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Marinate pork in above ingredients overnight. Reserve marinade for sauce. Use a grill with a lid and build a small fire with hard wood. (Fruitwood gives an especially nice flavor.) Sear roast until brown. Let fire die down and then continue to grill with lid on. Turn roast occasionally and grill approximately 1 hour (depending on fire) or until just beyond pink in the center. Place pork on platter and cover with foil to keep warm. Quickly make sauce by bringing marinade to boil in small non-aluminum pan. Add 1/2 cup water and boil 3 minutes. Reduce heat and add: 2 Tbs. Calvert's Cedar Street Bumpy Beer Mustard 2 Tbs. capers 2 Tbs. fresh parsley, chopped Lower heat to simmer and whisk in 6 Tbs. cold sweet butter. Slice and top rounds with sauce.Melt 4 tbs. butter in pan over medium high heat and saute onions and celery until onions are translucent. Add pecans and sausage and cook 5 more minutes. Add this mixture along with figs, broth, mustard, sage, and sherry to crumbled cornbread. Rinse inside of game hens and salt and pepper them. Pack loosely with stuffing. (Remaining stuffing can be baked in a covered casserole or aluminum foil.) After game hens have been trussed, brush with the combined ingredients for the basting mixture. Bake in a 375 degree F preheated oven for about 50 minutes or until brown. Baste often while baking. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ Heat oven to 425. Grease an 8-inch square baking pan. Combine dry ingredients. Add milk, egg, and oil and beat about 1 minute or until smooth. Pour into prepared pan. Bake 20 to 25 minutes or until golden brown. \ \ \ \ \ \ \ \ \ \ \ \ \ \ Marinate chicken in all ingredients except for the bacon overnight. Before cooking wrap two slices of bacon around each breast and secure with a toothpick. Grill over medium hot coals for approximately 35 minutes or until moist but firm. Chicken can also be baked in the oven at 375 for 40 minutes. \ \ \ \ \ \ \ \ \ \ \ \ Heat vegetable oil in large heavy kettle until very hot. Sear chuck roast on all sides. Remove from pot and coat with Calvert's Cedar Street Garlic Mustard.. Return and add garlic and next three liquids. Bring to boil, then reduce and simmer (no stirring needed) at least 6 hrs. or until meat falls off bones. Remove meat from liquid and set aside. Turn meat liquid to high, add drained pintos, and heat to boiling. Reduce heat to medium high and cook, bubbling gently to reduce liquid, until beans are very tender--about 1-1/2 hrs. Meanwhile, heat olive oil in a separate large saute pan. Add next 4 vegetables and saute over medium high heat for 10 minutes. Add spices and cook 3 more minutes. Add this mixture to the pot of cooking beans. \ \ Shred beef and discard bones and fat. Add to bean and vegetable mixture after beans have cooked one hour. Adjust seasoning to your liking. This chili takes a bit of effort but it is well worth it. Try serving it over rice or in a bowl with diced cheddar cheese floating in it. Part of this batch may be frozen. \ \ \ \ \ \ \ \ \ \ \ Mix flour, mustard powder, salt, and pepper. Dredge veal slices in this mixture and pat off excess. Heat butter and oil in heavy skillet over high heat. Saute veal very quickly--a minute on each side. Place veal on serving platter and keep warm. Turn heat to medium and scrape all the particles left in the pan. Add shallots and brown quickly--2 minutes. Deglaze pan with cognac and add heavy cream. Bring to boil and reduce for 5 minutes. Add Calvert's Cedar Street Chive Mustard and lemon rind. Spoon sauce over veal to serve. \ \ \ \ \ \ \ Marinate leg of lamb overnight, using Calvert's Cedar Street marinade for beef. Make filling by combining the next 6 ingredients and mixing well. Spread inside of flattened lamb leg with filling, keeping it in the center. Roll the lamb around the stuffing and tie with twine at 1-1/2-inch intervals. For smoking, use a grill with a cover. Use hard wood or mesquite as fuel. Build a hot fire that is no longer flaming. Sear lamb until brown on all sides. Place lamb on platter until fire cools slightly, and spread with coating. More coating should be brushed on during smoking. Add lamb and smoke for approximately 1 hour with cover on, turning often. Test lamb for doneness (should be pink). Let stand 10 minutes before removing string and slicing into filled rounds. