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.
Grilled Vegetable Salad
1/3 cup Mrs. McGarrigle’s Chipotle Lime or Creamy Champagne Mustard
1/3 cup extra virgin olive oil
1/4 cup balsamic vinegar
1/4 cup chopped parsley
2 tbsp. chopped chives
1 tsp. dried thyme or 3 tsp. fresh
1 tbsp. minced garlic
4 baby eggplants
2 Vidalia or Spanish onions
2 yellow squash
2 red peppers
1 cup mushrooms
3 plum tomatoes, quartered
In bowl, whisk mustard, oil, vinegar, parsley, chives, thyme and garlic until blended; set aside.
Cut eggplant, onions, zucchini, and squash into ½ inch slices. Halve and seed red peppers. Brush mushrooms clean and leave whole. Quarter tomatoes.
Grill vegetables, basting with ¾ cup mustard marinade. Grill onions, mushrooms and red peppers about 6 to 8 minutes. Grill remaining vegetables about 3 minutes except tomatoes. Grill tomatoes for 1 minute. Remove from flame and slice mushrooms and red peppers. Combine all and drizzle with remaining mustard mixture. Serves 6-8.
Penne with Grilled Vegetable and Sun Dried Tomato Sauce
4 cups vegetables cut up (such as zucchini, butternut squash, eggplant, mushrooms, sweet peppers, asparagus, tomatoes)
3 tbsp. Mrs. McGarrigle’s Wine Peppercorn or Creamy Champagne Mustard, divided
3 tbsp. olive oil
8 sun dried tomatoes
2 cloves garlic, minced
2 cups half & half cream
2 tbsp. fresh basil, chopped
1 lb. (400g) penne pasta, cooked
Parmesan Cheese, grated
Combine vegetables, 2 tbsp. mustard and 2 tbsp. olive oil; broil 10-12 minutes or until well-browned and tender.
Soak sun dried tomatoes for five minutes; drain, then slice. In medium saucepan, sauté garlic in 1 tbsp. oil for 2 minutes; reduce heat, add tomatoes, then cream, remaining mustard and basil and heat through.
Toss hot cooked pasta with vegetables and cream sauce. Serve with grated Parmesan and freshly ground pepper.
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
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
Combine butter, cheese, lemon juice, mustard and cayenne in a pot. Stir in beer and Worchestershire sauce. Heat gently, stirring until cheese is melted and mixture is combined, about 7 minutes.
Spoon mixture over toast making sure cheese mixture covers edges to keep them from burning under the broiler.
Place under broiler and broil for 1 minute or until cheese is golden and bubbly. Sprinkle with parsley.
Potato, Leek and Endive Gratin with McGarrigle’s Creamy Champagne
4 Russett potatoes
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
Peel potatoes, slice into ½ cm thick slices. Clean the leek and cut in half lengthwise, then into thin slices.
Remove outer leaves of endive. Cut in half lengthwise, then slice into 1 cm slices. Crush garlic.
Place all ingredients except cheese in a bowl and mix well. Transfer to a baking dish. Cover with a layer of parchment, then a sheet of foil. Bake at 350F for 45 minutes. Remove foil & parchment, then add cheese and bake, uncovered, another 15 minutes, or until cheese is well-browned. Turn oven off and let rest in oven 15 minutes before serving
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.
Mustard Roasted Potatoes
Mix all ingredients in a bowl.
Place potatoes on a lightly greased 13” x 9” baking pan. Bake at 350 degrees for 45 minutes or until potatoes are cooked and golden.