Winter Recipes
Bourbon Mustard Chicken
Ingredients:
4 chicken breasts
2 tbsp. dark brown sugar
1/4 cup Mrs. McGarrigle's Creamy Champagne Mustard
1/4 cup Bourbon
2 green onions, thinly sliced
sea salt to taste
1 tsp. Worcestshire sauce
2 tbsp. butter
1 tbsp. olive oil
2 green onions, thinly sliced
1/3 cup chicken stock or water
Caesar Dressing with McGarrigle’s Creamy Herb Dijon
This recipe is very adaptable and has evolved several times as a result of having been passed from person to person. The quantities listed below are offered as a guideline only; feel free to alter quantities and ingredients according to your own personal taste. It makes enough dressing for two side salads.
Ingredients:
1 large yolk
1 tsp anchovy paste
1 small clove pressed/minced garlic
½ tsp fresh lemon juice
1 tbsp fresh grated Parmesan cheese
½ tsp Mrs. McGarrigle’s Creamy Champagne Mustard
1(+) tbsp extra virgin olive oil (the better quality oil, the better the dressing)
pinch of fresh ground peppersalt to taste
Welsh Rarebit with Mrs. McGarrigle’s Creamy Herb Dijon Mustard
(Originally published in LCBO’s Food & Drink Winter 2007)
Rarebits or rabbits are British cheese dishes similar to our melted cheese sandwiches. In Britain they are often served as a small savoury at the end of a meal or as a lunch or supper dish with a salad.
2 tbsp (25ml) butter
12 oz (375g) grated old cheddar cheese
1 tbsp (15ml) lemon juice
1 tsp (5ml) Mrs. McGarrigle’s Creamy Herb Dijon Mustard
Pinch cayenne
¼ cup (50ml) Hobgoblin ale or other beer
1 tsp (5ml) Worchestershire sauce
6 slices thick toast
2 tbsp (25ml) chopped parsley
Sea salt & freshly ground pepper, to taste
Potato, Leek and Endive Gratin with McGarrigle’s Creamy Champagne
Ingredients:
4 Russett potatoes
1 leek
1 Belgian endive
3 cloves garlic, crushed
1 cup whipping cream
2 tbsp. unsalted butter
½ cup 3% homogenized milk
2 tbsp. Mrs. McGarrigle’s Creamy Champagne Mustard
½ tsp. Freshly grated nutmeg
1 cup grated Gruyere
½ cup Extra Old Cheddar
Sea salt & freshly ground pepper, to taste
