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FOR the LOVE of MUSTARD Top 10 Favorite Mustard Recipes

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FOR the LOVE of MUSTARD Top 10 Favorite Mustard Recipes THE BEST OF FOR THE LOVE OF MUSTARD Top 10 Favorite Mustard Recipes SPONSORED BY All photos by Scott Phillips When you need to add a little kick to your cooking, there are few ingredients that can deliver the nose-tingling heat of a good mustard (and, let’s face it, you probably have a jar in your fridge right now). These 10 recipes, from mustard-rubbed roasts to flaky pastry hors d’oeuvres, were chosen by our Facebook fans as their all-time favorites. pretzel-crusted chicken breasts with mustard-dill dipping sauce Ground pretzels make a great crunchy- Put the flour in a wide, shallow bowl. In another ing 1/4 cup mustard with the mayonnaise, dill, salty coating for chicken. Serve with a wide, shallow bowl, lightly beat the eggs and honey, and 1/8 tsp. black pepper; set aside. red cabbage slaw. Serves 4 1 Tbs. of the mustard. Process the pretzels in Heat the oil in a 12-inch skillet over medium- a food processor until a coarse flour forms, high heat. When the oil is hot but not smoking, 1/2 cup all-purpose flour about 30 seconds. Transfer the pretzel flour add three of the chicken pieces. Cook until the 2 large eggs to a third wide, shallow bowl. Line up the flour, first side is dark brown, about 2 minutes. Care- 1/4 cup plus 1 Tbs. Dijon mustard egg, and pretzel bowls in that order. fully flip and cook until the chicken is cooked 3 cups pretzels (not low-sodium) Put the chicken on a cutting board, and through and the second side is golden-brown, 3 boneless, skinless chicken breast halves holding your knife parallel to the board, split about 2 minutes more; if the chicken seems (about 11/2 lb.) each breast in half horizontally. Sprinkle both to be browning too fast, reduce the heat to Freshly ground black pepper sides of the chicken lightly with pepper. Dredge medium. Transfer to a cutting board and keep 1/2 cup mayonnaise both sides of the chicken in the flour, then the warm. Repeat with the remaining chicken. 2 Tbs. finely chopped fresh dill egg, and then the pretzel flour, coating well and Slice the chicken on the diagonal. 1 tsp. honey shaking off the excess. Transfer to a baking Divide the slices among four dinner plates and 1/2 cup vegetable oil sheet and refrigerate for 5 minutes. serve with the dipping sauce. Meanwhile, in a small bowl, mix the remain- —Dina Cheney, Fine Cooking #109 fi necooking.com 2 roasted brussels sprouts with dijon, walnuts, and crisp crumbs The mustard-Worcestershire seasoning is a tangy counterpoint to the sprouts, which—despite people’s remembrances from childhood—are essentially sweet and nutty. You can fry the crumb topping up to 2 hours before serving. Serves 6 to 8 1/4 cup plus 1 Tbs. extra- Position racks in the top and the leaves are browning and crisp- constantly, until the crumbs are virgin olive oil bottom thirds of the oven and ing a bit, 20 to 25 minutes (if your browned and slightly crisp and the 2 Tbs. Dijon mustard heat the oven to 400°F. Line two oven heat is uneven, rotate the nuts are golden, 4 to 6 minutes. 1 tsp. Worcestershire sauce rimmed baking sheets with parch- pans midway through cooking). (The crumbs will start to sound 1/2 tsp. caraway seeds, toasted ment. While the sprouts are roasting, “scratchy” as they get crisp.) lightly and crushed In a large bowl, whisk 1/4 cup make the topping: Line a plate Dump the breadcrumb mixture 3/4 tsp. kosher salt; more to taste of the olive oil with the mustard, with two layers of paper towel. onto the paper towels to drain the Freshly ground black pepper Worcestershire sauce, caraway Heat the remaining 1 Tbs. oil with excess fat. 2 lb. Brussels sprouts, ends seeds, 1/2 tsp. of the salt, and about the butter in a medium (10-inch) Transfer the sprouts to a trimmed, cut through the 10 grinds of pepper. Add the Brus- skillet over medium-high heat. serving bowl and season to taste core into quarters sels sprouts and toss to thorough- When the butter has stopped with salt and pepper if necessary. 