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ In a stainless steel or glass pan, place flounder fillets which have been spread with Calvert's Cedar Street Chive Mustard. Pour 1/2 cup Calvert's Cedar Street Pecan Vinaigrette over fillets and marinate for 1 hour, turning once. Place each fillet of flounder on a rectangle of aluminum foil large enough to encase it. Top each marinated filletwith another tsp. of Pecan Vinaigrette, two slices of lemon, and 1/4 of the pecan halves. Sprinkle with 1 tbs. of dry white wine. Seal foil to envelop fish. Bake in 375 degree F preheated oven for 20 minutes. Place flounder with garnish on individual, warmed plates. \ \ \ \ \ Toss the three ingredients together and chill. Serve over salad greens of your choice with additional vegetables to garnish or as an appetizer. Serves 2 as an entree, or 4 as an appetizer. \ \ \ \ \ \ \ \ \ \ \ \ \ \ Trim fat from beef, wrap in foil, and place in freezer for 30 minutes to facilitate slicing. While meat is in freezer, make sauce by combining lemon juice, wine, shallots, capers, mustard, and parsley. Gradually whisk in olive oil by pouring in by a small stream. Add salt and mushrooms and toss. Refrigerate for at least 20 minutes. Remove meat from freezer and with a very sharp thin knife slice on a diagonal into paper thin slices. Place beef slices on a platter or on individual plates. Top with sauce with additional sauce served on the side. Sprinkle parmesan cheese over the filet slices. Serves 2 as an entree, or 6 as an appetizer. \ \ \ \ Heat 2 tbs. butter in large skillet over medium heat. Add shallot and saute lightly. Add champagne or wine until reduced by half. Season with salt and white pepper. Add scallops, top with piece of buttered parchment or waxed paper and simmer gently until just cooked through, about 2 to 3 minutes. Remove scallops with slotted spoon and keep warm. Increase heat and reduce juices to a glaze. Blend in Calvert's Cedar Street Chive Mustard and cream and simmer until thickened and mixture lightly coats spoon, about 20 minutes. Whisk in remaining butter. Taste and adjust seasoning. Divide sauce among warmed dinner plates. Arrange scallops over sauce and top each with slice of kiwi. \ \ \ Melt butter in a saucepan over medium high heat. Add onion and saute 5 minutes. Add peppercorns, salt, and mustard and stir. Add clam juice, bring to boiling and reduce by 1/3.Add oysters, mussels, sherry, and half-and-halfand heat but do not boil! Continue to cook until oysters begin to curl around the edges. Individual bowls of soup should be garnished with a few fresh basil leaves. \ \ \ \ \ \ \ \ \ \ Combine vermouth, vinegar, lemon juice, anchovy paste, garlic, shallots, mustard, salt and pepper. Whisk. While still whisking, add oils in a steady stream. Alternate prawns and avocado slices on greens. Drizzle dressing over. \ \ \ \ \ \ \ \ \ \ \ \ \ Shell and devein prawns. Melt butter in saute pan over medium high heat. Add shallots and garlic and saute 1 minute. Add prawns and saute quickly until just pink. Stir in champagne, lemon juice, and mustard, and simmer 3 minutes. Serve over a bed of hot rice or pasta. Garnish with fresh chopped parsley. \ \ \ \ \ \ \ \ \ \ \ Pat fish fillets dry with paper towels. Heat butter over medium high heat being careful not to burn. Add fish and cook on each side until browned but just underdone. Place on platter and keep warm in very low heat oven. Add shallots to saute pan and brown quickly for 2 minutes. Add rest of ingredients and continue to cook, scraping particles from bottom of pan. Pour over fish fillets and sprinkle with more freshly chopped parsley. \ \ \ \ \ \ \ \ \ Drain noodles and toss with shallot vinaigrette. Add original mustard, ham, peas, toamtoes, and mushrooms and toss again. Chill for at least 3 hours. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ Heat 3 qts. water to boiling. Leaving skin on, cook potatoes about 12 to 15 minutes until tender but still firm. While still warm, slice in half moons. Toss with remaining ingredients. Add salt to taste. \ \ \ \ \ \ \ \ \ \ \ \ \ \ After pureeing sauce, add mayonnaise until creamy but pourable. Noodles will absorb most of it. Chill dressing. Mix chicken, peanuts, scallions, celery, and water chestnuts together in a glass or stainless steel bowl. Add dressing, toss well, and chill. Serve over thinly shredded Napa cabbage or the greens of your choice. Mandarin oranges and fresh coriander (cilantro) make a nice garnish. