Sweet and Savory Mustard-Cranberry Cookies

These delicious cookies were enjoyed by everyone who attended the 2014 Oilseeds Invitational Golf Classic at Dakota Dunes Golf Links. Who knew mustard could be so good in a cookie?

1.Preheat oven to 350 degrees F.

2.Whisk together dry ingredients and set aside.

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1.5 teaspoon kosher salt
  • 2 tbsp yellow mustard seed

3.Cream wet ingredients and combine with dry.

  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 cup dark brown sugar, firmly packed
  • 2 large eggs
  • 2 teaspoons vanilla
  • 3 tbsp honey mustard

Combine wet ingredients with a hand mixer on low. To cream, increase speed to high and beat until fluffy and the color lightens.

Stir the flour mixture into the creamed mixture just until no flour is visible. Over-mixing results in a tough cookie!

4.Stir in some fun stuff.

  • 2.5 cups rolled oats (not instant)
  • 1.5 cups cranberries
  • ½ cup unsweetened shredded coconut
  • 1 cup salted chopped nuts (peanuts, pecans, cashews work well)
  • 1 cup semi-sweet chocolate chips
  • Add remaining ingredients and stir.

5.Bake and enjoy!

  • Drop 2-inches apart onto baking sheet sprayed with nonstick spray.
  • Bake 11-13 minutes on center rack until golden, but still moist beneath cracks on top.
  • Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.

Grainy Cheese Spread

Ingredients

  • 1/2 cup (125 ml) spreadable, fat-free cream cheese
  • 1/4 cup (60 ml) tub style, non-hydrogenated margarine
  • 1/4 cup (60 ml) whole grain prepared mustard
  • 1 green onion, finely chopped
  • 1 tbsp (15 ml) honey
  • 1 tbsp (15 ml) tomato paste
  • 1 clove garlic, minced

Instructions

  • Blend together cream cheese, margarine and mustard, in a bowl.
  • Add green onion, honey, tomato paste and garlic.
  • Stir to mix.
  • Serving suggestion: spread 1 tbsp (15 ml) on toasted sausage-style bun. Top with BBQ smokie or Italian sausage.
  • Makes 1 1/4 cup (300 ml). Serves 20 people
  • Per serving (13 g): 35.6 calories, 1.4 g protein, 2.16 g carbohydrate, 0.3 g fibre, 0.9 g sugar, 2.5 g fat, 0.4 g saturated fat, 0 g trans fat, 0.5 mg cholesterol, 60.5 mg sodium

Thai Style Mustard Dip

Ingredients

  • ¼ cup Sweet Thai chili sauce
  • 1 tbsp Dijon mustard
  • ¼ tsp Soy sauce
  • ¼ tsp Lime juice, fresh
  • 1 tbsp Canola oil
  • 1tsp Toasted sesame seeds
  • 1tsp Toasted yellow mustard seeds (optional)

Instructions

  • Add ingredients into a small bowl; stir to combine all the ingredients together.
  • Serve as dipping sauce with the prepared cold rolls or can be drizzled inside of the cold roll filling.
  • Yield: ~1/3 cup

Cheddar & Ale Soup

IngredientsRecipe Photo: Cheddar & Ale Soup

  • 3 tbsp (45 ml) butter
  • 2 medium onions, diced
  • 4 cloves garlic, chopped
  • 1 tsp (5 ml) dried chilies
  • 1 tbsp (15 ml) fresh thyme, chopped, or 2 tsp (10 ml) dried thyme
  • 4 tsp (20 ml) dry mustard powder
  • 3 tbsp (45 ml) all purpose flour
  • 1/2 cup (125 ml) warm, whole fat milk
  • 1 12 oz (330 ml) bottle of medium to dark ale
  • 1 cup (250 ml) warm beef or chicken stock
  • 1/2 cup (125 ml) sour cream
  • pinch cayenne pepper
  • dash Worcestershire sauce
  • 2 cups (500 ml) grated aged cheddar cheese
  • 4 green onions, chopped

Instructions

  • Melt butter in a medium pot over medium heat.
  • Add onions and cook until slightly softened, about 6 to 7 minutes.
  • Add chilies, garlic and flour.
  • Continue to cook while stirring often to make sure the flour does not burn.
  • Add milk, ale and stock and bring mixture to a light boil.
  • Reduce heat and add mustard (you can add dried thyme with the mustard if you are not using fresh).
  • Continue to let the soup simmer for about 10 to 15 minutes stirring occasionally.
  • Remove soup from heat and whisk in cheese gradually so it melts consistently.
  • Whisk in sour cream, fresh thyme (if using), Worcestershire sauce, cayenne pepper.
  • Season soup with salt and pepper. Garnish with green onions.
  • Serves 4 people

Per serving (377.5 g): 573.9 calories, 25.3 g protein, 21.9 g carbohydrate, 1.9 g fibre, 6.8 g sugar, 40.9 g fat, 24.9 g saturated fat, 0 g trans fat, 119.8 mg cholesterol

Wine pairing suggestion:

The most natural pairing for this soup is with dark ale as it is an important ingredient. Alternatively, Malbec or Cabernet Sauvignon both pair well with old cheddar and have enough depth for the dark ale in the soup.

