Valerie Koonce
- Feb 18, 2018

Springtime in February

We have had a very busy couple of months and we're excited about our new recipes feature traditional Spring flavors. In March we launch a Stout Mustard that will pair perfectly with Corned Beef. We have had our biggest success at events where people can taste the products. The biggest seller is The Louisville - a spicy whole grain mustard with horseradish. Our next event is March 10th, 2018 at Sockeye's Holiday Bazaar in Boise. Our flavors will be made with local craft beer, ciders and wine and are perfect for your Spring Holiday celebrations.

Here are a few recipes for Easter and Passover holiday celebrations that utilize our mustard.

Easter Ham with Traditional Mustard Glaze:

Follow directions heating a 9-10 lbs smoked fully cooked ham. (I bake it in a shallow roasting pan with some water for about 15 minutes a pound at a 325 degree oven).
For the Mustard Glaze: take 1/4 cup of your favorite The Curvy Spoon flavor of Dijon Mustard and 1 cup Brown Sugar and the zest and juice of one orange. Brush over ham, increase temp to 425 and cook for 25-30 minutes.
Serve with green beans, rolls and additional mustard

Passover Brisket

Coat the meat by rubbing it with 1/4 cup of The Curvy Spoon Mustard. Whole Grain or Dijon Mustard will work just fine. We used "The New Yorker" a Fig and Fennel mustard.
Marinate a 5-8 lbs Brisket (not corned beef brisket) for a day or so in a simple mixture of 1 bottle of ketchup, 1 cup water and 1 packet onion soup mix.
Cover with aluminum foil and braise in a 275 degree oven for 6-8 hours until fork tender. Turn over brisket half way through cooking time.
Serve with Egg Noodles or traditional noodle kugel.

Creamy Dijon Yogurt Dressing: perfect for crudites or as a salad dressing over fresh greens, radishes and carrots.