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ Prepare potatoes. Blanch potato slices in boiling water for 3 minutes or until cooked but crunchy. Drain and toss with vinaigrette. Prepare shrimp mixture. Toss ingredients with sour cream dressing. To assemble, line plate with greens. Arrange crunchy marinated potatoes over greens. Top with shrimp mixture. Garnish with hard boiled egg. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ Combine first four ingredients and toss. In a separate bowl, combine next six ingredients. Gradually pour oil in a thin stream while whisking vigorously. Pour over vegetables, toss, and chill. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ Alternate slices of tomato, cheese, and onion, overlapping to form an attractive arrangement. Repeat this order until all of these three items have been used. Combine next 5 ingredients (Dressing Ingredients) and drizzle over salad arrangement. Chill until ready to serve. \ \ \ \ \ \ \ \ \ \ \ \ Split eggs lengthwise, place yolks in small bowl and reserve whites. Add Bumpy Beer mustard and mayonnaise to yolks and mash until mixed. Add salt if desired. Spoon yolk mixture back into halves of whites. Top with a dollop of pesto sauce. Chill. \ \ \ \ \ \ \ \ \ \ \ \ \ Bake chicken 40 minutes in hot oven (400 F). While baking prepare onions. Skin and bone chicken and place chicken meat in food processor. Place remaining ingredients for chicken layer in food processor until smooth. Pour 1/2 of this mixture into a greased bread loaf pan. Set aside mixture in loaf pan and reserve the other half. Wash food processor. Put all ingredients for tomato layer in food processor and process until smooth. Pour (gently) over chicken mixture in loaf pan. Place asparagus lengthwise in tomato layer only. Gently press so that asparagus are covered. \ \ \ \ \ Pate must now be partially baked until firm enough to support the top layer. Place loaf pan in a larger deep pan and fill the large pan with hot water until it reaches half the height of the loaf pan. Bake at 375 F for 40 minutes or until tomato layer begins to get firm. Remove pate from oven and quickly spoon remaining chicken mixture over tomato layer and return to oven to bake about 50 minutes more or until quite firm. Cool and then chill in refrigerator. Loosen edges by running a knife around the edges. Invert onto a platter and unmold. Garnish with fresh thyme. (Chicken and bechamel sauce can be made in advance.) \ \ \ \ Sift together flour and salt. Cut butter and shortening into flour mixture until well blended but still coarse. Sprinkle with lemon juice. Mix and chill for 1 hour. Roll out and place in a 9-in. pie dish. Chill 15 minutes. Line pie plate with aluminum foil and fill with uncooked beans or rice (this prevents crust from slipping). Bake at 425 F for 10 minutes. Remove from oven and remove foil and beans or rice. Prick crust with fork and spread with 1-1/2 tbs. Calvert's Cedar Street Dill Mustard. Return to oven and bake 10 more minutes. \ \ \ \ \ \ Cover baked crust with 1-1/4 cups grated cheese. Pour in custard. Sprinkle with remaining cheese over top. Bake in preheated 375 F oven for 10 minutes. Reduce heat to 350 F and bake 15 more minutes or until firm. \ \ \ \ \ \ \ \ \ \ \ \ \ \ Allow French bread dough to rise once. While rising, combine cheese, Canadian bacon, green onion, parsley, egg, and pepper, and set aside. Punch down dough, divide into sixths, and roll first section into a 7-in. circle. Do this one at a time, spread each with 2 tsp. mustard, and place 1/6 of filling in center of circle. Moisten edges with beaten egg, and fold over to form a half moon. Crimp edges to seal. Place on baking sheet and refrigerate to prevent rising. Repeat this process with each section. Spray the outside of the pastry with water to form a crunchy crust and make two 1-in. slashes in each to permit air to escape. Bake in a 425 F preheated oven for 20 minutes or until golden brown. \ \ \ Let French dough rise once, punch down, and after letting it rest 10 minutes, roll into a rectangle 8 x 12. Spread with Calvert's Cedar Street Bumpy Beer Mustard. Mix next six ingredients together. Sprinkle grated cheese over bread dough. Place filling