Wednesday, June 18, 2014

Fantastic Recipes with Colman's Mustard

As you all know, I really love to bake. And since my Mom got sick last year, I am now the cook in the house. I have quite a bit to live up to as my Mom was one of the best cooks. We were thrilled to be contacted by an old favorite, Colman's Mustard, to try some of their recipes. We are really crazy for condiments, I think it just makes everything taste a little better. Gives some zing to maybe a boring dish. 

Their chocolate recipes really caught my eye (are you shocked?) as I would never think to pair chocolate and mustard. This shows that you really should experiment with your cooking, you never know what combo will work for you in an amazing way. Any product that has been around since 1814 you know it has to be really good. 

Chocolate Spice Cookies

3 oz. unsweetened chocolate   
1 1/4 cups all-purpose flour        
1 tsp. baking powder           
1/2 tsp cinnamon                  
1/2 C. butter, softened
2/3 C. plus 1/2 C. granulated sugar
1 egg, at room temperature
1 1/2 tsp Colman's Original Prepared Mustard
1 tablespoon heavy cream 
Makes 1 Dozen 
Preheat oven to 375 degrees. Melt the chocolate in a small heavy saucepan over low heat and set aside. Sift together the flour, baking powder, and cinnamon, and set aside. In electric mixer, cream together butter and 2/3 cup sugar. Add the melted chocolate and the egg and beat well.  Dissolve the Colman's Mustard in the heavy cream and add to the chocolate mixture. On the lowest speed, fold in the sifted flour mixture. Divide the dough in half. Place each half on a sheet of waxed paper and form into a 10-inch strip. Using the waxed paper to help, lift and roll each strip into a 10-inch cylinder. Wrap each cylinder in the waxed paper, twisting the ends to secure. Chill for two hours. Slice in ¾ inch rounds. Bake for 15-20 minutes. Cool and enjoy!

Spicy Chocolate Popcorn

1 bag buttered popcorn
1/2 cup semi-sweet chocolate chips
1/4 cup milk
2 tsp. Colman's Mustard
1 tbsp. light Karo Syrup

 Pop the popcorn according to package directions. In a small saucepan add the chocolate chips and heat on low. Add the milk and stir constantly until the chocolate is melted and smooth. Add the mustard and the Karo syrup. Mix well. Dump the popcorn into a bowl and pour chocolate mixture over popcorn. Mix well and let it sit till it cools. Then serve.

I am such a crab cake lover I had to share this one with you as well. I am trying this one very soon as I like to make my own and freeze some, then when we want something quick, it makes for an easy dinner. 

Maryland Crab Cakes

1 lb. fresh crabmeat, picked over to remove shell
1 C. fresh, cubed white bread
1 egg
Tabasco sauce, to taste
1 tsp. Seafood Seasoning
½ diced red bell pepper, sautéed in olive oil
3 T. fresh celery, finely diced
1T. Worcestershire sauce
1 tsp. Colman's Dry Mustard Powder
2 T. fresh lemon juice
2 tsp. Colman's Original Prepared Mustard
2 T. parsley, chopped
1 T. dill, chopped
1 T. shallots, minced
Blend all ingredients except for crabmeat and bread crumbs. Mix in crabmeat and bread crumbs gently until incorporated. Do not over mix. Chill mixture in refrigerator for one hour. When fully chilled, form mixture into 3" x 3" patties and sauté in olive oil until golden brown. Makes 8 cakes. Serve with Colman's Tartar Sauce. 

Follow Colman's on Twitter and Facebook for more recipes !! 

Disclosure: I received Coleman's Mustard for the purpose of this review. The opinions expressed here are completely my own based on my own experience with this product. I only recommend products and/or services that I have personally used and  feel will be of interest to my readers. 

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