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Recipes
   Mount Horeb Mustard Museum

Salmon with Dill-Garlic Mustard Crust

4 salmon steaks (about 6 oz each)
4 Tbsp Norman Bishop Dill & Garlic Mustard
1/4 cup seasoned bread crumbs
butter or margarine

Preheat oven to 375 degrees. Place salmon in a baking dish. Spread each piece with 1 Tbsp. of mustard and a fourth of the bread crumbs. Dot with butter and bake 20 minutes.

Triple Walnut Salad

The Salad Dressing -

6 Tbsp. International Collection Walnut Oil
4 Tbsp. Cuisine Perel Late Harvest Riesling Vinegar
1 Tbsp. Laurent du Clos Walnut Dijon

The Salad Stuff -

6 cups salad greens (romaine, fresh spinach or mixed greens)
2 pears, halved, cored & thinly sliced
4 Tbsp. crumbled blue cheese,
3/4 cup toasted walnuts
3/4 cup dried cranberries or dried cherries

Mix dressing in a small jar. Cover, shake & pour over salad ingredients. You can also add thinly sliced red onion or whatever floats your boat. Serves 6. Can be doubled tripled etc. Perfect for parties.

Slimm & Nunne Mustard Spice Cake

2 1/4 cups cake flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. ground cardamom
1/2 tsp. Coleman's dry mustard
1/2 cup unsalted butter, softened
2/3 cup sugar
3 jumbo eggs, beaten
1/3 cup Slimm & Nunne Sweet and Nicely Hot Mustard
2/3 cup light molasses
2 Tbsp. honey
1/4 cup unsweetened applesauce
3/4 cup buttermilk

Preheat oven to 350 degrees. Grease a 9x9 or 11x7 glass baking dish and set aside.

Sift the dry ingredients (except the sugar) and put aside.

Cream together the shortening and sugar. Beat in the eggs. Add the Slimm & Nunne Mustard, molasses, apple sauce, and honey and beat until smooth.

Add the dry ingredients alternately with the buttermilk, about a third at a time, blending just until no trace of the dry ingredients show. Batter will be thin.

Pour into the greased baking dish and bake about fifty minutes, or until the sides begin to brown and a knife plunged into the middle comes out clean. Let cool in the pan and store, well wrapped, in the refrigerator. The cake improves with age; wait at least one day, if you can.

More Recipes from The Culinary Mustard Cookbook,
available in the WISCONSIN Store.

Products from Mount Horeb Mustard Museum