mixture down long side of lough and roll up. Place seam side down on a greased baking sheet and tuck ends under. Brush or spray with water and make 3 diagonal slashes on top of roulade. Bake in a 375 F preheated oven for 25 minutes. Turn over and bake 10 more minutes to brown bottom. Let rest 10 minutes before cutting. Freezes beautifully. \ \ \ \ \ Place first six ingredients in fondue pot over medium heat. Gradually add cheeses while stirring. Add pepper and keep warm on low heat. Spear bread cubes with fondue fork and dip in cheese mixture. \ \ \ \ \ \ \ \ \ \ \ \ \ \ Heat butter until very hot. Add mushrooms and cook 1 minute per side. Set aside. Combine all other ingredients except parmesan cheese and mix very well. Stuff caps and place in a flat casserole baking dish. Bake in a 375 F preheated oven for 12 minutes. Remove and sprinkle Parmesan over tops. Place under broiler for about 3 minutes or until browned. Guaranteed...all will disappear! \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ Toss ingredients together and steam over boiling water 10 minutes or until al dente. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ Coat vegetables with Calvert's Cedar Street Bumpy Beer Mustard. Dredge in mixture of equal parts flour and yellow corn meal with a small amount of salt and cayenne added. Fry in enough hot oil to cover. Drain. Serve with lemon wedges to squeeze over vegetables and additional Bumpy Beer Mustard. \ \ \ \ \ \ \ \ \ \ \ \ Bake potatoes for 45 minutes in a 375 F oven. Cut top 1/3 off baked potatoes. Scoop out inside, leaving enough around skin to hold shape. Whip potatoes with next six ingredients. Fill skins with stuffing and top with grated Parmesan. Bake in a 425 F oven for 15 minutes. \ \ \ \ \ \ \ \ \ \ \ \ Grease a sheet pan with butter. Line with wax paper and butter that. Beat yolks until creamy and light colored, about 5 minutes. Add sugar while beating. Add chicken stock. Combine dry ingredients and herbs. Fold this into egg yolk mixture. Beat whites until stiff but not dry. Fold into batter. Pour into prepared pan and bake in a 375 F preheated oven for about 12 minutes or until cake springs back to the touch. Unmold on a clean tea towel and roll loosely while warm. Steam 12 oz. fresh asparagus until tender crisp. Spread 3 tbs. Calvert's Cedar Street Bumpy Beer Mustard on herb roll. Place asparagus on top and roll up. Slice and top with hollandaise. \ \ \ Bring 4 qts. salted water to boil in a large pot. In a separate saucepan, heat cream, rosemary, garlic, and mustard to the boiling point. Simmer while cooking pasta. Cook pasta until al dente, drain, and return to pot. Pour cream sauce over and add Fontina and walnuts and toss well. When serving, top with freshly ground pepper. \ \ \ \ \ \ \ \ \ \ \ For vinaigrette, combine first six vinaigrette ingredients and whisk. While still whisking, gradually pour in a thin stream olive oil. Toss heart of palm in 1/2 of vinaigrette and marinate for 1 hour. Line 4 salad plates with spinach leaves. Top with heart of palm. Garnish with 2 pimento strips per salad and finely grated egg. Drizzle more vinaigrette over top. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ Boil sausage for 10 minutes and slice. Line platter or serving plates with lettuce. Chill.Mix next 8 ingredients together and chill for at least 1/2 hour. Toss pasta with remaining vinaigrette and place on lettuce leaves. Top pasta with sausage mixture. Fresh Italian plum tomato wedges (sliced lengthwise) make a nice garnish. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ Toss ham with scallions and mustard and top lettuce leaves. Toss asparagus with lemon and oil and place 3 on each salad. Using a fan design, attractively arrange orange slices on ham salad plates. Beat next four ingredients and spoon over salads. \ \ \ \ \ \ \ \ \ \ \ \ \ Heat orange juice in non-aluminum saucepan just to boiling. Add carrots and leek and cook over medium heat until very tender, about 45 minutes. Remove from heat and stir in 2 tbs. Calvert's Cedar Street Chive Mustard and fresh ginger. Puree this mixture in a blender or food processor. Refrigerate. When chilled, blend in yogurt and stir well. Place in individual serving bowls and add a dollop more of mustard on top of each serving soup. Garnish with a small thin fresh orange slice. \ \ \ \ \ \ \ \ Melt butter