Mustard Dip is a perfectly delightful combination of sweet figs and tangy mustard. Try it on pork chops, roasted chicken and burgers. Serve as a dip on your favorite charcuterie board, or mix into your next batch of German style potato salad.

Recipes:

Roasted Stuffed Pear Salad with Fig Ground Mustard YIELDS: 6 servings SALAD INGREDIENTS: 2 Pears, cored, halved & peeled 3 Tbsp Gorgonzola Cheese, crumbled 3 Tbsp Walnuts, chopped 3 c Arugula DRESSING INGREDIENTS: 1 Tbsp F+F Fig Ground Mustard Dip Juice of 1 Lemon ½ c Olive Oil 4 Tbsp Balsamic Vinegar 1 Garlic Clove INSTRUCTIONS: 1. Preheat oven to 375°F. 2. Peel pears & set them on a parchment-lined sheet tray. 3. Make the dressing by placing F+F Fig Ground Mustard Dip, lemon juice, olive oil, balsamic vinegar, and clove into a blender. Purée until smooth. 4. Toss pear halves with about 4 tablespoons of dressing, to coat. 5. Fill peeled pear halves with crumbled Gorgonzola & chopped walnuts. 6. Bake the pears for 10-15 minutes, until bubbly & soft. 7. Remove from the oven & set aside to cool. Prepare arugula by washing. Once dried, distribute into bowls for serving. 8. Crumble any remaining cheese & nuts over the arugula, then place cooled pears on top. 9. Drizzle with remaining dressing & serve. Enjoy!

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Pretzel Sausage Bites with Fig Ground Mustard INGREDIENTS: 2-3 links of Italian Sausage 1 ½ c Pretzel Sticks 1-3 Tbsp F+F Fig Ground Mustard Dip INSTRUCTIONS: 1. Grill your sausages or cook over a stove top, leaving them whole. Remove from heat to rest 3-4 minutes. 2. Once rested, slice into ½ inch thick pieces. 3. Brush a small amount of F+F Ground Fig Mustard Dip on top of each sausage slice. 4. Use pretzel sticks as a toothpicks & skewer the sausage slices. 5. Serve with extra F+F Ground Fig Mustard Dip, for dipping. Enjoy!

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Dilly Fig Mustard Deviled Eggs INGREDIENTS: 6 Eggs 1 Tbsp F+F Fig Ground Mustard Dip ½ c Mayonnaise or Greek Yogurt 4 Tbsp F+F Dilly Jalapeño Hot Sauce Salt & Pepper, to taste OPTIONAL TOPPINGS: Jalapeños, thinly sliced Fresh Dill, chopped INSTRUCTIONS: 1. Fill a large sauce pan with enough water to cover all 6 eggs. 2. Once water is at a boil, carefully place the eggs in the water & boil for 10 minutes. 3. Remove eggs from boiling water & place into an ice bath, to cool. 4. Once cooled, peal & separate the eggs. Halve the egg whites and set aside on a serving tray. 5. Mash the yolks in a mixing bowl. Add the F+F Fig Ground Mustard Dip & mayonnaise or Greek yogurt to the bowl & mix well. 6. Drizzle in the F+F Dilly Jalapeño Hot Sauce, stirring & tasting as you go, to make sure it’s not too spicy for your taste. 7. Salt & pepper egg yolk mixture, to taste. 8. Once done, place the egg yolk mixture into a piping or ziplock bag & begin to fill the egg white halves. 9. Top each with fresh dill & a thin piece of jalapeño, if desired. Enjoy!

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Maple Fig Old Fashioned FIG GROUND MUSTARD SIMPLE SYRUP INGREDIENTS: ¾ c Dark Brown Sugar 1 c Water ¼ c F+F Small Batch Vermont Maple Syrup 2 tsp Vanilla 1 tsp F+F Fig Ground Mustard Dip 2-4 Fresh Figs OLD FASHIONED COCKTAIL INGREDIENTS: 2 ½ oz Bourbon 1 oz Fig Ground Mustard Simple Syrup 3 Dashes of Bitters SIMPLE SYRUP INSTRUCTIONS: 1. Bring 1 cup water to a boil over medium heat. Add dark brown sugar whisking vigorously until it is dissolved. 2. Add vanilla, F+F Small Batch Vermont Maple Syrup & F+F Fig Ground Mustard Dip, continuing to whisk until fully combined. 3. Once fully combined, reduce the heat to low & add in the figs. Simmer gently for 15-30 minutes, stirring occasionally and mashing figs gently with a fork or whisk. Turn off the heat and let the mixture steep and cool completely. Then strain. Simple syrup can be stored in the fridge for 3-4 weeks. OLD FASHIONED INSTRUCTIONS: 4. To make the Old Fashioned cocktail, pour 2 ½ oz bourbon into a whiskey glass. Add 3 dashes of bitters and 1 oz of cooled, strained Fig Ground Mustard simple syrup. Stir well. 5. Add a large ice cube & serve! Enjoy!

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Stuffed Chicken with Fig Ground Mustard Glaze INGREDIENTS: 2 Airline Chicken Breasts (skin-on + drumette) Salt & Pepper, to taste 4 oz Goat Cheese, softened (may use Brie or another soft cheese, if preferred) 1 Tbsp F+F Fig Ground Mustard Dip GLAZE INGREDIENTS: 3 Tbsp F+F Fig Ground Mustard Dip 1 Tbsp Brown Sugar 1 Tbsp Water INSTRUCTIONS: 1. Pat dry chicken with a paper towel, then season with salt & pepper on both sides. Place chicken breasts on parchment-lined baking sheet. 2. Stuff the chicken, underneath the skin, with softened goat cheese & about 1 tablespoon of F+F Fig Ground Mustard Dip. 3. Bake at 375°F for about 45-60 minutes, until the chicken reaches an internal temperature of 165°F. 4. While the chicken bakes, make the glaze. In a small sauce pan, mix together 3 tablespoons of F+F Fig Ground Mustard Dip with brown sugar & water. Bring to a low bowl, reduce heat, and simmer until glaze is reduced by about half. 5. Serve baked chicken with Fig Ground Mustard glaze overtop. Enjoy!

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