Apricot Riesling Mustard

I have a wee addiction to condiments. My collection of homemade, gifted, and storebought jars and bottles always get to a point where they've taken over both the pantry and refrigerator shelves. I know something's got to give when I can't find a space to put any actual food (aka, food that isn't a condiment), yet there doesn't seem to be anything to eat beyond a mustard and jam sandwich. But it would be a sensational Spicy Mango Mustard and Vanilla Moscato Peach Jam sandwich!

Now is one of those times. This amazing batch of homemade mustard was the tipping point—the absolute last jar I could squeeze into the fridge. But it was worth it. Yellow mustard seeds plump overnight in a sweet Riesling wine before they get a blitz in the food processor. The crazy heat of the mustard is mellowed by the addition of some good apricot jam.

Soft Pretzel Sticks with Spicy Mustard Sauce

I recently went on a scavenger hunt with my main objective being to find something sparkly. That's right, I said SPARKLY! Why, you ask? It's all due to a not-so-secret secret society called blogger C.L.U.E.. I was given a blog to rummage around in and get familiar with, and since I already "know" the brains behind this blog, I a wee bit worried about finding something sparkly. When I think Debra, and her blog, Eliot's Eats, I think down to earth...I think from the earth...I think seasonal produce.

But, even though I couldn't recall ever seeing a bubble, a shimmering coating of sugar, or a colorful smattering of sprinkles adorning her food, I was on a mission to dig up some sparkle. I was moments away from turning her Maldivian Scrub into a sugar scrub...adding my own sparkle, if you will. But I decided that was changing things up a little too much (our goal is to stay fairly true to the original recipe). I worried that adding sugar and oil (and removing rice flour) may be too much fiddling. But I still plan on making it. This frigid, dry weather has my skin begging for a little resort getaway (at home).

So, I set forth once more. I didn't look far before I the answer was staring me in the face—pretzel sticks gleaming with the twinkle of sea salt. Done. Finito. Acabado.

Sticky Mango Mustard Glazed Duck Meatballs

I'm not usually one to hide an ingredients, or tell my family it's something other than it is. However, if I'm using something that I think they may turn their noses up at, I probably won't tell them what it is if they don't ask. Case-in-point, these meatballs. They're tender, lightly spiced duck meatballs in a sweet, spicy, sticky mango mustard glaze. Sounds good, right? My guess is that half of you said yes, the other half held back because they were made from duck. Why is that?

I think it's just because duck isn't a meat that everybody grows up eating (and is therefore accustomed to it). Duck is often dismissed as a special meal (read, holiday meal) meat. If you know me, you that's an assessment that I just don't agree with.  Duck doesn't have to be a roasted, laquered whole bird garnished festively—though that is a happy picture. Try working instead with something as simple as ground duck, and using it where you would normally use beef, pork, or turkey.

Now, just in case this is your first time here (or you weren't familiar with the fact), I am a Maple Leaf Farms (duck) Ambassador. I'm not paid to say good things about duck, my opinions are all my own. But lest you think I'm only saying good things about duck because I'm an ambassador, you can flip that around and say I'm only an ambassador because I like to say good things about duck.

Pork Tenderloins with Dijon Mustard Sauce + Passion for Coffee blog tour

"The story of coffee begins with a colorful legend from Africa..."

How could you not love a cookbook in which this is the first line? Passion for Coffee celebrates that magical little bean that has provided stimulation for so many years. Now, since I am a coffee drinker, I was excited to be a part of this book tour already. I mean, a book packed with more than 200 recipes that include coffee? Sign me up!

And the recipes do not disappoint. From safe and familiar to intriguing and inventive, the recipes are as diverse as coffee-lovers themselves.

But as I mentioned, it was "the story" that really sold me. My favorite types of cookbooks are those that tell a story - in words, in pictures, or in a combination of both. Not only do I have a blevy of sticky notes poking out from the pages, I also have more knowledge of coffee. Did you know that coffee beans come two to a cherry or berry? That the thin, sweet layer that covers the berry must be removed, and that there is a white, sticky pulp underneath that covers the two coffee beans inside?

Honey-Mustard Chicken and Arugula Wraps

In order to have quick and easy meals at hand during the busy week, I often do a little extra prep on the weekends. I've mentioned before that I love to cook a big pot of beans or lentils, and then use them for wraps, tacos, or sides. Sometimes I'll make a couple of types of pasta, cool them down, and stick them into zippered baggies for tossing into quickly sauteed veggies and sauces. Big batches of grains like rice, farro, freekeh, or quinoa are another good example of something that can be made in a large batch on Sunday, then reheated quickly on a weekday.

Now, often our protein is made day-of, to keep it from drying out or getting overcooked. But there are a few ways and preparations that lend themselves to advanced cooking. Large roasts and shoulders that can be shredded and stretched throughout the week are what come to mind first, along with chicken things. Just think about the fattier cuts, since the fat is what will keep them from drying out.