in a non-aluminum saucepan and saute onions over medium heat until translucent (about 8 minutes). Add chicken stock, tomatoes, garlic, and lemon juice. Heat to boiling. Lower heat and simmer for 1/2 hour. Add Calvert's Cedar Street Dill Mustard, horseradish, and worcestershire. Transfer in batches to blender or food processor fitted with a steel blade and process until pureed. A small sprig of fresh dill makes a lovely garnish. \ \ \ \ \ \ \ \ Heat butter and oil. Saute onions over medium high until they begin to brown (about 15 to 20 minutes). Add garlic, salt, and sugar. Sprinkle flour over onions and stir. Add chicken stock and bay leaf and simmer 30 minutes. Add wine and brandy and simmer 10 minutes. Spread crisp bread slices with an equal portion of Calvert's Cedar Street Chive Mustard. Pour soup into oven-proof bowls and float one bread slice on each. Mix Gruyere and Teleme cheeses and sprinkle over top of soup. Sprinkle with parmesan. Place in a 400 degree F oven and bake until cheese is golden and crispy. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ Poach Kielbasa in water for 10 minutes. Set aside. Mix dry ingredients together. In a separate bowl, lightly beat eggs. Add half and half, oil, chilies, onions, and mustard. Add dry mixture and beat until combined well. Pour 1/2 batter into a greased loaf pan. Lay sausage on top and pour over remaining batter. Bake in 425 degree F oven for 45 minutes. Let stand 10 minutes, unmold onto cookie sheet, and turn bottom up. Bake another 10 minutes to brown top. When cool, slice and top with additional Calvert's Cedar Street Bumpy Beer Mustard. Makes one 8-1/2 inch x 4-1/4 inch loaf. \ \ \ \ \ Melt butter in non-stick skillet. Add beaten eggs and scramble in butter until loosely cooked (they will be cooked more later). Set aside. Slightly thaw puff pastry dough and lay on floured board or counter. Ignoring the cut lines in the pastry, roll out slightly with a rolling pin to form a smooth sheet of dough. For ease in handling, keep dough chilled but pliable. Lay slices of ham over the sheet of dough. Mix tarragon and mustard and spread evenly over ham. Spread scrambled eggs over mustard covered ham. Lay asparagus on top of eggs close to one of the long vertical sides of dough. Starting with the asparagus side of dough, gently roll entire package to form a roulade. Place carefully on a cookie sheet, seam side down. Preheat oven to 425 degrees F.\ Brush outside of egg roulade with egg wash. Place in hot oven. After five minutes, reduce temperature to 400 F and bake for about 15 moreminutes or until golden. While roulade is baking, make hollandaise. Combine yolks, lemon juice, salt, and cayenne in blender. Melt butter until bubbly -- don't brown. Turn blender on high speed and immediately pour butter in a slow steady stream. Turn off blender and transfer to a bowl to keep warm. (If using hollandaise mix, prepare according to package directions.) After removing roulade from oven, let sit for 5 minutes. Slice into rounds and top with hollandaise. \ \ \ \ Preheat oven to 375F. Heat oil and butter in a heavy frying pan (10 inch). Add squash and onions and saute 10 minutes. Add next five ingredients. Stir and cook over medium heat for 5 minutes. Sprinkle shredded cheese over top and bake in oven for 15 minutes. Reduce heat to 325F. and bake 15 more minutes or until center holds its shape but is not dry. \ \ \ \ \ \ \ \ \ \ Whip cream in a chilled bowl until stiff. Refrigerate. Soften gelatin in Calvados. Heat on warm until gelatin is dissolved. Let cool slightly. Gently fold gelatin mixture, mustard, cheese, and rosemary evenly into whip cream. Line a 4-cup mold with plastic film wrap. Place fresh sprigs of rosemary on bottom of mold. Place whip cream cheese mixture in bowl. Cover and refrigerate overnight if possible. Unmold, remove film, and surround with fresh seasonal fruit, bread sticks, and wafer thin Swedish crackers. \ \ \ \ \ Cook pasta according to directions. While cooking, melt butter in saute pan over medium heat. Add asparagus tips and cook briefly about 4 minutes. Drain pasta and toss with olive oil. Add asparagus, butter, olives, mustard, and lemon juice, and salt and pepper. Top with freshly grated cheese. \ \ \ \ \ \ \ \ \ \ \ Melt butter in saucepan over medium heat. Whisk in flour. Gradually whisk in half and half until smooth and add