Prosciutto and Mustard Hors d’Oeuvres
This puff pastry hors d’oeuvre can be assembled and waiting in the refrigerator for last-minute baking to crisp and delicious perfection!
On lightly floured surface, roll out 1 piece of pastry to 12 x 10 inch (30 x 25 cm) rectangle and cut in half. Repeat with second sheet of pastry. Spread mustard over the entire surface of all 4 pieces of pastry. Sprinkle on the parmesan cheese. Arrange the prosciutto in a single layer over cheese. Brush borders with water and tightly roll and seal seam by pinching tightly. Using a serrated knife, trim ends and cut into 1/2 inch thick slices.
Place on parchment paper-lined baking sheets, press lightly. Brush egg over roll-ups.
Bake in 400 degree oven for 15-18 minutes or until puffed and lightly golden. Makes approximately 36 hors d’oeuvres.
Shrimp in Champagne Mustard Sauce
1 kg shrimp
1/4 cup finely chopped parsley
1/4 cup finely chopped green onion
1/4 cup tarragon vinegar
1/4 cup white wine vinegar
1/2 cup extra virgin olive oil
4 tbsp. McGarrigle’s Creamy Champagne Mustard
2 tsp. crushed red pepper flakes
sea salt freshly ground & black pepper to taste
Cook the shrimp in in boiling water just until pink. Drain and transfer to a large bowl. Mix the remaining ingredients together and pour over the warm shrimp. Mix well so that each shrimp is coated. Transfer to a covered container and refrigerate for 8 hours, stirring 3 or 4 times to recoat the shrimp. Remove from refrigerator about an hour before serving.
1. This can be made with a small salad with the shrimp served or garnished on appetizer plates or scallop shells.
2. It can also be made with medium or large ‘tail on’ shrimp and placed on a platter for cocktail parties.
3. You can also make this recipe with precooked frozen shrimp, thawed and patted dry – just make sure you marinate it a bit longer.
Roasted Red Onion, Mrs. McGarrigle’s Mustards and Brie Puff Pastry Tarts
¼ cup butter
3 medium red onions, halved and cut into 1-inch wedges, about 2 pounds
5 cloves garlic, thinly sliced
¼ cup liquid honey2 tbsp. red wine vinegar
½ cup Mrs. McGarrigle’s Balsamic & Cracked Pepper or Red Wine and Garlic Mustard
¼ cup minced fresh parsley
½ pkg. frozen puffed pastry sheets, thawed
1 small round of brie (200 g), cut into thin slices or140 g tube of goat cheese, crumbled
In ovenproof skillet heat butter over medium heat, stir in red onions, garlic and honey. Cook, stirring until red onions (stir gently to keep the wedges intact) begin to turn golden, about 10 minutes. Stir in red vinegar, 1 tbsp of mustard and season with salt and pepper. Transfer skillet to 400ºF oven, cook, stirring occasionally, until onions are roasted and liquid is thickened and syrupy, about 25 minutes. Remove, let cool slightly and stir in 2 tbsp of the parsley.
Line large rimmed baking sheet with parchment paper. On lightly floured surface, roll out pastry to 13.5 inch x 13.5 inch square; transfer to prepared pan. Slightly crimp edges of the pastry to form a ridge. Using fork, prick pastry all over; refrigerate for 30 minutes. Brush remaining mustard over the base of the pastry. Bake pastry in centre of oven until light golden and puffed, about 12 minutes. Let cool slightly. Spread red onion mixture over mustard. In small bowl, combine egg yolk and 2 tsp water. Lightly brush ridge with egg yolk mixture. Lay brie slices all over onions (or crumble goat cheese all over). Return to oven and cook until cheese is softened, about 15 minutes.
Transfer tart to rack. Sprinkle with remaining parsley. Let stand for 5 minutes before cutting into portions.
Makes 16 appetizers or 6 main course portions.
Wasabi Lime Soba Noodles
2 bundles soba noodles (or spaghettini) cooked & cooled
1/2 red pepper, julienned
Cooked shrimp or chicken (optional)
1 green onion, thinly sliced
Whisk vinaigrette ingredients together in bowl. Toss drained noodles and red pepper with 1/2 the vinaigrette and cool. When ready to serve toss salad with remaining vinaigrette and garnish.
