3 ways to amp up your favourite mustards

By The Marilyn Denis Show
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Three ways to make mustard taste even better!

SERVES
1
 TO
2
TOTAL TIME

Ingredients

Honey Dijon with blueberries and cinnamon:

  • 3 tablespoons honey Dijon mustard
  • 2 teaspoons blueberries
  • 1/2 teaspoon cinnamon

Wholegrain Dijon with pomegranate molasses and nutmeg:

  • 3 tablespoons wholegrain Dijon mustard
  • 1 teaspoon pomegranate molasses
  • 1/2 teaspoon nutmeg

Dijon original with cloves, nutmeg and cinnamon:

  • 3 tablespoons Dijon original mustard
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg

Directions

For the honey Dijon with blueberries and cinnamon:

  1. Add all the ingredients to a mortar and pestle, grind them together to release flavours and refrigerate it for at least 24 hours before using for the flavours to develop. It should be used within two weeks and kept in the fridge. 
  2. To make roasted chicken with this mustard: marinade one medium chicken with half the amount of your custom made flavoured mustard and mix the other half in half a cup of extra virgin olive oil to create a vinaigrette.

For the wholegrain Dijon with pomegranate molasses and nutmeg:

  1. Add all the ingredients to a mortar and pestle, grind them together to release flavours and refrigerate it for at least 24 hours before using for the flavours to develop. It should be used within two weeks and kept in the fridge. 
  2. To make the baked dates: you'll need 24 dates, 150 grams of cream cheese, two packs of prosciutto (12 slices).
  3. Mix half of your custom made mustard with the cream cheese. Slit the dates on one side and with a piping bag full the dates in the center with the mustard and cream cheese mixture until full.
  4. Wrap each date with half a slice of prosciutto, place on a baking tray and bake at 370 degrees Fahrenheit for 20 minutes. 
  5. The mustard in this recipe complements the sweetness of the dates and the saltiness of the prosciutto, creating a perfect balance of ingredients.

For the Dijon original with cloves, nutmeg and cinnamon:

  1. Add all the ingredients to a mortar and pestle, grind them together to release flavours and refrigerate it for at least 24 hours before using for the flavours to develop. It should be used within two weeks and kept in the fridge. 
  2. To make the spiced pumpkin hummus: you'll need one small pumpkin, cut in equally sized cubes; one can of chickpeas (or 200 grams of cooked chickpeas); two tablespoons of lemon juice; one tablespoon of tahini; four tablespoons of  extra virgin olive oil.
  3. Method: place the pumpkin cubes on a baking tray and drizzle with olive oil, and roast in the oven until golden brown at 400 degrees. Set aside to cool. Once cooled, add to a blender with the rest of the ingredients and the custom made mustard flavour and blend until desired smoothness. Serve with crisp pita bread. 
  4. This Dijon mustard recipes accentuates the flavours of the pumpkin and the chickpeas in the hummus and creates a unique flavour for your palate.
  5. Bake the chicken for 45 minutes at 400 degrees Fahrenheit and drizzle the chicken with the vinaigrette before serving.
  6. This mustard recipe goes very well with chicken thanks to the honey Dijon mustard, which serves as a marinade as well as a glaze.

WATCH

The Marilyn Denis Show Daily at 10am ET on CTV

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