spices, mustard, and lemon rind. Simmer for 20 minutes or until slightly thickened. Meanwhile, bring pasta water to a boil and cook according to directions. Drain and toss with fresh lemon juice. Add nuts and spinach to cream sauce and toss with mostaciolli. \ \ \ \ \ \ \ \ \ Blend vinegar, salt, and pepper. Vigorously whisk in a thin stream of olive oil. May be kept in a sealed jar. Makes 1/2 cup. Serving size may vary according to use. \ \ \ \ \ \ \ \ \ \ \ \ \ \ Cook meat over grill until 3/4 done. Mix next four ingredients together. With brush, spread over each side of meat. When finished, top with more sauce if desired. Serving size depends on size of meat. \ \ \ \ \ \ \ \ \ \ \ \ \ \ Mix all ingredients together. May be kept in refrigerator for at least two weeks. Lovely to top baked or sauteed chicken breasts. Great as a dip for Oriental finger food such as egg rolls, fried wonton, and rumaki. Serving size may vary according to sauce's use. \ \ \ \ \ \ \ \ \ \ \ Mix all ingredients together and glaze meat or poultry after it has been browned. Keep basting until meat is done. Especially good on goose or duck. Extra glaze will keep in refrigerator. Serving size may vary according to meat size. \ \ \ \ \ \ \ \ \ \ \ \ Spread over meat while baking, smoking, or barbecuing. Serving size may vary according to meat size. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ Beat mustard into softened cream cheese. Add remaining ingredients. A special addition to breads, crackers, lavosh. Try stuffing raw vegetables with this mixture. Top a baked potato with this for an Italian spud! Serving size may vary according to sauce's use. \ \ \ \ \ \ \ \ \ \ \ \ Combine all ingredients and serve with your favorite dipping foods or on top of grilled or baked fish. Extra sauce can be stored in refrigerator. Serving size may vary according to sauce's use. \ \ \ \ \ \ \ \ \ \ \ \ \ Mix ingredients together and use as lovely cover for fresh stemmed asparagus or broccoli or as a fresh vegetable dipping sauce. Makes 3/4 cup sauce. Serving size may vary depending on sauce's use. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ Serving size varies. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ Mix ingredients and marinate meat 4 hours or overnight. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ Melt butter in saute pan until sizzling. Sear one side of each veal scallop and remove to platter. Drizzle the cooked side of each veal scallop with lemon juice. Spread each with an equal portion of Calvert's Cedar Street Basil Mustard and top each with 1/8 crumbled Gorgonzola. At this time, preheat broiler unit of oven. Carefully return veal to saute pan and saute uncooked side for 2 minutes. Spoon butter scrapings from pan over cheese and dash with white wine. Place under broiler quickly until cheese becomes melted. Serve topped with pan juices. \ \ \ \ \ Prick duck all over with a fork. Place on a rack in a roasting pan and bake in a 325 F preheated oven for 2 hours. Drain off the fat periodically while baking. Remove roasted duck from pan and place on platter to keep warm. Remove all fat but 1 tbs. in roasting pan. Pour any juices, pan scrapings, and 1 tbs. duck fat into saucepan. Whisk in cornstarch mixture over medium heat. Stir until any lumps are removed. Gradually whisk in chicken stock, mustard, lemon juice, and Brandy. Simmer 20 minutes, stirring often. Add olives and simmer 10 minutes. Cut duck into pieces and pour some of the olive sauce over it. Serve with additional sauce on the side. \ \ \ Place chicken between 2 sheets of wax paper and flatten with mallet. Spread with equal parts of Calvert's Cedar Street Original Mustard. Heat oil in saute pan. Add onion and saute 3 minutes. Add mushrooms and saute 2 minutes more. Add sherry, nuts, apricots, bread crumbs, herbs, and salt. Cook 4 minutes. Divide among 4 breasts. Roll and secure with toothpicks. Heat additional olive oil over high heat. Sear chicken rolls very quickly on all sides. Cool and remove toothpicks (breasts should hold the rolled shape). \ \ \ Layer 2 sheets of Phyllo and, with a pastry brush, spread with melted butter. Layer 2 more sheets. Cut layered Phyllo rectangles in 4 equal parts. Place rolled chicken breasts onm each square and roll up, tucking in ends and brushing with melted butter. Brush outside of roll with melted butter. Bake