That said, I also like to make a batch of chicken breasts in advance. So basically, the exact opposite of those fatty cuts. I think the secret is gently poaching them in a highly seasoned liquid until they are just cooked through. I actually like storing them in the fridge IN some of their cooking liquid, as well, to help them stay moist. Then, over the next few days, you can cut the breasts into chunks, shred them, or slice them thinly for use in chicken salad (the mayo kind), cold chicken salad (the "fan it over the top of the greens and such kind"), stir it into a salsa for a taco filling, roll it up into tortillas and fry them for flautas, or use them in a sandwich or wrap.

Sticky Wholegrain Mustard & Ginger Cocktail Sausages

Often, when holiday meal planning rolls around, I tend to neglect the appetizers.  And, though I hate to admit it, the beverages often take a back seat, as well.  At least the "special" beverages.  It doesn't take much planning to grab some beers or a couple nice bottles of wine.  And pulling the liquor from the cabinet? No work at all.

Now, I find this to be an absolutely ridiculous predicament, as I am that person who stands around the appetizer table and nibbles.  Toothpick in one hand, cocktail in the other.  So yeah, two of my favorite parts of any get together, and I neglect them when it comes to my own planning.  So not cool.  Well, I'm making a vow to change that.  I'm going to start exploring more appetizer options.  And diversify my cocktail and mocktail offerings.

Now, one thing that screams appetizer is little weenies.  Now, normally I've used the little smokies or little hotdogs, but this time I went with the slightly larger breakfast sausage links.  Thanks to my girl, Nigella.  If anybody knows how to throw a party with plenty of hors d'oeuvre and cocktail options, it's her.  I mean, I know I want to be a guest at her house.

These are going in my permanent rotation, because they are so durn addictive.  Sticky.  Slightly sweet.  Slightly savory.  Perfect with a hunk of toasted sourdough.  Pass the toothpicks!

Sticky Wholegrain Mustard & Ginger Cocktail Sausages

by Heather Schmitt-González

Prep Time: 5-10 minutes

Cook Time: 45-60 minutes

Keywords: bake appetizer sausage ginger mustard Christmas Thanksgiving Super Bowl tailgating

Ingredients (50 sausages)

• scant ½ c. orange marmalade
• scant ½ c . wholegrain mustard
• 1 Tbs. vegetable oil
• 1 clove garlic, minced
• 1 Tbs. soy sauce
• 2 tsp. freshly grated gingerroot
• 1 tsp. ground ginger
• 50 uncooked breakfast sausages (~2¼-2½ lbs.)
• thick-crust bread for serving, optional (preferably a round loaf, sourdough or rye, ~9" in diameter)

Instructions

If making immediately, preheat oven to 350° F. Line a baking sheet with foil (or use a couple of disposable foil pans) - it's gonna get messy.

Combine all of the ingredients except the sausages and bread in a large bowl and whisk together. Add the sausages and turn them around in the mix to coat (using your hands is easiest).

Dump the whole thing onto the prepared tray. Slide into the oven and bake for 30 minutes. Turn up the oven to 400° F and stir the sausages around, being sure to pick up any gooey juices and coat the sausages. Close oven and bake another 15-30 minutes, stirring again halfway through, until sticky and burnished and cooked through.

To serve in a bread bowl, cut a circle around the top of a round loaf of bread and lift it off like a lid. Dig out the bready center with your hands, leaving the crust intact. (You won't need the insides, so make them into bread crumbs for another use.)

Fill the emptied-out loaf with as many of the sausages as you can, refilling as necessary. Set out with toothpicks on the side for spearing the sausages.

Advance Preparation:

Place all of the ingredients except the sausage and bread into a gallon-size, freezer-safe, zippered baggie. Squish everything around to mix. Add the sausage, squeeze the air out and seal the baggie, and then squish around again until they are well-coated in the mixture.

Store in the fridge for up to 2 days, and then cook as directed. Freeze for up to 3 months, thaw overnight in the fridge, and then cook as directed.

notes:

You can also use a hearty, rectangular loaf of bread and hollow out the center in the same fashion to have a bread "tray" instead of a bread "bowl". This is especially handy when making a double-batch.