1 Tbs. unsalted butter ly distribute the mustard mixture. foaming, add the breadcrumbs Sprinkle the crumbs over the 1 cup coarse fresh bread- Spread the sprouts in an even all at once; toss to coat with the sprouts just before serving. crumbs layer on the two baking sheets. fat. Reduce the heat to medium, 1/2 cup chopped walnuts —Martha Holmberg, Fine Roast until the cores of the add the walnuts and the remain- Cooking #89 sprouts are just barely tender and ing 1/4 tsp. salt, and cook, stirring finecooking.com 3 ham, gruyère, and honey- mustard palmiers These easy hors d’oeuvres disturbing the ham. pack the flavor of a croque Cut the rectangle in half monsieur into a flaky pas- widthwise to make two 10x7-inch try wrapper. Yields about 44 bands. Gently roll one long edge palmiers of a band into the center and 1 sheet (8 to 9 oz.) frozen then roll the opposite edge in so puff pastry, thawed the two rolls meet in the middle 2 Tbs. honey Dijon mustard and resemble a double scroll. 3 oz. (about 1 cup ) shredded Press lightly to stick the two rolls Gruyère together. Repeat with the second 1/4 cup (about 1 oz.) finely band. (The rolls can be assem- grated Parmigiano-Reggiano bled to this point and held in the 4 oz. very thinly sliced refrigerator for several hours.) baked ham With a very sharp knife, Heat the oven to 425°F. On a slice each band into about 22 lightly floured surface, roll the pieces, just under 1/2 inch each. pastry to a 10x14-inch rectangle. Arrange the palmiers on two Using the back of a spoon, spread parchment-lined or nonstick the pastry evenly with the mus- baking sheets and bake until tard. Sprinkle on the Gruyère and deep golden brown and no longer Parmigiano in an even layer. doughy in the center (break one Arrange the ham in a single, open to be sure), 10 to 12 min- classic deviled eggs even layer, tearing or cutting utes. Be careful not to burn the This recipe can easily be doubled or pieces to fit. Lay a piece of parch- bottoms. Let cool on a rack and tripled to serve a crowd. You can prepare ment or waxed paper on top and serve just slightly warm or within and refrigerate them up to a couple of gently roll and press with the an hour if possible. hours ahead. Yields 8 rolling pin to compress the layers. —Martha Holmberg, 4 peeled hard-cooked large eggs Gently peel off the paper without Fine Cooking #54 (see method below) 3 Tbs. mayonnaise 1/2 tsp. Dijon mustard Hot sauce, to taste Kosher salt and freshly ground black pepper Paprika, for garnish Thinly sliced fresh chives, for garnish Prepare an ice water bath. Arrange the eggs in a single layer in a steamer basket set over boil- ing water. Cover the steamer with a tight-fitting lid and steam for 10 minutes. Turn off the heat and let the eggs sit, covered, for 5 minutes more. Plunge the eggs into the ice bath. Work- ing with one egg at a time, crack the shell by rolling it on a flat surface. Under a stream of cold running water, peel the shell. Slice the eggs in half lengthwise. Remove the yolks, transfer them to a small bowl, and mash them with the back of a spoon. Add the mayonnaise, mustard, and hot sauce and continue to mash until smooth. Season to taste with salt and pepper. Pipe or spoon equal amounts of the mixture into the hollows of the egg whites. When ready to serve, sprinkle with paprika and chives. —John Ash, Fine Cooking #117 fi necooking.com 4 honey-mustard turkey cutlets with arugula, carrot, and celery salad Tarragon is the secret ingredient in the honey-mustard coating for these quick-cooking turkey cutlets. It adds lovely licorice notes that elevate the dish without overwhelming it. Serves 4 1/4 cup all-purpose flour 1 medium carrot, thinly shaved with a veg- until golden brown and just cooked through, 5 Kosher salt and freshly ground pepper etable peeler to 6 minutes total. Transfer to a clean plate and 4 Tbs. extra-virgin olive oil Combine the flour, 1/2 tsp. salt, and 1/4 tsp. tent with foil to keep warm. Wipe out the skillet 1/4 cup whole-grain mustard pepper in a shallow bowl. In another shallow and repeat with the remaining 1 Tbs. canola oil 1 Tbs. honey bowl, whisk 2 Tbs. of the olive oil, the mustard, and the remaining cutlets. 3 Tbs. fresh lemon juice honey, 2 Tbs. of the lemon juice, and 2 tsp. of Whisk the remaining 2 Tbs. olive oil, 1 Tbs. 1 Tbs. finely chopped fresh tarragon the tarragon. lemon juice, cumin, 1/4 tsp. salt, and 1/8 tsp. pep- 4 6-oz. turkey cutlets, pounded to 1/8 inch Dredge each turkey cutlet in the flour mix- per in a small bowl. In a large bowl, combine the thick ture and then the mustard mixture. Transfer to arugula, celery, and carrots; toss with enough 2 Tbs. canola oil; more as needed a wax-paper- or parchment-lined baking sheet of the dressing to lightly coat.
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