at 425 F for 15-20 minutes or until browned. \ \ \ \ \ \ \ \ \ \ Blot chicken breasts dry with paper towel. Sprinkle with salt and pepper. Coat with mustard, then dredge in breadcrumbs making sure they are well coated. Chill 20 minutes. Heat butter over medium high heat, watching closely to prevent burning. Add breasts and brown on each side. Do not overcook breasts. Place on paper towels and keep warm. \ \ \ \ \ \ \ \ \ \ Melt butter in saucepan. Whisk in flour, anchovy paste, and mustard. Slowly whisk in stock and cream. Add strained scrapings from saute pan. Cook over medium heat until sauce thickens, stirring until smooth. Simmer 15 minutes. Add peppercorns. If sauce becomes too thick, thin with additional stock. Note: sauce may be made ahead and drippings added. \ \ \ \ \ \ \ \ \ \ Slice chicken breasts into strips 3/8 inch wide. Mix Calvert's Cedar Street Garlic Mustard and tamari. Toss chicken strips in mustard sauce and then coat with sesame seeds. Grill quickly over barbecue fire. Note: chicken strips may be prepared in advance and kept refrigerated. \ \ \ \ \ \ \ \ \ \ \ Melt the 2 tbs. sweet butter and saute scallions, parsley, and spinach for 8 minutes. Chop very fine or puree in processor and add garlic and cayenne. Place opened oysters on a bed of rock salt in a shallow pan. Top each with a dollop of Calvert's Cedar Street Original Mustard. Top with spinach mixture. Melt 4 tbs. butter and add breadcrumbs. Cook over medium until butter is absorbed. Add parsley and stir. Place this mixture on each oyster. Bake in a preheated oven for 20 minutes. \ \ \ \ \ \ In blender or food processor fitted with steel blade, place egg yolks, lemon juice, lime juice, and white wine. Melt butter until bubbley. Turn on machine and SLOWLY pour in butter. Add a dash of cayenne, Calvert's Cedar Street Chive Mustard, and sorrel. Saute fish steaks in butter or grill and brush with melted butter while cooking. Top each with hollandaise. \ \ \ \ \ \ \ \ \ \ Brush fish with melted butter. Salt and pepper and bake in a 375F preheated oven for 15-20 minutes. In a saucepan over high heat, reduce champagne and lemon juice to 1/2 cup. Add mustard. Over very low heat, whisk in 1 tbs. cold butter until melted. Repeat with each tablespoon of butter. This slow melting of the butter causes the sauce to become creamy. Pour over baked fish and garnish with fresh dill, if available. \ \ \ \ \ \ \ \ In a large stock pan, heat 2 inches of water until boiling. Add muscles, cover, and steam until mussels open. Remove mussels and keep warm. Retain 2 cups mussel liquid and reduce to 1/2 cup. Meanwhile, saute onions in butter. Add flour and whisk. Whisk in cream and season with freshly ground pepper. Add 1/2 cup reduced mussel liquid and cook 15 minutes. Add mustard, parsley, saffron, and coriander. Serve mussels in cream sauce over rice or pasta. A steamed artichoke makes a lovely accompaniment. \ \ \ \ \ \ Peel and cut onions into 1/6 inch lengthwise so that they are still attached at the base. Mix lime juice, fresh garlic, and sesame oil. Marinate all the seafood, zucchini, mushrooms, and corn rounds in this mixture 4-6 hours, turning twice. Steam carrots and onions over hot water for 4 minutes. Assemble foods on skewers so that seafoods and vegetables alternate. Make sure foods are securely skewered. (For zucchini, poke skewer through the skin.) Add 2 tbs. Calvert's Cedar Street Dill Mustard to marinade juices. Brush over skewers while grilling. Grill over medium hot barbecue (preferably hardwood) flame about 8 minutes or until browned on exterior but moist inside. Serve with additional Dill Mustard. Peel shrimp and chop coarsely. Combine dry ingredients. Mix shrimp, clams, beer, egg, vegetables, and mustard. Add dry ingredients. Heat oil in deep saucepan over high heat. Drop fritter batter in by tablespoons, being careful not to crowd. Turn fritter when bottom becomes brown. Cook until equally brown on remaining side. Remove, drain on paper towel, and keep warm in low heat oven. Serve with additional mustard as a dipping sauce. \ \ \ \ \ \ \ Heat olive oil and saute carrots over medium heat for 5 minutes. Add squash and scallions and saute for 3 more minutes. Cook pasta until al dente. Drain and return to pot. Toss with ricotta cheese, Half and Half, mustard, and sauteed vegetables. Heat quickly to warm. Serve topped with