I am EXTREMELY picky when it comes to sausage. I don't like it floppy. And I don't like it even the least bit under-cooked. I want that sticky, browning on the outside for maximum flavor. If you these are cooked too long for your liking, start with the higher heat and decrease the cooking time by 15 minutes of so.

p.s...don't forget to eat the emptied-out bread bowl once the sausages are gone. That has that sticky goodness will have seeped into it, making it an irresistible midnight snack (in true Nigella fashion). Mmmm....

adapted from Nigella Kitchen

The Wisconsinite Grilled Cheese (+ a cookbook review: grilled cheese, please! by Laura Werlin)

Were you aware that Colby cheese was invented in Wisconsin?  Or that Wisconsin lays claim to 46 different blue cheeses?  How 'bout the fact that cranberries are Wisconsin's numero uno fruit crop?  Or that the Mustard Museum makes its home in Wisconsin?  Did you know that for a very short time period I made my home in Wisconsin?  All of those facts, aside from the last, were laid out in the intro to this utterly addicting grilled cheese sandwich in grilled cheese, please! by Laura Werlin.  Hence the name of the sandwich...you know, for those of you who hadn't caught on yet.  Even though I felt like I lived there longer than I actually did, Wisconsin and alot of its people will always hold a special place in my heart.  I think it feels like I lived there for longer than I actually did (less than a year) because I visited so often.  One of my best friends in college was a Wisconsinite, born and bred, and I'd make the road-trip from East Lansing to Milwaukee many times before I actually moved there for a bit.  Man, those were good times.  When I remember Milwaukee I remember music (and other things that matched really well with music.  Especially when you're a college student.).  Home, concerts, bars, friends, work, the band in the basement, a drummer, camping, Summer Fest, road trips, cats...music was just a part of the air we breathed.  And my send-off was epic (at least in my mind)...two kegs of Leinie's, an integral part of daily life in Milwaukee.  They got one keg of Berry Weiss just because it was my favorite back then.  Jeff, Steph, Kel, John, Andy, Matt, Chris, Shel, Dan, Tony, Bryan, Marna, Ben, Eric (and anybody else my sometimes forgetful mind might have missed) this one's for you!  Thanks for making me an honorary Wisconsinite.

The Wisconsinite

from grilled cheese, please!

makes 4 sandwiches

¼ c. cranberry sauce

4 tsp. Dijon mustard (use a Wisconsin mustard if you can)

2 Tbs. butter, room temp.

8 sandwich sized sliced dark rye or marble rye

8 oz. Colby cheese, shredded

2 oz. blue cheese

In a small bowl, mix cranberry sauce and mustard together. fyi...this sauce rocks...make extra, you'll want to dip!

to assemble:  Spread the butter on one side of each slice of bread.  Place 4 slices of bread, buttered side down, on your work surface.  Spread the cranberry mixture on the bread.  Distribute the colby, and crumble the blue cheese over the colby.  Top with remaining slices of bread, buttered side up.

stovetop method:  Heat a large nonstick skillet I used cast-iron over medium heat for 2 minutes.  Put the sandwiches into the pan, cover, and cook for 2-3 minutes, until undersides have darkened and become crisp.  Turn the sandwiches, pressing each one firmly with a spatula to flatten slightly.  Cover and cook for 2-3 minutes, until undersides are crisp.  Remove the cover, turn the sandwiches once more, and press firmly with spatula once again.  Cook for 1 minute, or until the cheese has melted completely. (You might have to peek inside to make sure.)  Remove from the pan and let cool for 5 minutes.  Cut in half and serve.

Alternately, you could make this in a sandwich maker.

Drink with a Leinie's for a true Wisconsinite experience!

So, you may have heard me mention once or twice that I'm a total cheeseslut and mustn't go long without having a bit.  And what other quality goes better with cheeseslut than breadwhore?  Not many.  Since I'm fortunate enough to house both of those qualities deep in my being, I'm pretty sure that Laura Werlin wrote grilled cheese, please! with me specifically in mind.  It's possible, don't you think?  That while she was penning chapters with names like Just Cheese, Meat and Cheese, Anything Goes, Veggies and Cheese, Global Grilled Cheese, Grilled Cheese on the Go, Regional American Grilled Cheese, and Old Favorites and Modern Sides it was completely possible that she had my picture taped to the corner of her notebook (or computer monitor or clipboard...whatever the case may be).  But in all seriousness, don't let the compact appearance of this cookbook fool you, it is brimming with every type of grilled cheese sandwich you could imagine from Sweet-Tart Cheddar and Chorizo to the Chips and Guacamole Grilled Cheese to the Creamy, Cheesy, and Smoky Croissant (which I also tried...it was awesome) to ones you could never imagine like Erika's PB & Cheese (which has bologna, peanut butter, pickles and cheese all in one) and so, so many in between.  Werlin is an authority on cheesy things and I hope she wouldn't mind me ranking her high on the list of influential cheesesluts (because I do).  After testing so many varieties (this is actually her second book on grilled cheese), she shares the best techniques for making them in the beginning, such as when to grate the cheese, what type of bread to choose and what "fat" to use, sandwich makers, types of pans, and cooking methods.  So, if  you are a lover of warm, toasty bread filled with melty, delicious cheese...and other fillings...this is a can't-miss book for you. Check it out!

*I received a free copy of this book from the publisher to review, should I choose.  All opinions stated in this post are 100% mine.

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