Glazed Pork Kabobs

Ingredients

  • 0.75 kg PORK TENDERLOIN, well trimmed, in 1 inch/2.5 cm pieces, 1 1/2 lbs
  • 25 mL Cider vinegar, 2 Tbsp
  • 125 mL Honey, 1/2 cup
  • 125 mL Mustard, 1/2 cup
  • 5 mL Tarragon, 1 tsp
  • 3-4 Sweet potatoes, cubed, 3-4
  • 4 Green peppers, in large chunks, 4
  • 8 Small onions, in wedges, 8

Instructions

  • Combine vinegar, honey, mustard and tarragon.
  • Cook sweet potatoes until tender-crisp (do not overcook).
  • Thread pork pieces, potato cubes, green pepper pieces and onion wedges on skewers, alternating colours (soak bamboo or wooden skewers in water for about 30 minutes prior to placing food on them to minimize burning.)
  • Brush with honey-mustard mixture. Preheat barbecue on high; reduce heat to medium. Barbecue on lightly greased grill, about 5 minutes per side, turning and basting occasionally.
  • YIELD: 6 servings

Barbecue Steelhead Trout

Ingredients for Barbecue Sauce

  • 125 mL Canola oil, 1/2 cup
  • 25 mL Chopped fresh basil, 2 Tbsp.
  • 25 mL Chopped garlic, 2 Tbsp.
  • 25 mL Lemon pepper spice, 2 Tbsp.
  • 25 mL Finely chopped onion, 2 Tbsp.
  • 25 mL Finely chopped green onion, 2 Tbsp.
  • 15 mL Grainy mustard, 1 Tbsp
  • 1 mL Prepared yellow mustard, 1 Tbsp.
  • 1 mL Cayenne, 1/4 tsp.
  • 45 mL Ketchup, 3 Tbsp.
  • 5 mL Mustard, 1 tsp.
  • 25 mL Horseradish, 2 Tbsp.

Ingredients for Trout

6 Steelhead trout steaks, 6

Instructions

  • Whip all sauce ingredients together in a blender.
  • Baste steaks with sauce while barbecuing.
  • Add a little more sauce to trout just before serving.
  • Yield: 6 servings.

Bison Carpaccio

Ingredients

  • 150 mL Dark Ale (may substitute vegetable tomato juice for ale and red wine), 2/3 cup
  • 60 mL Chopped onion, 1/4 cup
  • 15 mL Chopped garlic, 1 Tbsp
  • 65 mL Canola oil (canola-olive oil blend, optional), 5 Tbsp
  • 30 mL Dry red wine (may substitute vegetable tomato juice for ale and red wine), 2 Tbsp
  • 400g Bison meat, trimmed, 15 oz.
  • 60 mL Dijon mustard, 1/4 cup
  • 30 mL Chopped parsley, 2 Tbsp
  • 30 mL Black peppercorns, crushed, 2 Tbsp
  • 30 mL Cilantro, chopped, 2 Tbsp

Instructions

  • In a small saucepan, combine the ale, onion, garlic, 2 Tbsp (30 mL) canola oil and wine. Bring to a simmer. Set the marinade aside until cool.
  • In self-sealing plastic bag, place bison meat; add marinade and refrigerate for at least 24 hours and longer if you prefer a firmer meat. Remove marinated bison from liquid and pat dry.
  • Add 3 Tbsp (45 mL) canola oil to sauté pan. Heat to 350F (190C) and sear meat on both sides. Allow to cool. Brush seared bison with Dijon mustard. Mix together the parsley, peppercorns and cilantro.

  • Roll bison in the herb mixture. Freeze the roll partially to make it easy to slice. Slice the bison very thinly.
  • Arrange slices over mixed greens and drizzle with canola-olive blend.
  • Yield: 5 servings.

Spicy Beer Mustard

ACTIVE: 15 MIN
TOTAL TIME: 30 MIN PLUS 2 DAYS CHILLING
SERVINGS: MAKES ABOUT 5 CUPS

  • 1/2 cup black mustard seeds
  • 1/2 cup yellow mustard seeds
  • 1 1/2 cups malt vinegar
  • 2 cups dark beer, such as doppelbock
  • 5 tablespoons honey
  • 1/2 cup dark brown sugar
  • 2 teaspoons salt
  • 2 teaspoons ground allspice
  • 3/4 teaspoon turmeric
  • 1 cup dry ground mustard

1. In a medium bowl, combine the black and yellow mustard seeds with the vinegar and 1 1/2 cups of the beer. Cover and refrigerate overnight.

In a medium saucepan, combine the remaining 1/2 cup of the beer with the honey, brown sugar, salt, allspice and turmeric and bring to a boil. Remove from the heat, transfer to a blender and let cool. Add the ground mustard and the mustard seeds with their soaking liquid to the blender and puree. Transfer the mustard to a glass jar. Cover and refrigerate overnight before serving.

MAKE AHEAD The mustard can be stored in the refrigerator for up to 3 months.