freshly grated parmesan. \ \ \ \ \ \ \ \ \ \ \ Melt half of the butter in heavy saucepan. Add eggs and stir over low heat. When eggs are nearly set, add remaining butter, bit by bit, and continue stirring. Add cream and mustard. Stir and sprinkle with salt and pepper. Serve over toasted English muffins or in Ramekins with toasted bread on the side. Top with asparagus tips. \ \ \ \ \ \ \ \ \ \ \ Place first 6 ingredients in a food processor or blender. Puree. With motor running, slowly drizzle in olive oil. Place a bit of sauce on platter. Place eggs over sauce cut side down. Spoon over additional sauce and garnish with fresh basil leaves if available or chopped pimento. Note: This is an extremely versatile sauce and marries well with many foods. It has its origin combined with veal. It is also marvelous over chicken. Try using as a dip for fresh seasonal vegetables. \ \ \ \ \ \ \ Bring chicken stock and lentils to a boil and cook 25 minutes. Make dressing by combining vinegar, Calvert's Cedar Street Bumpy Beer Mustard, orange juice, and garlic. Drain lentils and toss to coat with salad dressing. Add raisins and scallions. Refrigerate until cool. Mound lentil salad on lettuce leaves. Place overlapping orange slices around perimeter. Top with grated egg. \ \ \ \ \ \ \ Drain sausage and potatoes. Combine sausage,crunchy cooked potatoes, scallions, eggs, and tomatoes. Mix a dressing and toss with salad. Chill until cool. Serve on a bed of greens. The flavor of this salad enhances when chilled overnight, but is delicious served slightly warm. It's the perfect entree for your picnic basket. Take along some flavorful cheeses, breads, fresh fruits, and hearty beer. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ In a saucepan, heat apple cider on medium high heat. Poach matchsticks of sweet potatoes until tender but still crunchy. Cool until room temperature. Make dressing by mixing mustard, sherry, lemon juice, and cider. Whisk in oil. Toss sweet potatoes in dressing and refrigerate until cold. Add ham, scallions, and pecans. Toss spinach and parsley with a bit of dressing. Line plates with greens. Top with salad mixture and drizzle over additional dressing. \ \ \ \ \ \ Heat clam juice, chicken stock, and bay leafuntil boiling. Drop in shrimp and cook until just pink. Remove, cool, and peel. Add rice to liquids, cover, and simmer 20 minutes. Turn into mixing bowl and cool to room temperature. Add ham, shrimp, onion, green and red pepper, and cayenne. Toss with olive oil, mustard, and salt to taste. Make dressing in a separate small bowl and mix Calvert's Cedar Street Garlic Mustard , tomato puree, tabasco, horseradish, and vinegar. Slowly whisk in oil. Place salad on torn lettuce leaves. Garnish with pickled okra. Serve with dressing on the side. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ Toss all ingredients together. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ Poach potatoes in chicken stock until crunchy. Combine potatoes, turkey, peas, onions, salt, and pepper. Mix tarragon, sour cream, Calvert's Cedar Street Garlic Mustard, and Calvados. Toss with salad and place mixture on spinach leaves. \ \ \ \ \ \ \ \ \ \ \ \ \ Drain celery and water chestnuts and blot dry. Toss first 5 ingredients together. Combine dressing ingredients and pour 1/2 over chicken mix. Toss. Toss cabbage and bean sprouts, and line platter. Top with chicken salad. Place papaya slices around sides and drizzle with remaining dressing. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ Mix dressing and pour over rice in mixing bowl. Add capers, tuna, olives, dried tomatoes, and minced onions. Chill slightly. Toss. Line plates with lettuce leaves. Mound rice salad and top with plum tomato wedges, onion rings, and parsley leaves. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ Place all ingredients but butter in a food processor or blender and process until finely chopped. Add butter and process until mixed well. This can be done by hand but fine chopping is necessary to make a paste of the ingredients. \ \ \ \ \ \ \ \ \ \ \ \ \ In a saucepan, saute onions in butter until browned. Add dissolved cornstarch and stir well. While stirring, add remaining ingredients. Continue stirring, bring to a boil, reduce, and simmer 30 minutes. A lovely sauce to top roasted or grilled meats, or eggs. \ \ \ \ \ \ \ \ \ \ \ \