Mrs. McGarrigle’s Stuffed Baguette
2 cups fresh (500 ml) spinach
1/4 pound (125 g) cream cheese
1tbsp. cream or milk
4 cups (1L) minced Black Forest ham
1/3 cup (75 ml) toasted pistachios*
1/3 cup (75 ml) mayonnaise
1 tbsp. (15 ml) Mrs. McGarrigle’s Champagne Mustard
Slice baguette lengthwise and hollow-out.
Wrap loaf in plastic wrap and set aside.
Rinse spinach, then place in pot, cover, and cook in just the water clinging to the leaves, for 3 minutes. Drain, then squeeze dry. Chop finely. In food processor, process spinach, cream cheese, dill and cream until spreadable. Set aside. In bowl, mix together ham, pistachios, mayonnaise and mustard. Set aside.
Completly coat inside surfaces of baguette with cheese/spinach spread, including edges. Mound ham mixture into hollow of baguette. Replace tip of loaf, wrap tightly in plastic wrap and refrigerate at least 2 hours before serving.
*Toast pistachios 4-5 minutes in hot frying pan, shaking frequently to prevent burning.
Wine Peppercorn Mustard Cheese Crostini
1 egg, separated
2 tsp. Mrs. McGarrigle’s Wine Peppercorn or Chipotle Lime Mustard
3/4 cup grated aged cheddar
1 tsp. minced scallion
Salt, freshly ground pepper
12 sliced baguette
4 tsp. finely chopped fresh herbs (basil & chives, or mixture of your choice)
Preheat oven to 400 degrees. Combine egg yolk with the mustards, and then stir in the cheese scallion and a little salt. Beat the egg white in a separate bowl until it holds soft peaks, and then fold into the mixture. Spread the mixture on the bread and bake until puffed and golden, about 5 minutes. Season to taste with salt and pepper. Garnish with chopped cilantro.
Onion Mustard Pizza
Winner of Mrs. McGarrigle’s “Cooking with Mustard” Recipe Contest!
For the bread machine pizza dough:
1-1/3 cups water
1 tbsp. sugar
1 tsp. salt
3 cups flour
For the topping:
Make dough according to bread machine manufacturer’s directions; use half for the pizza. Roll dough to 12-inch diameter and place on lightly oiled pizza pan. Let dough rise 30 minutes. Meanwhile, in a fry pan on medium temperature, heat 1 tbsp. of olive oil; add onion and sprinkle with sugar. Cook to caramelize onions to a golden colour, about 15-20 minutes. Season with salt, pepper and set aside.
Spread pizza dough with mustard. Top with caramelized onions then sprinkle with cheese.
Bake in pre-heated oven at 350 degrees about 30 minutes, just until golden brown.
Yields one 10” pizza. Slice it up for appetizers.
Creamy Onion Mustard Tarts
A creamy onion filling with a touch of mustard in a wonderful cream cheese pastry. They can be used as an hors d’oeuvres or serve with meals.
2 cups all-purpose flour
1/2 tsp. salt
2/3 cup butter, cubed
2/3 cup firm and cold cream cheese
In food processor with metal blade, add flour and salt; pulse to mix. Add butter and cheese and pulse until crumbly. Gather in a ball, wrap in plastic wrap and chill.
2 tbsp. butter
1 large onion, finely chopped
1 cup whipping (35%) cream
2 tsp. Mrs. McGarrigle’s Classic Wholegrain or Creamy Champagne Mustard
Salt & pepper to taste
30 cooked baby shrimp (optional)
Grated Parmesan on top (optional)
Melt butter in frying pan over medium heat, stir in onions, cook 1 minute; cover and reduce heat to low. Cook for 20 minutes. Add cream, increase heat to high and cook 2 minutes until thickened. Stir in mustard and season.
Roll pastry out on a lightly floured surface. Cut into 30-3 inch rounds. Place pastry in muffin tins and fill with onion mixture. Bake at 425F for 15 minutes.
Top with baby shrimps, if hors d’oeuvres. Makes 30 hors d’oeuvres.
Oktoberfest Mustard Dip
8 oz. Cream cheese
3 tbsp. mayonnaise
2 tbsp. Mrs. McGarrigle’s Oktoberfest or Wine Peppercorn Mustard
½ cup chopped fresh herbs (any combination of chives, savory, dill, tarragon, parsley)
1 garlic clove, minced
Combine all ingredients in food processor or blender. Blend until smooth. Taste and adjust seasonings if necessary. Store in refrigerator one hour before serving.
Great with biscuits, vegetables, or cubed roast beef or ham!